Cravings can be a wonderful thing especially for me in the kitchen. When it gets cold outside, I want to be in the kitchen. Cooking makes me happy. I enjoy it. I was craving spaghetti carbonara. Again, a pretty simple dish, and one that I normally have the items in either the pantry or the fridge.
Chop three to four cloves of garlic.Cook bacon, and keep the fat in the pan. Remove the bacon from the pan, and coarsely chop.Barilla has this wonderful pasta that has 17 grams of protein so I can have some pasta and not feel as though I am cheating completely (because we all have those days). Follow the directions on the pasta to al dente. Drain, but reserve one or two cups of pasta water for later in the dish.Mix together two eggs and one cup of Parmesan. You can add more eggs just make sure that you whip or blend it with the cheese thoroughly.Add the pasta to the pan (with the bacon), stir to coat. Quickly stir in the egg mixture, and add a generous amount of black pepper.Add some of the pasta water if it seems thick, but just continue to stir until the cheese mixture is fully coated on the pasta.Top with grated cheese and parsley if desired.This made my night! It is rich and creamy, and completely satisfying.
Let me know if you try it.
One of the websites I follow is the Baritriceating.com. They posts recipes that are surgery friendly, and help with reset. I found this recipe there and modified it a bit.
- vegetable cooking spray
- 6 large eggs
- 1/2 cup ricotta or cottage cheese
- 1/2 cup milk
- 2 cups cooked broccoli tops (used roasted)
- 4 ounces shredded cheese (I used Swiss)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- a few grates of a fresh nutmeg
- Ground Mustard – I love this in my quiches or breakfast casseroles.
Spray a glass or ceramic baking dish with the vegetable cooking spray. Preheat oven to 325 degrees.I had leftover roasted broccoli that I used.Whisk eggs, ricotta, milk, seasoning in a large bowl until well blended and light colored. Stir in broccoli and cheese. Pour into baking dish, and bake 35-40 minutes or until knife testing the custard near center comes out clean. Center should still have a bit a of wiggle and top slightly puffed and golden. Cool slightly, serve warm rather than hot. Yummy. I didn’t miss having a crust at all. Moist, and the broccoli being roasted added more of a nutty flavor to it.
I will make this again.
Back to cravings…
I had put the Gruyere cheese on the grocery list months ago, and David did get some for me. I had placed in the freezer (I do this with most cheeses especially if I know that I won’t be cooking it for a while). Well, we had gotten the heavy cream for the liver pate’, and had about 2 cups leftover. Perfect for my quiche.
I found this very traditional recipe on the NY Times Cooking page. I cheated and used a pre-made pastry crust. Pre-baked at 400 degrees F, and then turn down the oven to 375 degrees.
4-5 strips of bacon
1 onion, thinly sliced (I chopped mine)
1 cup Grugere’ or Swiss cheese, cubed (I grated mine – better melting)
1/4 cup of Parmesan cheese, grated
4 eggs, lightly beaten
2 cups of heavy cream (or 1 cup each of milk and cream)
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
Tabasco sauce to taste
Cook the bacon until crisp and remove it from skillet. Pour off all but one tablespoon of the fat remaining in the skillet. Cook the onion in the remaining fat until the onion is transparent.Crumble the bacon and sprinkle the bacon, onion and cheeses over the inside of the partly baked pastry.Combine the eggs, cream, nutmeg, salt, pepper and Tabasco sauce to taste. Strain the mixture over the onion-cheese mixture. Slide the pie onto a baking sheet.Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 25 minutes. Remove to a wire rack. Let stand five or 10 minutes before serving.
I should have placed this on a prettier plate. I had a very small slice, and none of the crust. I loved the creaminess, and bite of the Tabasco in this quiche. I will be eating on this for lunch this week (so excited!).