Is it me or is this picture weird?
Saturday morning is my day to get up with the girls. Luckily, I have a couple of budding foodies on my hands; The Food Network is always our channel of choice.
This particular morning, I actually watched Jaime at Home all the way through. I have a hard time with this show. The camera work is MUCH better than it was when he had his other show (can't remember the name now), but I can't put my finger on why I can't watch it normally. He is rather spastic in the kitchen (not a bad name for a blog). It doesn't seem that organized, and while that is really how most of us cook, when I watch a TV show, I want to be able to write down the recipe as it's prepared. That's just how I roll.
Jaime also says, "right" about every other word. That's not unlike Tyler Florence, who says "guys"...can't stand that. But, that is another topic for another entry.
Despite these annoying habits, though, he does make good food.
I was instantly attracted to the first recipe. Beautiful Zucchini Carbonara...
First of all, it uses Zucchini...of which I still have.
Second, it uses bacon...
Just look at it, ah... delicious.
If you aren't a fan, I understand. But I weep for you.
Just checking to see if you are paying attention!
adapted from Jamie Oliver
1 large green zucchini, cut in half, then in half again (so yeah quartered), then sliced in 1/4-1/2 inch slices
1/2 pound penne pasta
2 egg yolks
1/4 cup heavy cream
1 cup grated parmesan cheese
salt and pepper
6 slices of bacon (so worth it), cut into pieces
1 teaspoon fresh thyme (we have lemon thyme)
Bring a large pan of salted water to boil. Add the pasta and cook for about 7-9 minutes or until al dente.
In a large frying pan with higher sides, add the bacon and cook to desired degree of doneness. Add the zucchini and ground pepper (to taste). Sprinkle in the thyme. Cook, stirring often to coat the zucchini in the bacon-y goodness, until the zucchini is golden and softened slightly.
Meanwhile, add the eggs, parmesan, and cream to a medium bowl and set aside.
When the pasta is cooked, reserve about a cup full of pasta water. Drain the pasta and add it to the zucchini and bacon.
Remove the pan from the heat and add the egg mixture, stirring quickly to avoid scrambling the eggs. Add more cooking water if the mixture seems stiff. Add more parmesan too...it's good like that.
Serve immediately with a salad and garlic bread. Enjoy!