Recipe

Capellini Carbonnara

Ingredients

(Per serving)
3 Oz. pasta
1 Egg yolk
3/4 C cream
1 1/2 Tsp parmesan cheese
1 1/2 Tbsp butter
2 Oz. pancetta
Black pepper (to taste)
Salt (to taste)

Directions

Bake the pancetta in whole strips at 400 degrees until crisp. Crumble the pieces and set aside.

Cook pasta. Drain the water, then melt the butter in the hot pasta while stirring. Add the pancetta and its drippings.

Mix the yolk and the cream, then add the mixture to the pasta.

Add the cheese and black pepper.

Serve immediately.

Here's a change from the turkey routine this month, to something a little different and a bit gourmet! It's from Vince Bommarito, of the award-winning, 5 Star, St. Louis restaurant Tony's. He taught me this one years ago and I offer it to you, hoping you're as impressed as my guests always are!

I use Parmigiano-Reggiano cheese. You can also use prosciutto or bacon instead of pancetta.

When cooking the capellini, Vince leaves 1/2 inch of water in the pan after the pasta is 75% done. Then he turns off the flame and leaves the lid on for a few minutes until the pasta is al dente -- not too mushy, but not too firm.

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