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 t...
Comments