Recipe Reader Inspiration!
I've been making my own version of Carbonara for a few months now. It's the kind of meal that I can make in 20 minutes after a long day at work and still be proud of. I've found that the quality of the tasting experience with this one is directly proportional to the quality of the ingredients. There isn't a whole lot to it so there aren't a lot of places to hide below par components. As will be the case with most recipes I'll be posting, I alter them to fit whatever ingredients are on hand. I treat them more like guidelines than recipes.
Comfy Carbonara
small bunch of asparagus (snapped)
chorizo
sweet cherry tomatoes
3 eggs
small pat of butter
1/4 package thick spaghetti
1/2 cup of grated aged mozzarella
splash of whole milk
parsley*
salt and pepper to taste
1. Boil pasta until al dente in plenty of water seasoned with olive oil and salt. Drain and set aside.
2. Before the pasta is done, saute the chorizo in a small bit of butter using a medium saute pan. Let the chorizo render for a few minutes.
3. Drop the small bunch of asparagus in boiling water for 10-15 seconds to intensify color and soften it a little bit. (This time varies depending on the thickness of the asparagus.) Chop them up into bite sized pieces.
4. Add the pasta to the chorizo in the saute pan. Add the three eggs and a splash of milk. Stir like mad. It should feel like you're making runny scrambled eggs.
3. When the pasta is properly coated and the eggs are just starting to set, add the asparagus and the cherry tomatoes.
4. When almost ready to serve, throw in the cheese and incorporate.
5. Enjoy with some extra grated cheese if so desired.
*I forgot the parsley this time but it's definitely worth remembering.
Bom apetite!
