I think I need an online break. You ever feel that way? Kinda meh...(shrug of shoulders). Maybe it's the weather.
Anyway....let's talk pasta as it's one of my favorites. I want to talk about something I enjoy and for me, it's pasta. I had the benefit of growing up in a suburb south of Philly and visiting my friends' Italian kitchens. Friendship and great food. ♥ There are times I get nostalgia about Pennsylvania but I realize my memories are from a time long gone. Things wouldn't be the same now, I know that. Doug and I considered moving to Philadelphia when we were in our early thirties ...obviously that didn't pan out. Now it is too much snow and cold weather for us to think about a move like that. Who moves from Florida to a place with snowy winters?! Don't want that. (See. I am very grousy today)
The point of this post is to hook up with cooking clubs so, pitter patter, let's get at 'er.
This week I had already planned a Ramen noodle stir fry and later on revisiting Jacques Pepin's Penne with ham and vegetables. While perusing a Donna Hay cookbook I saw this baked carbonara. So I switched the menu around.
I couldn' possibly ask Doug to eat three different pasta meals in one week so something had to wait. We did the Ramen and then turned out I didn't have all the ingredients for the Pepin recipe so.....Baked Carbonara!
We love this version and plan to have it again sometime. Highly recommended for anyone who loves a good pasta dish. The Donna Hay cookbooks are good.
Baked Carbonara
Cook 14 ounces of ziti or fettucine (I used penne and a bit less than the called for amount). Drain and set aside.
Cook 6 chopped slices of bacon until crisp. Whisk together 4 eggs, 1 cup cream (I used half-and-half) and about 1 1/4 cup milk and 1/2 cup shaved Parmesan cheese.
Place pasta in large ovenproof dish, top with bacon and egg mixture. Bake at 350 F for about 30 minutes.
See you in February!
Sharing with I Heart Cooking Club and Marg at The Intrepid Reader for Weekend Cooking series.
That looks like a very rich dish! Must be yummy.
ReplyDeletebest... mae at maefood.blogspot.com
I love pasta, too, and have been craving it lately. Probably because it's been so cold - for here anyway ;-)
ReplyDeleteI made Ina Garten's Weeknight Bolognese a couple of days ago, but would love to try this soon!
Yum! That's my kind of comfort food! I made homemade Mac & Cheese (Martha Stewart's recipe) the other night and we've been enjoying the leftovers all week long. Time to get back to salads and seafood. ;)
ReplyDeleteOh that looks amazing! I love carbonara and I've had good luck with the few Donna Hay recipes I've tried. I'm barely making it through a North Alabama winter so I think a Philadelphia one would be the end of me!
ReplyDeleteI do love pasta but limit to once a week or less. We lived in the suburbs of Phila half the year and the other half in Miami area. It works for us since our kids are still in Pennsylvania and New York. At one time we thought it might be fun to retire in center city Phila but once Covid hit it was out of the question. Everyone wanted out of the cities.
ReplyDeletePoor John, he loves pasta and I am not a fan.
ReplyDeleteYum, this one I am saving! I love penne, I think it is the chew factor.
ReplyDeleteI have leftover ham from dinner, I'm going to make this with ham. It looks delicious!
ReplyDeleteThis looks so warming! I loved pasta and so does my husband.
ReplyDeleteThat baked pasta looks delicious! I have been craving carbonara since listening to Taste by Stanley Tucci last week, but I've never made it. This recipe sounds so easy, and we have bacon in the fridge! Not sure what we have on hand for pasta, but I'm definitely going to look!
ReplyDeleteThis is an incredible looking dish and one I have to make very soon when I'm feeling better! If I had all the ingredients I'd be making it right now.
ReplyDeleteI completely understand the online break. I feel that way from time to time myself. I've been down and out with covid for the past two weeks. It is not treating me well.
Whenever I cook a Donna Hay recipe I always think I must cook more. And then I don't for months. It's a vicious cycle.
ReplyDeleteit was great having a 6 week blogging break. i recommend it! good old donna hay! such a popular aussie cook. we are staying away from pasta atm, so this sadly isn't on my eating plan.
ReplyDeleteThis looks delicious. I'm going to pick up ingredients today. I hadn't heard of Donna Hay, but I collect cookbooks and just ordered Basics to Brilliance.
ReplyDelete