Kristen’s Carbonara
(serves four)
1 pound bacon, throughly chilled and sliced into 1-inch pieces (easy to do: just keep the pound together as it’s packaged and slice down the strips lengthwise as a bulk, does that make sense?)
4 cloves garlic, finely minced
1/2 small white onion, finely minced
1/2 pint light cream
1 egg yolk
3/4 pound cappellini
2 tsps fresh thyme, leaves only
1/2 grated pecorino romano or parmesan
Boil water for pasta. Then in a large skillet, saute bacon bits over low to medium heat, stirring nearly constantly and taking care that the bacon does not scorch. Drain frequently (not down the drain! try a measuring cup, then you can keep it to saute hash browns in if you’re feeling ambitious).
When bacon is completely crispy but not burned, drain one last time and return skillet to heat. Add garlic and onion to the sauteed bacon and saute lightly, again taking care not to scorch. When garlic and onion are softened, add cream and bring to a low simmer. Add egg yolk and stir thoroughly. The sauce can sit and simmer while you cook and drain the pasta.
Cook pasta and drain. Throw the pasta into the sauce skillet and toss well with the sauce. Serve with thyme and cheese sprinkled on top.
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(serves at least 10)
2 lbs strawberries, hulled and quartered
2 pints heavy whipping cream, whipped with a trace of vanilla and a tbsp sugar
2 cups meringues, crushed up to pebble size
In a large trifle bowl (don’t have one? neither did I, so go to KMart and get one with Martha Stewart’s blessing and about $6), put in a layer of strawberries. Add a layer of cream, a layer of meringues, and so on until you run out. End with a strawberry on top.
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