Appetite for life: 10×40 update

Wednesday, October 5, 2011 | Special to the Ledger

Back in December, I wrote about the list of 10 things I wanted to learn to cook before turning 40. The first item on the list was Spaghetti Carbonara.
I am here to announce that not only did I make this, but it was also a huge success. I have to give credit where it’s due. To the lady who inspired me eight years ago to be brave in the kitchen, and that taught me good meals could be made in a short amount of time, Rachael Ray. Her recipe for Carbonara is very easy, and it takes the “scrambled egg drama” out of the equation. It also adds an untraditional ingredient: green beans. I love when all of my food groups are covered in one dish. It’s also an easy way for me to get my 2-year-old to eat more vegetables.
I had hoped to have more things done on my 10×40 list in the past year, but I’m proud that one of them can be marked off. I love lists, but I love them even more when items are crossed off.
For more of my recipes and cooking adventures, visit my blog at sarafinaskitchen.com.

Green Bean Spaghetti Carbonara

Ingredients

  • 1 lb. spaghetti
  • 3/4 lb. green beans, cut into bite-size pieces
  • 1/2 lb. bacon, chopped
  • 1 medium onion, finely chopped
  • 2 eggs
  • 1 cup grated parmesan cheese
  • Salt and pepper

Directions
Cook pasta according to package directions, adding beans halfway through cooking time; drain, reserving 1/4 cup cooking water. Brown bacon in large skillet over medium heat; add onion and soft en; deglaze with reserved cooking water. Whisk eggs with cheese. Off heat, add pasta, beans, eggs and cheese to skillet and toss; season with salt and pepper.

Comments

  1. Spaghetti Carbonara is a recipe that gives me fits. Every time I’ve tried to make it, I just can’t get the eggs to stay nice and smooth. They gunk up and coagulate. It’s been years since I’ve made an attempt so maybe I will give this recipe a try. Love the twist of adding green beans instead of peas.

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