So I am making supper for the boy and I. His mum is delayed downtown, so I've decided to make Spaghetti Carbonara. The inspiration was a Carbonara I enjoyed at an Italian resto near Atwater on Notre Dame Ouest. It featured a raw quail's egg that was mixed into the dish after serving. Tonight, I am going to play fast and loose with the recipe– and see what happens.
Meanwhile I broiled bacon, red bell pepper and carrot, cut into small pieces.
I mixed egg with a half-cup of grated cheese. In this case, I used left over "Mexican Mix" from Taco night, last Saturday. Purists would call for fresh-grated Pecorino, Parmesan or Romano cheese.
Finally, I added the cheese and egg mix to the pan and mixed it all together.
|The egg and cheese mixture is added last and mixed in|
after the pan is taken off the heat.
|The finished carbonara, with roasted red pepper, carrot and bacon.|