I eat this pasta twice a week and never get bored of it. Instead of giving the dish a fishy taste, the fatty anchovies melt into the sauce and give it a salty umami note that becomes hard to place, but who cares because it’s damn delicious. The briny capers, tart lemon, and sweet tomatoes round the whole thing out, along with the red pepper flakes, which leave a subtle spicy finish. It’s downright crave-worthy.
Friday night is pasta with vongole since forever, and we have come up with lots of variations as the years have gone by. This combination, with chewy pieces of pancetta and some greens, might be the family favorite, but by no means is this canon. Throw some cherry tomatoes in with the garlic and omit the greens, or use both. Leave out the pork product if you want. You can double or triple the recipe as long as you divide the pasta between two big pots. The only real rule is to make sure the table is set and everyone is within earshot when the clams start to open; hot pasta waits for no one.
I firmly believe that pasta is one of the love languages of the world. I’m going out on a very long limb here and saying this may be my favorite recipe in the book. (But don’t quote me after I’ve had a few miso chocolate chip cookies. I’ve got a thing for miso, okay?!) This. Carbonara. Is. Everything. It’s melt-in-your-mouth, ultra-umami creaminess in every tender bite. This is what you NEED to make if you’re trying to impress someone. It requires less time to make than it will take you to get yourself primped for the date. I can’t wait to hear how your night goes after this one.
The brightness and color of this pasta with the meatiness of the scallop cannot be beat. You might want to add fresh greens or arugula to toss in the pasta to add texture and dimension. This can be made with tinned scallops or even sautéed ones that have been thawed from your freezer “pantry”!
When it comes to finding sustainable scallops, farmed scallops are basically sustainable, landing in the “Yellow-Green” range overall. Antibiotics and feeds are not used in scallop farming, there’s no affluence, and chemical use and ecosystem impacts are minimal. As with all tinned seafood, know your source and look into where the scallops come from and how impacted they are. I like using Ramon Pena‘s Small Scallops in Sauce!
Carbonara is such a quick supper. It is rich and creamy (without any cream), thanks to the egg yolks and mountains of cheese. Artichokes bring a slight citrus flavor that balances the richness of the sauce.
Having eaten hundreds of versions of this Roman classic in restaurants and in the homes of friends, I finally came up with a method that guarantees a perfect Cacio e Pepe.
I came upon a fantastic marinated artichoke bar there, and the thought just struck me how tasty marinated artichokes might be in a pasta.
It pays to use high-quality extra-virgin olive oil in this dish.
Author: The makers of Campbell's soups
From: Helps for the Hostess