I wasn't going to blog about this dish, because I was thinking it was too common...and then I realized that it may be *common* for US, but not for everyone else!! This dish has always been my ultimate comfort food (thanks, Mom!). This is my spin on it.
First, make some BACON, baby!!!
Next, remove the bacon and wipe out most of the bacon fat. Add a tinch of olive oil and sautee 2 - 4 cloves of chopped garlic. I wanted to make this some sort of harvest dinner, so I added some locally grown zucchini, too. Add red pepper flakes, salt and pepper and some white wine. Bring to a boil and then turn down heat to simmer until wine is reduced somewhat.
In a bowl, mix 3 eggs with 1 cup of half and half. Add parsley and 1/2 cup of parmesan cheese.
Pour both mixtures over cooked, drained, hot pasta (we use whole wheat fettucine). Add a bit of butter if you want.
Cook over low heat, stirring constantly, until the eggs cook and the mixture is thick and creamy. Do NOT cook over heat that is too high or the eggs will just scramble. You want them gently cooked in the cream sauce.
We usually leave the bacon out and sprinkle it on top, but since our vegetarian is not at home, we added it right in (and cooked the other stuff in it, too). If you want to make this dish vegetarian, it is equally delicious...just leave out the bacon!
Cheers, Sam!
EnJoy!!
No comments:
Post a Comment