A couple of things today; my Monday is almost over and there are three days remaining until I get to head up north for the holiday weekend! I don't think I can express my excitement enough! Just the thought of spending time on the shores of Lake Superior with not a care in the world already puts a smile on my face. There comes a time when we just need to get away from the everyday.
I am not a vacationing soul by nature, my everyday life drives me to go and keep going because there is so much to do. I've always thought people put too much emphasis on relaxing and taking the time to "enjoy life". After all, isn't life defined by the results of our hard work? Over the last few months, I've come to realized that if I don't chill out and make some time for myself, I will never truly enjoy the fruits of my labor because I am too busy working.
I think I will always love the northern parts of our country. There is something about the lush greenery, dark forests and sometimes tall mountains that amaze me like no other. Lake Superior itself I could sit and watch for hours without even dipping my toes into it's chilly waters.
Same goes for pasta, rich in butter, sometimes filled or simply by itself, piled high, I can eat any day, prepared in just about in manner. This specific dish, with the addition of the egg yolk yields a soft and creamy pasta in no way related to the overcooked kind.
Cacio e Pepe with Bacon
- 12 oz thin spaghetti
- 6 Tbsp unsalted butter
- 3/4 -1 cup finely grated parmesan cheese
- 1 egg yolk
- salt & fresh ground black pepper
- 6 strips bacon, finely chopped
- Cook spaghetti as instructed on the packaging. I suggest you cook pasta one minute short of al dente.
- Meanwhile fry bacon until crisp (drain if you wish) and set aside.
- Once pasta is cooked, reserve 1/2 a cup of the cooking water before draining.
- In the same pot after draining pasta, add half of the reserved cooking water along with the butter and heat until bubbling. Toss in cooked spaghetti and toss to coat.
- Add in parmesan and egg yolk and continue to toss until evenly coated. Salt if necessary and grind a generous amount of fresh ground black pepper (1 - 1 1/2 tsp).
- Serve topped with the crisp bacon bits, drizzling with some of the remaining fat for added flavor. Enjoy!
*recipe adapted from food52.com