> I love pasta Carbonara, but I don’t make it at home because I am not great at it.. But I was craving something like that last night, so I dug around in the fridge and cabinets and came up with this:
-I tossed some spaghetti in a pot of WELL salted boiling water and then,
-I cooked 4 pieces of turkey bacon in a deep skillet, and then removed the bacon and deglazed the pan with a cup of vermouth (Why vermouth? because Julie Powell used it a lot during the Julie/Julia Project and I just read that book, so when I saw the bottle, I just went for it.)
-I added a cup of chicken stock and let it reduce and concentrate a bit while I chopped up the bacon and then thickened it a bit with a quick roux (that’s right, I said a QUICK roux.. how times have changed).
After it thickened a bit (It was the consistency of a thick syrup almost, not too thick, but not watery) I added an extra tablespoon of butter for flavor, removed it from the heat and added a couple handfuls of frozen peas.
-The drained pasta got mixed in with the sauce, along with the bacon, and when I plated it everything got a grating of Parmesan Cheese.
It was good.. that sauce was GOOD!! Crazy good – sweet and velvety, mixed with the salt from the bacon and parm, and the fresh little POP from a pea every little while.