Spaghetti alla carbonara and fluffernutter brownies

This week is a slow one, as far as cooking goes. Justin is in Meridian for the rest of the week working on a house that we will be renting out soon. We bought some land behind his parents and the house was already there...needing lots of work. So, we thought "income property!" Maybe we watch too much HGTV...we'll see. Justin's been working hard on it and it is coming along nicely!
Anyway, back to cooking...Monday night we had leftover garlic chicken. It was as good the second time as the first! I could eat the bread and garlic/ sauce all day long. Seriously. I also made Rachel Ray's fluffernutter brownies that night for dessert. They were different, but good. Although, Justin prefers a "homogenous chocolate brownie". Whatever. Here is the recipe and a pic.

Fluffernutter Brownies

Rachel Ray "30 Minute Meals 2" (couldn't find a link to it)

1 box brownie mix, prepared according to package directions
1 cup peanut butter chips
1 cup mini marshmallows

Mix brownies, stir in chips. Bake according to package directions. During last 5 min of baking, sprinkle marshmallows on top.




Tuesday night, our best couple-friends, Carter and Shelby, came over for dinner. We love these guys. Carter went to PT school with me and Shelby is in Justin's class. So, for dinner, I made one of Justin's favorites and a go-to at our house: Spaghetti alla carbonara. I have made this one dozens of times since my Aunt Tammy gave me the cookbook as a wedding gift. (Thanks, Tammy!) I make it so much that the page in the cookbook is stained and the binding is starting to break! That's how you know you've found a good one!

Spaghetti alla Carbonara: Bacon and Egg "Coal Miner's" Pasta

Rachel Ray "30 Minute Meals 2"
here is the link to the Food Network recipe

1 pound spaghetti
1/3 pound pancetta, cured Italian meat, available at deli counter, chopped
Drizzle extra-virgin olive oil, plus 2 tablespoons (2 turns around the pan)
4 or 5 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes, a few pinches, crushed in palm of hand
1/2 cup dry white wine or chicken stock
2 large egg yolks
3 tablespoons (about 2 palmfuls) grated Parmigiano Reggiano, plus more, for sprinkling
A handful fresh parsley leaves, finely chopped
A few grinds black pepper

Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup pasta water.

While pasta cooks, heat large skillet over moderate heat. Saute pancetta in a drizzle of oil until it browns, 3 to 5 minutes. Add extra-virgin olive oil, garlic, and crushed pepper flake. Saute garlic 2 minutes. Add wine or stock to the pan and reduce liquid by half, 2 minutes.

Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water. Beat in parsley and pepper and set aside.

Drain pasta. Add pasta to pan with sauce. Toss pasta with pancetta, then add egg mixture and toss 1 minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating the pasta. Adjust seasonings with salt and pepper and serve with extra cheese, for passing.

I always use prosciutto instead of pancetta...Justin likes it better. And I use my electric skillet to make the sauce. (I have no idea why I do that, I just always have, and it has always worked!)