Spaghetti 2 Ways

I’ve been on a cooking spaghetti kick lately.  Here are two kinds I’ve made in the last week.

Above: Pasta With Sardines, Bread Crumbs and Capers from Mark Bittman of the New York Times.  I had this with some vinho verde, my default house white.  Fantastic.

Below: Shiitake carbonara – my own creation.  Super easy.  Sauté some cubed pancetta in some olive oil, add a diced shallot and diced clove of garlic, some hot chili flakes, a pinch of pimentón (smoked Spanish paprika), 3 chopped shiitake, some herbes de provence, and plenty of black pepper.  When things start to brown, turn off heat and whisk in 2 raw eggs, a handful of grated cheese (I used Manchego) and a bit of half and half or cream.  Then add the cooked spaghetti and serve.  That’s it.  This would make a great brunch dish with some champagne, cava or prosecco.  Or even a some of the 8-bit wine I still have around from last fall.

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leesean

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