Carbonara (AKA Breakfast Spaghetti)

Oh hey there!

*Skip down a bit if you just want to get to the recipe.

Real talk. I myself almost never read a long blog before a recipe. LOL. But it’s been so long I wanted to say something. Adjustments at the bottom for: pescatarian, vegetarian, and vegan versions.

It has been a minute. Or more like hundreds of thousands of minutes. Anyway I am back for a bit to share some recipes with whomever finds them useful.

Life went through some shifts over the past few years – as it does. And whelp, now we are staying home to keep as many people safe as possible via physical distancing. I happened to already isolate for about 9 months last year post car accident that left me with a pretty hefty concussion. So I am pretty used to it. Doesn’t mean it makes it any easier. I am so grateful that I can quarantine with my darling child and partner.

While we are doing our part to isolate, we are cooking from scratch A LOT. I have always cooked a lot (obvs), but I love restaurants, and take out,  and being able to source all the ingredients any time I want. I am trying to support my local restaurants where I can by getting delivery as a treat (via contactless delivery). But in these uncertain times we also have to conserve resources and work with what we can get. It is kind of a fun challenge for me to cook with whatever I can get my very-washed-hands on. Online groceries exist – thankfully! But of course there are longer wait times to get an order, and we all want to avoid going to the grocery store more than when is absolutely necessary.

Anyway I won’t make every post this verbose. Just wanted to say hey.

Here we go.

Comfort food to the max. Spaghetti for breakfast. I mean you CAN eat this for dinner, but bacon and eggs will always feel like breakfast to me.

Per usual I will make notes for adjustments at the bottom. This can be made pescatarian or vegetarian, but not vegan, well you could actually, so I have included some ideas (won’t be Carbonara per se, more like Ail e Olio – but still very tasty).

Carbonara My Style:

Ingredients: (this recipe is for 2 adults + a kid – double it for more)

  • 1/2 package Dolce & Gabbana spaghetti (not kidding, it’s real and it’s so good) – ANY SPAGHETTI WORKS THO!
  • 2 Portobello mushrooms or a handful of Crimini (brown button) sliced
  • 4 – 6 slices of good bacon or pancetta or proscuitto (whatever yummy salty pork you got)
  • 1 bulb of garlic, cloves sliced thick
  • Olive oil
  • Butter
  • 1 organic free range egg whisked well
  • 3 tbsp of shredded parm or three-cheese mix  (if possible – any decent egg will do!)
  • Fresh parsley (did not have) or dried parsley (hello pantry!)
  • 2-3 Kale leaves de-veined, washed and thinly sliced
  • Himalyan or sea salt
  • Reserve a splash of pasta water for the sauce (it’s starchy and salty – seriously keep it!)

How:

Gently fry bacon in pan til getting golden but not done. Add in garlic slices and cook on medium low til golden and nice – set aside.

Sautée mushrooms in butter and olive oil.

Put sliced kale in bowl with drizzle of olive oil and pinch of salt. Mix around. (This will soften the kale).

Boil pasta in salted water til al dente. The package said 8 mins but for me it took 10 mins. Always check to see if it’s done and extend time if needed.

Boil a second pot of water to use with a metal bowl – for sauce times. Then keep at medium low steaminess.

Drain over the sink but quickly put back onto the same pot so you save some of the starchy, salty water as it fully drains.

Mix whisked egg, shredded parm with some cracked pepper and parsley flakes into a bowl.

Put spaghetti in metal bowl over medium/low steaming water and a dab of butter.

Splash in about 1/3 cup of pasta water. Mix around.

Drizzle in the eggy cheese mixture.

Mix with tongs or one of the pasta mixing spiky-spoony things til sauce gets creamy and thickened.

Toss in mushrooms, bacon, fried garlic, kale, more cheese and toss til combined.

Serve and eat right away.

To make pescatarian:

Skip the bacon. Fry the garlic in olive oil and butter.

At the very end add in chopped up lox, or top with garlic butter prawns and scallops.

To make vegetarian:

Skip the bacon. Fry double the amount of garlic in olive oil and butter.

Add in some extra veggies like sautéed broccolini and sliced yellow bell peppers.

To make a vegan version: 

Skip the bacon. Fry double the amount of garlic in olive oil.

Don’t make the eggy-cheesey sauce (obviously).

Add in some extra veggies like sautéed broccolini and sliced yellow bell peppers.

Mix in extra parsley.

Top with nooch, toasted pine nuts and chili flakes.

PUT FOOD IN FACE.

Bacon and garlic

Mushrooms

Portobellos in butter and olive oil.

Double boiler styles

Use a metal mixing bowl or a pot, or use a double boiler if you fancy. The gentle heat helps prevent scrambled sauce. Say yes to creamy, say no to chunks.

Mix it all up

Once the sauce is creamy, add in all your bits & pieces.

Carbonara

Grown up serving!

Kid version of carbonar

Kiddo serving. He is weary of sauces (sometimes – winky face).

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