spaghetti alla carbonara

Spaghetti alla carbonara is a quick and easy recipe. It will take about 30 - 35 minutes to make and it is absolutely delicious. This recipe isn't diet friendly, so make sure you're having this dish on a cheat day! 

Ingredients 

1/2 pound of pancetta, chopped (bacon is fine)

1 tablespoon of garlic, chopped

1 pound of spaghetti, cooked to al dente

4 large eggs, beaten

2 tablespoons of heavy cream

1 cup freshly grated parmigiano-reggiano

s&p

1 tablespoon parsley, finely chopped

Bring a large pot of water over medium heat to a boil. Salt the water, add the spaghetti and cook to al dente.

In a large saute pan, over medium heat, cook the pancetta until crispy. Remove the pancetta and drain on paper towels. Pour off all the oil except for 3 tablespoons. Add the garlic. Season with black pepper. Saute for 30 seconds. Add the crispy pancetta and the pasta. Saute for 1 minute. Meanwhile, beat the eggs and the cream together. Add a little bit of cheese and salt to the mixture. Being careful because the cheese is already salty. Remove the pan from the heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble. Add the cheese and re-season with salt and pepper. Garnish with parsley and serve.  

Hardboiled Eggs ---> Egg Salad

People have a love hate relationship with eggs. You either like them or you don't. I love eggs and it's a quick and easy meal. I always have hardboiled eggs in the fridge. You can quickly turn hardboiled eggs into egg salad. Below are fool proof instructions to hardboiled eggs and to make egg salad.

Hardboiled Eggs
1 dozen large eggs - preferably organic or cage free
1 large pot with lid
cold water
2 tablespoons of salt
ice to chill down the eggs

Before you begin, pull the eggs out of the fridge. Take the large pot fill it up with cold water and put it over high heat. Add the 2 tablespoons of salt, cover it and then allow the pot of water to come up to a roaring boil. Remove the lid, slowly drop the eggs into the pot of water. Best way is to use a ladle and drop the eggs into the water. Once the last egg has been dropped into the water; set the timer for 12 minutes. Once timer goes off: remove from heat, take the pot to the sink, drain the water using the lid, and dump as much as ice into the pot of eggs. You can also use turn on the faucet as well. Allow the eggs to cool enough and then start peeling them. It is best to peel the eggs right away and store them in an air tight container with cold water. It avoids the smell and these eggs can hold up to 5 days.

Egg Salad 

3 hardboiled eggs

1/4 cup of chopped celery

2 tablespoons of mayo

1 tablespoon of mustard

salt & pepper for seasoning

To keep the egg salad from getting watered down, make sure the eggs and the celery is completely dried. Placing them on paper towels usually works. Take the eggs and crush them over a cheese grater (large side). Dice the celery into 1/8th cube and throw both items into the bowl. Add the mayo, mustard, and S&P for taste. Mix well. Serve over your choice of bread or crackers. To store leftover egg salad, keep in an air tight container. Holds for about 3-4 days.