Monday, July 26, 2010

Spaghetti Carbonara Menu

Tomato and Feta Cheese Salad
Spaghetti Carbonara

Tomato and Feta Cheese Salad

2 tomatoes, sliced
50 g feta cheese, crumbled
1 tbsp extra virgin olive oil
6 black olives
2 tsp dried oregano
ground pepper to taste

Cut the tomatoes crosswise into slices approx. 5 mm thick and arrange them in a shallow dish.

Crumble the feta cheese over the tomatoes.  Drizzle with oil.  Add the olives and sprinkle with oregano.  Season with freshly ground pepper.  It is not necessary to add any salt, since the feta cheese is already rather salty. 

Serve at room temperature.  Serves 2.

Hal & I both LOVED this salad.

Spaghetti Carbonara

160 g spaghetti
1 large egg
3 slices bacon or pancetta, chopped
1 tbsp butter
1 tbsp Parmesan cheese, grated
salt and pepper to taste

Start cooking the pasta according to package directions.

Put the chopped bacon in a nonstick pan and fry until the bacon is crisp.  Set the bacon aside on a paper towel to absorb the excess fat.

Stir the egg in a serving bowl, add salt and pepper, then beat 1 minute with a fork.  set the bowl aside in the oven at a minimum temperature in order to keep it warm.

Pour drained spaghetti into the serving bowl.  Mix rapidly in order to cook the egg and coat the spaghetti at the same time.  Add the bacon, butter and grated cheese.

Serves 2.

I loved this dish.  Hal wasn't crazy about it.  I guess its all a matter of taste.