10News.com

Sustain San Diego
Holiday Gift Guide Button
Sustain San Diego
10 News Leadership Award
Chef Larry

Penne Carbonara With Basil Lemon Cream

Yield: 4 Servings

Ingredients:
  • 1/4 cup Smoked bacon, chopped
  • 2 oz. Butter
  • 1 tsp. Garlic, minced
  • 1/4 cup Onion, diced
  • 1 cup Mixed vegetables: carrot, peas, corn, Lima beans, green beans
  • 2 tsp. Pine nuts, toasted
  • 1 1/2 cup Chef Larry's Basil Lemon Cream (recipe follows)
  • 1 1/4 lb. Penne Rigate pasta, cooked "al dente"
  • 1 tsp. Parsley, chopped
  • to taste Salt
  • to taste Fresh ground black pepper
  • 1/2 cup Shaved or shredded Parmesan cheese (optional)
  • to garnish Fresh chopped parsley

    Method:
    Prepare Chef Larry's Basil Lemon Cream per recipe, reserve. Cook bacon in a sauté pan over medium heat until cooked. Add butter, garlic and onion. Sauté garlic briefly, do not brown. Add mixed vegetables and pine nuts. To heat pasta: place cooked pasta in lightly salted simmering water for 1-2 minutes to reheat (do not overcook.) Remove pasta from water and drain well. Add heated pasta to sauté pan with bacon and vegetables. Stir in enough of Chef Larry's Basil Lemon Sauce to coat pasta and vegetables. (Add sauce in intervals until pasta and vegetables are nicely coated.) Season pasta with salt and fresh ground black pepper. Add 2/3 tsp. of chopped and mix well. Portion pasta into heated pasta bowls. Top with optional shaved Parmesan cheese and additional chopped parsley. Serve immediately.

    Basil Lemon Cream

    Yield: 2 cups

    Ingredients:
  • 1 tsp. Butter
  • 1 tsp. Shallots, minced
  • 1/4 tsp. Garlic, minced
  • 2 oz. White wine
  • 1 1/2 cups Chicken stock
  • 2/3 cup Heavy cream
  • 1 1/2 tsp. Fresh lemon juice
  • to taste Salt
  • to taste Fresh ground black pepper
  • 8-10 each
  • Fresh basil leaves, finely minced
  • as needed Roux to thicken (equal parts flour and melted butter)

    Method:
    Melt butter in a saucepan, do not brown. Add shallots and garlic, sauté briefly. Add white wine, bring to a simmer and reduce by 1/2. Add stock, bring to a simmer. Cook over medium low heat for 10 minutes. Add roux to achieve desired consistency, continue to simmer. Add cream and lemon juice. Season with salt and pepper. Finish with fresh minced basil.

    Links We Like

    Sponsored Content
    Don’t ruin your chances of landing that new job by making easy to correct mistakes on your cover letter. More

    Before you hire a professional inspector learn to do your own pre-inspection to spot potential problems. More

    People with type 2 diabetes can still enjoy restaurant meals with some planning and ahead-of-time menu sleuthing. More

    Ever wonder which cars people are buying the most? Find out here as we count down America’s top 20 sellers. More

    Sponsored Links

    Seafood Headquarters