Creamy Bacon Carbonara
Ing: 3 eggs 1/2 cup cream 2/3 c Parm Fresh minced parsley or dried flakes 1/2 tsp. salt 1/2 tsp red pepper flakes 1/2 lb. bacon fried crisp, then crumbled 1 small onion, chopped 1/2 lb pasta
Cook: Beat eggs, cream, Parm, parsley, salt, red pepper w/ fork. Fry bacon crisp, then crumble and set aside. With 1 -2 tbsp. bacon grease, sauté onion translucent and golden. Drain pasta and, while still warm, add it to the onions. Pour in cream mixture; stir over low heat one to two minutes. Don’t do this on high heat, or you will make scrambled eggs. Crumble bacon & serve w/ more Parm.
WHITE CHOCOLATE RASPBERRY CHEESECAKE / 12 servings
Ing---CRUST: 1 1/4 c ground shortbread cookie crumbs 1/4 c ground almonds 2 tbl sugar 1/8 tsp almond extract 3 tbsp unsalted butter, melted FILLING: 6 oz. white chocolate (preferably imported), finely chopped 3 (8 oz.) pkg cream cheese, room temp. 1/2 lb. Neufchatel cheese, room temp. 5 lg. eggs, room temp. 3/4 c. sugar 3 tbl flour 1 tsp. vanilla 1/4 tsp. almond extract GLAZE: 7 tbsp. whipping cream 8 oz white chocolate, finely chopped 1/4 c raspberry jam, melted and strained Garnishes: Toasted sliced almonds Fresh raspberries Sauce 12 oz bag frozen unsweetened raspberries, thawed, pureed & strained
CRUST Blend butter to bind 1st 4 ing. Press in 10" springform bottom. Bake 350 deg 10 min. Cool.
FILLING: Melt chocolate in double boiler over simmering water, stirring smooth. Cool to lukewarm. Elec/mixer cheeses smooth. Blend in eggs singly. Mix in sugar, flour, vanilla and almond extract. Stir 1 cup into lukewarm white chocolate; mix into remaining filling in bowl. Pour filling over crust. Bake firm around edges but still moves slightly in center when pan is shaken, about 40 min. Transfer to rack and cool completely. Cover and fridge overnight.
GLAZE: Bring cream to simmer over low heat. Add chocolate; stir smooth.
Spoon glaze over top of cheesecake. W/ spatula, spread glaze slightly over edge. Refrigerate to set glaze. Brush jam around sides of cheesecake. Press almonds onto sides, covering completely. (Can be prepared 2 days ahead. Cover and refrigerate.) Arrange raspberries and chocolate curls in center. Serve with raspberry sauce.