Tuesday, December 14, 2010

israeli couscous carbonara

we love carbonara around here
black pepper rocks!
 it is a great go to week night meal
it is quick
it is packed with goodies
the ingredients are typical larder items
i first learned about carbonara when i was in college
"studying" in italy 
a cooking instructor said it is what people would enjoy
late night
after the cinema or visiting with friends
we have letterman
they have carbonara

this recipe is an adaptation based on what i had on hand and the fact that i was in the mood
for shrimp
israeli couscous carbonara
with shrimp
(printable recipe)
olive oil
1/3 cup onion--minced finely
1 1/3 cup israeli couscous
1 1/2 cups chicken broth
2 rashers of bacon--chopped in small pieces
white wine or broth or water
15 shrimp (approx) (raw, shelled and deveined)
1 Tbs minced chive
1 Tbs black pepper
1 egg
1/4 cup cream
parmesan cheese for serving
in a pot, pour a bit of olive oil. heat over medium heat and toss in onion.  cook onion until it becomes translucent.  toss in the israeli couscous and stir until it starts to brown a bit.  pour in the chicken stock, cover the pan and cook about 12 minutes or until the liquid has been fully absorbed.
meanwhile in a frying pan, cook the bacon until it just begins to crisp up.  pour in a bit of liquid (wine, chicken broth or water) to slow the cooking and make a bit of a sauce. not too much, no more than an ounce.  while the pan is still hot, toss in the shrimp and cook until just done. set aside for a minute.
in a bowl whisk together the egg, black pepper, cream and minced chive.  all at once, toss in the hot couscous (the hot pasta will cook the egg but keep it creamy) and stir well.  Add the warm shrimp and bacon and stir again. Serve immediately.
this will make a nice first course for 5 people or dinner for 3

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