I haven’t done a food post in a long time! (But don’t think that doesn’t mean I haven’t been cooking!) You know me, I’m always in the kitchen and I’m always looking for inspiration while I’m there. If I’m not dancing around the kitchen with Gellibean, I’m jamming to Gia’s chosen radio station or Miguel playing DJ so we can crank out some Kitchen Goodness.
Today I want to share a super quick recipe with you that is a “go to” for the whole family because it’s creamy and super yummy. (and super easy to prepare too.)
I have always had an issue about feeding the kids raw eggs. REAL Carbonara…done the “right” way uses raw eggs yolks mixed right into the hot pasta with lots of parmesan cheese. Since, I find it a little discomforting to give their tummies that (while they are still small) I have adapted the recipe I know and love for myself (and Nino) with some minor changes in the preparation that do not sacrifice flavor at all.
Of course, while you are preparing all these ingredients you MUST make sure your water for your pasta is set to boil. I usually let my water boil away and then I throw in a handful of Kosher Salt. When I say a handful…I mean you really need to make the water salty. I think it is Chef at Home (You know the guy who looks like Aiden from Sex and the City?) who said, if you taste your pasta water, it should taste like the sea….SO YES…it should be THAT salty.
While your water is boiling, chop your onions and prep your pan. Set it to medium high and throw in your bacon bits.
Whenever you are cooking mushrooms I have learned that you have to have your pan on a super high heat. Mushrooms lose all their water if you cook them slowly.
If you don’t want to use pasta water and you have chicken stock on hand, you can use that too!
If there is one thing that bothers me when I eat pasta like this, it’s not having enough saucy sauce. I have figured out a way that even if you are the last to eat (like Gia is because she comes home so late from practice) you will still have enough sauce to coat your pasta.
For this dish…instead of just throwing all the sauce over the pasta in big serving bowl, I plate each serving. I toss the pasta IN the saucepan, coat it up nice and good, and then I serve it in each bowl. It’s also a good way for me to gauge how much the kids are eating too. I do this from time to time just to change things up for them.
This is also the time that you want to have your small saucepan boiling your water with a tablespoon or so of vinegar so you can poach your egg for the top of your pasta.
If you have help in the kitchen, then this is a good time to ask for assistance. While I’m plating the pasta, I usually ask my helper to poach the egg and nestle it on top of each bowl of pasta. We have practiced and mastered this whole routine quite effectively. I like good team work in the kitchen. (Anything to make my life easier!)
Phenomenal Mama says
Wow! I see you have a recipe card within your blog post now… Clap! Clap! Clap! Thanks for sharing the recipe. I will be doing this soon.
I also use Purefoods bacon crumble. It’s much more economical and practical to use since I “crumble” the bacon to bits most often than not.
Thanks for stopping by! I like this recipe card, it’s pretty easy to use. You should look into it.
Yes, I couldn’t believe the price difference in the crumble vs. the strips. The only time we have the strips is really for breakfast or brunch, so Crumble works just fine.
Patty | MrsC says
Mish, where do you buy your fresh mushrooms from? Mahal? Those taste a million and one times better than their canned cousins, but they’re so mahal in the supermarket!
Unfortunately, button mushrooms are so expensive here. Back home I would even slice mushrooms and throw them in my salads. That’s how fresh and inexpensive they were. I buy almost all of my produce from South Supermarket. It’s really my go to shopping spot. For bigger items I usually go to S&R.