We're an ordinary family, complete with picky eaters, budget concerns, and time management issues. But to prove that "eating local" works - even for busy families in cooler climates - we're trading Chick-Fil-A and goldfish crackers for grassfed meat and local produce. Join our adventure in learning to eat (sort of) sustainably for the summer!

Monday, June 14, 2010

Spaghetti alla Alfredo Carbonara

Mash-up two recipes from How to Cook Everything, add a dash of "whatever I've got on hand," and voila!  Wonderful dinner (which didn't look nearly as good as it tasted, so just use your imagination in lieu of a photo).

Spaghetti alla Alfredo Carbonara
Serves two

4 ounces thick bacon, diced
1/4 of an onion, diced
a clove of garlic, minced (or one garlic scape, diced)
about a cup of lightly cooked vegetables (I used broccoli)
1 egg
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1/2 pound spaghetti or other long pasta
salt and pepper to taste

Put the bacon in a medium skillet over medium heat.  Cook, stirring occasionally and adding the onion and garlic after about five minutes, until the bacon is crisp.  Remove from heat and stir the vegetables in, mixing well to get the veggies covered in bacon grease.

Meanwhile, bring a large pot of water to a boil.  Warm a large bowl in the oven, or by filling it with very hot water.

Beat the eggs, cream, and Parmesan together in the warmed bowl.  Add salt (not too much, if you're using salty bacon) and pepper.

Salt the boiling water and cook the pasta until it is tender but firm.  When it is done, reserve about 1/2 cup of the pasta water, then drain the pasta and toss it immediately with the egg/cream/cheese mixture.  Add the bacon and veggies, plus any fat remaining in the skillet.  Add a little of the pasta cooking water if necessary to keep the mixture moist.

Serve immediately, passing more grated Parmesan at the table.

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