January 27, 2006, Newsletter Issue #49: Gnocchi Carbonara
Tip of the Week
2 pounds gnocchi
2 Tbsp butter
1-1/2 Tbsp olive oil
3 cloves garlic, crushed
1 pound bacon, sliced thinly
6 green onions, diced
1/2 pound mushrooms, sliced
3/4 cup white wine
1-1/8 cup cream
2 egg yolks
1-1/2 tsp basil, chopped
salt and pepper to taste
parmesan cheese to taste
Cook pasta in boiling salted water until tender. Drain well.
Heat butter and oil in a pan, add garlic, bacon and sliced mushrooms and saute for 3 minutes. Add white wine and cook for 3 minutes stirring constantly until mushrooms are tender and liquid is reduced. Stir in cream and bring to a boil, simmer 2 minutes to reduce slightly. Remove from heat and stir in egg yolk to slightly thicken. Add basil and season with salt and pepper.
Pour hot sauce over pasta and finish with grated parmesan cheese.
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