Musing with Max

Musing with Max

November 22, 2011

Be Italian

Our friends Louise & Michael went to Italy for 2 1/2 weeks (hate them), they even sent us pictures of some of their meals
(breakfast in Siena, ugh showoffs!!!!) Then they came back and brought us a big hunk of cheese with the most adorable grater

LOVE THEM!!!!! I couldn't wait to use it but I had to think fast before it disappeared. Apparently somebody was nibbling away at it (it was much bigger than the picture when it arrived). Wonder who

probably, but he had to have an accomplice since he has no thumbs, hmmm?

Anyway, back to the food...Something authentic, something delicate, something worthy of the sexiest man alive
even though he's dead.

Spaghetti a la Carbonara adapted by me

4 oz. pancetta or bacon roughly chopped
Olive oil for sauteing, if using pancetta.
one small onion thinly sliced
8 oz. spaghetti
3 large eggs, beaten
salt & pepper to taste
about half a cup grated Parmiggiano Reggiano brought from Italy

If using pancetta, heat oil in a skillet, add pancetta and saute until soft
or saute bacon in hot skillet until starting to color, then add onions and continue sauteing until onions are soft

Meanwhile, cook spaghetti in boiling water until al dente.
When spaghetti is cooked, drain, add to the skillet and stir into the onion bacon mixture until well incorporated

remove from heat and add beaten eggs stirring constantly until eggs are cooked
add salt & pepper to taste Serve dusted with lost of Parmiggiano Reggiano brought from Italy

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