1 VT rugby team pizza dinner with Benny Marzano's
pizza and a special surprise :)
2 Church (of course! it is EASTER )
3 Carbonara recipe to experiment with from my sort
0f/ almost grandma/ adopted parents (Rose & Joe)
4 A visit from the Easter bunny.. can you say
chocolates, BIG SKILLET COOKIE or my famous
CARBONARA ALA FRANCO
Serves 1 person
2 Tbls. Olive oil
½ cup ground or finely diced prosciutto
1 cup sliced mushrooms
1 tsp. minced garlic
¼ cup chopped pitted black olives or sundried tomatoes
1/3 cup white wine
1/3 cup broth
Pepper to taste
1 whole egg
6 Tbls. Grated parmesan
¼-1/3 lb. cooked pasta
Saute prosciutto in oil. Add mushrooms, garlic, olives and sauté until mushrooms are half done. Now, add wine and broth. Reduce liquids and sprinkle in parsley. Pepper to taste. Do not add salt because prosciutto gives enough salt-taste. When liquid has reduced and it is very hot, break in egg and quickly stir until egg is cooked. Add parmesan cheese, toss with pasta al dente and serve immediately.
I think ½ lb pasta is good for two people and then double the other ingredients. It is a little better if you add a little cream, but it is good either way and healthier without the cream, of course.
My love of foodgawker.com may be the cause of my desire to eat and MAKE. MORE. DESSERTS!
I am MORE than excited! Easter weekend with my lovely boyfriend, rugby, cooking AND baking?! Nothing, NOTHING could be better!