
This has been one of my go-to summer dinner meals. The kind where you haven't gone grocery shopping for three weeks and you have three dollars in your bank account, so you pretty much make do with what you've got. Turns out, it's also
pasta carbonara. I wonder if that's how it was invented?
I made a vegetarian-friendly version of it, which was kind of tough to find a recipe for but since I've never had classic pasta carbonara, I couldn't tell the difference. Morningstar bacon filled the palate requirement of smoky-salty.
Ingredients:
- handful of spaghetti (or whatever pasta you have on hand), a package feeds four so you decide
- 4 oz. butter
- frozen peas (half a cup per person)
- 4 strips of Morningstar bacon
- chopped parsley
- gruyere or parmesan
- eggs (one per person)
Cook the spaghetti according to package directions. While cooking spaghetti, prep the f'acon according to package directions.
As you wait, fill a pan with water and heat it on medium high to poach the eggs. I find a shallow pan and a splash of white vinegar always helps keep the eggs together.
Drain spaghetti. Saute the peas with butter in the emptied pot, then toss the spaghetti back in and mix. Crumble the cooked f'acon and sprinkle on top. Sprinkle parsley on top. Mix it all up, plate it, and gingerly lay a poached egg on the bed of pasta. Salt and pepper. As I learned from
Jen, Maldon salt is the only way to go here. Grate cheese on top, and voila! Dinner's ready.