Tuesday 27th April 2021.
April 27, 2021
It is Feisty Foodie day, yep, it is Tuesday. This week a special treat!! “After you asked me last week about if my kids would eat the puttanesca, I sat down with Noah and I asked him what his favourite pasta dish is. He couldn’t really think of a lot to choose from, so I opened my computer. One of his favourite things to eat is eggs, so he asked me if there was an egg and pasta recipe. Of course, I thought of Carbonara, but he didn’t want meat in it. Then we found…Spaghetti With Fried Eggs! I can’t believe I didn’t think of this before! Like a Carbonara, but simpler and kid friendly…plus with things you already have in your pantry! Let’s start with the fried egg dish first, and then do the Carbonara (since it’s harder!) Carbonara is one of Corey’s favourites, I think I’ll make it for his upcoming birthday!”
Spaghetti and Fried Eggs
½ pound thin spaghetti
4 tbsp extra virgin olive oil
2 tbsp butter
2 large cloves garlic, lightly smashed and peeled
Freshly ground black pepper
Freshly grated Parmesan or pecorino cheese, optional
- Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils.
- Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the butter.
- Fry the eggs gently in the oil/butter mixture, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.
Pasta alla Carbonara
3 Tbsp. kosher salt, plus more
4 oz. guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon
2 oz. Parmesan
4 large egg yolks
2 large eggs
Freshly ground black pepper
2 Tbsp. extra-virgin olive oil
1 lb. spaghetti, bucatini, or rigatoni
While you are waiting on the water, do a little prep. Remove 4 oz. guanciale from packaging and cut into about 1x¼” strips. Finely grate 2 oz. cheese and set aside one-quarter of cheese for later.
Whisk 4 egg yolks and 2 whole eggs in a medium bowl until no streaks remain, then stir in remaining grated cheese. Add several cranks of pepper and set aside.
Working next to pot, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Add guanciale and cook, stirring occasionally, until crisp around the edges, 7–10 minutes.
Remove pot from heat. Using a wooden spoon, fish out guanciale and transfer to a small bowl. Pour fat into a heatproof measuring cup, then add back about 3 Tbsp to pot. Discard any remaining fat.
Cook 1 lb. pasta in boiling water, stirring occasionally, 2 minutes shy of package instructions. Just before pasta is finished, scoop out 1¾ cups pasta cooking liquid with same heatproof measuring cup.
Add 1 cup reserved pasta cooking liquid to Dutch oven and bring to a boil over medium-high. Drain pasta in a colander, then transfer to Dutch oven.
Cook pasta, stirring constantly and vigorously, until al dente and water is reduced by about half, about 2 minutes. Remove pot from heat.
Whisk ¼ cup pasta cooking liquid into reserved egg mixture, then very slowly stream into Dutch oven, stirring constantly, until cheese is melted and egg is thickened to form a glossy sauce. Season with salt, if needed. Thin sauce with remaining ½ cup pasta cooking liquid, adding a tablespoonful at a time, until it’s the consistency of heavy cream (you most likely won’t use all of it).
Mix in guanciale and divide pasta among bowls. Top with black pepper and reserved cheese.
1 1/2 ounces raspberry vodka
1 ounce peach schnapps
1 ounce cranberry juice
Squeeze of lime
Gummy bears, for garnish
In a cocktail shaker, pour the raspberry vodka, peach schnapps, lime and cranberry juice. Fill with ice. Shake well and strain into a chilled martini glass. Garnish with a skewer of gummy bears, serve and enjoy!