Savory Parmesan Rosemary Waffles w/ Olive Oil—Favorite Things

Having taught culinary class for 13 years, you can imagine I have answered numerous questions.  One of the most frequent inquiries is about olive oil.  What to use, what is your favorite, how do you choose from so many available varieties, to site a few.  On numerous occasions, I have held olive oil tastings offering a choice of extra-virgin oils from around the globe.  Students are amazed at the difference in taste and intensity.  Peppery, acidic, fragrant are a few descriptives I frequently hear.  When all is said and done we conclude that palates vary greatly and the best olive oil is the one that suits yours.  That said, there are a few rules in choosing a good oil.  One is you don’t have to hock your first-born to buy a good quality for cooking.  I always use extra-virgin, which is derived from the first press of the olive and is only 1 per cent acidity. It is considered the finest and fruitiest of the olive oils.  It can range from a crystalline champagne color to greenish-golden to bright green.  In general, the deeper the color, the more intense the olive flavor.  There are different grades for sure, but one thing I always look for is cold-pressed, a chemical free process that extracts the oil using only pressure which produces a natural level of low-acidity.  So extra-virgin, cold pressed are essential, but where it comes from is a matter of personal taste.  For cooking choose a less expensive variety that you have tasted and enjoy, but I recommend  always having a better quality oil on hand as well for use in salad dressings and as a finishing oil (that last drizzle you put on dishes right before serving).  I know there are other grades to choose from like virgin (also first pressed but with higher acidity), fino, a blend of virgin and extra-virgin, pure, a combination of refined and virgin and light, an American marketing ploy indicating an extremely fine filtration which results in a lighter color and essentially with none of the flavor olive oils are known for.  So, what’s the point, right?  Olive oil is used primarily for its flavor so if that is processed away, I think you might as well save yourself the money.  By the way, they are the same calorically.

Today I want to highlight one of my favorite quality olive oils.  It is produced in Lodi, California by the Coldani Family Olive Ranch.  The quality is superb and I treat it as, my precious, not for cooking, but those other purposes as I stated above.  The name is Calivirgin and in addition to fine olive oils they also have the most powerful and delicious balsamic vinegars you can imagine.  I kid you not.  I strongly urge you to check out their website and sample their wares.  If you choose to become a club member you will receive a package quarterly with three of their products, often including things not available to the general public.  I do not work for them or receive a commission, I am just a fan and wanted to share.  Check it out.

For breakfast this morning I made a recipe that includes four of my most beloved things.  Rosemary, Parmigiano-Reggiano, Calivirgin olive oil and Calivirgin Very Berry Ginger balsamic vinegar.  It doesn’t get much better than that!  It goes down like this.

SAVORY PARMESAN/ROSEMARY WAFFLES                     Makes 16

Recipe by Jeanne Raffetto Tentis

2c unbleached all-purpose flour

1t sugar

1T baking powder

½ t baking soda

½ t sea salt

½ t freshly ground black pepper

¾ c grated Parmigiano-Reggiano cheese

2t fresh rosemary, chopped

2 large eggs, lightly beaten (remember farm fresh is best)

2c milk

½ c good quality olive oil

Non-stick cooking spray or neutral cooking oil

1. Put the flour, sugar, baking powder, baking soda, sea salt and pepper in a large mixing bowl.  Whisk ingredients together and add the Parmesan and rosemary, stir to combine.
2. Put the eggs and milk in a separate bowl and whisk to mix.  Slowly whisk in the oil to blend.  Add to dry ingredients and stir until smooth.
3. Lightly coat waffle-maker plates with non-stick cooking spray or a neutral oil such as, canola or grape-seed.  Preheat your waffle iron as per manufacturer’s instruction.
4. When preheated, pour a heaping cup (adjust quantity to suit the size of your iron) of batter into the center of the lower waffle plate.  Close lid and cook until desired crispness is achieved, for my waffle iron, it is 3-4 minutes.
5. Open lid and carefully remove the waffles.  Repeat with remaining batter.  For best results, serve immediately or if holding, place on a rack in a 225 degree oven to keep warm.

I served these for breakfast topped with butter and Calivirgin Very Berry Ginger Balsamic.  They were so delicious!  In addition to breakfast, these crispy, savory waffles would make a great accompaniment to soup or stew.  I’m thinking they could also serve as a base for an open-faced sandwich.  I’ll have to get to work on that

I will leave you with a bit of cooking advice.  Your end product is directly effected by the quality of ingredients you use.  With that in mind, it is worth it to use the best ingredients you can find and afford.  Take the time to seek them out.  You will be very impressed by the difference it makes.  Ciao from Queen Jeanne, spreading the love, one dish at a time.

Cheese Grits w/ Poached Egg/ New Beginnings

Wow! What a month it has been.  Spring always brings a lot of chores and clean up from the Winter.  We  look forward to it and then work like crazy to make things nice again.  It is a vicious cycle but we always welcome it clutching our garden tools and anticipating the new life that will expose their little heads and shout, we’re back!  In addition to garden delights, Spring birth has greeted us in another way this year with the coming of a new grandchild, Zahid.  We are very excited to welcome him to our family and look forward to his presence at our table.  He is not quite eating pasta yet but that day will come soon enough.  This is a Nonna’s dream indeed.

You know how it is this time of year, waking hungry with a stiff back and sore muscles.  Where do all those weeds come from?  If you’re like me, a morning like this, calls for comfort food.  With this in mind I move to the kitchen and start to think of what I can make that will feel almost as good as a soothing massage, almost.  My thoughts go to grits.  I know I am not from the South (perhaps in a former life because I love Southern cooking) but grits and eggs really do it for me.  Many people think of grits as dull and boring but when seasoned well and handled properly, they are scrumptious.  Add to that a deliciously poached farm fresh eggs and I’m in heaven.

Let’s talk grits.  Think you hate them?  Try this recipe using fresh goat cheese (chevre) and Parmigiano-Reggiano and see what you think.  If you still dislike them, then I am resigned to your life-long aversion.  It goes like this.  If you have the time and like a coarser texture, use stone ground grits, found in some groceries or online.  If in a hurry or live where stone ground grits are hard to come by, try the ready in 5 minutes variety, available everywhere.  Some chefs would slap me for that recommendation, but sometimes you have to use what’s available both for product and time.

For two servings:

Bring to boil 2c water and add a healthy pinch of sea salt.  Gently sprinkle in 1/2 c grits and cook over medium high heat until creamy and pulls away from the sides of the pan (or follow package directions for cooking).  When done, add 1/4 cup of Parmigiano-Reggiano and about 1 1/2 oz. of chevre.  Stir to incorporate and keep warm.

Poached eggs:  I was always afraid to poach an egg directly into the water as it seemed so daunting.  I had many disasters until I figured out the right method.  Yes, there are many devices on the market to “help” with the process and I can say from experience, the eggs done in those little cups and other wares do not produce the same result.  So, get over it!  This method works and you will love the results.

There are a few things that make this process less intimidating:

First, start with a fresh egg.  As an egg ages, the white deteriorates which is why some poached eggs go floppy and are surrounded by tendrils of white.

Second, is acidulated water.  In simpler terms, this is adding acid (usually vinegar) to the water which helps to tighten the white so it will not run all over.  I usually add the vinegar to the water when heating it up but another method is placing the raw egg directly into 1/4 cup of vinegar and allowing it to sit for 5 minutes before cooking.  This really helps the egg keep it shape.

Third, bring the water to a boil in a shallow pan and then reduce the heat until the water is at a very gentle simmer.  If you put the egg in rapidly boiling water, it will scatter all over.

Recipe:                                               Makes 2

1/4 c vinegar (apple cider or white distilled or vinegar of choice)

2 large fresh eggs

Sea salt + flaked sea salt for serving

Freshly ground black pepper

Method:

1. Crack each egg into its own small bowl, taking care not to break the yolk.
2. Meanwhile bring a shallow saucepan of water to a boil over medium-high heat.  Reduce heat and bring to a gentle simmer.  Add the vinegar to the water and stir.  Working close to the surface, slip the eggs into the water one by one.  Cook for 3-4 minutes.  Halfway through the process, carefully slip a thin spatula or slotted spoon under each egg to make sure they do not stick to the bottom.  Carefully remove eggs with a slotted spoon and pat the bottom with a clean towel or place on a paper towel to drain.  Trim edges with kitchen shears for uniformity, if desired.

To serve, divide the grits into two bowls and lay an egg on top of each.  Season with flaked sea salt and pepper.  For color add some chopped herbs like basil, parsley or chives.  For more drama make a slit in the egg to allow the yolk to slightly run.

Do Ahead:  That’s right!  Who knew you can do these up to a day before?  To do so immediately transfer the eggs to a bowl of ice water and let cool.  Using a slotted spoon, transfer to a plate.  Cover; chill.  Re-warm in a saucepan of gently simmering water for 1 minute.

Wondering why these yolks look so glorious?  These are farm to table eggs laid just 5 minutes from my home.  Oh yea!  They are so good.  Learn more about where they come from at Five Green Acres.  They are so worth seeking out near you.

Fresh Farm Eggs

Enjoy your Spring or Summer, depending where you live, and continue to spread the love one dish at a time.  Let me know if grits have become one of your comfort foods.

Kitchen Improv/ Culinary Jazz

What’s for dinner?  Sometimes you just don’t have time to plan or shop and when asked that question, you are suddenly struck mute and your brain draws a blank.  When this happens to me, I improvise. I first go to the refrigerator to see what there is to build on.  After making that assessment I go to the pantry to see what is on the shelves.  Choose a base like rice, pasta, egg or polenta and you have a meal.  I have been told that these last-minute creations are often the best meals ever.  My husband, who is a musician, calls these creations, culinary jazz.  No written composition just variations on a theme.  It is the art of taking basic elements and improvising to come up with a totally original creation.

This is how it went down last night.  I returned home after a day of crazy running around and I was starved.  I hadn’t planned for dinner so I began the creative process.  First the fridge.  Aha! I hit pay dirt finding the remains of a rotisserie chicken I had made the night before.  So with chicken breasts in hand I ventured into the pantry. OK, there was a jar of sun-dried tomatoes, shallot, garlic and spaghetti.  Back to fridge I found some spinach, an opened jar of pickled cherry peppers and some fresh tarragon I used to season yesterday’s chicken.  With a bit a parmesan to add another layer of flavor, I was on my way.  Protein, starch and vegetables make for a tasty one pot meal.  This dish was easy prep, quick cooking, delicious and satisfying to eat with limited clean up.  The perfect combination for a tired, hungry girl.

I call my creation, “Pantry Pasta.”  I have made it many times but because the outcome is dictated by what is available and not a script, it is different every time. Last nights recipe went like this.

Chicken breast, cooked and shredded (leftover from an earlier meal)

Extra-virgin olive oil

Drizzle of chili oil

1 shallot, sliced

1/3 c sun-dried tomatoes, sliced (these were jarred in oil)

4 cloves garlic, minced

3 pickled cherry peppers, chopped

1 1/2 c fresh baby spinach

2T fresh tarragon, chopped (or any herbs you might have)

1 lb. spaghetti

Grated Parmesan cheese

Sea salt and freshly ground pepper to taste

1. In a large sauté pan, heat enough extra virgin olive oil to coat the bottom of the pan.  Add a drizzle of hot chili oil or crushed red pepper flakes.
2. Meanwhile, bring a large pot of water to a boil and salt generously.  Cook pasta about a minute less than package directions or until al dente.
3. Add the shallot, sun-dried tomatoes, garlic and cook at medium heat until the vegetables are soft.
4. Incorporate the peppers and chicken and cook until heated through.
5. Right before the pasta is ready, add the spinach and 1/2 of the tarragon or fresh herbs.
6. Drain the pasta reserving 1c of the pasta water.
7. Add pasta to the vegetables and toss to blend well adding additional olive oil if necessary.  Add a splash of the pasta water and a generous grating of Parmesan.  Stir well, add more pasta water if it seems too dry.  Taste and adjust salt and pepper to suit yourself.
8. When all ingredients are fully incorporated, top with additional cheese and remaining tarragon.

Since it was a very busy week, this made dinner for two nights (for two) and lunch for one another day.  This is a great way to use leftovers or bits and pieces of produce or other products you may be storing in your fridge or pantry.  I will confess, I am obsessed with keeping a well stocked pantry.  I may even be a bit of a food hoarder but it has saved my butt many times and it allows me to create delicious dishes at the last-minute with minimal effort.  I highly recommend you take inventory of your stores and reinforce them with the idea of making something with nothing.  Things I always have on hand are artichoke hearts, sun-dried tomatoes, tuna, canned beans, dried pastas, rice, polenta, dried and jarred peppers, dried mushrooms, eggs and canned tomatoes.  You will be amazed at the meals you will create with just a few staples. You too can be a jazz artist. Just improvise.

I would love to hear about your culinary jazz creations.

Ramp and Potato Soup

I am back after a week of visiting my family on the East Coast.  It seems a bit more like Spring there with the azaleas in full bloom, the rhododendron flowering and herbs growing robustly in the garden.  Here we seem to be hanging onto colder weather with occasional warmer than normal temps that trick you into thinking summer has arrived.  Oh well, we carry on.

I was thinking when I posted the recipe for Roasted Chicken w/ Ramps and Potatoes , that would be the last of the wild leeks until next year but yesterday I saw those little beauties in our natural foods coop and again at a farmers market.  My daughter in Northern California said she never sees them near her but they must be around as I saw a post from an organic farmer in Napa Valley speaking of them a few days ago.  So search further, dear girl.  

Since the cooler weather agrees with them and they are still available, I must give you one more recipe before they are gone for the season.  Let me preface this by saying you can make this with regular leeks throughout the year as they are always available, but when possible, be sure to take advantage of the seasonal offerings.

This is how it goes.

RAMP & POTATO SOUP                           Serves 6

5 large russet potatoes, peeled and diced

1  bunch ramps or 3-4 leeks, washed well and chopped

1 fennel bulb, chopped

3 medium carrots, diced (peel if desire but not essential)

Pinch of cayenne pepper or crushed red pepper flakes

5 cups rich chicken stock or vegetable stock, if desired

1 ½ c milk or cream

Sea salt, to taste

Freshly ground black pepper, to taste

Unsalted butter, 1-2T

Fennel fronds, for garnish

Extra-virgin olive oil (a good quality finishing oil)

1. Peel potatoes and cut into medium dice.
2. Trim root end of the ramps and roughly chop the white and green parts, or if using leeks, wash thoroughly and chop well discarding tough greens ends.
3. Peel (if desired) and dice carrots.
4. Cut leaf end from the fennel, trim and core bulb, cut in half and slice thin.  Reserve fennel fronds for garnish.  Cook these vegetables in the stock about 1 hour until they are very tender.
5. Add the milk or cream, cayenne or pepper flakes and salt and pepper to taste.  Let soup slow simmer for another ½ hour or until potatoes begin to fall apart and soup begins to thicken. Do not boil.
6. Take off the heat and puree with an immersion blender or in small batches in a regular blender or food processor.
7. Return to burner and stir in a tablespoon or two of butter.  Heat through on low heat.  Serve with a drizzle of extra-virgin olive oil (use your good quality finishing oil for this) and garnish with the reserved fennel fronds.

This is a silky soup that is bursting with flavor.  If you like a more rustic texture, you can skip the step of pureeing but I really enjoy the smooth mouth feel of a pureed soup.  I serve it with a fresh crisp seasonal salad, such as arugula dressed with a vinaigrette and crusty bread.  This makes a hearty, healthy, delicious Spring offering.  Remember, if you can’t find ramps, you can use their domestic cousins, the garden variety leek.

I will close by saying, I have never met a potato I didn’t like, but for this preparation, I use the good old reliable russet as they cook soft and flaky and their ability to fall apart lends itself well to this soup.

Spread the love one dish at a time until we meet again.  Now let’s all go outside, tend to our gardens and do a dance for the much-needed warmth of the sun.  What’s growing in your garden this year?

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Roasted Chicken w/ Ramps and Potatoes

We have seen the daffodils come and go, the tulips are blooming and the lilac bushes are covered in buds just waiting to burst open and perfume the air.  Do you know what that means?  That’s right!  Spring is here and with it comes some super taste treats.  One culinary delight I look forward to every year is ramps also known as wild leeks or onions.

Like fashion, food is trendy and it appears this pungent vegetable has become quite popular among chefs and is now making its appearance on menus across the nation.  Annually, my husband tramps the woods in search of this cousin to the scallion and digs up a bucket full.  If you are not so motivated they can be found at Farmers Markets and in some produce departments.  You must act quickly though, as they are available for just a short period of time.

Let’s talk about how to use them.  Although a bit stronger tasting than a leek, scallion or onion, they can be used as a substitute in any recipe calling for these.  Since discovering them 14 years ago I have collected numerous recipes where they are featured.  One that sends my husband into the woods in anticipation marries roasted chicken, potatoes and ramps with a white wine sauce.  This is probably my most favorite of all the recipes I have tried and I know you are going to love it!

Roasted Chicken w/ Ramps and Potatoes             Serves 4

1 chicken (about 3-31/2 lb), cut up

1 lb small red potatoes or fingerlings,  halved

2 ½ T extra virgin olive oil

½ c dry white wine

1 c chicken stock

1.  Preheat oven to 500 degrees.
2. Trim off roots from ramps and slip off outer skin from bulbs, if loose.  Cut off and reserve leaves, leaving white bulb attached to slender pink stems.  Put leaves and bulbs in separate bowls.
3. Rinse chicken and pat dry.  Put in a flameproof large shallow roasting pan, without crowding, and surround with potatoes.  Drizzle with 2 T oil and toss to coat evenly.  Arrange chicken skin side up and potatoes cut side down.  Season with salt and pepper.  Roast in upper 1/3 of oven for 20 minutes.
4.  Toss bulbs with remaining ½ T of oil and season with salt.  Scatter bulbs around chicken and roast mixture until breast pieces are cooked through, 10-15 minutes.  Transfer breasts pieces to heated platter and keep warm.  Roast remaining chicken and vegetables 5- 10 minutes more or until cooked through.  Transfer to platter and keep warm by loosely covering with foil.  (If crisper skins are desired, place chicken only under hot broiler, skin sides up for about 2 minutes).
5. Pour off fat from roasting pan and straddle pan across two burners.  Add wine and deglaze by cooking over high heat, scraping off brown bits.  Boil wine until it is reduced to about ¼ c.  Add stock and bring to boil again.  When sauce boils add ramp leaves and cook until wilted and tender, about 2 minutes.  Remove with tongs and put on platter with chicken and potatoes.  Boil pan juices until they are reduced to about ½ c.  Pour over chicken (recommend serving on a large platter that is deep in the center to contain the sauce, arrange potatoes, and ramps decoratively around the sides with chicken in the center).  Serve immediately.

If this recipe tempts your palate, try using this versatile vegetable is soups, stews or other favorite recipes.  Your creativity will be well rewarded.  Looking for some more ideas?  Check my blog post, Ramp It Up/The Wild Onion posted  April 17, 2012.  I feel compelled to share information about this culinary treat available for a brief window in the Spring.  Whether you dig your own or buy them at the market, be prepared, this may be the beginning of an annual love affair.

Until we meet again, remember to always add the secret ingredient of your love to any dish you make.  You will be rewarded two-fold and your food will taste even more delicious!  Goodby for now from Queen Jeanne, spreading love, one dish at a time.

Whole Roasted Cauliflower

Think cauliflower is a bland vegetable?  Delicious and impressive, this recipe will alter your thinking and I know it will make its way onto your list of favorites. The name of this elegant member of the cabbage family comes from the Latin caulis (stalk) and floris (flower).  It comes in three basic colors:  white, the most popular and readily available, green and purple (a vibrant violet that turns green when cooked.  Recently I have also seen a variety that is a bright gold.  Although you could use any color for this recipe, I think white will best show off the deep, beautiful color achieved by the roasting.

Let’s take a minute to talk about this 2 step cooking process.  I have tried roasting without first cooking in the liquid but I feel the powerful tasting broth adds a huge amount of flavor.  The simmer also tenderizes this tough vegetable allowing for less roasting time.  Too long in the oven can dry things out.  You could do step one (cooking in the liquid) ahead and save the roasting for closer to serving time.  Trust me, eyes pop when that beautiful flower all toasty and golden brown comes out of the oven.

I have included two different ways to dress this collection of florets but I urge you to go crazy and dress it anyway that makes you happy.    Here is how it goes.

Whole Roasted Cauliflower
Recipe by Jeanne Raffetto Tentis

2 ½ c dry white wine

1/3 c olive oil

¼ c Kosher salt

3T fresh lemon juice

2T unsalted butter

1T crushed red pepper flakes

1T sugar

1 bay leaf

1 head of cauliflower, leaves removed, stem trimmed

DRESSING

1c extra-virgin olive oil

1/3 c capers, chopped

½ c fresh lemon juice

1T lemon zest

1t Dijon mustard

Sea salt and freshly ground pepper

Whisk all of the above ingredients together.

½ c fresh parsley, chopped, divided in half

Right before serving, add ½ of the parsley. Use other half for garnish.

ALTERNATE DRESSING

Drizzle roasted cauliflower with extra-virgin olive oil

Sprinkle with flaked sea salt, such as, Maldon

Sprinkle with ½ c Parmigiano-Reggiano cheese, grated

1. Preheat oven to 475 degrees.

2. Combine wine, olive oil, salt lemon juice, butter, pepper flakes, sugar and bay leaf with 8 cups of water in a pan large enough to hold the whole head of cauliflower. Bring this mixture to a boil and stir to dissolve sugar and salt.

3. Add the cauliflower, reduce heat, and simmer, turning every 5 minutes until a knife easily inserts into the center, about 15-20 minutes.

4. Remove the cauliflower from the water and transfer to a rimmed baking sheet. Roast in the oven until it is golden brown all over, about 30-40 minutes.

5. Transfer to a serving platter and dress as desired. Serve whole.

I guarantee this will dazzle your dinner guests.  They will be impressed by the presentation but more importantly it will tickle their taste buds.  Be prepared to share the recipe.

Don’t forget to let me know how it works out for you and remember, Queen Jeanne is always up for culinary questions.  Come on, I know you have some.

Linguine alla Carbonara–Bacon and Eggs for Dinner

The salty rich pairing of eggs and bacon are most often thought of for breakfast but this sumptuous and creamy recipe (no cream added by the way) offers up a dish fit for dinner and is sure to please even the pickiest of eaters. It is easy and quick for those nights when time is of the essence and the pantry seems a bit bare. Traditionally, this is made with pancetta or “Italian bacon.” This meat is cured with salt and spices but unlike the American style, it is not usually smoked. For me, I really enjoy the smokiness of bacon so for this recipe I chose Neuskes. This is a Wisconsin company which makes me very happy because it is local but their products also make me very happy as they are consistently high quality and their process of smoking with applewood gives them a distinctive deep flavor. Because of this pronounced smokiness, however, I chose to use linguine (“Little Tongues”) for this recipe as opposed to the traditional spaghetti. Your choice, of course, but I think the liguine stands up better to the strong flavor of the bacon as it is thin/long flat ribbons that hold onto every bite of the sauce. If you can’t find Nueskes where you live, you can order it online or find a suitable local substitute.

Let me talk a bit about the process. First of all, some carbonara recipes use cream to achieve that silky texture of the sauce. I chose to skip the extra fat, not that I am opposed to cream, I assure you I am not, but for this preparation I used pasta water and a bit of extra Parmigiano-Reggiano to accomplish the task of the cream. You won’t miss it. Another important note is the incorporation of the eggs. To prevent the mixture from curdling, it is best to add them slowly, off heat, stirring quickly and constantly. You can add additional pasta water if necessary and/or additional cheese if desired. Make sure the pasta is hot when you add the egg mixture. It is the residual heat that fully cooks the egg.

That said, here it goes!

LINGUINE CARBONARA Serves 6-8
Recipe by Jeanne Raffetto Tentis

4 fresh farm eggs, room temp

½ c Parmigiano-Reggiano, grated

½ c Pecorino Romano + ¼ c added later if needed

8 oz. thick-sliced bacon, diced (or more authentic, pancetta)

1 small onion, diced

4 large cloves garlic, minced

1lb. linguine, cooked, reserve 1c of pasta water (spaghetti is more traditional for this dish but I like the toothiness of linguine especially if using a smoky bacon as opposed to the pancetta)

½ c fresh flat leafed parsley, chopped

Sea salt and freshly ground black pepper

1. In a small bowl, whisk together the eggs and the ½ c of each of the Parmigiano and Romano cheeses, set aside.

2. Cook bacon or pancetta in a large sauté pan until rendered and crisp. Using a slotted spoon, remove the bacon from the pan and place on a paper towel lined plate. Reserve. Pour off all but ¼ c of the bacon fat.

3. Cook the onion and garlic in the bacon drippings over medium-low heat until beginning to soften.

4. Meanwhile cook linguine in a large pot of boiling water that is abundantly salted (water should taste like the sea). Follow package directions reducing the prescribed cooking time by a minute or two so pasta is al dente. Drain and reserve 1c of pasta water.

5. Add pasta to the onion garlic mixture along with ¼ c of the pasta water. Toss to coat and cook until the water nearly evaporates, 10-15 seconds.

6. Remove pan from the heat and add the egg/cheese mixture slowly while stirring quickly to avoid curdling. Continue vigorous stirring until sauce thickens. Add additional pasta water and extra cheese if necessary until sauce reaches your desired consistency. It should not be too loose or too thick so adjust accordingly.

7. Toss in ¼ c of the parsley and reserved bacon. Stir to incorporate.

8. Taste and season with salt and pepper. Serve topped with remaining parsley and additional cheese if desired.

This dish is a crowd pleaser for sure.  Pair it with a crisp salad and you have a meal.  It is quick and easy and highly desired by children and adults alike.  I am getting hungry just writing about this. Did I mention it makes a great brunch dish? It is always a favorite.  Hope it soon becomes one of yours.