Spaghetti pasta alla carbonara. Luscious and wonderfully indulgent, pasta carbonara takes as long to make as it does to cook the pasta. The ingredients are simple—just spaghetti (or other long pasta), pancetta or bacon, eggs, Parmesan, a little olive oil, salt and pepper. A silky sauce is created when the beaten eggs are tossed with the hot pasta and a little fat from the pancetta or bacon.
Do you like potato bread? Potato bread is essentially wheat bread with a mashed potato worked into the dough. It has the most wonderful crust, and the light but firm structure, with generous craggly holes make for the most fantastic toast. (All those nooks and crannies? Perfect butter and jam receptacles.)
With all of the artisan breads available at the markets these days it's a wonder anyone makes their own bread anymore. But I have yet to find freshly baked potato bread at the market, and making it at home is easy, especially if you have a mixer or bread machine.
One of my favorite ways to prepare brussels sprouts is shredded, and quickly stir-fried in a hot pan. Add a little garlic, some lemon juice, and you have a quick and easy side dish! Perfect to serve with pork, chicken, or turkey.