This week I discovered I don’t like parsnips. Ok, they are not that terrible, not as bad beets. I made a curried parsnip soup for lunch this week. You can find the inspiration recipe here. If you like parsnips (and curry), I’m sure you would like this soup but the parsnip flavor was just too strong for me. I’ve had them cooked differently and they are fine but this soup left a bad taste in my mouth, literally. And to add insult to injury, 4 days later, I can still smell the soup when I walk in the door.
Now on to something delicious. Carbonara. When someone first told me about it they said it was like breakfast. Bacon, egg and cheese in pasta form. What’s there not to like? I can remember eating it in Italy where they serve it with a golden egg yolk sitting in the center waiting to be broken. It’s a great food experience.
Even though it’s not traditional for carbonara, I like to add veggies. This time I added a head of thinly sliced napa cabbage which worked well with the other flavors. It can be a scary dish to make because you don’t want to curdle the eggs and I am still working on perfecting the art of carbonara but this may be my best attempt so far. Continue reading