When I discovered the thin layer of snow on certain places in our garden this morning I decided it was the perfect day to prepare some real comfort food. Being the only guest tonight some bacon will be an ideal ingredient of my choice today.
The no-waste rule is never far away. I checked the cupboards for some leftovers of dry pasta and found 80 gr of picci, which is a typical pasta from the region, normally served with the traditional cinghiali ( wild boar) ragù. A mixed salad of chicory, radicchio and iceberg will become the veg part with a classical vinaigrette made of this year’s perfect extra virgin oil (a delicious and spicy extra virgin olive oil of the ‘Montechiari in Chianti’ 7 kilometers from our home here in Siena ) and a balsamic vinegar. 2/3 oil and 1/3 vinegar, or 1/3 water 1/3 oil and 1/3 vinegar plus a bit of pepper and salt, and -if you like it sweet- some honey. I will always keep some bacon in my fridge or freezer for a guest (or rarely for myself) who may want bacon and eggs for breakfast, so 100 gram of low fat bacon will be enough for my pasta carbonara version for 1 person.
Cook the pasta following the instructions. Chop a few cloves of garlic. Grate some parmigiano (50 gr approx). Add some parsley, and since 4 scallions were a bit lonely in the fridge, I chopped them too.
When the pasta is ready, keep some of the boiled water. Use the same pan to fry the garlic and bacon , add some oregano for extra taste. Add the pasta and some of the water. Add the cheese, the parsley, scallions, and a lot of pepper. Mix everything together.
I decided to finish my dish in the oven tonight, so I took a small springform, put some baking paper and plunged the pasta into the form.
Add a mixture of 50 ml of light cream and one battered egg on top of the pasta. Put in a preheated oven at 180° for approximately 20-25 minutes. Remove the springform and serve with the salad. Buon appetito.