Hello! I suck at blogging, but hey here’s a new post! So… I started using this app foursquare on my iPhone lately and it’s really cool you see, it posts your location, when you go places, you check in, and you broadcast where you are, so stalkers can stalk you, but you get to be mayor of places! Like it’s really cool! You get stuff for being mayor, like RECOGNITION, and POWER, and ROBOTS. Ok the last 2 aren’t true. I became mayor of a local pub because Sean and I love the place, because we went there like TWICE A WEEK… sometimes three times but please don’t tell anybody. I held on to my fame for about a week, and today I was ousted. Very sad. I have turned to blogging to heal my emo wounds. So you see, this futile attempt at becoming the mayor of a restaurant caused days and days of not cooking and thus not having material for my blog and thus suckitude. But hey, I made this delicious peppery pasta carbonara dish (which I make a lot, because it’s delicious, and super easy, and full of bacon).
Voila! I cook!
This is for 1 serving, recipe from epicurious. I used a thin spaghetti, and had no tarragon or parsley so I substituted green peas.
Ingredients:
- 2 bacon slices, cut into 1-inch pieces
- 1/4 pound spaghetti
- 1/2 tablespoon unsalted butter
- 1/3 cup grated Parmigiano-Reggiano plus additional for serving
- 1 to 2 tablespoons chopped tarragon or parsley
- 1 large egg
Directions:
- Cook bacon in a 10-inch nonstick skillet over medium heat until crisp. Transfer bacon with a slotted spoon to paper towels to drain.
- Meanwhile, cook spaghetti in a 4-quart saucepan of salted boiling water until al dente. Reserve 1/3 cup cooking water, then transfer spaghetti with tongs to a small bowl, shaking off excess water, and keep pan of water simmering.
- Pour off all but 2 teaspoons bacon fat from skillet, then whisk butter into fat in skillet over medium heat. Add spaghetti, reserved cooking water, cheese, and a rounded 1/4 teaspoon pepper and cook, stirring, until sauce is thickened and almost completely absorbed, 2 to 3 minutes. Add bacon and 1 tablespoon tarragon and toss. Season with salt and pepper.
- Break egg into a cup and gently slide into water. Poach at a bare simmer to desired doneness (we prefer a firm white with a runny yolk, 2 to 3 minutes).
- Serve pasta topped with egg (transfer using a slotted spoon). Sprinkle with remaining tarragon if desired.
And here is some egg porn, because you can’t have a poached egg without egg porn.
My what a impressive yolk you have!
Just looking at it makes me another one, egg yolk that is. omnomnom.