• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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    em570039@mycia.net

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Pretty Freakin Awesome Pasta Carbonara

The weather is giving me a taste of my favorite season – fall. Cooler temperatures are one thing, but I love the way the air is crisp in the fall. When you breathe in, you can feel the air glide down your throat. The air smells like biting into an apple, and faintly like wood stoves being lit somewhere far away.

To celebrate, I whipped up a batch of pasta carbonara. I heaped it into a huge mug and sat on the porch eating it and watching it steam. Pasta. Eggs. Bacon. Really, how could you go wrong? But with some parsley from my garden, it still seemed fresh – like a last taste of summer.

Pretty Freakin Awesome Pasta Carbonara
Served 2.
Leftover Potential: Reheat. Reeat.

large handful spaghetti
1 Tbsp olive oil
6 strips bacon, diced
1 shallot, minced
2 cloves garlic, minced
1/4 cup whole milk
2 Tbsp parmesan cheese, plus more for garnish
3 egg yolks
salt, as needed
lots of freshly ground pepper, as needed
parsley, as needed for garnish
1. Cook the spaghetti in a large pot of boiling salted water until tender, 6-8 minutes. Drain and set aside.
2. While the pasta cooks, heat the olive oil over medium heat. Add the bacon and shallots and saute until the bacon is crisp and the shallots are tender. Add the garlic and saute until fragrant, 1 minute more.
3. Add the cooked pasta, and toss to coat. Add the milk and parmesan, toss until the cheese is melted and the milk has reduced slightly, 3 minutes.
4. Remove the mixture from the heat. Stir in the egg yolks off the heat. Season generously with salt and lots of pepper. Finish with parsley. Serve immediately.

 

 

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