I woke up this morning convinced that it was Wednesday. I kept checking my phone calendar in disbelief and after the third time checking, I realized that it was still Tuesday; no amount of thinking would change the date. Damn universe refuses to bend to my will. I’m blaming this breakdown of my brain on the power outage of yesterday. Yes, I have a generator so I had electricity, but I didn’t have internet and that was torment enough. My brain obviously feels like it aged two days yesterday.
Since my gray matter is having a tantrum, I’ve decided to skip creating the Lola cartoon I had planned and will instead give out a recipe. This is one of my favorites, it is the closest thing I can get to alfredo without the Hubster complaining. I make it with mozzarella when he is home since Romano would make him launch vehement protests against the reign of cheese in our household. I recommend the Pecorino Romano if you love cheese and want a better flavor, it’s truly a delicious treat for the taste buds.
2 eggs, separated
3 TBSP olive oil
4 ounces pancetta OR center cut bacon
1 tsp minced garlic
2 TBSP white wine
1/2 cup heavy cream
1 tsp white pepper
16 ounces (dry) thin spaghetti
1 cup shredded cheese (Pecorino Romano or mozzarella)
12 inch nonstick sauté or frying pan
Cook pasta according to package instructions, pasta should be al dente. That means slightly firm, but not crunchy!
Drain pasta in colander, mix in 1 TBSP of olive oil, stir and set aside.
In frying pan on low heat, combine remaining olive oil, pancetta, and garlic. Cook until pancetta is crisp. Be careful not to burn it, it is a quick cook!
Once pancetta is crisp add the white wine, heavy cream, and white pepper to pan. Allow sauce to thicken and stir often.
Add cooked pasta, half the cheese, and 2 egg whites to pan. Mix GENTLY until ingredients are combined.
Add egg yolks and remaining cheese, give a gentle toss to coat pasta, and serve immediately.
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