Monday, 21 September 2015 14:22

Recipe: Deconstructed Pasta Carbonara

Some days getting into the kitchen and chopping, dicing, mincing and everything else that comes with making a meal is relaxing and allows me to exercise my creative gifts. Other days I want to get into and out of the kitchen faster than Andy Potts swim a half-ironman distance of 1.2 miles (which was 24 minutes at the 2015 version of Timberman). The reality is that my weekday evenings are my sanctuary to put my feet up and relax so the long cooking days are Saturday and Sunday. Thursday has also become a day in the kitchen as Karen and I have been cooking together on those days.

But, the last thing I want to do after riding the trainer for an hour and running for 15-30 minutes then showering is to start prepping at 7:30pm. I know a lot of people do meal prep and I am all for it but it does not work for me. I listen to my body and eat what I have a craving for and that has a tendency to change on an hourly basis during training. If I had 5 tuppware containers in my fridge already prepped I know that 3 out of the 5 days I would not eat the food because I just did not want to eat that on that day.

This is where keeping it simple and keeping it easy comes into play. One of my favorite dishes is pasta carbonara (vegetarian without the bacon of course.) The creaminess of the egg along with the crunchy texture of the bread crumbs. Add in garlic (OR COURSE!!!!) and some spice in the form of red pepper flakes and the dish as as easy as it is tasty.

The recipe below is for a pasta carbonara but it removes the technical aspect of getting the eggs into the pan without it turning into a scrambled egg and ruining the dish before you had a chance to taste it.

After you have had the opportunity to make this dish I would appreciate your feedback on the ease, complexity, taste, etc. Thanks.

 

Published in Dinner Recipes