This winter season has been odd at the farmers market. A few weeks ago I bought cabbage, parsnips and turnips. My hands were cold when I was picking out the produce, so I didn’t really get to “feel” them. When I got home, all of the items were soggy and not crisp. Around NY, there isn’t as much variety during colder months.
It’s very rare that I can admit to letting the kids get the better of me. But here, I’ll share that I’m a victim of succumbing to the kids request. What request? “Let. Us. POP. The. Yolk. PLEEAAAAASSEEEEEEE.” Sheesh. Of all of the things that I deny them, this pleasure I have to let them have. They love popping the yolk and then mixing it in with the hot pasta and cream sauce. Check the picture with the kids bowls… you’ll see that the littlest one (on the far right) popped her yolk as I was taking pictures.
|Seriously, the ingredients accidentally ended up near each other|
|Gently render the fat out of the bacon|
|Remove bacon from skillet|
|Saute onion and garlic, in the rendered bacon fat, until lightly browned|
|Add frozen peas, half and half (or CREAM!!!) and parmesan. Warm through
|The picture plate and the kids dinner plates (popped yolk on the right)
Bacon & Egg Carbonara
12 ounces bacon, cut in 1/2 inch pieces
1 small onion, diced
10-12 ounces long pasta, cooked as per instructions (reserve 1 cup of hot pasta water)
1. With skillet hot on Medium/High heat. Saute bacon until fat has rendered and the bacon has just started to crisp. Don’t overcook the bacon! Remove from skillet, onto a paper towel lined bowl and reserve.
2. Into the rendered bacon fat, add the onions and garlic and saute until the onions have started to get a golden color.