Monday, May 3, 2010

Spaghetti Carbonara

I shouldn't be posting this when I'm so hungry. It's been a long day.
Cooked for the shop guys. Spaghetti carbonara, bruschetta and chocolate covered strawberries. Rather cost efficient, although Matt seems pretty down to purchase just about any grocery I name.

Pasta was 1 lb spaghetti cooked in very salted water with olive oil.
Bacon browning and garlic added to drippings. Black pepper. Pasta all in once drained. Bacon back in. Lots of parmesan. Whisked 5 eggs and got em in there once removed from the heat, mixing constantly so a sauce forms rather than coagulated egg chunks. That would be very bad. There were no chunks and apparently it was a great success. Simple. On the frugal side. Garnished with parsley.

Bruschetta was just skillet-toasted fresh french bread slices, and topped with tomatoes I had roasted in olive oil, garlic, oregano, basil, salt and pepper. Dripping garlic oil goodness into the seeping toasts.

Chocolate covered strawberries. Self explanatory. Double burner action. Dip, set, cool, eat.

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