pinion nuts = pine nuts = pinoli
Bacon. Onion. Garlic. Pinon nuts. Eggs. Pasta. Parmesan cheese. OMG, what a divine collection of wonderfulness! And they all combine together quickly and easily into my version of Pasta Carbonara which I’m going to share with you right now. And bonus, I’m passing on a great way to make bacon! I know, right? Let’s get started!
Finished and delicious Pasta Carbonara.
Here’s a great bacon trick for cooking it with a minimum of shrinkage and grease splatter:
I wish I could take credit for this but I heard about this method on America’s Test Kitchen and it’s brilliant –
- Put bacon in a cold skillet and add enough water to just cover the bacon.
- Turn the heat on to Medium-High and cook until the water has evaporated. This helps prevent the bacon from shrinking and has the majority of the cooking happening “under water,” with no splattering.
Here, I’m making…
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