Stop Blogging and Cook

DAILY POST FEB :  COOKING FOR BOYFRIEND #1

GLUTEN-FREE

S H O P

BUTCHER
Thick-sliced, rindless bacon

GROCERY
Pasta – linguini, fusilli, orecchiette or any whole grain (whole wheat, quinoa or spelt) pasta
Eggs
Heavy cream
Reggiano cheese
Nutmeg
VARIATION:  Mushrooms

GREEN MARKET
Onion
Garlic
Parsley

T I M I N G

SERVES 1

TOTAL COOKING TIME:  30 min

1. Boil water for pasta.
2. Cook bacon.
3. Cook pasta; drain.
4. Sauté onion & garlic.
5. Combine pasta & vegetables; add egg mixture.

C O O K  /  P R E P A R E

INGREDIENTS
2 strips thick bacon
1/4 lb pasta
1 small onion, coarsely shopped
2 cloves garlic
1 egg beaten
1 TBSP heavy cream
1/8 c Reggiano, finely grated
Freshly ground nutmeg
Few springs of parsley, minced
VARIATION:  mushrooms

COOKING

1. Place egg, still in shell, in cup of hot tap water to bring to room temperature.
2. Fry bacon in skillet until crisp; drain.
3. Bring a quart of water to a rolling boil; add pasta & stir.  Boil pasta until it is al dente.  Drain in colander.  If pasta is to wait more than 5 min before adding to skillet, stir in 2 tsp bacon drippings to keep pasta from sticking together.
4. Drain all but 2 TBSP of bacon drippings from skillet.  Add onion to skillet & sauté in bacon drippings until browned & translucent; add garlic & mushrooms during last 5 min, tossing to get drippings distributed over mushroom surfaces.  Sauté until lightly browned.
5. Add hot pasta to skillet & toss.  Off heat.
6. Beat egg & cream together, add Reggiano & pour over pasta; toss well.
7. Sprinkle with nutmeg.

S E R V E

Garnish with parsley.  Goes well with a tossed salad & vegetable such as asparagus or broccoli.