Wednesday, June 27, 2012

Simply Spaghetti Carbonara

Lydia’s Spaghetti Carbonara
(pasta with white sauce & bacon in man-speak)
  • 1 pound of angel hair pasta (for more manly bites try fettucine)
  • 1/2 cup heavy cream
  • 2 eggs, whisked
  • 7 strips cooked bacon, diced
  • 3/4 cup finely grated Parmesan cheese
  • 1/4 cup black pepper (you will thank me later)
  • 2 tsp salt for the sauce and another 3 T for the pasta water
  • 6 cups boiling water plus splash of olive oil in a large pot with lid.
  1. Start the water boiling briskly while you get the other ingredients prepped.  Dice the bacon, whisk the eggs and cream together in a small saucepan BEFORE putting it on the burner.
  2. Whisk in the black pepper to the cream mixture until well blended.
  3. Place the saucepan on low heat and add your pasta to the water.
  4. Stirring the sauce frequently so that it does not burn to the bottom, bring it to a boil while the pasta is cooking.
  5. Sauce will begin to thicken as it boils.  Gradually add in the cheese and bacon, whisking until blended.  Remove sauce from heat and set aside.
  6. Drain the pasta (al dente, or “to the bite” is when the pasta is firm in the mouth, but still pliable and doesn’t crunch)
  7. Pour the white sauce over the top, and serve immediately.
Nope you didn't miss it!  I didn't forget the salt!  Serve it in the shaker, as this dish is packed with naturally sourced sodium and you may not even need it!

Makes about 6 1 cup servings, and because it is man night, forget the calories and cholesterol.  This is testoterone approved Italian at its best!

Bachelorette Night - Oh Boy, I have to make dinner?!

Today should be an interesting evening at our house.  I am leaving in a few hours to attend my gorgeous cousin Ruth’s bachelorette party in Sackets.
The Bride, Ruth W. (Brown)

Yep she is pretty damn gorgeous all right.

Which means while I am out finding those Cosmpolitans with the girls, my men will be foraging alone.

In our house the standby man staple is pasta.  Pasta with olive oil and parsley flakes, or drowned in red sauce with a bag of frozen vegetables thrown in for color.  And the cheese drawer gets hit hard when the boys are cooking unsupervised.  But hey, I give them credit for knowing the difference between the uses for my Gruyere and the mozzarella I keep on hand for shredding.  So no complaint there.

Even the most adamantly “I hate cooking” fellow you know can do a mean pasta dish. So I am sharing one of my favorites that the boys love when I put together in the hopes that they will learn it too and add it into their pasta tricks.  Enjoy!~~Lydia Dittrich, COO The Main Event

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