June 1, 2010

Impromptu carbonara cure

It's rainy here in Munich.

And cold.

I'm not sure if someone forgot to read a memo somewhere, but it's June 1st! And it's not just the fact that I'm from California and have a different internal thermometer (yes, still, even after 10 years - lows of 41? What?) Everyone here seems to be longing for sunny days. One of the things I love most about living in Munich are the seasons. But today, June 1st? Brrrrrr.... Still, I suppose it's good for the grass seeds we sowed on the weekend.

And for the other plants that finally got repotted or put in the planter where they get to stretch their legs a bit.

So what's a girl to do on a day like this? Well, after going for a run during the only relatively rain-free patch of the day (only four more weeks to go until I do my very first half marathon ever, gulp), C. and I made pasta. Spaghetti carbonara to be exact. No rules, no recipes. We just kind of threw it all together. C. is becoming a whiz at sauces and almost anything to do with noodles, which is nice because that means a lot of potential dinners! Dinners where I can enjoy being treated to someone else's talents and let my creative juices stew for other endeavors.

And it was amazing...

I cut up two smallish onions, while C. got the water boiling.

I also cut up the ham and grated some parmesan.

There were the onions, and the ham of course, and eggs and then there was the cream. I love you, cream!

Although this isn't exactly a one-pot wonder, it's pretty close. Once you have the onions nice and translucent, you add the pasta, then the ham, the cream and then, finally, the eggs. Salt and pepper to taste, add some parmesan and you're golden. And so is this dish.

We sat down to a delicious, creamy, smooth pasta with a slight crunch from the onions and a salty kick from the ham. I am starting to think that cream makes anything work (i.e., delicious). Every noodle was covered with a delicate coating of cream, cheese and egg. So good. The rain started up again outside and I could feel a cloak of coziness wrap around me. It's still there. And now I think I'll go make a cup of tea.


Spaghetti carbonara improv

serves 2

enough spaghetti noodles for 2 people (about a fist-full)
1 1/2 tablespoons olive oil
75 grams prosciutto or other salty ham, sliced (if necessary) and cut into squares - I used Schwarzwälder ham here... I'll get to that another time
2 smallish onions
2 eggs
150 grams heavy cream
a small pile of parmesan
salt and pepper to taste

Start a pot of water boiling for your pasta. Don't forget to salt it! While the pasta is cooking, heat the olive oil in a skillet for about a minute and then add the onions. Cook the onions over medium heat until translucent and somewhat brown around the edges. Drain the pasta and add it to the skillet. Add the ham and stir to combine. Next, pour in the cream and stir some more to coat the noodles. Let simmer for about a minute. Crack two eggs on top and mix those in as well. Each strand of pasta should be completely coated by now. Cook for 30 seconds or so to give the egg some time to set. Add the parmesan and salt and pepper. Serve immediately.

You can garnish this dish with chopped parsley, chives or any other green, leafy edible herb you can find around the kitchen. The green color gives the dish a freshness and ties it all together.

No comments:

Post a Comment