Tuesday, June 11, 2013

Beer Pasta


Yes, you read that right: this post is going to be about beer pasta. I know it's shocking that I'm sharing two recipes in two weeks when I hadn't published one in months before that, but last week's dish was very healthy and this carbolicious dinner is... not.  But it is delicious, dear readers, I promise you that!  It's not a summery meal, as I'm sure you can imagine, but it was cool and raining and I needed some comfort food yesterday and I had flat beer and bacon to use up, so.

Plus, speaking of the rain, I got caught in every downpour yesterday until I was damp enough that, when I got home after work (and a cheeky glass of wine while on the way) I gave up and took Charlie out for a walk without an umbrella or coat. Charlie didn't want to venture out the door, actually, when he saw how hard the rain was coming down, but I was committed to finishing the job off and getting totally soaked, so I dragged him through the threshold and we wandered around a bit, my poor puppy looking up at me miserably every so often, until it was time to go back in and dry off.

With Charlie toweled and smelling only faintly of wet dog and me dripping from every curl and feeling sorry for myself, I pulled up the recipe I'd found the night before; I'd opened a bottle of Double Take IPA over my laptop on Sunday evening but then lost interest in it, so I put it back in the fridge and promised myself I'd find a use for it anyway.  Thank goodness for The Beeroness!

I made a few slight changes to her recipe for this beer pasta, which she calls Orchiette Pasta with Pale Ale Parmesan Cream Sauce. First off, I used spaghetti instead of orchiette.  I also added bacon, because - well, obviously.  Since I didn't have peas, I threw in fresh spinach when it was all done for a bit of green.  And, finally, I used skim milk rather than cream because it sounded heavy enough already and, while I did need comfort food, I wanted to be mobile for the rest of the evening.  (I was mostly mobile.  I was mobile-ish.  Nope, who are we kidding?  I was glued to the couch after eating this. But it was so worth it!)


Beer Pasta
serves 2 with leftovers

8 slices bacon
2 tbs butter
2 tsp minced garlic
1 cup pale ale (next time I'll use one that's less hoppy, but it's up to you!)
1 cup skim milk
1/2 lemon, juiced and zested
1/2 c grated parmesan (I always use more cheese than a recipe requires, but not in this case!)
1/2 tsp pepper (the recipe also calls for salt, which I left out because the bacon is salty enough)
1/2 box spaghetti
1 c water
2 cups shredded fresh spinach

First, cook the bacon in the oven so you don't have to think about it - I did it at 400°f for 20 minutes and then let it cool as I prepared the rest of the pasta.

In a pot over medium-high heat, melt the butter. Add the garlic and cook until fragrant, about 30 seconds.

Add the beer, milk, and lemon juice; reduce heat to maintain a simmer and stir constantly.  (If you don't stir, the milk will curdle.)  About a tablespoon at a time, add the Parmesan, stirring until melted before adding more.  (In the interest of full disclosure, I used shredded, not grated cheese, but I'd definitely use grated next time for ease!)

Add the dry spaghetti and water and simmer, stirring frequently, until pasta is al dente and the sauce has thickened, about 10 minutes. Between stirs, chop up the bacon and the spinach.  Mix all together, sprinkle the lemon zest on top, and serve immediately. Enjoy!

linking up with The Observant Turtle next Tuesday (June 18)


23 comments:

  1. That sounds amazing! I am all over any pasta that has lemon in it! (I know, it sounds like I'm missing the point of BEER pasta... That sounds amazing, too!)

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  2. Yum. I know what's for dinner this week!

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  3. Need this. Now. Yes, at 9:41 in the morning.

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  4. Yum. And I almost always sub skim milk for cream in sauces, because a) I like my fat in my desserts, and b) Paul doesn't like cream, so he's more likely to eat with me if it's a thinner milk-sauce.
    Also, YUM.

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  5. oh my gosh yes. yum yum! I'll be making this soon (minus the bacon of course)

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  6. Looks yummy. I don't like many IPA (not a fan of hoppy beer at all), but my husband does so we do generally have some around. I'll have to try it sometime.

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  7. Mmmm - I think Joe would quite like this!

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  8. I never would have thought to put beer in past, and yet, it looks delicious!

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  9. honestly, I think the less hoppy the beer the better for this! let me know if you try it with another kind :)

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  10. haha I GUESS it MIGHT still be good without the bacon :P

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  11. the lemon brightens it up a bit! the original recipe called for just the juice but I love adding zest whenever I can. #lifemotto

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  12. let me know if it's well-received! it is heavy, just to warn you, but it's SO good.

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  13. let me know if you try it! maybe we should experiment with beers from around the world...

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  14. me neither - thank goodness for the internet!

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  15. well i have to comment to say again, best of all carb worlds but if only you could sprinkle chopped french bread on top... lol.

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  16. actually, a little crust to mop up the sauce when you've finished the pasta wouldn't be out of order...

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  17. I don't even like beer, but this sounds so interesting!

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  18. I wouldn't have thought of the beer and cheese combo, but when the recipe makes it sound so natural! And I heartily agree with your sentiments on bacon. Cheers!

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  19. ummm mouth watering. nuff said. pinning!!

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  20. WOW! This sounds delish. Any beer suggestions? I know nothing about the stuff!

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  21. I recently tried whiskey and ginger beer... not being a fan of whiskey (at all!), I was pleasantly surprised! Loved the combo!

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