I made a DELICIOUS spaghetti tonight. It was a little fattening, but I wanted to make something different. So, to make up for it we walked and ran a little more tonight. While walking, we noticed how the weather has changed. The breeze was cool. And it just made me breathe better. I love to take deeep breathes of the air here.....it is so refreshing. It feels so good. And the leaves are changing little by little. We think they change more this weekend and next week because the low in the evenings will be in the 40's! So we may go to the mountains this weekend to see the leaves there. And a little get a away for my birthday, which is next Wednesday.
Anyways back to dinner. I changed the recipe a little. Instead of making it with pancetta, I just bought regular bacon. It was still very good.
But next time I will make sure not to add oil to cook the bacon. The bacon itself has enough of that to cook itself. So I had to drain it some. And still the bacon was just oozing out grease. Once they were done I let them sit on a paper towel and tried some more to take some of the oil.
Look for yourself:
Voila! It was soooo yummy!
Here is the recipe:
Ingredients
Serves 4 to 6
Coarse salt
1 pound spaghetti
2 tablespoons extra-virgin olive oil
6 ounces pancetta, cut into 1/4-inch pieces
3 cloves garlic, finely chopped
4 large egg yolks
1/2 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for garnish, if desired
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley
Zest of 1 lemon (optional)
Directions
Bring a large pot of water to a boil; add salt and spaghetti, and cook until al dente, according to package instructions. Reserve 1 cup cooking water; drain.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add pancetta and cook until golden, 6 to 7 minutes. Using a slotted spoon, transfer pancetta to a bowl.
Reduce heat to medium-low. Add remaining tablespoon oil, and heat until hot but not smoking. Add garlic, and cook until golden, about 3 minutes. Turn off heat.
Beat the egg yolks, heavy cream, and 1/2 cup Parmesan cheese in a medium bowl until combined. Add drained hot pasta and pancetta to skillet, and pour the egg mixture over. If pasta seems dry, add enough of the reserved cooking water to moisten. Season liberally with freshly ground black pepper.
Serve garnished with chopped parsley, additional cheese, and lemon zest, if desired.
That's it for today! :)
