Saturday, May 17, 2008
The Fraser Version of H,E, double toothpicks' kitchen
Chris lived off campus this year and had to cook for himself.
I remember learning about new things when I first went to college… for me it was bagels and cream cheese, nuked… yummmmmm
One thing he discovered was… peas. I don’t like them.
Well, I didn’t like them until tonight.
He asked if he could make a new recipe for us while he was home so tonight he made a new pasta dish for us.
One of the things which kills my enthusiasm for cooking is when people are fussy about it before they even tried it.
Just sucks the life out of the whole creative process.
So, trying not to dampen his enthusiasm we dove in to the cooking process… a lot of recipe checking and “yes chef’ing” later… we had a great dinner!
Spaghetti with Parmesan and Bacon (notice it doesn’t mention the peas)
1 lb. uncooked spaghetti
12 bacon slices, chopped
3 garlic cloves, minced
1 cup 2% milk
1 t. salt
1 t. freshly ground black pepper
3 large eggs
1 c. frozen petite green peas, thawed
1 ½c. grated fresh Parmesan cheese.
1. Cook pasta according to package directions.
Drain in a colander over a bowl, reserving 1/2c. hot cooking liquid.
2. While pasta cooks, cook bacon in a large non- stick skillet over medium heat until crisp. Remove bacon from pan reserving 1 T drippings in pan. Discard remaining drippings, and set bacon aside. Add garlic to drippings in pan; cook 30 seconds, stirring constantly.
3. 3. Combine milk, salt, pepper, and eggs, stirring with a whisk. Gradually add reserved hot cooking liquid to milk mixture, stirring constantly with a whisk. Add pasta, milk mixture, and peas to pan; cook over low heat 3 minutes or until sauce thickens. Add bacon and cheese; stir to combine.
Yield: 8 servings (serving size: 1 ¼ c) ** note unless your family has spent the day at the beach and Chris is home… in which case you’ll eat every bite.