I was born and raised in Kansas and learned to cook alongside my mother. Now, along with my wonderful husband, I have taken the plunge into the city life in New York. These are my food adventures: in my own tiny kitchen, and in the many restaurants of the city.

Thursday, July 21, 2011

Carbonara with Bottarga

It is hot. Like, grab a book and go lie on the floor of the supermarket in the freezer section hot. Almost too hot to type. So I'll keep this short.

Don't turn on the oven. Don't stand over the stove for long periods of time stirring a pot. Put some water on to boil, throw in some spaghetti, cook for a few minutes. Turn off the stove ASAP. Then toss that pasta with some eggs, cheese, butter and some of that pasta cooking water. Eat. Lock yourself in your bedroom with the door shut and your window unit blasting until you need the blanket to keep warm. Avoid going out into the blazing sun at all costs.

Carbonara is one of my favorite fast meals on the nights where I haven't planned dinner or don't have a lot of time but still want something satisfying and rich. I've made it many times, but think this particular version was the best yet. Top it off with grated mullet bottarga (cured fish roe) for a unique flavor punch.

Spaghetti Carbonara with Bottarga
4-5 servings

9 oz. spaghetti
6 TB butter
3 cloves garlic, chopped
3 large eggs
1 1/2 t. fresh ground pepper
3/4 c. grated parmesan
juice of 1 lemon
grated bottarga

Bring a large pot of water to a boil. Add salt and a little extra virgin olive oil. Add the spaghetti and cook according to the package directions. Before draining, reserve around 1/2 c. of the pasta cooking water.

In a small saucepan melt the butter over medium heat with the sliced garlic. Once melted and the garlic is fragrant, remove from the heat.

In a small bowl beat together the eggs and fresh ground pepper.

After the pasta has finished cooking and is drained, return to the pan and add about 1/8 c. of the pasta cooking water. Then add the garlic butter and toss together. Next turn on the heat to low and add the egg  mixture and lemon juice and toss until the pasta is well coated, stirring quickly and constantly. If the "sauce" needs to be thinned out a little add a touch more of the pasta cooking water. Finally toss in the Parmesan cheese and then remove from the heat. Serve topped with the grated bottarga.

5 comments:

The Husband said...

It's almost too hot to post a comment about how delicious this meal was.

Figs, Bay, Wine said...

Perfect! I love the bottarga here. And yes, it is almost too hot to type. It is SO HOT!!!

Emily said...

Hahah I like the Husband's comment.

kayla@cortezbottarga.com said...

www.cortezbottarga.com online shopping will be available shortly.

dolly jenny said...

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