Spaghetti alla Carbonara and Sunday Brunch

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Spaghetti alla Carbonara

Tonight I made dinner! About twice a month I become inspired to cook and try a new recipe. Because I have Sundays off, it is always an opportune time to experiment in the kitchen. I decided on Spaghettia alla Carbonara. I asked around for tips, researched its origins, and then decided how I would make it – as authentically Italian as possible. Carbonara translates into “charcoal burners”, which is why in the United States this dish is often called “Coal Miner’s Spaghetti”. Traditionally the Carbonara is made with Italian bacon, Parmesan and eggs and should not be “saucy”. This means no cream!

For Sunday brunch, Koen made delicious French Toast! He used “Campus Brood” from my favorite baker, which is a bread with both wheat and rye flour, pumpkin seeds, linseed, and toasted soy granules (Campus is my favorite bread at the moment!).  While he prepared brunch, I made fresh squeezed orange juice and coffee. Lekker! Special thanks to my Mom and Aunt for bringing me the maple syrup in April!

French Toast, with Fresh Squeezed Orange Juice and Coffee

I love our tradition of Sunday brunch. Here is another photo of a previous brunch – Koen cooked our eggs in tomatoes!

Eggs Cooked in Tomatoes with Bacon

2 thoughts on “Spaghetti alla Carbonara and Sunday Brunch

  1. It’s really easy and delicious to make the eggs, and you can also substitute the tomatoes with paprikas, onions, or any other vegetable. First you cut the vegetable on both ends, so that you have a mold. Then you grill it on both sides on the stove. Add the egg, and lower the heat and cover. Because tomatoes are not so wide, it takes a bit longer for the egg to cook as opposed to a paprika. Then you just let it cook until your egg is done and add salt and pepper!

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