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Carbonara

Carbonara … it sounds so elegant, something you might order in a fancy Italian restaurant with a crisp Pinot Grigio on a warm summer evening.

Seriously though … it’s bacon and eggs – even though I had Granola ways for breakfast.

Carbonara comes together very quickly, so first I prep a side salad.
Chop some romaine.
Shred some carrots, and slice some grape tomatoes.
Dressed with my oil and vinegar dressing once the carbonara is done.
Get two ounces bag-o-bacon from the freezer.
Grate two ounces Parmesan, and measure two ounces of angel hair.
Whisk one egg until light and frothy.
Mix in most of the cheese – leaving a bit for topping.
And a LOT of black pepper.
Meanwhile, get your bacon rendering.
And some salted water boiling for pasta.
Add the pasta to the water, pushing in as it softens.
When the bacon is cooked – lightly crisp remove to a paper towel, turn off the heat and put the al dente pasta into the bacon pan. You wan it wet with pasta water, and reserve the rest of the water.
Toss the pasta in the bacon fat in the pan.
Add in the egg and cheese mixture.
Stir vigorously. Sauce should be creamy as the cheese melts and the egg cooks slightly.
Add pasta water if needed.
Top with reserved cheese and crispy bacon.
Carbonara. Or just bacon and eggs pasta.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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