Quick and Easy

I love quick and easy dishes. Anything that doesn’t take very long to cook and still tastes great is fine with me. (I like the concept of Rachel Ray’s 30 Minute Meals but her recipes sometimes? Eek.) Anyway, this is a very easy meal that I like to make every once in a while. The egg really should be cooked over easy or sunny side up for best results.

Quick and easy carbonara (serves 1 but can easily be doubled)

Pasta
Bacon, diced
½ small onion, diced
2 cloves garlic, minced
1-2 eggs, depending on preference
parmesan cheese
s&P to taste

Cook the pasta according to package directions. If using fresh, wait until you are frying the egg to add to the boiling water as it takes about the same time to cook.
Fry the bacon with the onion and garlic until the bacon is crispy. Set aside.
Use the same pan to fry the egg. Sunnyside up and over easy is best for this dish. Season with s&p while frying.
Top the cooked pasta with the bacon mixture and then the egg. The runny yolk will create a sort of sauce with some of the bacon grease (drain what you don’t want.) Top with the cheese.
This is such a quick and easy stand-by that doesn’t take much effort. You can use other smoked/cured pork products if you wish.

Fry up the pasta for a different texture. This works best with leftover pasta.

Crisped Pasta
1 to 2 servings
The concept couldn't be simpler. The execution is a tad tricky: If the flame is too high, the pasta will turn sharp and crunchy. But if the fire is too low, the pasta will refuse to turn light and airy. It may take a couple of tries to get it just right.

Olive oil
Cold cooked pasta, preferably penne, either plain or lightly sauced
Sea salt
Pasta sauce or other toppings

Place a large skillet, preferably cast-iron, over medium-high heat. Add just enough oil to barely cover the bottom of the skillet and heat for a couple of minutes until hot but not smoking.
Add a couple of handfuls of pasta, in clumps if necessary, and use a wooden spoon to gently level the pasta into a single layer. Do not crowd the skillet. Cook, without stirring or even so much as peeking at the bottom of a single piece of pasta, until the pasta begins to blister, crisp and turn golden brown on the bottom, at least 2 minutes. If using penne, use the wooden spoon or a spatula, flip the pasta in chunks, much as you would a hash. If using spaghetti or linguine, wait a minute or two longer until the pasta forms a crisped nest and then deftly attempt to flip it all at once. Continue to cook, increasing the heat slightly if necessary, until the pasta is slightly crisp, golden and oddly puffed on the other side, about 3 minutes or so. Do not turn your back to wash the dishes or open a bottle of wine. Transfer the pasta to a plate and sprinkle it immediately with sea salt. Top, if desired, with sauce or other toppings.
Per serving (using 3 ounces pasta): 376 calories, 11 gm protein, 64 gm carbohydrates, 8 gm fat, 0 mg cholesterol, 1 gm saturated fat, 239 mg sodium, 2 gm dietary fiber