This easy spaghetti carbonara is perfect for a busy weeknight, and loaded with bacon and Parmesan!
Tonight it was just me and the kids for dinner, as the husband was out at a concert with some friends for the evening.
While I love going to a good concert, I wasn’t upset about missing this one.
It’s at an outside venue. And, it’s hot here in Maryland.
Like, 115°F with the heat index, hot. To quote the local DC weatherman, “It’s stupid hot, people, just stay inside where there’s air conditioning.”
Plus it’s Furthur. I enjoyed a healthy dose of the Dead in college, but going to see a show these days (can you really call it “a show” without Jerry?) just doesn’t float my boat.
Which works out nicely because Hubs can still have a great time shakin’ his bones to some jam-band music, and we don’t have to try to find a babysitter for the kids. It’s all good.
But back to the 115°F thing…
I didn’t feel like heating up the kitchen by roasting anything in my oven tonight.
And then I remembered one of my favorite recipes from one of my favorite books—Ruth Reichl’s Spaghetti Carbonara from Garlic and Sapphires.
Pretty much ready to go in fifteen minutes, with minimal labor over a hot stove. Brilliant.
And there’s bacon.
A half-pound of bacon.
How bad can that be?