Thursday, October 22, 2009
This was a fun adventure the other evening. We've been trying to avoid the store and use up any of our pantry items. I don't really have a name for this, but it's almost a cross between an Alfredo and Carbonnara sauce, with some French, German or Alsatian influences.
I started by browning some bacon pieces until crisp. I set the bacon aside and poured out the fat. To the pan I melted a TB of butter and browned about half an onion, diced small. When the onions were just beginning to brown I added some dried thyme and rosemary. I deglazed the pan with one cup of chicken broth. When that had reduced by half, I added some heavy cream. Bring this to a simmer and allow to reduce further until the sauce coats the back of a spoon. Turn off the heat and add about 1/2 a cup of grated Parmigiana Reggiano. Stir until incorporated, melted and smooth. Add half the bacon to the sauce and add whatever cooked pasta your are using. Stir. Garnish with the rest of the bacon.
This was very tasty, but it was an interesting blend of flavors. With the rosemary and thyme, I felt the sauce was more of an Alsatian style cream sauce. With the cheese and bacon I felt it resembled a standard Alfredo or Carbonnara. The bacon also seemed to lend itself to a German influence as well. All in all, it was tasty. But a tad salty, with the bacon and cheese, I didn't need an extra few pinches of salt to the cream. Oh well. Great on a chilly night.