Take today's recipe, for example. I took a perfectly delicious carbonara and polluted the recipe with jalapenos. I couldn't help it. I love carbonara but I find it just so heavy and unctuous, which can sometimes be a good thing. But it can also be a little overwhelming and prevents you from stuffing your face, which ends up being a good thing in hindsight but leaves you feeling a little dissatisfied at the dinner table. I think that adding a little heat breaks up the heaviness. Plus, I read that spicy foods up your metabolism so you can feel a little less guilty about all that pasta and cheese.
I previously shared a carbonara recipe that I still love, but I thought it was time for a little update. You can take the recipe I'm sharing today and omit the jalapeno and you'll be left with a classic carbonara and I think it's a little more luxe and delicious than my old post. No offense, past Rach, but this version's better (and prettier).
Ingredients [serves 4 to 6]:
1 lb. pasta
salt (for the pasta water)
4 oz. pancetta, diced
2 shallots, sliced
4 cloves garlic, minced
1 jalapeno, sliced
1 cup grated parmesan (you can also use asiago, pecorino, romano, basically, any hard Italian cheese that is nutty and salty)
1 teaspoon coarse black pepper
+ extra cheese
Whisk up the eggs and cheese and carefully pour in some of the hot pasta water, about 1/4 cup, and stir as you pour so the eggs don't scramble. Lastly, whisk in some coarse black pepper.
roasted tomato bruschetta and a baby kale salad. Carbonara is heavy enough that you don't really need a protein to accompany it (at least I don't). But, because it is a heavier dish, I love to serve it with greenery and bright vegetables.
Here's the recipe page: