For some, the introduction to college life might also mean the introduction to the kitchen and the wonders it contains. Lethbridge College’s culinary experts have some good advice for both novice and experienced cooks. One lesson is that you don’t need to rely on prepared food for quick, satisfying meals. In fact, often you probably have all that you need in your own pantry and freezer to make a memorable meal.
Think of the college student’s staple – mac-and-cheese. It’s filling, certainly, and provides some nutrition. But in just a little more time than it takes to boil the macaroni noodles, you could prepare Spaghetti alla Carbonara. Using ingredients you are fairly likely to have on hand – bacon, pasta, cheese and peas (frozen or canned) – you can create a meal with more flavour and more to savour, and one with real ingredients as well.
So the next time you are tempted to crack open a box of mac-and-cheese, try out this recipe instead. Buon appetito!
INGREDIENTS:
Cheese sauce (Sauce Mornay) Butter: 2 tablespoons Flour: 1/4 cup Milk: about 2 ½ cups Salt and pepper. . . . . . . . . . . to taste Nutmeg (freshly grated if available): to taste Egg yolk: 1 Heavy cream: ½ cup or 4 ounces Grated parmesan & fontina cheeses: about 1-1/3 cups each
Other ingredients Minced garlic clove: 1 Olive oil: 1 tablespoon Bacon or pancetta: 8 ounces (about 7-8 pieces) Peas (canned or frozen): about ¾ cup Fresh basil (optional): 2 tablespoons Spaghetti: 454 g (about a pound or a box) Sea salt: 2 tablespoons
Method
Prepare the “additions”. • To cook bacon, heat 1 tablespoon of olive oil on medium heat in a sauté pan. Add the bacon. Fry bacon until crispy and browned. • Remove bacon and set aside on paper towel to remove excess fat. Crumble bacon into small pieces to be added later. • Drain fat from the pan and add the garlic. Cook on medium heat until fragrant. Take off stove and remove garlic. Set aside to add later. • If using canned peas, drain water and set aside. Frozen peas may be added directly into the sauce and heated until warm.
Next, simmer the water and start the pasta. • Bring four liters of water to a simmer and add the sea salt. • Add the pasta and cook until al dente – usually between eight and 12 minutes (check the directions on the pasta you are using if you are unsure). Stir often. • Strain the noodles in a strainer and then put them back into the pot. Set aside.
While the water is coming to a simmer and the pasta is cooking, prepare the cheese sauce. • Melt the butter in a saucepan. • Add the flour and cook on medium low heat, stirring, for one to two minutes. Do not let the mixture turn brown. • Pour in the milk and whisk until smooth. • Season to taste with salt, pepper and grated nutmeg. • Simmer for 10 minutes, stirring constantly. The sauce will become thicker as it is heated. • While the sauce is simmering, whisk together the egg yolk and cream in a bowl. • Remove the saucepan from the heat and pour the egg-cream mixture into the pan. This will keep it from curdling. • Return the saucepan to the stove and return the sauce to a simmer, stirring constantly. • Stir the cheeses into the sauce until melted and keep warm. Adjust to desired consistency by adding more milk or more cheese. • Your sauce should be done just as your pasta has finished cooking.
Assemble the pasta. • Combine the peas, garlic and crumbled bacon with the cheese sauce and pasta. Simmer. • Place a serving of pasta on a plate. Top with parmesan cheese and fresh chopped basil if available. Enjoy!
Yields four portions.
