Admittedly, we have been neglecting new posts on this blog, but this is not through lack of ideas or effort – it actually stems from a lack of foresight to take pictures prior to eating the food we’ve been making and enjoying.

Last night, in a dinner for one, it was an augmented version of Jamie Oliver’s Spaghetti Carbonara.

Very easy –

Chop 3-4 strips of bacon (or pancetta or turkey bacon) along with 2 cloves of garlic and brown in a saucepan over medium heat. (If you use pancetta or turkey bacon you may need to add some olive oil – regular bacon has more than enough fat to brown the garlic.)

Meanwhile, bring a pot of salted water to a boil and cook the spaghetti per the package instructions – less 30 seconds (just to ensure that little al dente hit).

In a small bowl, whisk together about 1/4-1/3 cup of heavy cream with a single egg and some salt and pepper.

During the last 4 minutes of boiling the pasta, place about 1.5 cups of frozen (or fresh if you have them) peas in a small net sieve in the top of the boiling water.

After both are boiled, place the peas into the pan with the garlic and bacon (which, to avoid overcooking should be turned down, but not off – keep it warm/hot). Drain the spaghetti and immediately place it into a ceramic serving bowl.

Put the bacon/pea into the still hot pasta and cover it all with the heavy cream/egg mixture and toss well with wooden serving spoons. The cream sauce should thicken but not “scramble” – so trying to get it all together while it is still hot but not over the flame is key.

Serve with shaved parmesan, crusty bread in chunky bowls.


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