Busy day cooking and such a nice new addition for a quick pasta dinner is the new to me carbonara with slices of mortadella instead of pancetta. The link to the recipe won’t attach, but there are several recipes online. I prepared just about 1/2 half of a recipe for 2-3 people. What a nice change from other carbonara recipes that I have made and destined to become a good go-to quick dinner…serve with a simple arugula salad with shaved parmesan with a lemon dressing.
The ingredients for the pasta dish are adapted slightly and I only made 1/2 of the recipe:
7 ounces dried pasta
2 1/2-3 ounces mortadella
1/2 tablespoon olive oil
1/2 cup parmesan cheese grated
1/4 cup grated Pecorino Romano
2 happy chicken eggs
Salt and pepper to taste
1/2 cup cooking water from the pasta
*optional homemade flaky celery salt
*optional 1 clove of garlic, minced
Cook pasta according to package instructions.
Slice mortadella into strips.
In a large sauté pan large enough to hold all of the pasta that you are cooking heat olive oil, add mortadella and let it fry a little (3 to 5 minutes). Add the minced clove of garlic if using sauté for 30 seconds.
Set the pan aside.
In a bowl whisk the eggs. Toss in the finely grated cheese, but reserve a little to serve with the pasta. When pasta is almost ready set aside ½ cup cooking water.
Drain pasta and place it back into the pan with mortadella and swirl until coated.
Turn off the heat and add the egg and cheese mixture rapidly stirring in to coat all of the pasta. Mix well so the eggs don’t turn into scrambled eggs.
Add salt and pepper to taste or homemade celery salt & pepper.
Serve with extra cheese.