Friday, March 13, 2015
If it seems like I haven't posted much lately, it's because I haven't. I've been on vacation in Maui and just flew back home very late last night.
Maui was spectacular. Simply gorgeous and yes, quite relaxing. There's still a fine mixture of purity and rawness on the island of Maui, despite the Costco and the Krispy Kreme that greets you as you exit the airport. Wherever I looked, I was either taking in the views of the Pacific ocean or the lush mountains.
I hope I'll be able to keep the "aloha spirit" with me for a little while longer even though I'm back home in LA. So far, so good. Mahalo.
Sunday, March 1, 2015
Today I felt like making something creamy, indulgent, and delicious. That description right there describes Pasta Carbonara to a tee. The recipe I used is from How To Cook Everything by Mark Bittman.
I loved the simplicity of Pasta Carbonara. In literally minutes, you can whip up a truly elegant and satisfying Italian meal.
1 pound linguine or other long pasta
1 tablespoon EVOO
4 oz minced bacon
1 cup grated Parmesan cheese
Sea salt and pepper to taste
In a medium saucepan sauté the olive oil and bacon until the bacon is crispy.
Boil a large pot of salted water; add the linguine to the water and cook the spaghetti until al dente, about 8-9 minutes.
While spaghetti is boiling, mix the parmesan cheese and the eggs in a large bowl.
After the spaghetti is cooked, drain in a colander and then immediately add the spaghetti to the parmesan-egg mixture. Combine well. Add the bacon and the leftover grease to the spaghetti mixture. Add freshly ground pepper and salt to taste. Eat immediately and enjoy!