Another Variation On The Classic Carbonara (With Asparagus, Eggs and Pancetta)

I've done Carbonara before with step-by-step photos.  (Click on the Link)

Here is another variation - this time, instead of adding mushrooms (which is not the Classic Recipe either - the classic is just olive oil, pancetta and eggs and black pepper) I've added asparagus which is in the markets now, thanks to springtime in South America, I presume.

Asparagus is a perfect companion to eggs and "bacon" - in this case, pancetta.

I sautéed the garlic and the diced pancetta.

(DO NOT USE BACON!!!! Nothing imparts the saltiness and taste of real pancetta and smoked bacon is just nasty in this dish)

Then I added the asparagus which I had cut into about one-inch pieces and let them cook "al dente" - no mushy asparagus here.

I had prepped the eggs, beaten them well with black pepper and had the pot of water boiling with the pasta. Use spaghetti, linguini, white or whole wheat, even fettuccine. Work quickly to get all the ingredients ready at the same time. Drain the pasta and toss immediately into the beaten eggs. Add in the asparagus and pancetta garlic sauce.

Sprinkle on grated Romano or Parmigiano cheese.

Dinner was ready! And so were we!

I cooked almost a pound of linguini and Leon and I ate ALMOST the whole bowl. Benni had the rest.

Carbonara is perhaps my favorite pasta dish next to traditional tomato sauce with meatballs, sausage and pork.

YUM!

(Almost) Instant Mac and Cheese (and Healthier Too)

Baked cod, roasted tomatoes, asparagus and quick mac and cheese with cauliflower.

I came up with this side dish tonight to go with some baked cod (frozen cod from Costco) with roasted tomatoes, and asparagus.

I put the cod and the halved tomatoes in a casserole and drizzled all with olive oil, sprinkled the tomatoes with salt, pepper and oregano and the cod with black pepper and Italian style bread crumbs.

That all went into the oven at 375, for about 20-25 minutes (depending on the thickness of the fish) and I got a pot of water boiling and put the asparagus in a skillet with a little butter and white wine, ready to go on the fire.

I had about 1/3 box of quick-cook Ronzoni penne pasta (which cooks in 3 minutes) and when the cod was close to being done, I got the pasta into the pot to boil while the cauliflower (which was last night's leftover - roasted in the oven with olive oil and garlic, so I knew it would go good with pasta) was in the microwave to reheat - also 3 minutes.

When the pasta was done, I put the asparagus on to cook in the skillet on high heat for just a few minutes.

I drained the pasta, put in two heaping tablespoons (+/-) of plain non-fat yogurt and approximately 3 heaping tablespoons (+/-) of grated Romano cheese, added in the cauliflower with its garlicky sauce and tossed the whole thing together.

Easy and healthier mac and cheese

The fish was done and so was the asparagus. All in less than 30 minutes. Rachael Ray, eat your heart out.

Lenten Frittata

 Brown a couple of diced onions and a couple of small potatoes.  Saute your choice of veggies, here I'm doing asparagus and grape tomatoes.  Add salt and pepper to taste. Throw in six beaten eggs.  A little cheese - mozzarella, parmigiano, or what ever you have.

 When the eggs have cooked a bit, turn the frittata in sections (you can try to turn the whole thing at once, but don't blame me if you make a mess).

Serve with bread or toast.