pasta carbonara

ALERT pasta lovers, this Spaghetti Carbonara recipe will change your life!  OMG… new recipe that I found this week that you have to make and eat, like, right now!!!

Easy, fast and sooo delicious.

I’ve never craved for that type of dish before… I love pastas, like, I could eat pasta all the time, but I’m not really into creamy white sauce with my pasta… never really made or ordered something like that before.  But God was I missing on something.  Simply to die for.  I feel like I’m overselling it… but can’t see how you’d be disappointed!

The boys ate a big plate and then asked for more ‘Spaghetti à la crème’.  It was a winner for myself and the entire family.  This recipe will now be in our meal rotation.

I based my recipe on a Jamie Oliver online recipe.  He uses pancetta, I used bacon and added cream.

So easy, you can do all the prep while the pasta is cooking.  Within less than 15 minutes you have an amazing week night meal.

What you need:

3 egg yolks

5 slices of bacon

1 box of spaghetti

1 garlic clove

1/2 cup of 35% cream

salt and pepper

How to:

In a large pot, cook spaghetti in salted water until al dente.

Meanwhile, in a large pan, cook the bacon slices until crispy, once cooked, remove the slices and cut in small pieces.  Leave the bacon grease in the pan and crush the garlic and let it flavor the bacon fat.  You should have about 2 Tbs of fat, if more, remove from pan.

In a bowl, mix the egg yolks, Parmesan cheese, pepper and cream.

Once the pasta is ready, keep 1/2 cup of cooking water and drain the pasta.  Quickly place the pasta in the pan, adding the cooking water, bacon and the egg mix.  Mix well and serve immediately.  Serve with more Parmesan cheese and freshly cracked pepper.

I served this dish with a light arugula salad with a lemon and olive oil.

This is now a favorite of mine.  Hope it becomes one of yours too!

Enjoy!

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our spicy chili

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I didn’t eat chili growing up, as it’s never been part of our family food rotation.  And honestly, I can’t say that I was keen to even try it.  But I first had it on a cold winter day at my mom’s place about 3 years ago.  Frank, my step-dad, had made a batch and it smelled too good to resist.  I tried it, and God it was good!!!

So, yeah, obviously, I stole his recipe (well he sent it to me), and then I started making it at home.

It’s good, and easy to make, so I’m sharing it with you!  I always make a double batch, easy to freeze and heat up anytime we need a bowl.  This recipe is a huge hit for any get-togethers or family gathering, especially on cold days, and also now a tradition for Brian’s hockey pool draft night!  We especially need a double batch and double spiciness for that one!

Special thanks to Brian’s colleague Josée for the distinctive spiciness of our chili as she gave us a unique homemade hot sauce her husband prepared from the 2000 ghost peppers that grew in their back yard… that thing could kill ya, literally.  Brian has some sort of true story about a squirrel or a skunk collapsing and dying in front of her colleague right after she fed the him that sauce in her rock garden!  So, I have to be careful, but I know now that if I put one tea spoon per batch it’s going to be perfect!

Spiciness and garnishes are our favorites: sour cream, cheddar cheese, chives and BACON!

What you need:

1 lbs of ground beef

1 tbs of olive oil

1 medium diced onion

1/2 cup of chopped celery

2 crushed garlic cloves

1 can of diced tomatoes

1 can of red kidney beans, drained and rinsed

1 can of regular Clarks beans

1 can of chick peas, drained and rinsed

1 can of mixed beans, drained and rinsed

1 pouch of Chili mix

Salt and pepper

Chili peppers and hot sauce to taste

How to:

In a large pot, on med-high, heat oil.  Add ground beef and season with salt and pepper.

Once the meat is almost browned, add the onions, celery and garlic.  Cook until well browned.

Add chili mix and chili peppers.

Add all the beans and tomatoes and simmer for 2.5-3 hours.

(Then we add the hot sauce to the mix).

Dress it up with the fixings, serve with fresh bread and enjoy!  So, do you like it spicy or extra spicy?

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