Tuesday, July 3, 2012

Mussels and ham carbonara

I whipped up a quick lunch today for my parents using leftover mussels and ham in the fridge:

I used this corn pasta I found at the asian supermarket, and it was deliciously like thin spaghetti (they had no idea it was gluten free):

Carbonara in 30 minutes:

  1. Boil a large pot of water with a tsp of salt and oil. (Normally, I would NEVER add oil to my pasta water, but for gluten free pasta, you really need to, otherwise it sticks)
  2. While the water is boiling, prep everything else:
    1. slice the ham into thin 1" strips
    2. coarsely chop about 1 clove of garlic per serving
    3. scramble a raw egg in a bowl (1 egg per serving)
    4. optional: shave/shred/grind some reggiano parmeggiano
    5. optional: chop scallions, wash/chop parsley/spinach
  3. Remove pasta from the pot when it is al dente - reserve a few tablespoons of the pasta water. Do NOT rinse the pasta!
  4. In a large pan, saute the garlic and ham. Before the garlic browns, add the mussels with some of the sauce it was cooked in.
  5. Add the pasta with the pasta water to moisten.
  6. Toss to incorporate and warm together, then remove from heat.
  7. Arrange the pasta into a thick, even pile, and carefully pour the raw egg over, avoiding the surface of the pan (otherwise, you'll get scrambled egg!)
  8. Fold the egg in, allowing the heat from the pasta to cook the egg 
  9. Transfer to a plate to serve, and finish with freshly ground pepper and parmeggiano

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