Sunday, February 07, 2010

Menu Planning: Week Ending 2.13.10

This week is super busy getting ready for my knee surgery!!! Finishing the kitchen, getting taxes finished and all the other lose ends I have to get ready. Also, I have some plants to get into the ground before I have to give up planting for the next couple of weeks.


Sunday: Super Bowl Menu
Monday: Spaghetti Carbonara, Cesar Salad and Italian Bread
Tuesday: Breakfast for dinner
Wednesday: Chicken Picatta
Thursday: Pulled Pork Tacos
Friday: Classic Pizza Margherita
Saturday: Crockpot Beef Stew

Grocery List:

Olive Oil *
Onion *
Garlic *
Romaine Lettuce
Green leaf lettuce
Tomatoes
Baby Carrots
Basil Leaves *
Lemon
Loaf of Italian Bread
Bacon *
Stew Beef Cubes
Pork Roast *
Chicken Breasts
Canned Potatoes *
Bar-B-Que sauce *
Frozen Peas *
Pasta *
Eggs *
Mozzarella Cheese
Cheddar Cheese *
Parmesan *
Flour Tortillas *
Pizza Crust

* Have


Spaghetti Carbonara



Ingredients

  • 1 pound spaghetti
  • 1 tablespoon olive oil
  • 8 slices bacon, diced
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1/4 cup dry white wine (optional)
  • 4 eggs
  • 1/2 cup grated Parmesan cheese
  • 1 pinch salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons grated Parmesan cheese

Directions

  1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
  2. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
  3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
  4. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

3 comments:

  1. Cynthia,
    You were at BlissDom? I was at BlissDom! I don't think we met and I'm so disappointed. I'm a huge fan!!!!

    Susan at Charm of the Carolines

    ReplyDelete
  2. Oh My Lord does that spaghetti sound good. I must try that one day when I do not have 4 children hanging on me. Thanks for the recipe.

    ReplyDelete
  3. Oh, I'll bet that would be good with some fried pancetta and sage as well. Thanks for sharing the recipe!

    ReplyDelete

Comments are such a treasure. Please share your thoughts, I would love your feedback.

Cynthia