I’m back. Sorry about the 2 month long accidental hiatus. There is no real excuse – just that I am overwhelmed with work and such — which makes me incapable of completing additional tasks and my brain just shuts down. Ever had one of those weeks where you are overloaded and you feel like you can’t do anything 100%? Well – that’s been me for 2 months. Ugh, I just realized what a cry baby I am! Oh well – moving on!
Big-ish news — we’re moving cross country to Seattle! I started a new job (same company) and part of that involves a move to our Seattle office — very exciting — very scary at the same time! Any one that knows me knows what a baby I can be about change – so thus the reason I haven’t mentally been able to process all the stuff going on lately. But this change will be good – it’s a new adventure and something that I think I need. Being so far from my family is going to be really, really hard. Right now they are 2 hours away – and it’s such a nice feeling to know that they are that close. Good thing there are airplanes so I can get them to visit a lot! I found this picture on pinterest – and it made me laugh (because it’s from the Hobbitt) but I also need to remember that this is a fun adventure and not get too stressed. N is a great comfort during this entire process – he’s so calm under pressure – that he forces me to calm it down!
A few weeks ago N and I went out to Seattle – it was a work trip – but we did go out a few days early and stayed an extra few days – to get to explore the city. Here are a few pictures from the famous Pike’s Place Market:
And now – onto a recipe. When I was up in Cleveland last weekend for my dad’s 60th birthday celebration (History themed!) my brother, Lindsey, brought me a few packages of beef bacon – which I love him for! Last night I made N and I spaghetti carbonara – from Nigella. I have a few words I need to describe this recipe: delicious, creamy, decadent, quick, and from one of my favorite cook’s – Nigella!
The original recipe calls for vermouth – which I didn’t have – so I left that ingredient out. And I obviously replaced the pancetta with the beef bacon. Other edits are below in italics. So delicious. And yes — N and I did eat the entire thing. Whoopsie.
Ingredients (my edits are italicized)
1 pound spaghetti
2 cups cubed beef bacon
1 tablespoon olive oil
4 eggs (large)
1/2 cup freshly grated Parmesan (more to top the pasta)
1/4 cup heavy cream
1 t. Freshly ground black pepper
1 t. salt
Freshly ground nutmeg (about 1/8 t.)
Put a large pan of water on to boil for the pasta.
In another large pan that will fit the pasta later, cook the sliced beef bacon in the oil until crispy but not crunchy.
In a bowl, beat together the eggs, Parmesan, cream, and pepper. Cook the pasta according to the packet instructions, but since you want it kept al dente start checking it 2 minutes before end of the recommended cooking time.
When the pasta is done, remove approximately 1/2 cup of the pasta water before draining. Put the pan with the bacon cubes back on the heat and add the drained pasta, tossing well to coat with the delicious beef bacon.
Take the pan off the heat again and add the eggs and cheese mixture, swiftly tossing everything to mix. Thin with pasta water, if needed. Grind over some more pepper and grate over the nutmeg to serve.