I have been AWOL. It’s been challenging for me to stay positive and not get caught up in the anxiety and nervousness that is replacing good sense at the moment. I rarely watch the nightly news, now I absolutely do not have it on – it’s too much!
I’ve had an internal struggle about writing my blog…up until now I’ve not felt right about it. But I thought a bit of light news might be a welcome relief. We could all do with a bit of a deviation from our new normal.
So, here is my blog for the week.
Who has been buying up all the pasta? I haven’t seen any for weeks, so I hope you have some in your pantry to cook this! This recipe is delicious, easy to make and uses items that most would have in their pantry. It’s great for dinner and the left overs are fantastic for lunch the next day.
Stay safe everyone, be kind and most of all stay positive.
Be mindful. Be grateful. Be positive. Be true. Be kind.
Spaghetti Carbonara
Serves 4
- 1 cup pancetta, chopped bacon or bacon bits
- 2 tablespoon olive oil
- 1 packet spaghetti
- 8 egg yolks
- 2 cups parmesan cheese, grated and more for serving
- Black pepper
- Salt
Place the spaghetti in salted boiling water to cook until al dente.
Meanwhile, whisk egg yolks in a large bowl until smooth. Stir in parmesan and black pepper (to your liking).
Heat diced pancetta, bacon or bacon bits in olive oil over medium heat until crispy. Remove from the heat and set aside.
When pasta is al dente, drain, keeping some pasta water. Add the pasta to the pan with the pancetta, bacon or bacon bits. Add some reserved pasta water and mix in. Add egg mixture and stir for 1-2 minutes. Cook with residual heat from the pan – do not put back on the heat as the egg will cook.
Serve up generous bowls full, sprinkle with more parmesan and black pepper.
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