Monday, June 8, 2009

table for one, please


My husband is gone for a full week. He left yesterday and will not return until Sunday, June 14. It's just me and the beagles. There is a temptation to eat junk food every night while standing in the kitchen. I am going to make an effort to cook every night for myself and sit down in the dining room to eat. This is Linguine alla Carbonara and it was absolutely delicious, rich, and decadent. I was feeling sorry for myself in my loneliness and this did the trick, you know? I used a recipe from Nigella Lawson but cut it back significantly since she calls for 1 pound of pasta per serving! Yikes! I cannot imagine the belly ache I would have if I ate that much pasta in one sitting. Wow.

There is something about cooking for one and eating alone that is really rather strange to me. I suppose I view food and a community endevor and not just something one does for nutrition. Eating Linguine alla Carbonara alone seems a little creepy... like, I know I have a problem now that I indulge in good food when I am alone. Having said that, I am not sure what else to say here.

Recipe time?

The loneliest pasta in the world, modified from Nigella Lawson's recipe so I didn't have a terrible belly ache from eating too much

1/4 pound of linguine
4 ounces cubed pancetta (rind removed)
1 teaspoon olive oil
1/4 cup dry white wine or vermouth
2 eggs
1/4 cup freshly grated Parmesan
1/8 (just a splash, really) cup heavy cream
Freshly ground black pepper
Freshly ground nutmeg

Directions

Put a large pan of water on to boil for the pasta.
In another large pan that will fit the pasta later, cook the pancetta cubes in the oil until crispy but not crunchy. Pour over the white wine or vermouth and let it bubble away so that, after a few minutes, you have a small amount of salty winey syrup left. Take the pan off the heat.
In a bowl, beat together the eggs, Parmesan, cream, and pepper. Cook the pasta according to the packet instructions, but since you want it kept al dente start checking it 2 minutes before end of the recommended cooking time.
When the pasta is done, remove approximately 1/2 cup of the pasta water before draining. Put the pan with the bacon cubes back on the heat and add the drained pasta, tossing well to coat with the syrupy pancetta. Take the pan off the heat again and add the eggs and cheese mixture, swiftly tossing everything to mix. Thin with pasta water, if needed. Grind over some more pepper and grate over the nutmeg to serve.

1 comment:

Heather said...

you may always cook for me :p