Ingredients with Measurements:
- 2 tablespoons olive oil
- 1/2 cup diced onion
- 4 cloves garlic, minced
- 1/2 cup diced pancetta
- 1/2 cup white wine
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 2 cups heavy cream
- 2 cups grated Parmesan cheese
- 1/2 cup grated Romano cheese
- 1/2 cup frozen peas
- 1/2 cup diced red bell pepper
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon salt
- 2 packages of bermuelos (Italian pasta shells)
Special Equipment Needed:
- Large pot
- Large skillet
- Colander
- Wooden spoon
- Whisk
Step-by-Step Instructions:
1. Bring a large pot of salted water to a boil.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the pancetta and cook until lightly browned, about 5 minutes.
4. Add the white wine and simmer until reduced by half, about 5 minutes.
5. Add the oregano, thyme, black pepper, and red pepper flakes and stir to combine.
6. Add the heavy cream and bring to a simmer.
7. Reduce the heat to low and add the Parmesan and Romano cheeses, stirring until melted.
8. Add the peas, bell pepper, parsley, basil, and salt and stir to combine.
9. Cook the bermuelos in the boiling water until al dente, about 8 minutes.
10. Drain the bermuelos and add to the skillet with the sauce.
11. Stir to combine and cook until heated through, about 5 minutes.
12. Serve hot.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: Medium heat
Serving Size: 4-6
Nutritional Information:
Calories: 483
Fat: 28 g
Carbohydrates: 33 g
Protein: 18 g
Substitutions for Ingredients:
- Olive oil can be substituted with butter or vegetable oil.
- Pancetta can be substituted with bacon or prosciutto.
- White wine can be substituted with chicken broth.
- Heavy cream can be substituted with half-and-half or milk.
- Parmesan cheese can be substituted with Asiago or Pecorino Romano.
- Romano cheese can be substituted with Parmesan cheese.
- Frozen peas can be substituted with fresh or canned peas.
- Red bell pepper can be substituted with green bell pepper.
- Parsley and basil can be substituted with other herbs such as oregano or thyme.
Variations:
- Add other vegetables such as mushrooms, zucchini, or squash.
- Substitute the bermuelos with other types of pasta such as penne or fettuccine.
- Add cooked chicken or shrimp for a heartier dish.
Tips and Tricks:
- Use freshly grated cheese for the best flavor.
- Cook the bermuelos just until al dente for the best texture.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat leftovers in the microwave or in a skillet over medium heat.
Presentation Ideas:
Serve the bermuelos carbonara in a large bowl with a sprinkle of freshly grated Parmesan cheese and a sprig of parsley.
Garnishes:
Freshly grated Parmesan cheese, chopped parsley, chopped basil.
Pairings:
This dish pairs well with a light white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
Garlic bread, green salad, roasted vegetables.
Troubleshooting Advice:
- If the sauce is too thick, add a splash of white wine or chicken broth to thin it out.
- If the sauce is too thin, add a tablespoon of cornstarch to thicken it up.
Food Safety Advice:
Refrigerate leftovers within 2 hours of cooking.
Food History:
Bermuelos carbonara is a traditional Italian dish that originated in Rome. It is a creamy pasta dish made with pancetta, Parmesan cheese, and cream.
Flavor Profiles:
This dish has a creamy, savory flavor with hints of garlic, oregano, thyme, and Parmesan cheese.
Serving Suggestions:
Serve the bermuelos carbonara with a side of garlic bread and a green salad.
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Region: Italian