This week’s cookbook, “The Beginner’s Cookbook,” surprised me. I expected it to be kind of simplistic, boring food, but the recipes turned out to be really good, while also being explained in a way that someone who didn’t cook that much could understand.
Technically, this recipe was supposed to be Tagliatelle Carbonara, but since I had angel hair pasta in my cabinet, and I’ve never heard of a Tagliatelle, Spaghetti Carbonara it became. It was really good, and really easy.
Spaghetti Carbonara
Serves 2
Ingredients
8 oz. angel hair pasta
1 Tbl. olive oil
4 strips bacon, chopped
1 Tbl. diced garlic
3 eggs
salt and pepper
2/3 cup Parmesan cheese
1 Tbl. either chopped parsley or Italian seasoning
Cook the pasta in salted water according to the directions on the package.
While the pasta is cooking, heat the oil in a skillet and fry the chopped bacon over high heat for 3 to 5 minutes until crispy. Add the garlic and mix well.
Break the eggs into a bowl and beat. Add salt and pepper as you want.
When the pasta is completely cooked, drain.
Scrape the bacon, garlic, and ensuing bacon fat from the bottom of the pan and return to heat. Add pasta and stir well.
Pour the eggs into the pan and stir quickly, allowing the eggs to set.
Remove from heat, sprinkle individual servings with cheese and parsley or Italian seasoning, and serve.
Sorry for the crappy picture. . .it was delicious, though!
