My husband (aka SWC, aka my co-cooker and co-blogger) adores noodles. When asked once which single cuisine he could eat for the rest of his life, he said, "Chinese or Italian." I said: "You just like noodles!" He agreed.
This (and probably most of the pasta I'll write about) is his creation. It's based on Marcella Hazan's pasta carbonara recipe (we love her cookbook), plus some veg we had lying around from our weekly box. It turned out quite tasty.
It was also great the next day, heated up in a skillet with a bit of extra oil. Yum.
3 Tbsp olive oil
1/2 head of garlic, pressed
1/2 lb back bacon, cut into thin strips
1/2 lb mushrooms, sliced
1/4 cup white wine
one bunch scallions
4 sundried tomatoes, sliced thin
2 eggs
3/4 cup grated parmesan cheese
2 Tbsp fresh parsley, finely chopped
fresh black pepper
1 lb spaghetti
Saute garlic in olive oil for a couple minutes. Add bacon. Cook until it's crispy. Add wine. Deglaze pan. Add mushrooms. Saute until they start to soften. Add scallions. Saute until wilty. Remove from heat. Add sundried tomatoes.
Place eggs, parmesan, parsley and a few turns of grated black pepper into a large serving bowl. Beat with fork.
Cook spaghetti and drain. Place in bowl with egg mixture. Toss until egg mixture coats spaghetti. (Convince yourself this process actually cooks the egg, so you won't die of salmonella.)
Dump contents of saute pan over spaghetti. Mix well. Serve with fresh black pepper and grated parmesan.
2 comments:
you know, the whole reheating the pasta in the skillet thing is something that i picked up from sylvan and i love it. i know it's not rocket science but i'd never done that til he showed me...made me feel nostalgic.
Yes I remember the fried pasta from college days too... when the only ingredients were spaghetti, butter and salt. Happily we can afford some more ingredients these days!
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