Last year, I had the amazing opportunity to work alongside an insanely talented chef while he taught romantic cooking classes to couples. He used my apartment at the time, which had a huge kitchen, for the classes and so I … Continue reading
I love chocolate, but not all good desserts are chocolate. Before assuming that Valentine’s day means chocolate, consider branching out on a more unique, yet classic, route. This delicious almond cake comes courtesy of Amanda Hesser and is an almond-lover’s dream. … Continue reading
As an avid carnivore, I make a concerted effort to not only eat meat every day. This recipe, modified from Bon Appétit, is a fantastic vegetable-focused dish that I use as a main or as a side with left over chicken, … Continue reading
One of my favorite restaurants in New York City is a tiny Italian hole-in-the-wall called Bello Giardino. I started going there because it is a regular haunt of a dear friend of mine. She’s known the bartender/hostess for years and so … Continue reading
There are a few foods that I am certain were made by angels. One is maple syrup. Good maple syrup is thick, dark, and has a woody finish that cuts through the sweet sugary start. Another amazing food, although calling … Continue reading
Freshly picked tomatoes are dead sexy. Their skin is warm to the touch, smooth, and a rich red that screams to be bitten into. When you do, the flesh inside initially resists before giving way and melting in your mouth … Continue reading
Oh pasta, how I love you. Carbs are a good friend of mine as are bacon, eggs, and cheese, all key ingredients in the Italian classic carbonara. It’s a simple dish but also an easy dish to mess up. Add the pasta without tempering the eggs first and you might end up with an unappetizing scramble.
I topped my carbonara with a bunch of green beans because veggies are important and I like my veggies covered in silky sauce and bacon. Traditional carbonara is veggie-free and so I apologize to all you traditionalists, go authentic by going veggie-free. Using dried pasta is also important. Fresh pasta is amazing, but it actually doesn’t hold onto sauce as well as dried pasta. More important than carbonara’s veggie-less state or pasta is the black pepper. Go big or go home as freshly cracked black pepper gives carbonara the blast of flavor that it’s iconic for.
Spaghetti Carbonara (Serves 4)
- 3/4-1 lb dried spaghetti
- 1 lb bacon
- 2 eggs
- 1/2 cup grated or shaved parmesan
- 1 tsp salt
- lots of cracked black pepper
- red pepper flakes to taste
- Cut bacon into 1/2″ pieces and cook until browned and crisp. Drain on paper towels. Save 1 tbsp of bacon fat.
- Bring a pot of water to a boil.
- Whisk 2 eggs in a large heat proof bowl. Add bacon fat, parmesan, salt, black pepper, and red pepper flakes. Whisk together.
- Cook pasta till al dente.
- Drain pasta reserving 1/2 cup water.
- Slowly pour hot pasta water into the egg mixture, whisking vigorously.
- Add bacon and pasta to the mixture. Toss to combine and serve immediately.
I consider pesto to be a vegetable. Don’t you? It has basil, which is basically lettuce and lettuce counts as a vegetable so it should too. It also has olive oil which is a good fat and parmesan which is … Continue reading
My favorite part of the week is when I can get together with friends and cook dinner. I am not a dining hall girl whatsoever. I can count the number of times I’ve been into the Columbia and Barnard dining … Continue reading
You’re at home alone, watching Downton Abbey, and realize that you still need to feed yourself. If you are really lazy you could order food OR you could make an insanely awesome meal that all of your friends and family … Continue reading