This Unique Carbonara Recipe is the Best!
I don’t know if I could possibly have flubbed up a restaurant order more than I did this last week. There is the best little local coffee and bagel shop that also has the best sandwiches and soups and lunches in town. It is always jam packed and is the best place to grab a bite or a coffee with a friend. It is just 3 minutes from our house and my husband and I love to go grab a quick date together any chance we get.
You know I’m a foodie and it’s one of those places where everything on the menu is 5 stars so it makes you want to try everything! But at the same time, you kind of have your absolute favorites that you absolutely know you will love--so it’s always that great debate that we all know and love whether to try something new that sounds good or grab a tried and true favorite. This time it was time to get my tried and true favorite--their reuben sandwich. The secret must be in the pastrami--it’s cut really thick and is a bit charred and crusty around the edges which makes it so heavenly!
Anyway, somehow on the menu I got confused and they asked me what kind of bagel I wanted and I thought it was just a side item so I ordered a blueberry bagel, because I thought I’d bring it home as a surprise for one of the kids. Next thing I know, they are bringing me my delicious reuben to the table and you guessed it--it was a reuben sandwich……but with bagel buns that were bursting with fresh blueberries. Uggggh. I am not one to send something back, especially since it was my silly mistake so I ate it and it wasn’t as bad as it might sound…..however, I would say that unsurprisingly, pastrami and thousand island dressing do not go great with blueberries ha!
Do you know what does go great with pastrami? A delicious carbonara dish with classic flavors from a Jewish deli you might find in NYC. It is a mixture of spaghetti with chopped pastrami and capers and is covered in a silky smooth, buttery sauce. This blend of flavors is truly magical together and I am thankful to have stumbled across this recipe. This recipe uses Everything Bagel seasoning to give it some extra punch and it is the perfect addition! Check out my other article this week for other great ways to use Everything Bagel seasoning?
What is the worst restaurant order flub you’ve ever had? Did you send it back or just accept your mistake and eat it? Please share your thoughts in the comments below.
Kosher salt
12 ounces spaghetti
1/4 cup extra-virgin olive oil
6 ounces pastrami, cut into 1/4-by-1-inch sticks (see Cook's Note)
2 tablespoons capers
2 large eggs, lightly beaten, at room temperature
1/4 cup (2 ounces) cream cheese, cut into small pieces, at room temperature
1/2 cup grated Parmesan, plus more for finishing
3 scallions, white and light green parts, thinly sliced
2 tablespoons everything bagel seasonings, plus more for finishing
Directions:
Add Recipe to Cook'n
1/4 cup sesame seeds
1/4 cup poppy seeds
3 tablespoons dried onions flakes
3 tablespoons dried garlic flakes
2 tablespoons coarse sea salt
Directions:
Add Recipe to Cook'n
You know I’m a foodie and it’s one of those places where everything on the menu is 5 stars so it makes you want to try everything! But at the same time, you kind of have your absolute favorites that you absolutely know you will love--so it’s always that great debate that we all know and love whether to try something new that sounds good or grab a tried and true favorite. This time it was time to get my tried and true favorite--their reuben sandwich. The secret must be in the pastrami--it’s cut really thick and is a bit charred and crusty around the edges which makes it so heavenly!
Anyway, somehow on the menu I got confused and they asked me what kind of bagel I wanted and I thought it was just a side item so I ordered a blueberry bagel, because I thought I’d bring it home as a surprise for one of the kids. Next thing I know, they are bringing me my delicious reuben to the table and you guessed it--it was a reuben sandwich……but with bagel buns that were bursting with fresh blueberries. Uggggh. I am not one to send something back, especially since it was my silly mistake so I ate it and it wasn’t as bad as it might sound…..however, I would say that unsurprisingly, pastrami and thousand island dressing do not go great with blueberries ha!
Do you know what does go great with pastrami? A delicious carbonara dish with classic flavors from a Jewish deli you might find in NYC. It is a mixture of spaghetti with chopped pastrami and capers and is covered in a silky smooth, buttery sauce. This blend of flavors is truly magical together and I am thankful to have stumbled across this recipe. This recipe uses Everything Bagel seasoning to give it some extra punch and it is the perfect addition! Check out my other article this week for other great ways to use Everything Bagel seasoning?
What is the worst restaurant order flub you’ve ever had? Did you send it back or just accept your mistake and eat it? Please share your thoughts in the comments below.
Everything Bagel Carbonara
Cook time:
Yield: 4 servings
Serving size: 4
Calories per serving: 525
Ingredients:
Yield: 4 servings
Serving size: 4
Calories per serving: 525
Kosher salt
12 ounces spaghetti
1/4 cup extra-virgin olive oil
6 ounces pastrami, cut into 1/4-by-1-inch sticks (see Cook's Note)
2 tablespoons capers
2 large eggs, lightly beaten, at room temperature
1/4 cup (2 ounces) cream cheese, cut into small pieces, at room temperature
1/2 cup grated Parmesan, plus more for finishing
3 scallions, white and light green parts, thinly sliced
2 tablespoons everything bagel seasonings, plus more for finishing
Directions:
Bring a large pot of salted water to a boil. Add the spaghetti and give it a stir.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the pastrami and capers and cook until the meat begins to brown, about 3 minutes. Turn the heat to low.
When the spaghetti is very al dente, reserve some cooking water and strain. Add the spaghetti to the skillet along with 2 ladles of pasta water. Toss and stir vigorously with tongs to continue to cook and begin to emulsify the oil. Pour in the eggs, cream cheese and Parmesan. Continue to stir with tongs and toss until the sauce is creamy and coats the spaghetti. Add more pasta water as needed to create a creamy sauce. Stir in the scallions and everything bagel seasoning. Transfer to a large bowl, then sprinkle with additional Parmesan and everything bagel seasoning.
*Cook’s Note: Ask your deli counter for a whole uncut piece of pastrami so you can slice it to the appropriate size.
Source: foodnetwork.com
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the pastrami and capers and cook until the meat begins to brown, about 3 minutes. Turn the heat to low.
When the spaghetti is very al dente, reserve some cooking water and strain. Add the spaghetti to the skillet along with 2 ladles of pasta water. Toss and stir vigorously with tongs to continue to cook and begin to emulsify the oil. Pour in the eggs, cream cheese and Parmesan. Continue to stir with tongs and toss until the sauce is creamy and coats the spaghetti. Add more pasta water as needed to create a creamy sauce. Stir in the scallions and everything bagel seasoning. Transfer to a large bowl, then sprinkle with additional Parmesan and everything bagel seasoning.
*Cook’s Note: Ask your deli counter for a whole uncut piece of pastrami so you can slice it to the appropriate size.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Everything Bagel Seasoning Mix
Cook time:
Yield: 1 cup
Serving size: 1
Calories per serving: 12
Ingredients:
Yield: 1 cup
Serving size: 1
Calories per serving: 12
1/4 cup sesame seeds
1/4 cup poppy seeds
3 tablespoons dried onions flakes
3 tablespoons dried garlic flakes
2 tablespoons coarse sea salt
Directions:
Toss the sesame seeds, poppy seeds, dried onion flakes, dried garlic flakes and salt together in a small bowl. Store in an airtight container for up to 1 month.
Source: foodnetwork.com
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
