Unrelated note: We got a new tile background at Home Depot and were super excited to it try out for the picture.
Sunday November 20th, 2016
On a weekend much like this one, except with a different date… Since it was last weekend… Dave (!) got around to finally trying a recipe for Spaghetti Carbonara.
“The tricky aspect about making carbonara,” he said, “is that the sauce is primarily made of egg, which is dropped raw into the pasta—after drained—and mixed vigorously. If you drop it in too early, when the pasta is still too hot, your risk getting scrambled eggs. If you drop it in too late, with the pasta cooled past a certain point, you risk having raw egg in your pasta. You want to mix it in just at the right moment so that the heat of the pasta combined with the stirring turns the eggs into a nice, creamy sauce.”*
Thursday November 24th, 2016
Sorry I didn’t finish my thoughts the other day. Right now we’re super full from my in-laws’ awesomely** delicious Thanksgiving lunch (linner? Since we’re too full for dinner?) to think of much more to add to the carbonara story. Althoooough, long story short, we re-added the pasta to the pan because it seemed like the egg was still a bit raw. Dave thinks it was due to the recipe asking for eggs at room temperature, and ours were still cold from the fridge… The re-throwing in the pan is typically a big no-no, but fortunately the pasta was still pretty creamy afterwards, even though the picture makes it look drier than it was.
Spaghetti alla Carbonara is essentially eggs, cheese (some variation of parmesan and/or pecorino), bacon (we used pancetta), and black pepper. There’s different stories behind the origin of pasta carbonara, with perhaps the word “carbonara” implying it was eaten by coal workers or maybe that the black pepper resembled coal flakes. Overall, the general consensus seems to be that the dish originated around the mid-20th century in the Lazio region of Italy, which is where my dad’s family is from! And which is where Rome is too. So there you go.
Here’s the recipe for the Spaghetti Carbonara, from the NY Times Cooking section. Below is the recipe for a super quick side dish of Asparagus with Cheese Casserole, which I’m not entirely sure it can be considered a casserole since it’s not cooked slowly, but let’s call it a casserole. It’s one of my favorite side dishes to make to add some greens to the plate.
Thanks and Happy Thanksgiving,
Kika & Dave.
* I used quotations, though I might’ve embellished his words a bit since it’s been a week already… Still has the “Dave Seal of Approval,” though.
** This is an actual word?? Adverb. Sweet.
Cheesy Asparagus Casserole
One of my favorite side dishes to make. Please do not be intimidated by the complexity of this recipe.
- Oven Broiler
- 9×9 Metal Cake Pan or Casserole Dish (if you have a larger size, just push the asparagus to one side)
- Asparagus (2 cans, 15 oz.)
- Sliced Cheese (my preference is ‘Murican Cheese, Dave likes Asiago)
- Butter (regular, salted)
- Open Asparagus cans.
- Drain liquid from Asparagus cans.
- Place asparagus in pan/dish; stack in layers of 2-3 asparagus.
- Throw in specs/dollops of butter (evenly spaced) over the asparagus.
- Place slices of American Cheese over the butter/asparagus stack; (enough so to cover them, layers of 1-2 slices).
- Place in the oven. Set to broil high.
- Watch until the cheese is browned. (Only a couple of minutes).
 “Spaghetti Carbonara” by Ian Fisher from New York Times Cooking http://cooking.nytimes.com/recipes/12965-spaghetti-carbonara
 “Carbonara” Wikipedia article https://en.wikipedia.org/wiki/Carbonara
 “History of Spaghetti Carbonara” by Clifford Wright at CliffordAWright.com http://www.cliffordawright.com/caw/food/entries/display.php/topic_id/4/id/117/