Spaghetti Carbonara with Poached Eggs


I mentioned this in my last post, and I feel a bit weird about announcing it over the internet, but here goes: Over the holidays Jordan proposed, and I said yes. It has been a magnificent couple of weeks, full of celebrating with friends and family. Jordan told me that the wedding is off if I go on a “wedding diet” and I assured him that it wouldn’t happen, because it can’t happen. Because everywhere I turn these days someone is pouring me a glass of bubbly, and then refilling it, and then refilling it again. Let me tell you friends, it is hard to stay sober when you’re recently engaged.

So this post is against all the new years resolutions, and against the very principle of a wedding diet, because it is hang-over food.

Spaghetti Carbonara, or “bacon and egg bascetti” as I used to call it when I was wee, it basically just that- bacon, eggs, parmesan, and loads of black pepper. You don’t need to cook the sauce, it cooks as the it’s tossed with the hot pasta. You can easily make this without the poached egg of course, but there is something about adding that makes the pasta feel like breakfast. Which is sometimes just the ticket.



Spaghetti Carbonara with Poached Eggs


1 lb Spaghetti

7 Eggs (use good quality free range organic ones, it really will make a difference)

400g Bacon (good smoky stuff please!)

200g Parmesano Reggiano, or Grana Padano

Salt and Pepper


Cut the bacon into ½ inch pieces and cook them in a small frying pan over medium heat for about 15 minutes, or until they are crunchy, but not burning.

Strain the fat off into a jar of can. Put the bacon aside.

Fill a large and a medium sized pot with water and bring to a boil.

Meanwhile grate the parmesan and mix it in a large bowl with 3 of the eggs and healthy cracking of black pepper.

When the large pot of water comes to a boil, season it liberally with salt and cook the pasta to the directions on the package.

Just as the pasta is done and you’re about to strain it, crack the eggs into the remaining medium sized pot.

Strain the pasta and add it, and the bacon to the egg and parm mixture. Stir vigorously until it has completely combined, making sure it doesn’t curdle.

Divide among 4 bowls.

Using a slotted spoon remove the eggs from the water- testing to make sure they are done by gently poking at the yolk and white with your finger, ensuring that the white is hard but the yolk is soft.

Put the eggs on top of the pasta and enjoy immediately!


200 Blog Post and Giveaway!!


Oh hello there.

Guess what?

I love you. I do. If you are looking at this little bit of the internet right now, I love you.

This little bit of internet is my blog, and it’s one of my favourite places in the whole world. It’s taken a huge amount of time and energy and love to put the last 199 posts up, and I feel so very grateful that you are reading it. So grateful in fact, that I want to give you a present.

Yup. That’s how much I love you.

I don’t talk much about the shops and restaurants in Vancouver, because I know that a lot of you don’t live here. BUT I have fallen so head over heels with Much and Little that I needed to share it with you. And I need you to have some of the things that I have from there. It’s my favourite shop to find things for my kitchen, it’s my favourite place to look at trinkets for my walls, and it’s quickly becoming one of my favourite clothing stores.

But mostly, it’s my kitchen shop, because kitchens are mostly my favourite things.

So here are a couple of goodies,

  • an incredible ceramic pie dish that is so pretty you certainly don’t have to limit it’s use to pies, it is a gorgeous casserole dish, and it’s so much nicer to put on the table than a basic glass Pyrex (no offence Pyrex, I have several of yours at home too)

  • the sweetest baking tea towel, full of words like “whisk” and “sift” to motivate you through your next undertaking.

  • And my favourite- the enamelware perforated ladle, which I have now bought 4 of. (One for my mom for Christmas, than one as a Christmas present for myself because it was too cute, and then one for my bestie because she liked it too much!) This is the perfect utensil for pulling small pasta out of a pot, poaching eggs and a slew of other things, on top of being the cutest kitchen accessory you will ever need.

All you need to do, is comment down below with your favourite recipe! And “like” me on facebook or follow me on twitter. Then a randomizer will decide who get’s this awesome hand picked gift! (sorry, only available to those living in North America!)