Pasta Carbonara

Be prepared to be amazed. This is the best, easiest, tastiest meal I’ve made in recent history. Many thanks to Eat, Live, Run for posting the recipe.

You’ll need angel hair pasta, an egg, EVOO, 1 clove of garlic, and 1 Tbs real bacon bits (because I didn’t have bacon. If I did, I would have followed the recipe and cooked one strip of bacon, diced it, and cooked the garlic in the bacon grease. Check out the recipe).

Alrighty, boil 1 serving of dry pasta. While that’s happening, cook the minced garlic and bacon bits in the olive oil. Drain the water, and return the pasta to it’s pan over low heat. Mix in the oil/garlic/bacon.

Now, crack the egg into the noodles, and start mixing. Because of the heat of the noodles, the egg cooks. I promise. You aren’t eating raw egg. Keep mixing for about 2 minutes. If you don’t, your egg will scramble, and that will be gross.

What you are eating will taste like a wonderful, creamy pasta–minus the cream part.

Top with parsley and Parmesan. Enjoy. Because this is winter, and winter is for enjoying. And for eating pasta.

 

Buttah!

Butter is awesome. I really love it. Call me an elitist, if you must. It could be true. Regardless, I will never return to margarine. Butter is where it’s at. Especially when spread on fresh-from-the-oven french bread.

Last night, we celebrated two of my roommates’ birthdays. Our theme: the 80s. Side ponytails, skinny jeans, leggings, bright colors. The usual. For the 80s.

My contribution to the food table? French bread and butter.

Now, before you judge me and ask, “why is the butter worth mentioning?” Let me tell you. This was no ordinary bowl(s) of butter.

How long did it take me? 5 minutes each. Tops. For each bowl, I used one stick of butter. Let it warm to room temperature and mash it with a fork. Then, mix in whatever you want!

Butter #1:

  • 1 tsp. lemon juice
  • parsley
  • sea salt
  • ground black pepper

Butter #2:

  • 1 tsp. minced garlic
  • parsley
  • red pepper flakes (small amount! unless you like it hot 🙂 )
  • sea salt
  • Italian seasoning

Butter #3:

  • chives
  • sea salt

I didn’t measure the spices, I just dumped. Aim for somewhere between 1 tsp and 1 Tbs of each spice for each stick of butter. Beyond that, it really depends on your taste. Give it a try! You really can’t go wrong here.