Bacon and eggs pasta (aka pasta alla carbonara)

This is one of my favorite Italian meals.  Before I really knew what pasta alla carbonara was, I used to make a fake version for my hubby and I; it consisted of frying up a bunch of bacon, cooking a pound of pasta, and using an entire jar of alfredo.  Definitely not a healthy meal choice!  This is true pasta alla carbonara, and us Americans may (or may not) be more familiar with the term bacon and eggs pasta.  Not every culture treats eggs as a breakfast food, and this is one dish that will bring eggs to your dinner table, instead of just your breakfast table.  Buon apetito!

1 lb. pasta
2 T olive oil
4 oz. bacon or pancetta, cut into lardons
4 cloves of garlic, pressed or finely minced
2 large eggs
1 c. parmesan cheese
1/2 c. reserved pasta cooking water
parsley
black pepper

*Prepare sauce while pasta is cooking.

Cook pasta and reserve 1/2 c. of the water for the sauce (the starch from the pasta will help to turn runny eggs into a creamy sauce).  Heat oil in a large, high-sided skillet over medium heat; cook bacon in oil for about 3 minutes.  Add garlic and cook for an additional minute.  Meanwhile, in a medium mixing bowl, whisk together eggs and parmesan; slowly add cooking water to temper eggs (prevent them from becoming scrambled when you add them to the pasta).

Drain pasta and add to pan, tossing quickly to coat pasta with bacon fat (about 2 minutes).  Remove pan from heat.  Add eggs mixture and toss quickly - the heat from the pasta will cook the eggs.  You should have pasta with bacon in a creamy "alfredo-looking" sauce.  Season with parsley and black pepper.  Serve hot.

Easy risotto

Creamy risotto depends on using a starchy rice and STIRRING your brains out - not adding cream or milk.  Also, this recipe works as a great base, so feel free to add your favorite mushroom or freshly grated cheese to add even more flavor.

2 Tbsp. olive oil

2 Tbsp. butter

Half a medium onion, diced

1 1/2 c. arborio rice

2 cloves garlic, minced

1/2 tsp. salt

1/4 tsp. black pepper

4-5 c. (low sodium) chicken broth (can substitute one cup of dry white wine (sauvignon blanc) for one cup of broth)

In a large skillet with lid, heat oil and butter over medium-low heat; in a large saucepan, heat chicken broth.  Once butter is melted, add onion and still until slightly translucent, about 5 minutes.  Add rice and stir well to coat rice with fat; stir often over 10 minutes to toast rice.  When rice smells toasted and grains are solidly white, add in garlic, salt and pepper and stir well.  Add one cup of hot broth to pan and stir well - liquid should start to appear cloudy (this is the starch seeping out of the rice, this is what makes risotto creamy).  Stir until liquid is cooked out of pan and add another 1/2 c. liquid to pan, continuing to stir until liquid is cooked off.  Repeat process until 4 c. liquid have been used.  Test risotto to see if rice is completely cooked - if not, continue process.  Serve hot as a side dish to your favorite entree.

Note: it takes me about an hour to make this at our altitude, but it will probably take much less time (about 20-30 minutes) at sea level.