Foodtopia Moments
For pranzo (lunch) today, I made one of my favorite Italian
dishes, called spaghetti carbonara. I researched some recipes, and kind of made
a variation using the ingredients I had on hand. It was a total success and hit
the spot. I first cooked up the pancetta, while the water for pasta boiled. A
trick that most recipes mentioned was salting the pasta water well, because the
dish does not call for any added salt. When that was done, I made the sauce using a
little heavy cream, two eggs, a little olive oil, black pepper, and pecorino
Romano cheese. I whisked that mixture around until it was well mixed together.
Once the pasta cooked, I drained it and immediately added it to the egg, cream,
and cheese mixture. As I tossed it all together, I added the cooked pancetta
and fresh chopped parsley. It sounds intricate, but it was easy to make and
tasted delicious.
For pranzo (lunch) today, I made one of my favorite Italian
dishes, called spaghetti carbonara. I researched some recipes, and kind of made
a variation using the ingredients I had on hand. It was a total success and hit
the spot. I first cooked up the pancetta, while the water for pasta boiled. A
trick that most recipes mentioned was salting the pasta water well, because the
dish does not call for any added salt. When that was done, I made the sauce using a
little heavy cream, two eggs, a little olive oil, black pepper, and pecorino
Romano cheese. I whisked that mixture around until it was well mixed together.
Once the pasta cooked, I drained it and immediately added it to the egg, cream,
and cheese mixture. As I tossed it all together, I added the cooked pancetta
and fresh chopped parsley. It sounds intricate, but it was easy to make and
tasted delicious. 