I was supposed to cook Vegetable Barley Soup with the Taste of Little India for this week's French Fridays with Dorie recipe. For no good reason other than that I'd already made a big pot of soup this week, I decided to hold off on this recipe and make up one that I'd missed.
For some reason, I didn't expect much from Recipe-Swap Onion "Carbonara." To start with, steamed onions? Ew. Spaghetti alla Carbonara is one of the meals that I can always get Charlie to eat, and it's one of our standby restaurant orders for him. As such, I've tasted some excellent carbonaras, and a lot of mediocre/terrible versions. The worst are soupy and bland. Okay, that's not totally true. The VERY worst actually had curds stuck to the pasta. Cooked egg? Bad cream? I don't know. Gross. Charlie ate it anyway. I envisioned Dorie's version to be on the soupy/bland side. I was wrong.
I ripped up a rotisserie chicken and threw it into the pan with a pound of steamed onions, to make it a one-pot meal. I also transferred a bit of bacon grease over from the pan I'd cooked the bacon in, because bacon flavor is more than half of the appeal of carbonara. Am I right? Of course I am. I did need to add a little extra cream, because the chicken bulked things up farther than the sauce would spread. I used Italian panna da cucina. They have different kinds of cream here. I never know what I'm buying. This stuff is practically solid. It's awesome. It helped reduce the soupy factor.
This was a delicious meal. No pasta necessary.
Conclusion: Loved it.