Tinfoil Chef

I admit it. I’m a pasta addict. I live in a world where there is no such thing as “Too much pasta”. There’s always another good pasta dish around the corner with a new look, a different combination of ingredients and spices and of course, another variation of the pasta itself.

Unfortunately, my doctor doesn’t live in that world, he lives in a world that is quickly coming to associate high-carb goodies like pasta to be something that’s best only rarely if ever eaten.

I’ve decided to try to co-exist someplace between those two extremes. I know I shouldn’t eat too much pasta. I’m aware of what it does not only to my weight, but my blood sugar and eventually, the strain it can cause to my heart. So instead of cutting it out altogether I’m going with the principle of all things in moderation. The key being not to indulge to excess.

That said, lets eat.

Cook 8oz of spaghetti in boiling salt water for 15 minutes.

While that’s cooking, chop up 4oz of bacon. Core a green pepper and chop it finely. Put the bacon in a saucepan and cook until it’s crisp. Stir in 5 tablespoons of Parmesan cheese, 5 tablespoons of chopped parsley, 1 1/4 cups of cream, and the chopped green pepper. Cook the mixture slowly for five minutes or so.

When the spaghetti is done, drain it thoroughly and toss it with 1/4 cup of butter and put it in a greased (or use your favorite non-stick cooking spray) oven dish.

Roll up 8 slices of cooked lean ham and lay them on top of the spaghetti. Cover the whole thing with the bacon sauce. Sprinkle with a tablespoon of dried oregano and a tablespoon of dried basil.

Bake at 425 degrees for 10 minutes and serve hot.

8 oz spaghetti
4 oz bacon
1 green pepper
5 tbsp Parmesan cheese
5 tbsp chopped parsley
1-1/4 cups cream
1/4 cup butter
8 slices cooked ham, lean
1 tsp dried oregano
1 tsp dried basil

Technorati Tags: ham, spaghetti carbonara recipe, parmesan cheese, bacon, main dish, spaghetti carbonara

Be Sociable, Share!

•