Broccoli Carbonara

Ingredients:

Coarse salt

Ground black pepper

7 slices of bacon

1 crown of broccoli, cut into small pieces

2 cloves of garlic, squeezed and sauteed in butter or bacon fat

1 box of short pasta (16 oz.)

2 large eggs

1/4 cup grated parmesan, +more to taste

chopped parsley for serving, optional

1) Place bacon slices onto baking pan. Place in cold oven and turn oven to 400 degrees F. It will take about 15-20 minutes for the bacon to get crispy. Once it is crispy, place on paper towels.

2) While bacon is cooking, blanch the broccoli in boiling water for 2 minutes or so, until desired tenderness. Drain in a sieve.

3) In the bottom of a large bowl, whisk together eggs, parmesan, garlic, salt, and pepper.

4) Boil pasta. While boiling, use 1/4 cup of pasta water to temper the eggs: pour it in slowly while whisking constantly.

5) Drain pasta and immediately add to the large bowl containing the egg mixture. Add broccoli and crumbled bacon. Stir to combine. Add any additional salt, pepper, or parmesan.

Spagetti Squash of Deliciousness

Ingredients:

2 fresh, whole, heads of garlic

2 spaghetti squash

olive oil

italian seasoning

Place the garlic heads on some aluminum foil and pour a little olive oil on them. Wrap them up and roast them until soft (25-40 min).

While the garlic is roasting: cut the spaghetti squashes down the middle, scrape out the seeds, and roast them on baking sheets in the oven. 375 for about an hour.

Squeeze the garlic out of the skin. Mix with olive oil to make a paste/spread. Spread it on the squash, and sprinkle with italian seasoning.

Marvel at how something so healthy could substitute a filling pasta dish.