I will give you all a break from seeing my Great Granny blocks and post a pic of last night's dinner.
One of the surprise bonuses of having traveled several times to Italy is that I've learned to fix quite a few Italian dishes. This is a trademark meal in Rome known as Spaghetti alla Carbonara. It is so easy to fix, and my family loves it. Served with salad, bread and wine, well, you've got a wonderful meal. And eating it al fresco is perfect. We have used our screened porch quite a lot for meals this summer. Hopefully we continue to have pleasant weather on through fall.
Let me explain how to make this dish. First, boil enough water (remember to add salt) to cook a pound of spaghetti noodles. While the water boils and the noodles cook, in a small bowl mix 4 eggs, 2 t. pepper, a dribble of milk or cream (I never measure, but it would probably be about 3 T.) Whisk together. Next, still while the noodles are cooking, chop 1-2 cloves of garlic, and dice 4-6 slices of bacon (Italians would use pancetta). When the noodles are cooked al dente, drain into a collander. Put empty boiling pot back on the burner. Drizzle about a quarter cup of olive oil in the pot, add the garlic and bacon. Stir until cooked through. Remove from heat and dump noodles back into pot. Toss with tongs. Make a well in the noodles and pour in the egg mixture. Stir thoroughly. The object is to get the pan cooled down enough to prevent the eggs from turning to scrambled eggs, but still be cooked through the heat of the noodles and bacon-oil-garlic. At this point you can stir in grated parmesan cheese in whatever amount you like. Voila! A genuine Italian dish!
You wanna' know my easy alternative to the bacon/pancetta?? I use those bacon bits you find in the salad dressing aisle. An expert in Italian cuisine might object to this shortcut, but our family still likes it, so that's the way I roll with it!
Bon Appetit, Friends!
One of the surprise bonuses of having traveled several times to Italy is that I've learned to fix quite a few Italian dishes. This is a trademark meal in Rome known as Spaghetti alla Carbonara. It is so easy to fix, and my family loves it. Served with salad, bread and wine, well, you've got a wonderful meal. And eating it al fresco is perfect. We have used our screened porch quite a lot for meals this summer. Hopefully we continue to have pleasant weather on through fall.
Let me explain how to make this dish. First, boil enough water (remember to add salt) to cook a pound of spaghetti noodles. While the water boils and the noodles cook, in a small bowl mix 4 eggs, 2 t. pepper, a dribble of milk or cream (I never measure, but it would probably be about 3 T.) Whisk together. Next, still while the noodles are cooking, chop 1-2 cloves of garlic, and dice 4-6 slices of bacon (Italians would use pancetta). When the noodles are cooked al dente, drain into a collander. Put empty boiling pot back on the burner. Drizzle about a quarter cup of olive oil in the pot, add the garlic and bacon. Stir until cooked through. Remove from heat and dump noodles back into pot. Toss with tongs. Make a well in the noodles and pour in the egg mixture. Stir thoroughly. The object is to get the pan cooled down enough to prevent the eggs from turning to scrambled eggs, but still be cooked through the heat of the noodles and bacon-oil-garlic. At this point you can stir in grated parmesan cheese in whatever amount you like. Voila! A genuine Italian dish!
You wanna' know my easy alternative to the bacon/pancetta?? I use those bacon bits you find in the salad dressing aisle. An expert in Italian cuisine might object to this shortcut, but our family still likes it, so that's the way I roll with it!
Bon Appetit, Friends!
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