I have to give John some credit in this recipe as he showed me how to assemble it all in the end.
I'll call it- Magic Bullet Whole-Wheat Spaghetti Carbonara
First I chopped finely these ingredients (one at a time) in the magic bullet:
- 5 small onions- from the bucket
- 6 leaves of basil and a few sprigs of oregano- from the bucket
- 4 pieces of pre-cooked bacon
I then cooked a little over a pound of spaghetti noodles (a mix of 2/3 whole wheat pasta and 1/3 regular white).
As the noodles cooked, we beat together 5 organic eggs and a half a cup of finely ground Parmesan cheese. I grated the cheese by tossing a half a wedge of fresh Parmesan into the Magic Bullet and grinding it into a powder.
This is the tricky part, and the part that I have to credit John's help!
When the noodles were done cooking, we set about a cup of the hot water aside and drain. Immediately, we returned the hot pasta to the pot and add the egg-cheese mixture. John tossed the hot noodles and egg mixture using two spaghetti forks. He added the hot water a little at a time until the noodles were coated. It's important not to "scramble" the eggs, rather to stir and coat the noodles evenly. When the noodles were covered, I added my bacon, garlic, onion, and herbs/spices mixture, and continued to toss it.
In the end, it was really quite delicious! The only changes that we decided that we'd do differently next time is- mix Romano cheese with the Parmesan for a little more kick, add a bit more garlic, and use another egg or two to make the sauce a bit creamier. Interestingly enough, Lee and I went out to dinner at one of our favorite Italian restaurants and he ordered the carbonara, for the sake of research. We both agreed that the homemade version was better- lighter and more flavorful. Score!
In addition- I invented an amazing side dish using a bit of the extra bacon, onion, garlic mixture.
Zucchini and Tomatoes:
In a pan with hot olive oil, I added:
- finely chopped onion- from the bucket
- finely chopped bacon
- finely chopped basil- from the bucket
- minced garlic
- 4 medium sliced zucchinis