Friday, October 10, 2014

Dinner in "a snap" - Parpardelle Egg Pasta alla Carbonara

Mouth watering!
With fresh and simple ingredients any meal becomes a feast with the right recipe! The RQ prepares many versions of this recipe but this one is simple and made with ingredients that are often on-hand! Pair this with a lovely green leaf salad dressed with honey* and the meal is complete!

Parpardelle alla Carbonara
Serves 2
Parpardelle or desired pasta, 4 ounces
Bacon, 4 slices (apple-wood smoked, opt), cooked in skillet
half 'n half, 1/3 cup (whole milk can be substituted)
eggs, 2 (organic preferred)
Asiago or other dry-sharp Italian cheese, 3/4 cup, finely grated
parsley, 2 Tblsp
salt & fresh cracked pepper

Begin by measuring out the half 'n half and mixing in the two eggs; set aside. Place water for pasta on stove to boil adding pasta when ready. Fry the bacon in a skillet stove top turning frequently to not burn! Once done immediately move to paper towel to absorb excess fat. While bacon sizzles and water boils, grate cheese and chop parsley. Mix cheese with egg mixture. Chop resting bacon into bite size pieces. Swiftly drain al dente pasta and get it back into the hot pot and toss with egg & cheese mixture. Top with bacon, parsley, and freshly cracked black pepper. ENJOY!

Green Salad
Green leaf lettuce, sunflower seeds
*Honey Dressing: 1/4 cup olive oil, 2 tsp honey, half a lemon, s&p

Note: Is the sauce hot enough to "cook" the eggs? How swiftly can you get the pasta and remaining ingredients back into the pot?

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