Hello friends. 🙂
It’s been a while and I’ve missed you all.
Kurt and I took a trip to Mexico while Briana spend a week at the Jersey shore with her grandmother. The hardest part about the end of a vacation is knowing that it’ll be a while before we can spend time being lazy and carefree again. I did not miss my alarm clock, neither did I miss the commute. I enjoyed every moment of a tropical paradise. We swam in the water as blue as the lightest shade of turquoise. Relaxed in the sun while sipping fruity cocktails and I even had the time to read a book while swinging in the hammock on the balcony of our room. I regained strength and energy, distressed and let go of everything that comes along with our busy lives. I recharged and connected with my positive outlook. It was a much needed time that simply forced me to take it easy. It was amazing and for that I am beyond thankful.
“In Italy, they add work and life onto food and wine” Robin Leach.
I would love to live by this quote every day. Wouldn’t you? It would make things so much easier if work and life could be a little less stressful, a little less demanding and a little more relaxed. In the summer months this seems a little easier to accomplish. The warm days of summer naturally help with stress relief. Easy stress free dinners are certainly helpful.
Spaghetti Alla Carbonara might be the easiest pasta dish you’ll ever make. Made with bacon, peas and parmesan cheese it’s a dish after my own heart. What’s not to love about a quick dinner that also tastes good. Personally I think when it’s made right it can make your eyes roll with pleasure. I pretty much remember inhaling the entire bowl, not sure if I actually chewed my food.
Looking to add additional veggies to it? Try cauliflower.
- ½ package of spaghetti
- ¼ cup low fat half and half
- ¼ cup Parmesan, grated (a little more is needed for garnish)
- 2 eggs
- ¼ cup bacon, diced
- ¼ onion, chopped
- 2 garlic cloves minced
- ½ head cauliflower, cut into bite site florets
- ¼ cup white wine (you can replace with chicken stock)
- ½ cup peas, thawed if frozen
- Salt and pepper to taste
- Heat oven to 400 degrees, coat cauliflower with olive oil, salt and pepper. Spread on a baking sheet and bake until tender crispy, about 15-20 minutes.
- Bring a large pot of water to a boil. Cook pasta according to directions reserving ½ cup pasta water before draining.
- In a small bowl beat together eggs, parmesan cheese, half & half and pepper.
- Meanwhile cook bacon in a skillet until crispy. Using a slotted spoon transfer bacon to a paper towel lined plate and set aside.
- Add onion and garlic to the same skillet. Saute until soft, pour white wine (or chicken stock) and bring to a simmer. Gently stir in the egg mixture whisking consistently to prevent eggs from scrambling. Taste for salt and pepper, adjust if needed.
- Add pasta, peas and roasted cauliflower. Gently stir to coat with the sauce adding pasta water if necessary. Top with crumbled bacon.
- Serve immediately.