"Candy Sale: Available in prices of dimes, nickles, and pennies"
1 lb. spaghetti
1/4 yellow onion, diced
1/2 lb. bacon, diced
1/4 cup milk
1/4 cup Parmesan (or more)
1/2 tsp freshly ground black pepper
1/2 tsp salt
Bring a big pot of salted water to a boil on the stove. (We're talking 1-2 tablespoons, depending on the size of your pot!)
While waiting for the water to boil, place the bacon in a large skillet over medium-heat and cook until it is nearly crispy, stirring every few minutes. Drain most of the bacon grease, leaving about a tablespoon, and add the onion to the skillet, and continue cooking until the bacon is crispy and the onion is translucent. Remove onions and bacon with a slotted spoon to a paper-towel covered plate.
In a separate bowl, whisk eggs, milk, Parmesan, salt, and black pepper until well-blended. Set aside.
When the salted water boils, add the spaghetti and cook until al dente. (Usually about 9-10 minutes.)
When the pasta is ready, quickly drain out the pasta water, and return the pasta to the hot pot immediately. Turn the heat down to medium. While stirring the pasta with one hand, use the other to pour the egg mixture into the pasta and continue to toss until the egg mixture thickens and coats the pasta. (It will look like a light sauce and leave a trail when a spoon is dragged through the bottom of the pot) Add in the bacon and onion mixture and toss until mixed. Taste and add more salt if desired.
Garnish with extra Parmesan and/or chopped fresh parsley. Serve immediately!
about a pound of asparagus
fresh ground black pepper
Rinse and snap ends off asparagus. Toss with 1-2 Tb olive oil. Spread in a single layer on a foil-lined baking sheet. Turn your broiler on to high. Sprinkle asparagus with salt and pepper, and drizzle with 1-2 Tb balsamic vinegar. Less is more! I apologize for the lack of specific measurements, I usually just wing it.
Place baking sheet on the highest rack in your oven, right under the broiler. Broil for 10-15 minutes, until the asparagus have nice, roasty brown spots on them. Remove from the oven, sprinkle with freshly-grated Parmesan cheese (if desired, but totally yummy!) and serve immediately!
The Geologist hates asparagus, so I don't get to eat it nearly as much as I would like. This method actually made him enjoy eating asparagus! Well, it worked once anyway. And made it bearable the next time I made it. And the boys and I LOVE asparagus cooked this way! The tangy vinegar brings brightness out of them, while the salt, pepper, and roasting brings out the rich savoriness of these earthy veggies. Doesn't hurt that it's awfully quick and easy!
I admit, I overcooked the carbonara just a little, so it clumped. Have no fear if you do the same, it tastes just as yummy, I promise! If you'd like a stronger flavor, you can replace the onion with a few cloves of minced garlic, but we loved the milder, sweeter onions in this recipe. We had a carbonara recipe that we made all the time years ago, but it always ended up too sharp. I love the simplicity of this recipe!