Monday, February 16, 2004

Spaghetti French Toast with Non Kosher Vegetables

Just made this tonight. The pepper bacon rules! Normally you would use pancetta, but we're in America, baby! You need no salt as the cheese and bacon pretty much add the salt. Drink copious amounts of red wine and listen to while cooking and eating. By the way this feeds about 4-6 people (depending on how big they are).

10 slices of pepper bacon, julliened
3 cloves of garlic minced
4 eggs
1/2 c. half and half
1 c. grated myzithra cheese
1/2 c. pecorino romano
1 lb. thick spaghetti
1/2 c. fresh parsley chopped

1 red bell pepper, sliced in thin strips
2 small zucchini sliced the same
2 cloves of garlic minced

Fry the bacon in a pan until crisp drain and reserve the grease. As you're cooking the vegetables, start the pasta on boil. You know how to do that don't you? If you don't read the damn package. Leave a little grease in the pan with some pepper and fry up the two cloves of garlic. Add the red bell pepper and cook over medium heat until tender (4-5 min). Add the zucchini and cook only slightly. Remove from the heat and set aside on the plate. The vegetables will continue to cook as the cool.

Now for the carbonara! Beat the eggs and add half and half. Beat it some more. Set aside. Remove the pasta from the stove once it's al dente. Cool with cold water and drain well. Take some of the reserved bacon grease (I'd say about 2 tbsp) and fry up 2 cloves of minced garlic. Then add the spaghetti over medium high heat to get it pretty hot... don't burn anything. Toss the pasta and as you're tossin (don't be so dirty-minded!) add the egg mixture in a light stream. Keep tossin' (smile) until you've mixed most of the egg mixture. Add the grated cheese and parsley. Remove from heat and serve with the vegetables. ENJOY-ENJOY!

Need a dessert? Try a plate of sliced oranges, pistachios and medjool dates and maybe a piece or two of Italian nougat (torrone) with almonds?


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