One of my absolute favorite meals when I was a child was spaghetti carbonara. Mom’s version was very dry and I just loved that. She usually made a salad to go along with it and we would drag our noodles through the salad dressing to help add some moisture. It just all came together to be this so very delicious noodle-y dry and saucy meal. Dinner perfection!
Yesterday hubby and I took my mom to the airport. She’s off to Sitka – ironic that she’s there now after hubby and I left 2 weeks ago. On the way back, I was going over possible dinner plans in my mind.
Rice with turkey and mushrooms. Nah.
Cheese fries (a quick and easy favorite served with crumbled bacon and ranch dress) – no thanks.
Roasted chicken with swiss cheese and a rustic honey mustard sauce paired with rice or mashed potatoes. Too heavy. Not in the mood.
Then I hit on spaghetti carbonara. I could almost taste the dry noodles with the savory bits of bacon and the melted parmesan. Sooo good. A quick stop at the local farm store to pick up noodles, a beautiful bunch of romaine and some tomatoes on the vine for a caesar salad on the side. I just love it when an idea comes to fruition.
I’m getting over a terrible winter cold and our little excursion yesterday set me back so by the time we arrived home, I was feverish and feeling quite weak. Thankfully this is a simple, humble meal that is incredibly easy to prepare. In 20 short minutes we were eating and after a long day of declining health and spirits, so delicious. Better than a prescription, by far.
There is something about the yumminess of comfort food. By its very nature, comfort food is humble. Usually made with few ingredients. It’s like these few ingredients are boosted with love.. and soul. And when you’re down and feeling that bedtime cannot come soon enough, comfort food has a truly restorative effect.
I hope that you enjoy this recipe. It’s just like mom used to make… only with gluten-free noodles and fresh grated cheese instead of the shelf-stable powdered stuff. Simple and humble for sure, but impressive enough to serve to anyone. Supremely delicious.
Spaghetti Carbonara serves 2-4, depending on appetites
8 ounce box of gluten-free spaghetti (I prefer Ancient Harvest Quinoa/Corn variety)
4-6 slices bacon, cut into pieces
3-4 ounces parmesan cheese, fresh grated (not the powdered, shelf-stable stuff)
salt & peppers, to taste
parsley, if desired
Beat eggs in separate bowl and set aside.
Grate parmesan cheese, set aside.
Boil noodles until desired consistency (best when a bit more than al dente). Strain, but do not rinse.
While noodles are boiling, cook bacon in large frying pan or wok over medium heat until crisp and brown. Add eggs and quickly stir until eggs are scrambled and cooked through.
Add pasta and cheese and cook until cheese is melted and all ingredients are well-combined. Salt and pepper to taste. Toss with parsley, if desired.