I forgot how many good things I have at home. Family, of course. Friends like Mike (except he's in Caz working and I probably won't get to see him before I move to Utah) and Laura (who I do get to see, ha ha Mike). And friends like Sam, Tommy, Brandon and Mal(hulio) are home too - that's fun because I just left VA where Mal and I have been for four years and I am about to move to Provo where I'll get to have my Sam, Tommy and Brandon time... well, my Sam time at least. (Tommy y Brandon tienen novias.. eh)
Besides friends and family, you may be wondering what else is good about being home. I'll make a list for you:
- Driving back roads to get everywhere
- Why? Because I remember them, and I think that's pretty cool
- My brother is graduating (it's been a long, hard road so I'm pretty proud)
- Holy Cow. It's a staple in Red Hook living, and the best ice cream place ever. I like ice cream, and I've eaten ice cream in a lot of places and I still crave a good Strawberry Shake every time I come home. I've already had one. I think I'll get another, maybe a chocolate shake too, or a twist with rainbow sprinkles. yum.
- My bed. It is hands down the most comfortable thing, ever. I knew it too, every time I laid my head down at night in my bed down there I remembered my beautifully firm yet comfortable Sealy mattress awaiting my arrival back in NY.
- Cable, because I can now watch CNBC. Yes, this morning I woke up and watched them talk about stock analysis on different companies and how the NASDAQ was doing. **Business Nerd, much?**
- Food Network
Oh, how I have missed the Food Network. Other than watching CNBC and some crappy TV show called Teen Wolf that MTV has come out with (promise, I watched one episode and then called it quits), I have been watching Food Network. Sometimes I'm not even watching it, it's more like background noise which I occasionally pay attention to and sometimes I'll jot down the recipe name so I can try it later.
While watching 5 Ingredient Fix yesterday the host, Claire, made Spinach Carbonara. It seemed so easy and with it being a 5 ingredient recipe (Spinach, Bacon, Pasta, Eggs, Parmigiano-Reggiano Cheese) it was something I could remember while shopping with Sam.
(Oh, we went to Wal-Mart. Her dad thought it was funny because when I get out there we get to have Wal-Mart trips whenever we want but it was so fun to have one in NY)
So I bought the goods to make it, came home all excited because I wanted to make it for Father's Day and I heard, from Dad, - "Why don't you make Cacciatore for Sunday?"
this is common because almost two years ago i made up
my own recipe for cacciatore basing it off of others i had seen
online and now everytime i come home, dad requests that i make
that famous cacciatore.
"Well, sure, I can but I have stuff for Carbonara"
"I don't like bacon" said Dad
"I don't like spinach" said Joey
"I don't like anything other than butter on my pasta" George would have said if he were around
Oi! But it sounds so good!!
Never fear, I will make Spinach Carbonara while I am home if I
have to do it at a friends house, I will make it.
Well, for your enjoyment here is the Carbonara recipe. If you make it first, tell me how it works out. Or, do you have another recipe for Carbonara or other yummy Italian dishes?
- 1/2 pound slab bacon, cut into 1/2-inch chunks
- 1 pound fresh or dried spinach fettuccine
- 1 whole large egg, plus 2 large egg yolks, at room temperature
- 1 cup grated Parmigiano-Reggiano, plus more for garnish
- 2 teaspoons freshly cracked black pepper
- 2 cups baby spinach leaves
Bring a large pot of water to a boil over medium heat and salt generously.
Put the bacon in a large high-sided skillet and cook over medium-high heat until crisp, about 10 minutes.
Remove from the heat and reserve bacon in the pan.
When the bacon is about halfway cooked, drop the pasta into the boiling water and cook about 4 minutes for fresh or according to the package instructions if using dried.
Meanwhile, whisk the egg and yolks, 1 cup cheese and pepper together in a small bowl.
When the pasta is ready, return the skillet with the bacon to medium heat. Using a ladle, slowly whisk about 1/2 cup pasta cooking water into the egg and cheese mixture until loosened. Reserve some additional cooking water. Drain the pasta and add it to the skillet.
While tossing continually, slowly drizzle the egg mixture over the pasta until it is completely coated. Add more cooking water if pasta seems dry. Add the spinach leaves to the pan and toss until combined. Transfer the carbonara to a serving bowl and serve immediately with more cheese sprinkled over the top.
Cook's Note: The key to perfect carbonara