Pasta carbonara

 

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Pasta Carbonara

Servings: 6 Servings

Prep Time 1 hour 45 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 8 - 10 slices bacon , cut into 1/2-inch pieces
• 8 1/2 cups water , divided
• 4 cloves garlic , minced
• frozen peas 
• 1 lb linguine or spaghetti
• 1 1/4 cups finely grated parmesan cheese , plus more for serving
• 3 large eggs
• 1 large egg yolk
• 1 tsp each salt and pepper
• Chopped fresh parsley , for garnish

Instructions

1. Add bacon and 1/2 cup of the water to a large non-stick skillet and bring to a simmer over medium-high heat.
2. Allow to simmer until water evaporates about 6 - 7 minutes, then reduce heat to medium-low and continue to cook until bacon is brown and crisp, about 6 - 8 minutes longer.
   
3. Place a fine mesh strainer over a bowl then pour bacon into strainer while reserving about 1 tsp of the rendered fat in pan. Return pan to heat and saute garlic about 30 seconds, until fragrant and lightly golden. defrost peas and add them here.
   
4. Pour into a medium mixing bowl then add 1 Tbsp rendered bacon fat (drippings in bowl set under strainer) to mixing bowl with garlic. Add eggs, egg yolk, parmesan and pepper to garlic mixture and whisk until well combined.
5. Meanwhile, bring 8 cups of water to a boil in a large dutch oven (no more than 8 cups because you want a very starchy water for the sauce). Add spaghetti and salt to boiling water and cook until al dente. While pasta is boiling, set a colander in a large bowl
6. . Drain al dente pasta into colander in bowl, while reserving pasta water in bowl. Measure out 1 cup hot pasta water and discard remaining water. Place pasta in now empty large bowl.
   
7. Slowly pour and whisk 1/2 cup pasta water into egg mixture, then slowly pour mixture over pasta while tossing to coat. Add bacon and toss to combine. Season with salt if desired.
   
8. Let pasta rest, tossing frequently, 2 - 4 minutes until sauce has thickened slightly and coats pasta. Thin with remaining 1/2 cup hot pasta water as needed. Serve immediately topped with additional parmesan and parsley.

Recipe Notes

• Recipe source: adapted from Cook's Illustrated
• Use freshly grated Parmesan, not the stuff in the shaker can. It'll melt better and gives this dish a richer flavor. 
• Be sure you immediately add the hot pasta water into the egg mixture to help cook it (if needed, you could even re-warm it in the microwave, but it needs to be very hot).

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Maple mustard bressel sprouts hash with eggs

 2 lbs brussel sprouts

3 T evoo

6 strips cooked bacon (crumbled)

2/3 c maple syrup

2/3 c mustard

2 clove minced garlic

1/4 lb goat cheese

3 T vegetable oil

6 large eggs

1. preheat oven 400

2. Trim brussels sprouts in halves

3. Toss with 2 T oil, salt, pepper. Bake on baking sheet 35 min. 

remove from oven and let cool, lower oven to 375

4. heavy skillet over medium

saute garlic in 1T oil

add cooled brussel sprouts, maple syrup, mustard. Cook until sticky and carmelized ~5 min.

add chevre, crumbled bacon and toss well.

5. Make 6 wells in hash. Crack egg into each well and season. Bake 12-15 min until whites are set.

Garnish with paprika & pepper.

bacon wrapped meatballs

Sweet and Spicy Bacon Wrapped Meatballs

 

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Prep time

15 mins

Cook time

45 mins

 

Serves: about 36

Ingredients

• 1 lb bacon, cut in half (my package had 18 slices so I had 36 half-slices of bacon)
• 36 meatballs (or as many as you have bacon slices)
• 1 cup brown sugar
• 3 tablespoons chili powder

Instructions

1. Preheat the oven to 350 degrees.
2. Mix together brown sugar and chili powder in a small bowl.
3. Spray a broiler pan with nonstick cooking spray.
4. Cut a pound of bacon strips in half and wrap them around meatballs (I used store bought, fully cooked Italian style meatballs that I thawed in the microwave before wrapping them with bacon.), securing the bacon in place with a toothpick.
5. Dredge the bacon wrapped meatballs in the sugar and chili mixture, pressing to coat it well.
6. Place them on the greased broiler pan and bake at 350 degrees for 30-45 minutes, depending on how you like your bacon. I like mine crispy, so I baked them for 45 minutes.