recipe blog - Liz Barbour's Creative Feast

Sausage and Shrimp Fra Diavolo

3/4/2021

Serves 4

½ pound angel hair pasta
12 ounce Andouille-style sausage (or other spicy, cured sausage), sliced 1/4 inch thick
2 tablespoons olive oil
1 small onion, slice thin
3 garlic cloves, sliced thinly
1 28-ounce can diced tomatoes
1 6-ounce can tomato paste
½ tsp red pepper flakes
1 pound 26-30 sized raw shrimp, shelled and deveined
½ cup fresh flat-leafed parsley, chopped
Kosher salt ground pepper to taste
Parmegiano Reggiano, freshly grated

To cook the pasta, bring a large sauté pan filled halfway with water to a boil with 1 teaspoon of kosher salt. Add the pasta to the boiling water, stirring occasionally, and cook until the pasta is al dente, about 6-8 minutes. You will see that the pasta will absorb most of the water and the water will become cloudy with the starch from the pasta. Plan to use some of the leftover water to add to your sauce if you like.
While the pasta is cooking, heat a large sauté pan with the oil over medium-high heat. When the oil is hot, add the sausage, onion, and garlic slices. Cook stirring occasionally until the sausage is lightly browned and the onions have softened, about 5 minutes.
Stir in the diced tomatoes, tomato paste, and red-pepper flakes. Reduce the heat, cover and simmer for 5 minutes.
Add the shrimp and continue to cook, covered, just until the shrimp are opaque, about 4 minutes. Add the cooked pasta to the sauce with ½ to 1 cup of the reserved pasta water if a thinner sauce is desired. Cook for 1 minute to allow the pasta to absorb the flavorful sauce. Turn off the heat and add the parsley. Season with salt and pepper to taste. Serve hot with parmesan cheese on the side.

Variations:

For a low carb version, serve with cooked spaghetti squash or zucchini noodles instead of pasta
Cook sliced mushrooms with the sausage and onions.
Add black olives (kalamata or oil cured) and/or capers with the diced tomatoes
Add canned artichoke hearts with the diced tomatoes

Sheet Pan Feta w/Black Olives, Tomatoes, and Lemon

3/2/2021

Serves 4-6 as an appetizer

1-pint grape tomatoes
½-1/3 cup black olives packed in oil
1 lemon, 1/2 cut into thin rounds and the remaining 1/2 left intact, for serving
2 tablespoons olive oil, plus more for serving
1 teaspoon ground cumin
½ teaspoon red-pepper flakes
Kosher salt and black pepper
1 (6- to 8-ounce) block feta, whole or cut into 1-inch slices
½ cup fresh cilantro or parsley leaves and fine stems, roughly chopped (optional)
Serve with artisan bread or crackers

Heat the oven to 400 degrees with a rack set in the lower third.
On a sheet pan, combine the tomatoes, olives, and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta into the center of the vegetables. Roast 15 to 20 minutes. If you want a little charring on top, put under the broiler for a few minutes
Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

Variations:

Instead of feta use tofu or a firm fish (salmon, swordfish, scrod).
Add canned chick peas and thinly sliced fennel.
Add broccoli, asparagus, peppers, or other veg and serve as a meal.
Instead of cumin use smoked paprika or rosemary.
When cooked, combine all of the ingredients and toss with pasta and serve hot or cold.

Sheet Pan Scrod and Vegetables With Garlic Ginger Sauce

3/1/2021

Serves 2
3 tablespoons oyster sauce
1 tablespoons soy sauce
1 ½ teaspoons sesame oil
2 garlic cloves, peeled and minced
1 tablespoon chopped fresh ginger
2 tablespoons chopped scallions
2 tablespoons chopped cilantro
1 pound scrod filet-I prefer the thick end of the fillet (see alternatives below)
½ pound asparagus
4 baby bok choy
1 tablespoon neutral oil, like avocado oil
½ teaspoon salt or a few generous pinches
¼ teaspoon freshly ground pepper or 3 good grindings.
White rice, for serving

Heat oven to 425 degrees. In a baking dish, whisk together the oyster sauce, soy sauce, sesame oil, garlic, ginger, scallions and cilantro.
Add the scrod filet to the dish, and coat with the sauce. Marinate while the oven heats.
Cut the bok choy in half from top to bottom. Snap or cut the tough ends from the asparagus (about 3 inches) and discard. Leave the tender part of the asparagus whole or cut in half. Place the bok choy and asparagus onto your sheet pan. Drizzle the oil over the vegetables and sprinkle with salt and pepper. Toss to coat evenly.
Move the vegetables to the sides of the pan and place the marinated scrod into the center of the pan. Spread the remaining marinade over the fish and place the pan into oven.
Roast for 15-20 minutes or until the fish is firm with a little “give” when pressed with your finger. Serve hot with rice.

Alternatives:

1 (14-ounce) package extra-firm tofu, drained and sliced crosswise into 8 (1/2-inch-thick) slabs
Swordfish or salmon
Chicken breast, thighs, or pork chops-increase the cooking time to 25-30 minutes depending on the thickness of the meat. Add vegetables to the pan 10 minutes into the cooking time.
Add 1 large sliced red pepper
Add 1/2 of a red onion, sliced
Substitute green beans for the asparagus

Red Wine Pasta with Pancetta

2/9/2021

Serves 6 entree, 8 appetizer

1-pound thick spaghetti, dry
1 bottle red wine-table wine-not too dry
1-tsp sugar
1/3 cup olive oil
¼ pound pancetta, cut into ½-inch pieces
4 garlic cloves, sliced thin
½ tsp crushed red pepper flakes
½ cup flat leafed parsley, roughly chopped
salt and pepper to taste
½ cup freshly grated Italian table cheese
Extra Virgin Olive Oil for drizzling on the finished pasta

Fill a large cooking pot with water and bring to a rolling boil. Add 2 Tbs of kosher salt and the dry spaghetti. Cook the spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked). Reserve 1 cup of pasta water and drain pasta in colander and return empty pot to stovetop. Dry it with a towel if wet.
Heat oil in the dry pasta pot. Add the pancetta pieces and cook, stirring occasionally, until crisp and lightly browned, about 6 minutes. Using a slotted spoon, transfer pancetta to paper towels to drain.
Add the crushed red pepper and the garlic to the fat in the pot and cook over low heat. Cook the garlic until it begins to turn light brown on the edges, about 2 minutes.
Add the bottle of wine and the sugar to the garlic in the pot, raise the heat and boil vigorously 2 minutes.
Add the partially cooked pasta. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of the wine is absorbed, about 6 minutes (pasta will be al dente). Use some of the reserved pasta water if the pan becomes dry.
Add the chopped parsley, grated cheese, the salt and pepper to taste. Drizzle with 1-2 tablespoons of extra virgin olive oil. Garnish with the reserved pancetta. Serve immediately.

Buttered Cabbage with Ground Beef and Herbs

1/26/2021

4 ounces butter, unsalted, grass fed
1 ½ lbs (about 1/2 a head) head Savoy cabbage or green cabbage-shredded
1 teaspoon dried thyme or 2 teaspoons fresh
8 cloves garlic, thinly sliced
1 pound ground beef
½ teaspoon crushed red pepper flakes
1 cup assorted greens-baby spinach, flat-leafed parsley, baby arugula-chopped
1 lemon, zested and juiced
½ cup heavy cream
Kosher salt and pepper to taste

Melt 4 ounces of butter in a large sauté pan over a medium- high heat. Add the slice garlic, ground beef, and pepper flakes. You can put the ground beef into the pan a break it apart as it cooks or place it in the pan in large pieces and cook without breaking up. Cook the meat until it is browned and the garlic is fragrant, about 5 minutes.
Add the shredded cabbage and thyme. Lower the heat to medium-low, cover and cook until the cabbage is wilted but still bright green, 3-5 minutes.
Add the chopped herbs, lemon zest and juice, and the heavy cream. Toss the ingredients gently to coat. Simmer for 3 minutes to heat through. Season with salt and pepper to taste. Serve hot.

Additions:
10oz frozen spinach, thawed and pressed to remove excess water
Shrimp. Add raw shrimp with the cabbage to cook.
Replace ground beef with 1 lb sausage meat.

Sheet Pan Sword Fish

11/12/2020

Serves 2
2 Tbs olive oil
Kosher salt and black pepper
1 pint cherry tomatoes, whole
1 small red onion cut into ¼ inch thick wedges
1 pound asparagus spears, trimmed and cut into 3-inch sections
4 garlic cloves, smashed
1 lemon cut into ¼ inch thick rounds
1 1/2 lbs sword fish-1 inch thick steaks
½ teaspoon salt
¼ teaspoon pepper
2 ounces feta cheese, crumbled (about ½ cup)
2 Tbs fresh herbs-dill, basil, parsley, or mint)

Heat the oven to 425 degrees.
Place the tomatoes, onion, asparagus, garlic, and lemon, on the sheet pan. Toss with 2 tablespoons of olive oil and a few pinches of salt and pepper. Spread out the vegetables in a single layer onto the pan. Place the sword fish in the middle. Drizzle the fish with a little olive oil and sprinkle with salt and pepper. Place the pan in the oven closest to the heat source and cook for 15 minutes.
Remove the pan from the oven. Drizzle with a little extra virgin olive oil and sprinkle with crumbled feta and fresh chopped herbs. Serve right from the pan!

Variations: Adjust your protein cooking time as needed. Thin pork chops-boneless or bone-in, sirloin tips, salmon fillets, chicken breads, boneless chicken thighs. Fennel bulb, red peppers, green beans, broccoli, or cauliflower florets.

15-Minute Meal Tips and Pantry

10/21/2020

15 Minute Meal Tips

Keep recipes simple for quick preparation
Cut ingredients into smaller pieces
Cook with fresh herbs and spice mixes for quick flavor
Double and triple recipes for freezing and leftovers
Buy pre-cut vegetables from freezer section or salad bar
Keep your knives sharp
Buy multiple cutting boards
Cook with wide, shallow pans
Use cast iron pans for quick thawing frozen ingredients
Consider owning a crockpot, electric pressure cooker, and an air fryer
Stock up on quality frozen vegetables
Keep thin cuts of meat and seafood in the freezer for quick thawing and cooking
Buy pre-chopped vegetables from the grocery store salad bar
Collect spice mixes to use for flavorful seasoning

15 Minute Meal Pantry

The Flavor Builders
Vinegars: red wine, cider, rice, balsamic
Oils: extra-virgin olive oil, olive oil, coconut, avocado oil, dark sesame oil
soy sauce, Bragg’s aminos
Dijon mustard
avocado mayonaise
dried herbs (thyme, dill, oregano, basil, bay leaf)
curry paste and powder, Fajita and Taco Seasoning
Better Than Bullion- chicken, beef, and vegetable stock
whole and diced canned tomatoes, tomato paste in tube

Vegetables
fresh garlic, onions, red peppers , cherry tomatoes
baby arugula, baby spinach, red cabbage, kale, sprouts
fresh herbs: basil, cilantro, flat leafed parsley, rosemary
red potatoes, sweet potatoes

Dairy
feta cheese
parmesan cheese
fresh mozzarella
cheddar
butter
full fat plain yogurt
heavy cream

Meats/Poultry
eggs
ground meat-beef, pork, turkey, chicken
thin chicken breast or thighs
thin pork chops, pork tenderloin
sirloin tips
salmon, haddock, scrod
raw shrimp

Freezer-quick thaw
frozen shrimp-raw, salmon
sirloin tips, chicken tenders, boneless chicken thighs, pork tenderloin, sausages, ground beef
berries
petite peas, broccoli

Grains-Starches
quinoa, bulgur, farro
canned beans- cannellini, chick pea, butter beans
pasta- thin cuts or fresh
potatoes-small or cut small

How to Poach Eggs

10/7/2020

2-4 large eggs-depending on how many eggs you would like per salad
1 Tbs vinegar
Kosher salt

Fill a 4 quart sauce pan or a wide, straight-sided sauté pan with water (2 ½-3 inches) and add 1 tablespoon white vinegar. Heat the water to a gentle simmer.
Break each egg into a teacup.
Slide 1 egg into simmering liquid and immediately push white around yolk with a slotted spoon. Add remaining eggs in same manner. Simmer eggs 3-4 minutes. If cooking in batches or ahead of serving time, place the cooked eggs into a large bowl or pan of lukewarm water until serving time. To warm up the eggs, place in a pan of simmering water for 30 seconds.

Serve: over toast with homemade blender hollandaise, on top of a my Parisian Salad, or simmered in spiced tomato sauce Shakshuka

Video: How to poach eggs

Chicken Tenders in the Air Fryer

10/1/2020

1-1/2 lbs. chicken tenders*
2 eggs
1 cup plain bread crumbs or almond flour
1 teaspoon Italian seasoning, thyme, or rosemary
1 teaspoon kosher salt-sea salt, mineral salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Avocado oil spray (or other non-seed oil spray)

Pre-heat air fryer to 400ºF. Pat chicken dry with paper towel and season with a pinch of salt and pepper.
In a medium bowl whisk eggs.
In a wide shallow container, whisk bread crumbs and all of the seasoning, until combined.
Dip sliced chicken into the egg, then dredge in breading mixture, pressing to help the breading cling to the chicken. Repeat until all chicken is coated.
Spray the air fryer basket generously with avocado spray, and place as many chicken tenders in the basket that will fit with space in between. Spray tenders with additional avocado spray to lightly coat.
Cook for 10 minutes. Repeat with remaining chicken tenders if space requires. Serve hot, room temperature, or cold.

* If using boneless, skinless breasts just cut into strips about 1-1/2" by 5"
This can also be prepared in an oven set at 400 degrees.

Crunchy Thai Salad with Peanut Dressing

10/1/2020

Makes 6-8 servings

4 cups chopped Napa cabbage, red cabbage, or combination of both
1 cup shredded carrots
1 red pepper, thinly sliced thinly
1 small English cucumber, halved lengthwise, thinly sliced or spiralized into thin strands
2 medium scallions, thinly sliced
1/2 cup loosely packed chopped fresh cilantro
Optional: add cooked, shredded chicken, pork, sirloin, or whole cooked shrimp.

Dressing
1/4 cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons fresh lime juice, from one lime
3 tablespoons avocado oil or peanut oil
1 tablespoon soy sauce
2 tablespoons honey
2 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh cilantro leaves

To prepare the salad, combine all the vegetables in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

To prepare the dressing, combine all of the dressing ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.

Swordfish-Air Fryer

9/24/2020

Serves 2

1 1/3 lb fresh swordfish (1 to 1 1/2 inch thick)
Kosher salt
Freshly ground pepper
Olive oil spray
Black Bean Sauce

Preheat the air fryer to 400 degrees.
Season the swordfish with salt and pepper.
Spray the air fryer basket and both sides of the swordfish with cooking spray.
Cook the swordfish for 8-10 minutes, flipping halfway through to assure even cooking. To check if the fish is cooked, press the center of the fillet. It should be firm, but with a little bit of "give".

Notes:

You can prepare the swordfish in a conventional oven-preheat to 400 degrees. Cook for 8-10 minutes depending on how thick the swordfish is.
If you would like to broil the swordfish, set the broiler on medium high. Place the fish in a broiler pan and place the pan 5-inches from the broiler element or flame. Cook for 5 minutes with the door ajar. Turn the swordfish over and continue cooking for another 4-5 minutes or until the center is firm, but still has a little give to it. Serve hot!

Asian Black Bean Sauce

9/24/2020

There is nothing better than a recipe that does double or triple duty. To find a recipe that starts as one recipe and then becomes something very different by adding or subtracting just a few ingredients makes meal planning so much easier.

Makes about 2 cups

2 tsp olive oil
2 cloves of garlic, chopped
1 Tbs of fresh ginger, chopped
1 can of black beans (15 ounces), drained and rinsed
1 cup chicken stock or water
1 tsp toasted sesame oil
2 tsp soy sauce or Bragg's Aminos
Pinch crushed red pepper
2 Tbs fresh cilantro, chopped
2 pieces of scallion, sliced thin on the diagonal.

Heat oil, garlic, and ginger in a saucepan over low heat and cook, stirring for 2 minutes (do not brown).
Add the rinsed black beans, stock, sesame oil, soy sauce, and crushed red pepper. Simmer over low heat for 10 minutes. Add more stock if you would like a saucier consistency.
Finish with fresh cilantro and sliced scallions.

Serving options:
Serve over fish, chicken, beef, or pork. You can also serve it over rice, spaghetti squash, or steamed broccoli. Add chicken or vegetable stock the sauce and it create a soup. Take that soup and puree it, add some left over chicken and it becomes an Asian chili. To take this recipe and turn it into a Mexican or Latin dish, leave out the ginger, soy sauce, and sesame oil and add in chipotle! The possibilities are endless. My Asian Black Bean Sauce is one of my favorite multi-use recipes. The ingredients are always part of my pantry supplies. This recipe freezes well for later use.

Kale-Sauce Pasta by Joshua McFadden

9/21/2020

I enjoy creating delicious recipes to share with my students, but when I discover a recipe by another chef I never hesitate to share it. And, when that chef has cookbook that I love, you know I'm going to share that too. Joshua McFadden's book Six Seasons-A New Way with Vegetables has become a favorite, seasonal cookbook for me. You MUST get this book! McFadden has opened my mind and my pallet to so many new flavor combinations and wonderful ways to prepare vegetables seasonally. This recipe is a wonderful example of an easy, beautiful, and delicious recipe I use often. Enjoy!

Makes 4 cups
Kosher salt, to taste
¼ cup extra-virgin olive oil, plus more for serving
2 cloves garlic, smashed flat and peeled
1 pound kale, thick ribs removed (dark green, curly kale)
Freshly ground black pepper, to taste
½ pound pasta, like pappardelle or rigatoni
¾ cup coarsely grated Parmigiano- Reggiano

Put a large pot of generously salted water over high heat, and bring to a boil.
In a small skillet over medium heat, add olive oil and garlic, and cook until the garlic begins to sizzle. Reduce heat to low, and cook very gently until garlic is soft and begins to turn light gold, about 5 minutes. Remove from heat.
When water is boiling, add kale leaves, and cook until tender, but not mushy, about 5 minutes. Pull out the hot, dripping kale leaves with tongs, and put directly into a blender. (Don’t drain the pot; you’ll use that same boiling water to cook the pasta.)
Add garlic and its oil to the blender, along with a splash of hot water from the pot if you need some more liquid to get the blender going. Blend into a fine, thick green purée. Taste, and adjust seasoning with salt and pepper, then blend again.
Add the pasta to the still-boiling water, and cook according to directions on the package. Ladle out about a cup of the water to save for finishing the dish, then drain the pasta and return it to the dry pot. Add the half of the kale purée, about 3/4 of the grated cheese and a splash of the reserved pasta water. Toss until all the pasta is well coated and bright green, adding another splash of pasta water and more kale sauce if needed so that the sauce is loose and almost creamy in texture. Serve in bowls right away, and top with an extra drizzle of olive oil and the rest of the grated cheese. Any leftover kale sauce can be frozen.

Additions:
1-pound U26-30 shrimp, peeled and deveined-5 minutes before the pasta is done cooking, add the shrimp to the pasta and continue cooking for 5 minutes. Continue with recipe as written.

More uses for this Kale Sauce

add to any soup
add to any pasta sauce
add cream to the kale sauce and drizzle over pasta, chicken, steak, pork, seafood
spread on sandwiches or wraps
stir into eggs to make kale scrambled eggs
combine with homemade stock to make a soup
add to Asian noodle bowl

Shrimp with Cherry Tomatoes and Summer Corn

9/17/2020

Serves 2-4

2 Tbs olive oil
4 cloves of garlic, sliced thinly
1-pint cherry tomatoes, cut in half-a color assortment is nice
1/8 tsp of crushed red pepper
2 ears of freshly picked corn, corn cut off the cob
1-pound fresh shrimp, shells removed
5 leaves fresh basil, sliced in strips or 1/3 cup chopped flat leafed parsley
3 Tbs unsalted butter (very cold)
Kosher or Sea Salt and Pepper

In a large sauté pan, heat the oil and the slivered garlic over medium-low heat. Cook until the garlic softens and becomes aromatic, about 1 minute.
Add the sliced cherry tomatoes, crushed red pepper, corn kernels, and shrimp. Raise the heat to medium, cover the pan, and cook for 5 minutes.
Add your herbs, stir gently to combine.
To finish, turn off the heat and gently stir in the cold butter to create a velvety finish to your dish.

Serve as is, with sliced boiled Yukon Gold potatoes, over pasta, or rice. You can also use this as a topping for bruschetta-cut the shrimp into bite sized pieces for easy eating.

Smoked Sausage and Kale

9/16/2020

I prepared this delicious, easy, and quick meal for my class "15-Minute Meals". For that class I added 1/2 of a yellow onion and 1/2 of a large delicata squash. No need to peel this squash which is a real time saver. Both additions were perfect!

Serve 4
12 oz smoked sausage, sliced into 2 inch pieces-Kielbasa or other precooked sausage is fine
kale-6-8 large leaves, spines removed, leaves ripped into large pieces
½ cup water
salt and pepper

Place all ingredients into an 8-quart stock pot over medium high heat. Cover and cook for 8 minutes. Season with salt and pepper to taste. Divide between 2 plates and serve.

Alternatives: Green cabbage or any other hardy green can be used instead of kale.
You can add additional vegetables such as sliced onions, garlic, small butternut squash cubes to pot. Choose vegetables that won't overcook in 8 minutes.

Air Fryer Pork Chops with Peach Salsa

8/19/2020

1 pork chops, bone-in about 1 ½-2” thick (3-5 pounds)
2 tablespoons herb/spice rub*.
1 cup ripe peaches, unpeeled and diced
¼ cup red pepper, seeded and diced small
¼ cup red onion, diced
1 tablespoon jalapeño, seeded and finely chopped
3 tablespoons cilantro or mint, chopped
1 tsp. grated lime zest
1 tablespoon fresh lime juice
Salt and freshly ground pepper, to taste

Remove pork chops from packaging, rinse, and pat dry with paper towels.
Sprinkle 2 tablespoons of your favorite seasoning over both sides of the pork chops and rub in well. Place the chops in the basket of your air fryer.
Set the air fryer to 400 degrees and cook the pork for 12 minutes, turning the chops over at 6 minutes. Remove the pork from the air fryer and allow to rest for about 5 minutes before serving.
To make the peach salsa, in a bowl, combine the peaches, red pepper, onion, jalapeno, cilantro, lime zest and lime juice and toss gently to mix. Season with salt and pepper. Serve over pork chops.

*Rub I used in class=Trader Joe’s BBQ Rub & Seasoning with Coffee & Garlic

Air Fryer Roasted Peaches

8/18/2020

2 peaches-ripe and fragrant ("free stone" peaches are easiest to work with)
2 tablespoons dark brown sugar
1/4 tsp cinnamon
pinch of salt
¼ cup pecan halves, roughly chopped
¼ cup mascarpone cheese (vanilla ice cream, whipped cream, sour cream can be substituted)
1/4 cup black berries or raspberries for garnish-optional

Slice the peaches in half and remove the pit. Combine the brown sugar, cinnamon, and salt in a small bowl. Divide and sprinkle on top of the peaches.
Place the peaches in the air fryer basket and air fry at 350 for 10 minutes or until the fruit is browned and the sugar is caramelized.
Divide between two plates. Top with mascarpone and sprinkle with pecans. Serve immediately.

Add any of the following fruit to the air fryer with the peaches. Cut in half and remove pits. : fresh figs, nectarines, plums

Pasta alla Carbonara

7/14/2015

Serves 6

1/2 pound thick cut, good quality bacon, cut into ½ inch pieces
4 large garlic cloves, smashed and chopped
3 eggs, room temperature
1/4 cup heavy cream at room temperature
1 cup grated Parmesan cheese
½ cup chopped parsley
ground black pepper to taste
1 lb dried Fettuccini

1. Heat a sauté pan over medium-high heat. Add the bacon and cook 3 minutes until the fat renders. Add the garlic and continue to cook for 3-5 minutes until the bacon just begins to crisp. Remove the pan from the heat. Keep about ¼ cup of the fat for the pasta, discard the rest. You’ll be adding the bacon with the fat to the pasta dish.

2. In the bowl you’ll be serving the pasta, beat together eggs and cream just until blended. Stir in cheese and set aside.

3. Cook the pasta and drain. Immediately add the hot pasta to the egg mixture and toss together with the bacon and garlic. The hot pasta will help to warm the eggs and create a creamy sauce that will cling to the pasta. Finish the pasta with freshly ground pepper and chopped parsley. Serve immediately.