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.
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!