This sinfully delicious plate of Pasta Carbonara with peas and fried egg, topped with home made croutons and a creamy, rich, silken sauce will do crazy wonderful things to your palate and mind. Make sure you share with your love for brownie points!
“Heaven opened and the water hammered down, reviving the reluctant old well, greenmossing the pigless pigsty, carpet bombing still, tea-colored puddles the way memory bombs still, tea-colored minds.” – Arundhati Roy.
And it was on one such rainy night I decided to throw caution to the wind and indulge myself and mi amore` in this plate of goody.
If you know me at all, you must know my love for books. To say that I am a book worm, a kitaabi keeda is putting it mildly. Even today,inspite of being a mom who works full time and cooks in my free time, you will find it hard to see me without a book in my hands (when I have 10 free mins). There is always a book on my bedside table right beside a jar filled with my favorite fresh flowers. Its always been that way. I have always been that way.
When we were growing up, me and my sister used to read nonstop. It must be genetic, this madness, this lust for words coz my parents,the Lit professors have been bitten by the same bug too. My parents home houses over 10000 books..not just fiction, you can find all and ANY kinds of books in the library. It used to be our heaven as teenagers. I remember countless afternoons spent burrowed in some novel or the other,after returning from school. If it wasn’t a novel, it had to be Greek mythology, or world war stories, books of poem. Iliad, Odessey,Ulysses we had read them all by the time I was 15..and had long discussions on the same!! But it was God of Small Things, that superfluous magical book by Arundhati Roy that made me sit up and take notice of the Indian brood of authors. To say that I was enamored will be an understatement of the century. Ammu opened up the forbidden world of lust and love, of longing,of the beauty of melancholy, of poetry in prose, of humor in morose moods. She showed me life…life as I know is true. A life that seemed so ordinary, so everyday that you couldn’t help but marvel at the magical way she weaved her words..the mellifluous ring to each of her sentences..the images she invoked in one’s kind couldn’t help but transport you to that sleepy little town of kerela and its swaying coconut trees.
If you haven’t read it yet, trust me and do. If a 15 yr old me could fall in love with Indian literature, its coz of that fabulous book and that extraordinary author. Today, Vikram Seth, Jhumpa Lahiri, Amitav Ghosh,Rohinton Mistry, Anita Desai are my go to Indian authors.
Similarly, long before I started blogging, I started reading blogs.I was addicted to An Indian Summer, a design blog by an amazing lady Bhavana who enticed all my senses with her pictures, and her words!! Yes, I was hooked onto textiles,patterns, shapes and colors..I almost left my banking job to get in to design, almost started a design blog called the “threads of truth” (seriously!!) Hats off to her for inspiring so many around the world with her art.
The other person I would voraciously read was none other than everyone’s darling Ree of the insanely awesome The Pioneer Woman. I am yet to meet a foodie who hasn’t heard of her , seen her work or laughed along with her as she racanted her hilarious life stories. When I read her confession series, I was convinced she was writing my story coz how else could she and I have the almost exact love story to tell??? Remember her strong and silent Malboro Man..well my daddylonglegs P is not too different either. Our romance was just as whirlwind as Ree’s and the city bred girl in high heels (me to you good folks) did move to a remote small town and dons wedges and comfy shoes now!! As for the food… Oh boy!! I felt like I needed to LIVE to eat her food. Or make it. And I have!! She has such an amazing way of showing the step by step recipes that I don’t even mind the extra time they take..and her food is always , always gorgeous.
So, that rainy night when I wanted something indulgent and delicious, I remembered having read her pasta carbonara recipe some days back. Needless to say, it happened. I followed her recipes(almost) and made this amazing pasta carbonara with a few additions of my own. Go check out her recipe right here and don’t forget to lose yourself in her blog 😉
Recipe source: http://thepioneerwoman.com/cooking/pasta-carbonara/
Go on, make this extremely easy dish and get ready to swoon!!
- Spaghetti or Pasta, Any Variety, quantity depends on you. Typically a handful for every person.
- 1 whole egg, person
- ½ cup of croutons, crumbled.
- ½ cup Peas
- ½ whole Medium Onion, Diced Small
- 2 cloves Garlic, Minced
- 3 whole Eggs for the sauce
- ¾ cups Finely Grated Parmesan
- ¾ cups Heavy Cream
- Salt & Plenty Of Black Pepper
- Butter 2 tbsp
- Olive oil 1 tbsp
- 8 pieces Thick Cut Bacon (diced Small) - optional. I didnt use it. But Ree uses it in the recipe.
- Start by cooking the pasta. Once done, set aside. Always always reserve some pasta water before draining.
- While the pasta is cooking get the other things done.
- If using bacon, this is when you fry the bacon until just barely crisp. Remove from the pan and drain on paper towels. Pour off all of the bacon grease, but don't clean the pan.
- Next heat the pan over medium-low heat, add some butter and olive oil and throw in the onions and garlic. Cook until golden brown. Set aside.
- In a bowl, mix together eggs, Parmesan, cream, and salt and pepper until smooth.
- When the pasta is done, reserve a cup or two of the pasta water. Drain the pasta and place it in a bowl. While the pasta is still really hot, slowly drizzle in the egg mixture, stirring the pasta the whole time. The sauce will become thick and should coat the pasta. Splash in a little hot pasta water if needed for consistency.
- Halfway through, add the peas, bacon (if using), and sauteed onion/garlic. Finish adding the sauce, stirring until it's all combined.
- Top with a fried egg and some crumbled croutons for extra texture!
- Serve immediately with extra Parmesan.