Spatchcocking a turkey is the game-changing cooking technique you never knew you needed. It will make your turkey cook faster, and result in succulent, juicy meat and a perfectly crispy skin. Elevate your holiday feasts to a whole new level of deliciousness! Continue reading How to Spatchcock a Turkey
Vegan Buttermilk Pear Upside Down Cake is rich in flavor, light in texture, and 100% plant-based. This dessert will become your new go-to recipe for special occasions. Continue reading Pear Upside Down Cake – Vegan
An easy recipe for Vegan Pumpkin Pie that will satisfy everyone in the family!Continue reading “Vegan Pumpkin Pie”
Lamb Lollipops are one of our go to entrees for entertaining – they are simple to prepare, but delicious and impressive.Continue reading “Lollipop Lamb Chops”
Little jars of spicy red pepper jelly – make a nice addition to a cheese or charcuterie tray. They make great little gifts as well.Continue reading “Spicy Red Pepper Jelly”
Butter Tart Squares taste just as delicious as those classic Canadian butter tarts, but are so much easier to make!Continue reading “Butter Tart Squares”
Preserve beets and red cabbage by fermenting with salt. A purple sauerkraut recipe Continue reading Purple Sauerkraut
Preserving Carrots by fermenting with a Carrot Ginger Sauerkraut recipe.Continue reading “Carrot Ginger Sauerkraut”
Make sauerkraut at home with this easy recipe. Fermented cabbage is not only delicious but also packed with probiotics and health benefits.Continue reading “Cabbage Turmeric Garlic Sauerkraut”
Radio pudding is a vintage classic dessert – made with simple ingredients. A simple cake-like pudding baked in a butterscotch syrup. We have made this classic dessert in vegan style. Continue reading Vintage Vegan Radio Pudding
A delicious recipe for Lamb Stew – perfect for a spring or Easter dinner.Continue reading “Lamb Stew”
We prepared this easy Tiramisu Cheesecake for a birthday celebration. It’s a seemingly fancy dessert but we made it no-bake and without eggs or mascarpone cheese.Continue reading “Tiramisu Cheesecake”
A very easy recipe for a delicious roasted butternut squash soup that just happens to be vegan!Continue reading “Vegan Roasted Butternut Squash Soup”
A traditionally flavoured and textured shortbread cookie recipe – but prepared in a vegan style with only four ingredients Continue reading Best Vegan Shortbread Cookies
Vegan cocoa sugar cookies are crisp and taste chocolatey delicious – made with 5 simple ingredients Continue reading Vegan Cocoa Sugar Cookies
A little bit of history and trivia about hot dogs, pogos and corn dogs and a recipe for corn dogs.Continue reading “Hot Dogs, Pogos and a Twist”
We had fun making fresh homemade ravioli ourselves. Continue reading How to Make Ravioli
Our family favourite recipe for Bolognese Sauce. Printable recipe card included.Continue reading “What’s in a Sauce? A Bolognese Recipe”
Why not bake a banana cream pie on Pi Day? Continue reading Pi Day?
There is no comparison between fresh homemade and dried storebought pasta. Try these two recipes for homemade pasta – one vegan and one with eggs. Continue reading Make Fresh Homemade Pasta
An easy recipe for a holiday style cake with cinnamon and raisins, made with vegan buttermilk. It’s perfect as a coffee cake, as a snack or as a dessert. Did I mention it’s a vegan recipe?Continue reading “Vegan Cinnamon Buttermilk Holiday Cake”
Working on my Christmas Spirit while baking my family’s dark Fruitcake recipe Continue reading Dark Fruitcake and Christmas Spirit
Jacques Pepin’s recipe for chicken thighs and spinach is easy to prepare, requires very few ingredients, only one pan – and is sensational.Continue reading “One Pan Chicken Thighs and Spinach”
We make Lemon Chicken and Potatoes in one pan – and place it in the centre of the table so that everyone can ladle their own food.Continue reading “One Pan Lemon Chicken and Potatoes from our test kitchen”
A recipe for easy but sophisticated Pasta with Anchovies – and it’s a Keeper Continue reading Pasta with Anchovies
An easy recipe for tomato pasta sauce, prepared with fresh garden tomatoes – no peeling or huge quantities required!Continue reading “Everyday Tomato Pasta Sauce”
Flapper Pie is a unique Canadian dessert. This creamy and tangy pie, made with a graham cracker crust, custard filling, and meringue topping, is easy to make and always a crowd-pleaser. How to make flapper pie at home – a few facts, and a printable recipe.Continue reading “Flapper Pie – A Canadian Classic”
How to make comforting cabbage rolls Continue reading Cabbage Rolls
A easy recipe for Slow Cooker Yellow Split Pea Soup from our pantry Continue reading Crock Pot Split Pea Soup
It;s easy to make comfort food -baked beans in the slow cooker – made with dried romano, kidney or multiple bean varieties. Continue reading Easy Slow Cooker Baked Beans
Bread pudding is a traditional and humble dessert made with everyday ingredients. A little about its’ history and two recipes for bread pudding. Banana Raisin Bread Pudding and Blueberry Bread Pudding (vegan).Continue reading “Bread Pudding”
This easy vegan dessert – an Apple Dump Cake – can be thrown together in an emergency with very few ingredients Continue reading A Vegemergency – Vegan Apple Dump Cake
If you’ve never tried spatchcock chicken – it’s a must! Continue reading Spatchcock Chicken from our Test Kitchen
A delicious recipe for comforting Braised Beef Shank in Red Wine from our Test Kitchen. Continue reading Braised Beef Shank in Red Wine from our Test Kitchen
Chicken wings can be crispy from your oven – this recipe is one of our test kitchen favourites. Continue reading Crispy Baked Chicken Wings from our Test Kitchen
This post is about a recipe for Vegan Pasta Carbonara. It’s an easy and delicious staple in our kitchen. I hope you will give it a try!Continue reading “The Best Vegan Carbonara from our Test Kitchen”
A recipe and post about how to prepare an Authentic Pasta Carbonara with a printable recipe card. Spaghetti Carbonara is quite simple to prepare with ordinary ingredients.Read more: Make Pasta Great Again – The Authentic Carbonara
It seems like one of the first conversations we have almost every morning is “what are we having for dinner?” – and I know we’re not alone. Even in the best of times we like spending time in the kitchen entertaining and cooking over a good glass of wine – in fact I would say it is one of our favorite activities.
Sometimes we share the kitchen doings and sometimes we go it alone, but the dragon lady and I approach the events from opposite ends of the spectrum. We just have different auras about us. She, much more easy-going and a go with the flow type is capable of making anything from scratch and happy to use what is available in the house. Scouring the fridge and cupboard to make terrific out of this world soups, stews and casseroles, never making the exact same dish twice – a real talent. This approach also transcends into wine selections with preference given to selecting a vintage generating the most Airmiles – which I consider to be sinful. My brothers say I am a tad snooty …Nooooooo.
I on the other hand am cursed with a perfectionist attitude which requires me to follow recipes to a tee and creates anxiety when going through the process. And truth be told I’m just not in the same league as the dragon lady. But having said that, I absolutely will bask in the glory when I get something right. OK so I digress.
During the very recent pandemic isolation period, I decided to explore dishes I have never made before focusing on simple but tasty dishes that do not require perfect measurements – ah old habits die hard.
Spaghetti Carbonara fits the bill and is a wonderful plate deeply rooted in old school Italian culture, and if you mention using cream in the same breath as Carbonara, the kitchen gods will frown upon you.
Here’s all you will need for a dinner for four (two of our university kids are home isolating with us). Prep and cook time of 20 minutes.
Authentic Carbonara Ingredients
- 450g package of your favorite spaghetti
- 3 eggs plus 1 egg yolk for extra creamy sauce
- 7 thick sliced strips of bacon cut into small chunks – FYI Authentic Carbonara is made with Guanciale (cured pork cheek). You can substitute with Pancetta (salami made from pork belly meat – salt cured) or thick cut bacon as I did
- Pecorino and Parmigiana cheese, about 1 ¼ cup, half and half or more if you like. I like the Parmigiana as it adds an additional kick of salt
- Olive oil
- About 1 tsp of fresh ground pepper – more if desired (yes, I cannot believe I said that)
THAT’S IT, NOTHING ELSE
Authentic Pasta Carbonara Preparation
Boil the spaghetti about 8 minutes in salted water – kosher salt. While spaghetti is cooking, chop bacon and cook on medium heat in lightly oiled large pan. Bacon is done when crisp on outside but still has chew. Tip – put the bacon in the pan before it is hot as it will help render the bacon better.
While bacon and spaghetti are cooking whisk 3 eggs and 1 egg yolk in a bowl and add grated cheese and freshly ground pepper – use a lot of pepper. This dish is all about timing – ideally you want the bacon and spaghetti to be done at the same time. When bacon is done, turn off the heat. If there is an excess of grease you can use a spoon to take some out, but you want there to be grease. Let the pan cool for about 1 minute or so. Add the spaghetti and stir around the pan – the pan should sill be warm/hot but not sizzling as you do not want to scramble the eggs. Stir in the cheese and egg mixture. I also add about a half cup or so of the hot spaghetti water. Stir the pan for about 30 seconds – Fini.
Portion onto plates, top with grated parmigiana and fresh ground pepper to taste.
This is a wonderful dish, ready in 20 minutes. If we were sharing with guests – I would serve with a Barolo Cannubi – no Airmiles here!
Below is a printable recipe card from RecipesGenerator. Please give it a try!
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Get ready for a mouthwatering journey as my husband unveils his culinary masterpiece tonight – delectable barbequed pork back ribs! Once a time-consuming affair, he’s discovered a clever foil hack that not only streamlines the process but also elevates the flavor to new heights. Join us as we share the secret to these delectable ribs, making them just as incredible as the original, if not even better!Continue reading “Barbecued Back Ribs in Foil”