Saturday, June 13, 2020

Week 23: Cabonara ala Lucy

The Recipe
125g thick-cut bacon
2-3 cloves garlic
1 tbsp olive oil
½ tbsp butter
2 tbsp white wine
2 eggs
~½ cup parmesan cheese
Salt, pepper
Assorted vegetables (mushrooms, bell pepper, tomatoes - whatever strikes your fancy)

In a pot, cook spaghetti for two.

Meanwhile, cut the bacon into small squares and cut up any vegetables you might decide to use.

Melt butter/oil in a pan over medium heat and cook the garlic for a few minutes until golden. Remove and discard the garlic.
Cook the bacon in the garlicky butter. When almost done, add the vegetables and give them a quick fry-up. Add wine and simmer for a few minutes to reduce.

In a bowl, mix together eggs, cheese, salt, pepper and any other spices you want to add. Once the spaghetti is done, stir in the egg mix and allow the heat from the pasta to cook the egg.
Stir in the bacon and vegetables and serve.

The Verdict
Well, cabonara is ALWAYS worth cooking in my books, but honestly, I like my usual recipe better, and it's not that different, so I probably won't bother with this one again.

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