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Pasta Carbonara and the Truth About Moms and Dinner

By on August 6, 2013

By Julie of By The Recipe.

It all started with dinner last night.

Let’s be realistic. It actually all started on the weekend when Beloved left for his 12 day business trip.

I try to only serve pasta once a week for dinner. However, when Beloved is away, it creeps it’s way into the rotation every night a couple of times. And usually only when I too am very busy and need to get my little people fed before starting the night time schedule of either soccer or meetings. This week we’re at 3.

It all started on Monday when we needed a quick and easy dinner before soccer practice. Quick and easy because it needs to be eaten with enough time to digest so that we don’t see it on the soccer field.

And then Tuesday came the request for lasagna. Request was noted, however, sushi was on the menu. No I didn’t make it.

And Wednesday, a meeting, another quick dinner. After a number of suggestions, the little people and I decide on pasta carbonara. And this is where all the trouble starts. First off, it’s another pasta dish. And secondly, it leaves me with left over egg whites, which I refuse to throw out.

Having promised my little people I would make lasagna, today I made lasagna, coconut macaroons (to use up the egg whites) and berry streusel bars (because they have this exact item at Starbucks, but why buy it when you can make it).

Thankfully my day has not been busy, so to speak. But tonight, off again for parenting workshops.

 

pasta carbonara

The recipe we use (I say we because it was my Beloved who first started making this recipe) for carbonara comes from Jamie Oliver’s Happy Days with the Naked Chef cookbook. The following is my version of the recipe, which isn’t much different.

Ingredients:

1 box of dried penne *our boxes are 375g, about 13 oz.
1 package of real bacon bits (not the dried ones) *Jamie’s recipe calls for pancetta or bacon, 10 slices. When I need to cut corners I buy either the Pre-cooked bacon or the bits. Also ensures that I don’t show up to my meeting smelling like a greasy spoon breakfast joint
5 egg yolks 
1/2 cup of 15% cream
1/2 cup of grated Parmesan
Salt and freshly ground pepper for seasoning

Directions:

Cook the pasta according to the package.

If you’re using bacon or pancetta, cook as desired.

In a large bowl, mix the egg yolks, cream, and Parmesan. Add the bacon.

Drain the pasta once cooked. With one hand, pour the pasta in the bowl that holds the egg mixture, and with the other hand, stir the pasta, coating it with the sauce.

Top with more cheese if desired, and fresh pepper.

 

Julie of By The Recipe says this about her food writing:

I’m not sure which came first: my sweet tooth, or my desire to bake.  Before I was a wife and a mother, I was a baker.  I love to bake.

Before kids, I wasn’t much of a cook. After kids, my cooking abilities improved, I guess because I needed to feed my family. Over the years I have come to enjoy cooking, almost as much as baking.  But let’s be honest, the best part of baking and cooking are the accolades of a great mouthful of food. That inspires me.

When I cook, I cook by the recipe. Almost always.

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