Pasta alla Carbonara

Pasta alla carbonara (usually spaghetti, but also fettuccine, rigatoni or bucatini) is an Italian pasta dish based on eggs, pecorino romano or parmigiana (cheese), guanciale or pancetta or bacon, and black pepper.


A true carbonara is egg based and has no cream, and it can be slightly tricky in its execution. The key is to toss and thoroughly mix the cooked pasta off the heat with the cheese, eggs, pepper, and pasta water, to create a creamy yet not overly thick sauce.



Ingredients
4 ounces pancetta chopped
3 cloves chopped garlic
½ onion minced
Freshly ground black pepper to taste (2 teaspoons)
1 pound fresh spaghetti or linguini, cooked al dente
4 large eggs, beaten
Salt
1 cup freshly grated Parmigiano-Reggiano
1 tablespoon finely chopped fresh parsley leaves

for my reduced portion: (3 eggs, 3/4 cup parmigiano, 8 ounces pasta)

Bring a large pot of salted water to a boil and cook the pasta/spaghetti/linguine until truly al dente, about 2 to 3 minutes. Drain the pasta in a colander, reserving the pasta cooking water and set aside. I used whole wheat, though not traditional, healthier, and I really like the flavor.


In a separate bowl, whisk the eggs and allow to come to room temperature, and have your handsome assistant grate up some parmigiana.


Stir half of the parmigiana into the whisked eggs for easy tossing with the pasta.


In a large saute pan over medium heat cook the onion, garlic, and pancetta until the onions are translucent and the pancetta is beginning to crisp. Remove pan from the heat and set aside until pasta is ready.


Return the pan of cooked pancetta to the heat and add the pasta, tossing over high heat until pasta is completely coated with the pancetta mixture.


While stirring the pasta, add in the beaten eggs and cheese, quickly beginning to toss so the eggs do not scramble.


Keep tossing until the sauce thickens and completely coats the pasta.




If needed, add a bit of the reserved pasta cooking liquid to help toss the pasta if it is dry.


Season with salt and freshly ground black pepper to taste, and red pepper flakes if desired. Make it pretty with some parsley or basil and serve immediately.


One of my favorite variations is to toss in some green peas or some freshly blanched asparagus for some greens, and of course I splurged on my favorite rosemary boule from the uppercrust french bakery.

Ancient Roma!

Finally Roma!!!


After an early early 3:30 am wakeup call and killing time in CDG with our last French croissant and expresso breakfast, we made it to the Roma airport, took the train into the Termini, and with just a bit of cabbie drama, finally arrived at our terrific little hotel in the center of Roma. Our cabbie thought he could pull one over on us and tried to charge us 40 euros for the ride from the Termini to the hotel…a ride which according to my handy Rick Steves book should cost 10-15 euros total including luggage. I fought him on it and our hotel concierge gave him a few choice words, and we ended up giving him a 20 to go away, which he promptly ripped in half in my face. Eh - What can you do? We’re in Roma, so moving right along, we unpacked, changed clothes and got off on our merry way to see Ancient Rome. Palatine Hill, the Roman Forum, and the Colosseum were literally right around the corner from our hotel. We were both starving so we shared a tomato & mozzarella sandwich for our first quick Italian bite, and armed with my own personal tour guide pair (Rick Steves and Drew) we tackled ancient Roma. It was an absolutely gorgeous day, bright blue skies and finally a bit warmer after frigid Paris.


Arch of Constantine between Palatine Hill and the Colosseum, signifying the legalization of Christianity in Roma

We started at Palatine Hill, which if you ever go, is the best way to do it to avoid the lines. The line to get into the Colosseum and the forum were both easily over an hour, and we waited 15 minutes max at the hill, which then gives you access to both other sites. Thanks for the tip Rick!


One end of the stadium littered with marble fragments that once held up an arcade and changing rooms


Finishing our tour of Palatine Hill with a stroll through some beuatiful gardens and pavilions, we reached the edge of the hill with a spectacular view overlooking the Forum.


Drew's favorite view of the forum from Emmanuel's monument. The columns are what's left of the Temple of Saturn, the forum's oldest temple 497B.C.






We spent a good few hours on the hill and at the forum, reading Rick’s explanations of the Roman leisurely lifestyle and the emperor’s escapades, imagining the enormous extravagant palaces, and just being in general awe of their architectural skills.


my cute tour guide and historian
We walked on the stones where Julius Caesar walked and saw the “Temple of the Deified Julius Caesar,” where his body was burned and the altar now covered in flowers from the locals.


Leaving the forum we went across to the Colosseum.


I knew it would be amazing, but it’s even bigger and better than I imagined in person. It’s hard to walk through there and think about the grotesque brutal practices that the ancient Romans engaged in and celebrated for entertainment. It truly was barbaric.


The sun was beginning to set while we were inside the colosso, and it was almost magical the way the suns rays entered through the archway openings in the walls.


We were lucky to be there at that time of the day. After finishing our tour through the colosso, we began our walk back to the hotel going right through Piazza Venezzia, and decided to go up to the Top of Emmanuel’s Monument for a 360 degree panoramic view of Roma.


Rick’s book recommended going at sunset when all of Rome glows, and as usual, Rick was absolutely right. We went up right as the sun was beginning to drop below the horizon and it was truly amazing.


We could see the Vatican to the west and straight down Via del Corso, the main street in Rome to the north entrance of Rome at the Piazza del Popolo, and the Roman Forum and Colosseum to the east.


We could not have had a more perfect welcome evening into Roma. After the sun disappeared, we walked back to the hotel at twilight, where we relaxed for a bit and then got ready for our night walk across Roma. We were deciding on where to eat dinner and remembered a restaurant that we really wanted to try near the Spanish Steps, Il Gabriello. We called and realized that tonight would be the only night we could go due to their schedule and the new years holiday, so we made reservations immediately and decided we would take our night walk across Roma, ending up at the Spanish steps for our dinner. We started our evening people watching in campo de fiori at a sidewalk café where we christened our first glass of vino rosso on Italian soil. The square was bustling with people, performers, and street vendors.


From there we walked through Piazza Navona and the Trevi Fountain, where we threw in the obligatory coin to be assured a return to Roma.


We finally found our highly anticipated Il Gabriello, where Gabriello and his brother are the chef, owner, and front of house. I don’t even know where to begin in describing this restaurant, but it was everything and more that you could imagine for an Italian meal with an intimate atmosphere.


It is in the cellar of a 17th century palazzo, and had beautiful brick archway ceilings and exposed pipes making for a very cozy and charming dining experience.


Every review we read declared it the best restaurant in Rome, and I fully endorse this view. The service was impeccable, as was the antipasto, both primi pastas, our filet secondi and the wine. As for the pastas, drew had a risotto with prawns and I had a traditional penne carbonara (which I had been dying to try). Everything was more than incredible, and we couldn’t believe we still had more to come after finishing our primis. Naively thinking we wouldn’t be able to fit in another bite, as soon as the perfectly cooked filet in a green pepper sauce arrived, we devoured every last bit. Best meal in Rome, hands down. We then headed back on an evening stroll down via corso back to our hotel for some much needed rest before New Years Eve in the Eternal City and our visit to the Vatican.

The Macaron Quest

Multiple people told us that we absolutely must stop at Laduree for macarons in Paris, and I must admit, it didn't immediately go on my must-do list while in Paris. I was picturing those chewy little coconut cookies we serve over here in America. Little did I know, that the French Macaron is a delicious puffy almond cookie served in endless flavors with some sort of amazing ganache, caramel, buttercream or other fancy filling to make an elegant little cookie sandwich. I can't imagine what my life would be like if I had missed them. Oh tragedy.


The confusion is all in the name. They don't even have the same origins. Macaroons and macarons are similar in that they are based from whipped egg whites and sugar. For coconut macaroons, shredded coconut is folded into an egg white meringue, and hunks of the batter are dropped onto a cookie sheet and baked until crispy on the outside and chewy in the middle. These coconut cookies are called "Congolais" in France.

French or almond macarons require a little more technique and finesse to achieve the beautiful colors and shapes. Perfect macarons are shiny and have rounded tops with a "foot" or extra edge around the bottom. For french macarons, egg whites are whipped until shiny and silky and then folded into "TPT," a mixture of equal parts almond flour and powdered sugar by weight. Here is where the food coloring and flavors get added for some creative combinations. The batter is a runny/putty type mixture, just slightly thicker than cake batter, and it is piped into discs onto a cookie sheet and baked.

I think the macarons are the next big thing, replacing the cupcake fad, so start looking for them in your bakeries. So there's your history lesson. Here's my quest.

As soon as I came home from Paris, I was determined to learn to make macarons. Especially since there is no chance I'll be able to find them anywhere near me. Bigger cities might have a shot, and while researching I found an adorable place in New Orleans that I plan on trying. I did a lot of research, watched a few videos, studied a few batches, and 4 tries and a pound of almond flour later, I believe I have succeeded. Not quite perfection, but definitely close enough that I'm satisfied and confident I can perfect them with a few more batches.

Vanilla Macarons

1 1/2 cups powdered sugar (150 grams)
1 cup almond flour (150 grams)
5 large egg whites
3/4 cup granulated sugar
1/4 cup water
flavor extract (I used 1 tsp vanilla)
gel food based food color (optional)

If you don't want to use the sugar syrup, substitute 5 tablespoons white granulated sugar and gradually add it in to the egg whites in place of the syrup.

It starts with the almond flour. I used Bob's Red Mill Almond Flour. It was okay, but a little course. I read there are some better brands, but this is what we have in Gainesville, so this is what I used. Oh and it's not cheap.


Sift the almond meal with the powdered sugar, or even better, blend in a food processor to remove all the lumps. Set aside while you deal with your egg white meringue.


Separate your eggs when cold, but allow the egg whites to sit at least an hour to come to room temperature. The longer the better.


When the eggs are ready, place three of the whites into the mixer fitted with a wire whisk, saving 2 egg whites for later, and prepare your sugar syrup.


In a saucepan on medium heat bring water and sugar to a boil (stir together until it comes to a boil). Once it comes to a boil STOP stirring and place the thermometer in pan and when it reaches 226F, start whipping the egg whites on high speed.


When the sugar syrup reaches 230F and the egg whites are foamy, remove from heat and slowly add the boiling syrup to the egg whites, with mixer going, careful to pour down the side of the bowl and not directly onto the whites.


Continue to whip on medium–high speed until the bowl is completely cool to the touch and you have a shiny meringue (10-15 minutes).


This is NOT whipped enough! Keep going!


Add in the additional egg whites to enhance the glossy finish.


Add your flavor extract to the almond/sugar mixture, and then fold the meringue into the sifted almond/sugar and using a wooden spoon or flexible spatula incorporate the meringue completely with the almond/sugar mixture so there are no clumps. Stirring tip: scoop the batter from the bottom and turn it upside down. Repeat this process about 15 times.


When the batter becomes nicely firm and drips slowly as you scoop it with a spatula, the mixture is done.


Fill a pastry bag fitted with a plain tip with the mixture. If you don't have a pastry bag, you can be like me and use a large ziplock with a hole cut in the corner. It works just the same.


Then pipe macarons into little discs, about 1 1/2 to 2 inches in diameter on parchment paper lined baking sheet. There should be a little hershey kiss type peak when you lift the bag up, but it will sink down leaving a smooth domed top.


I did better on the second sheet.


Once baking sheets are filled, tap the sheet carefully but firmly on the counter to remove any possible air pockets.

You can let them sit at room temperature for 20-40 minutes if desired to harden the outer shell. This is often done to assure those little "feet" at the bottom but I skipped this step in one batch and ended up with the same result.

Now we bake. This was a hard technique to nail down! Everything I read had a different baking technique (280 degrees for 14 minutes, 375 for 2 minutes with oven door closed then 325 for 10 minutes with oven door open, 320 degrees for 15 minutes, 300 degrees for 10-12 minutes) Very overwhelming!

I decided to bake at 275 for 12-15 minutes, checking at 12 minutes for done-nes. To check, touch the top of the macaroon and try to shake it. The cookies are done when the top barely moves, and you see the little feet at the bottom.



Transfer the pans to cooling rack and cool completely before removing shells and filling.


For best texture, refrigerate the cookies overnight, covered with plastic wrap. Let come to room temperature before unwrapping and filling.


I've listed some filling recipes below. I filled some with a cream cheese buttercream and one night with just cool whip. You really can't mess this up. It's all delicious.


my very first perfect vanilla bean macaron with cool whip filling!

Chocolate Nutella Ganache
1/2 cup heavy cream
3/4 cup dark chocolate, finely chopped
2 Tablespoons Nutella

Heat the heavy cream to boiling point. Remove from heat and stir in the dark chocolate and Nutella. Let stand 2 minutes. Stir until well incorporated. Refrigerate until of spreadable consistency. Fill the macarons shells with a pastry bag.

Salted caramel filling
10 oz Sugar (1 1/3 cup)
2 tbsp Corn Syrup
1/3 cup Water
6 oz Heavy Cream (3/4 cup)
1 tsp Vanilla
1/2 tsp Salt

In a small heavy duty sauce pan, combine sugar, corn syrup and water, stirring to combine. Place saucepan over medium heat and stirring constantly, bring the mixture just to a boil. Stop stirring allowing the mixture to caramelize to a deep amber color.

Once the mixture has reached the amber color, remove from heat and slowly add the cream in three parts, stirring well to incorporate. Mixture will bubble furiously so take care to avoid steam burns. When the smooth sauce is achieved, stir in vanilla and salt.

White Chocolate-Mango Ganache
8 Ounces White Chocolate, finely chopped
4 Ounces Heavy Cream
1 Teaspoon Pure Mango Extract
1-2 Drops Yellow Food Coloring (optional)

In a saucepan, bring cream to a boil. Remove from heat and strain the hot cream through a fine-meshed sieve directly into the bowl of the chopped chocolate. Let the mixture sit 1 to 2 minutes without stirring, and then gently whisk until the chocolate is entirely melted. Stir in the mango extract and food coloring. Cover with plastic wrap and chill about 20 minutes, or until slightly thickened.