Food for thought....

Every now and then when the weekend rolls around,I like to go "all out" and cook a big meal instead of the usual weekday rushed dinner,and I am thinking about making my favorite,spaghetti carbonara.Making the sauce from raw ingredients is complicated so I use a shortcut-an envelope of Knorr most of the time,but when I do it from scratch it is always better and while I use plain old bacon instead of the more authentic guanciale (unsmoked pig cheeks),it appears I am not the only cook who "Americanizes" Spaghetti Carbonara.In Italy,where the recipe originated,cooks prepare a more Mediterrean-style sauce with olive oil and vinegar and American cooks tend to use a cream-based sauce,similar to Alfredo,However you make it,it is still good,especially when you pair it with a Caesar salad and breadsticks.I will share the recipe in case anyone is interested!

Spaghetti Carbonara


Sauce ingredients
1 large egg
1 cup grated fresh parmigiano reggiano(Giant carries it in deli)
2 cups cold whole milk
1 tablespoon Wondra gravy flour
10 strips smoked bacon(thick cut is best)
1/4 cup chopped mushrooms
1 tablespoon finely chopped scallion
1 tablespoon finely chopped red pepper
1 tsp coarse ground black pepper
1 tsp canola oil
1 lb Barilla spaghetti or spaghettini

Prepare pasta according to package
Cook bacon in skillet until crispy,drain well and set aside.In mixing bowl whisk flour into milk and blend thoroughly-Beat egg well into a small bowl,set aside.In seperate large saucepan warm oil on low heat,add in blended milk-flour mixture,stir in cheese,stir in well beaten egg and heat on med-high stirring consistently to prevent scorching(milk based sauces are tricky and will burn!)Crumble bacon into small bits amd set aside.Cook 20 minutes until it thickens-add bacon and remaining ingredients slowly,stirring in well-Simmer on low heat 10 minutes and toss sparingly to taste with drained cooked pasta!REAL old school cooks use “hogmaws” in lieu of bacon but bacon is easier to find and cook!Also,the coarser the pepper,the better!