Here is a yummy recipe I just found on Foodbuzz (I tweaked it a bit to be easier for those of us in the Midwest)
This pasta recipe immediately reminded me of meals that Jack and I used to make before we had kids. We used to live across the street from some super neighbors, The Hoods. They were another young married couple like us living and loving one another! Debra Hood was the best Italian cook I know and used to own Norman’s own Victoria’s Pasta Shop. Debra now lives in California raising 2 beautiful daughters with her sweetest hubby John!
I miss those simple days but thanks to this little gem of a recipe it was like a walk back in time for me.
PASTA CARBNONARA
Ingredients
2 teaspoons extra virgin olive oil
6 ounces smoked thick cut bacon, chopped into ¼ inch cubes
3 cloves garlic, finely chopped
2 1/3 cups heavy whipping cream
1 cup grated fresh Parmesan cheese
6 large egg yolks
1/4 cup chopped fresh basil leaves
1/2 cup chopped fresh Italian parsley leaves
1 16 oz package of spaghetti
1 rotisserie chicken, shredded
1/3 cup toasted pine nuts
1-2 tablespoons finely grated lemon peel
Salt and black pepper
Preparation
In a large sauce pan, heat the oil over medium heat.
Add the bacon and saute until it is brown and crisp, about 8 minutes.
Add the garlic and sauté an additional 30 seconds. Allow to cool slightly.
Add the bacon and saute until it is brown and crisp, about 8 minutes.
Add the garlic and sauté an additional 30 seconds. Allow to cool slightly.
In a large bowl, whisk together the cream, cheese, egg yolks, basil and 1/4 cup parsley.
Bring a large pot of salted water to a boil over high heat. Cook the spaghetti according to package directions, till al dente. Drain.
Add the rotisserie chicken to the pan with the bacon and garlic, stirring to combine.
Add the spaghetti and the cream mixture and cook over medium heat, tossing constantly, until the sauce coats the spaghetti thickly (4-5 minutes).
Be careful not to let it boil or you will end up with scrambled eggs and pasta.
Add salt and pepper to taste.
Serve in pasta bowls topped with the pine nuts, lemon zest and remaining parsley.
Add the spaghetti and the cream mixture and cook over medium heat, tossing constantly, until the sauce coats the spaghetti thickly (4-5 minutes).
Be careful not to let it boil or you will end up with scrambled eggs and pasta.
Add salt and pepper to taste.
Serve in pasta bowls topped with the pine nuts, lemon zest and remaining parsley.
Well, aren't the easiest things in life just the best! Great recipe! Love the story!