Fresh Egg Yolk Carbonara

I am in the mood for pasta 🙂

Ingredients:
1 pound dry spaghetti (I always use Barilla)
4 large eggs, as fresh as possible
8 ounces slab bacon (Tulip is my brand), cubed
1/2 cup freshly grated Parmesan Cheese
1/2 cup freshly grated Pecorino
Freshly cracked black pepper
Sea salt

Method:
1. Bring about 6 quarts of generously salted water (it should taste like the ocean) to a boil. Add the spaghetti and cook for 8 to 10 minutes or until al dente. When the pasta is done, reserve 1/2 cup of the water, then drain.
2. While the pasta is cooking, heat a large skillet over medium heat. Add the bacon and sauté for about 3 minutes, or until the meat is crispy and golden and has rendered its fat. Turn off the heat.
3. In a small bowl whisk the eggs and the cheeses until well-combined.
4. Return the bacon pan to medium heat, and add half of the reserved pasta water to the pan. Toss in the spaghetti and agitate the pan over the heat for a few seconds until the bubbling subsides. Much of the water will evaporate.
5. Remove the pan from the heat and add the egg mixture, stirring quickly until the eggs thicken. The residual heat will cook the eggs but work quickly to prevent the eggs from scrambling. If the sauce seems too thick, thin it out with a little bit more of the reserved pasta water.
6. Season liberally with freshly cracked black pepper.

Happy Cooking 🙂

Recipe – Asparagus Chicken wrapped in Mushroom

Today is another day of concocting a yummy viand from ingredients I found in my kitchen. I saw some asparagus that needs to be cooked right away or they will rot. I found some breast chicken and a can of mushroom. This will be yummy in white sauce.

Ingredients:
1/3 cup corn oil
4 skinless boneless chicken breasts
1 pound of fresh asparagus
1 can of mushroom
4 cloves of garlic
1/2 cup of white wine
1 cup of heavy whipping cream
1/2 cup of Parmesan cheese
1 teaspoon of salt
ground black pepper to taste

Method:
1. Cut the chicken breasts into 2. Mince the garlic. Heat the corn oil in a skillet over medium heat. Cook and stir chicken and garlic until chicken is tender. Stir in the asparagus for a minute. Transfer chicken to a plate. Arrange the asparagus in between the chicken.
2. Pour wine in the skillet and simmer for about 2 minutes.
3. Stir cream into the simmering wine. Reduce heat to low fire and simmer until large bubbles appear.
4. Add the mushroom, Parmesan cheese, salt, and black pepper into the cream mixture.
5. Pour this mixture on top of the chicken and asparagus.

Happy cooking 🙂