Tuesday, January 26, 2010

cloudy with a poached egg on top

I've heard good things about this cooking for one business. The self-indulgence, total reliance on your own taste and schedule, etc. Theoretically, it sounds okay. But to me cooking is all about sharing and experiencing food with those you love, those you're just getting to know, or those you really want to impress. However, a girl has got to eat. And a girl can't always wait on others to eat. So the reluctant attempt at cooking for one begins. 

But this recipe, so perfectly sized, so simple, so tasty... this recipe has changed my mind. Last week all this cold (12 degrees!) weather had me craving spaghetti carbonara, a primal instinct nurtured through a vague memory of my mother's pasta carbonara.  Finding no sufficient recipe in my cookbooks, I took to the internet where I found this perfect Ali sized dinner. 

I have made this recipe twice in the last week, and will probably whip it up again tonight. Indulgent and simple usually do not coexist. Fortunately for all of us ex-pat southerners miserable in this cold, here it does. This recipe takes me about 20 minutes to make, and provides the most satisfying single meal a girl could ask for. Just the thing to curl up with on the couch and eat. 

Pasta Carbonara with a Poached Egg
Adapted from the Gourmet Today cookbook

makes the perfect amount for just you

-2 bacon slices, cut into 1 inch pieces (i usually use turkey bacon to be virtuous)
-1/4 pound spaghetti or capellini
-1/2 Tbs. unsalted butter
-1/3 cup grated parmesan, plus a bit more for topping
1-2 Tbs. parsley or tarragon (optional)
-1 egg

Cook bacon in a large skillet until crisp. Move with slotted spoon to paper towels to drain.

Cook pasta in boiling water until al dente. Reserve 1/3 cup water, transfer pasta with tongs to a small bowl, shaking off water. Keep the water simmering.

Pour off all but a tablespoon of bacon grease from skillet, whisk butter in at medium heat. Add spaghetti, reserved water, cheese, and a healthy few shakes of pepper. Cook while stirring until sauce is thick and clings to pasta, about 2 minutes. Add bacon, herbs, and toss. Season with salt & pepper. 

Break egg into simmering water, poach about 2-3 minutes until white is firm.

Serve pasta topped with egg. Devour. 

No comments:

Post a Comment