Sunday, December 23, 2012
Gone So Long
I decided to start small. A quick pasta.
Our "girls" have been working so we have plenty of eggs. Salami lasts quite a while so we have a bit to add for flavor into this make-shift carbonara. While the pasta boiled I sautéed chunks of salami, garlic and chili peppers in olive oil until the pork was just crisped and the oil flavored with the cured meat's spices. Next I beat a couple eggs and a small handful of grated parmesan cheese with plenty of cracked black pepper.
I poured the hot drained pasta back into the pot along with the salami mixture, eggs and a splash of pasta cooking water. With just a few minutes of vigorous stirring those separate ingredients came together to a creamy, cheesy sauce.
Dinner is back.