>My three year old Juliette has the palate of a food critic. She not only will eat anything, from California Rolls to Chicken Tikka Massala, but she really tastes it and enjoys it. It’s a pleasure to cook with her and to cook for her.
But my other two kids… not so much. They would happily subsist on a diet of chicken nuggets and macaroni and cheese (and they prefer Kraft over the homemade kind).
Most of my attempts to broaden their menu are met with choruses of displeasure and disgust, but I keep on trying, certain that they will soon grow into adventurous foodies.
The other day, I put together three of their favorite foods to have them try one of my favorite dishes as a kid: Spaghetti Carbonara. Of course, I didn’t call it that. I called them to the table to eat their Bacon Pasta. I stayed away from any “yucky green things” and the dish was a winner. I almost felt like I was cheating. After all, it’s hard not to fall in love with pasta, bacon, and creamy eggs.
One package of Spaghetti
2 tablespoons of olive oil
1/4 pound of pancetta or bacon, cut into 1/4 inch slices
1 clove of garlic, diced finely
1/4 cup of white wine
2 eggs (make sure they are very fresh)
1/2 cup of grated parmesan cheese
1/2 teaspoon of salt
1/2 teaspoon of pepper
Optional – verboten in our house – chopped fresh parsley
- Heat the oil in a pan. Add the bacon/pancetta and garlic and cook until browned, but not crip, about 4 minutes.
- Add the wine and simmer until almost evaporated, about 3 minutes. Remove bacon from the pan and reserve.
- In a large pot of boiling salted water, cook the spaghetti.
- In a large serving bowl, whisk together the cheese, eggs, salt, and pepper.
- Drain the pasta. Add it to the egg mixture and toss quickly and thoroughly. This is what cooks the eggs so make sure you do this immediately after draining the pasta.
- Pour the pancetta/bacon over the spaghetti. Toss.
- Serve immediately with extra parmesan and optional sprinkled parsley.