Tomorrow, I’ll be telling you all about how I jogged for the first time on Saturday.
Today, I’ll be telling you about the reason why I felt it necessary to jog on Saturday.
It was a very delicious reason. Something I’ve been wanting to make for a very long time, but especially in the last several months. See, I watched a lot of Food Network while I was in the hospital this past fall. Because when I’m on a “clear liquids” diet, I feel the urge to torture myself with hour after hour of food-centric television.
There was this one commercial for “The Best Thing I Ever Made” and regardless of whether or not it’s what she was cooking, I convinced myself in my drug-induced and food-less haze that Anne Burrell was making carbonara. Whether or not she was, I haven’t the slightest. I was just sure of it at the time. And the idea of making it when I got out of the joint buried itself in my brain, to surface every so often.
Finally, with some leftover bacon in the fridge, I decided the time had come. Carbonara would no longer be just a culinary fantasy.
Ohhhh boy. Where has this been all my life? Creamy and full of bacony, cheesy flavor. Diet food it is not. But delicious it most certainly is.
Have your ingredients prepped in advance because once the pasta is ready, everything comes together very quickly. Heat up the frying pan as the pasta water is coming to a rolling boil. Mix the egg and cheese in the serving bowl while the bacon and pasta are cooking. You want to mix the egg with the pasta while the pasta is still hot in order for the egg to cook. It’s one thing after another. So preparation is key.
But once all the quick work is over, it’s time to relax enjoy. Because you deserve it and, besides, you’re gonna work out later, right?
1/2 lb spaghetti
4-5 slices bacon, chopped
1 large garlic clove, minced
1/2 cup grated parmesan cheese
Black pepper, to taste
In a large pot of salted water, cook spaghetti until al dente.
While spaghetti is cooking, heat a deep frying pan over medium heat. Fry bacon until crisp. About a minute prior to the bacon being finished, add the minced garlic and stir, turning down the heat under the pan if necessary to prevent the garlic burning. Remove pan from heat.
In a large serving bowl, beat together the egg and grated cheese. Add a generous amount of black pepper.
Reserve a half cup of cooking water, then drain the cooked spaghetti. Immediately pour into frying pan and toss with the bacon and garlic. Pour the contents of the pan into the serving bowl and toss the pasta and egg thoroughly. Add reserved cooking water, a little at a time, if the sauce needs to be thinned out.
Serve while hot with more cheese and black pepper, if desired.