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Gorganzola Carbonara
No joke, I licked my prep bowls clean on this one. If it wasn't so full of cream, I'd make it every day. Quite possibly my new favorite!! The Barefoot Contessa did it again! Ingredients
- 3 T butter, divided 2 T and 1 T
- 4 oz prosciutto, cut into little rectangles about 1/4 inch by 1/2 inch. I had the deli clerk slice mine a little thicker than you typically find it so that it would hold up the being cooked, but thinner is also fine.
- 1 large onion, chopped
- 1 T minced garlic
- 1 1/2 c heavy cream (I know, I know, but it's so good!)
- 4 oz good Gorganzola
- 2 c defrosted frozen peas
- 1/2 c Parmesan
- 1/4 c julienned basil leaves
- Pasta like tagliatelle or fettuccine. I made my own so I'm not sure how much I used, but this makes quite a bit of sauce. It will be up to you if you want it really saucy or a little saucy. Either way, reserve some of the cooking water.
Directions
- Cook your pasta while making the sauce and save the cooking liquid.
- In a large pan, heat 2 T of butter and cook the prosciutto until crispy.
- Drain and set aside.
- Add the remaining butter and onion and took until translucent.
- Add garlic and cook for another minute or so.
- Stir in the cream, Gorganzola, salt and pepper and bring to a boil.
- Lower to a simmer, and cook until the sauce has thickened slightly. Stirring occasionally.
- Add the pasta, peas, basil, Parmesan,and prosciutto to the sauce and toss to combine.
- If the sauce is too thick or seems dry add a little of the pasta water to thin it to your desired consistency.
- Add salt and pepper as desired.
- Serve with more Parmesan.
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