Monday, January 25, 2010
Friday, January 22, 2010
Monday, January 11, 2010
-1 lb. spaghetti
-1/2 large onion, diced
-1/2 pound turkey bacon (or the real thing), diced
-1/4 cup milk
-1/4 cup parmesan
-1 tsp freshly ground black pepper
Bring a big pot of salted water to a boil on the stove. (Use about 2 Tbs. salt - this is the secret to flavorful Italian pasta!)
While waiting for the water to boil, heat 1 Tbs. oil in a large skillet over medium heat. Add the turkey bacon and cook until it is nearly crispy, stirring every few minutes. (If using real bacon you don't need to use oil and may actually need to drain some of the grease before the next step.) Then add the diced onion and continue cooking until the bacon is crispy and the onion is translucent.
In a small bowl whisk together eggs, milk, parmesan and black pepper until well blended. Set aside.
Once the pasta water is ready, add the spaghetti and cook according to package instructions until it is al dente. (Usually about 9-11 minutes.)
When the pasta is ready, carefully and quickly drain out the pasta water, and return pasta to the hot pot immediately. Then, while stirring the pasta with one hand, use the other to pour the egg mixture into the pasta and continue to toss until the egg mixture is cooked into the pasta. (You may see a few tiny clumps, but in general the eggs will just coat the individual pieces almost like a sauce.
Finally, add the bacon and onion mixture and toss until well mixed.