I had an awesome weekend. Friday we went out with out lovely neighbors and two of our friends – triple date night! It was a blast – I really need to start taking more pictures, because I have nothing to show for that night out except maybe a picture of a cherry bomb shot – I’m addicted now – all Megan’s fault!
Saturday, we hit the state fair!! I have loved the state fair since I was a little girl and my dad would take me and he would put me on his shoulders and walk around so I could see EVERYTHING! It was awesome. If you’re short like me you totally get that.
Hands down the best thing I ate was the cheese curds. They make me so happy – probably happier than they should. We also rode the open glider – which was my first time on it – made me a little nervous, and Mike is the one who hates heights! I got to see the giant pig and chow down on sweet martha’s cookies.
Left the fair and hit my parents house for dinner – I haven’t seen them in what feels like forever. We had dinner and wine and a nice long chat!
Sunday rolled around and we were determined to be as lazy as possible! Lunch, quick trip to the grocery store – I tried to cook – I burnt fries and caramelized onions. LAME. So, I stopped cooking for fear of ruining everything else. Then we hit the pool at my in-laws and brought the dog so she could run around in their backyard – it’s her favorite hobby.
Anywho – on to dinner – pasta carbonara – if you’ve never had it, you really should try it! So simple and so good!
How was your weekend??
Yield: 2-4 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
4 slices of bacon
3 leeks - white and light green parts, sliced thinly
3/4 pound of Gemelli pasta
1/4 cup of starchy/cloudy pasta water
2 large eggs
1/2 cup of parmesean-reggiano cheese
1/3 cup of heavy whipping cream
Zest of one lemon, juice of 1/2 lemon
1/3 cup pof parsley, minced
In a large pot, bring salted water to a boil, and start cooking your pasta. When the pasta is cooked, reserve 1/4 cup of the pasta water and set aside. Drain the pasta.
In a large skillet, cook the bacon until good and brown. Then remove the bacon from the skillet and add the leeks cooking for a few minutes until they are lightly browned around the edges. Turn off the skillet.
Mix together in a bowl the eggs, cheese, heavy cream, lemon zest, lemon juice and the pasta water. When well combine, add to the skillet with the leeks. Turn the heat back up to medium and cook until thickened slightly. Crumble the cabon into bits and add to the pan along with the pasta. Stir together. Top with parsley for serving.
Adapted from Alexandra's Kitchen