Pasta Carbonara w/ Poached Eggs

As decadent as it seems, this dish is actually super easy and quick to make.  Wish I had discovered this years ago when I could have been eating it in college instead of Kraft EZ Mac!

We used some homemade tagliatelle instead of spaghetti, but either one works.  What really made the meal was the use of local scallion, bacon (smoked or pepper bacon would be even better), and eggs – hearty, hearty, hearty!

This recipe originally allows for 1/4 lb of pasta per person – I adjusted so that it is truly one serving (2 oz. or 1/8 lb.) of pasta each.  Fill in the gap with a salad of roasted beets, pears, and goat cheese.

Peppery Pasta Carbonara with Poached Egg
Adapted from the now defunct Gourmet magazine, October 2009

Makes 2 servings

4 slices thick bacon, cut into 1-inch pieces
1/4 lb. spaghetti
1/2 T unsalted butter
1/2 cup grated Parmigiano-Reggiano plus additional for serving
1/4 cup chopped parsley or green onions
4 large eggs

Cook spaghetti in a 4-qt saucepan of salted boiling water until al dente.  Remove spaghetti to a small bowl but keep the pasta water simmering on medium low.

Meanwhile, cook bacon in a nonstick skillet over medium heat until crisp.  Drain bacon on paper towels.  Pour off all but 1 T bacon fat from skillet, then whisk butter into fat.  Transfer spaghetti into the skillet along with 2/3 cup of the pasta water, cheese, and a rounded 1/2 tsp pepper.   Cook, stirring, until sauce is thickened and alm0st completely absorbed, 3-4 minutes.  Add bacon and 2 T parsley/green onions and toss.

Break each egg into a separate cup and gently slide into pasta water.  Poach at a bare simmer until white is firm but yolk is still runny, 2-3 minutes.

Serve pasta topped with 2 eggs per dish (transfer using a slotted spoon).  Sprinkle with remaining parsley.

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Homemade is Better. Trust Me.

Pasta and ice cream are so cheap nowadays that I think people overlook how simple they are to make.  Making either yourself when you have a couple of free hours on the weekend is SO WORTH IT.  The only problem is fighting the cravings for these high-carb, empty calorie treats!

Tip: Super fun activity for 2+ people!!!

Tagliatelle (Lidia Biastianich recipe), accidentally cut the wrong direction making really long noodles.  But who cares?  They’re heartier yet infinitely more delicate than dried pasta.  Top it with some slowwww braised pork and peas – OH MAMA.

Hubby and I have managed to resist making ice cream every day since he bought me the KitchenAid ice cream maker attachment for Christmas.  I am a sugar addict and just the thought of it in the freezer makes me salivate.  Hence we’ve only made two ice creams.  But alas warm weather will be on the horizon eventually!!!  I’m dying to make some hazelnut gelato and salted caramel ice cream.  I’m salivating now.  Disgusting.

We ate most of the vanilla bean ice cream before we thought to take a picture.  Yes, if you follow some homemade recipes the milkfat % is oh, just about 3 times that of the maximum 16% allowed by the commercial ice cream industry.  But is it worth it (and some post-piggy lactose intolerance)?  I think so.  We worship David Lebovitz and the beauty of the vanilla bean.

This picture is of the very lemony Meyer lemon ice cream.  If you don’t like lemon, don’t make this.  It was pleasingly tart but as with the beauty of Meyer lemons, doesn’t make you pucker.  Strawberries helped to cut the lemon lemoniness.

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