My child is in her room putting on a pair of pants. At least, that’s what I think is going on. From the bangs and bumps, I have a feeling I’m missing out on a good bit of frustration being released.
Pants are not high on Dudette’s list of favorite things. If she had her way, she’d wear shorts year round. Unfortunately for her, however, her parents have agreed on a shorts temperature cut-off and at this time of year, we’re hitting it.
In fact, it’s far enough on the side of cool that the air coming through the window could be termed chilly. I might even end up closing said window before too much longer. My little tootsies get cold very quickly, even through layers of socks. But it’s still September. No need for layers of socks; just shutting the window.
Back to Dudette, though. This anti-pants sentiment puzzles me. I would think she’d relish the extra layer of protection. If you could see my tom-boy’s legs, you’d want to pull out a pen and play connect-the-dots with the myriad of mosquito bites, nicks and scratches she’s accumulated. Her knees are sporting impressive scrapes and healed scars, badges of recent and long past bike spills.
I also figured she’d enjoy wearing jeans. She looks good in them. She’s blessed with long legs and waist. As opposed to her mother, who, at 5’3″, can’t even find a pair pants that doesn’t need to be taken up a few, ok several inches.
It’s just hard headedness. Those of you who are laughing; stop. I am not. Dudette doesn’t like change and even though she won’t think twice about wearing jeans in a month, it’s this transition that’s hard. She doesn’t like being forced to do something different from what she’s used to.
Which is why conveniently forgot to tell her that the meal she was expecting would be a little different from the way she normally eats it.
We love Spaghetti alla Carbonara in this family. Pasta with bacon is Dudette’s term for it. Heaven is mine. This may have been the whole reason I decided to pick up Family Circle Magazine this month (well, this and the Mini Meatball Lasagna on the cover). It was such a unique preparation of our favorite dish, I had to try it.
As far as getting things together, this is very similar to the original. Pasta gets cooked, bacon gets fried, eggs get beaten with cheese and cream.
The break in process comes now. Instead of allowing the heat from the pasta to cook the eggs as you combine it all, it’s piled into a casserole dish and baked for a half hour or so, turning it into an easily sliced pie (just go heavy on the cooking spray; trust me).
It turns out that I’m the one that has trouble with change because I was let down by this. It wasn’t creamy like Spaghetti alla Carbonara is supposed to be. Instead, the egg cooked up firmly and turned it into a spaghetti omelet-type dish.
That being said, it’s not bad. For those who will never eat authentic carbonara because it’s impossible to trust that the heat of the pasta has cooked the egg enough, this is for you. You’ll get the flavors of real Spaghetti alla Carbonara, but not the texture.
Dudette liked it. I couldn’t convince her that the little flecks of green weren’t spinach (they’re parsley), so she spent a good amount of the meal picking out each bit of foliage she could find. But she ate it and deemed it good.
What I’d Do Different Next Time
Make it the authentic way.
- 6 slices thick-cut bacon, cut into ½ -inch pieces
- 1 1 pound box spaghetti
- 4 eggs
- 2 egg yolks
- ⅔ cup plus 2 tbsp grated Parmesan
- 1 cup whole milk
- ½ cup half-and-half
- 2 tablespoons chopped parsley
- ½ teaspoon salt
- ¼ teaspoon pepper
- Heat oven to 375 degrees F. Coat a 2-quart baking dish with nonstick cooking spray. Bring a large pot of lightly salted water to boiling.
- Cook bacon in a nonstick skillet over medium heat until just crisp, 10 minutes. Drain on a paper towellined plate.
- Meanwhile, cook spaghetti 9 minutes in boiling water. Drain and return to pot.
- In a large bowl, whisk together eggs and yolks. Add ⅔ cup of the cheese, the milk, half-and-half, parsley, salt and pepper. Toss sauce with pasta in pot along with bacon. Transfer to prepared dish and top with remaining 2 tbsp Parmesan.
- Bake at 375 degrees F for 35 minutes. Cool 10 minutes, then cut into wedges.
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