Top SF Realtor POV: Why Not Carbonara?

by Lisa Riddle

Making sense of “what’s on the other side of the door” is Lisa Riddle’s specialty, and she loves nothing better than helping clients transform a space into a home. To learn more about her practice as a Realtor visit her profile.

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Do you ever find yourself rummaging through your kitchen to see what you can create out of whatever just happens to be in there? I do. 

It happened the other night. It was late and I was hungry. We could have ordered a pizza for dinner (someone else really wanted one!) but I wasn’t in the mood so I decided to look for inspiration in my own kitchen. 

I found some pasta, a bunch of rapini, parmesan cheese, a couple of strips of bacon and some eggs. Before I knew it I had prepared pasta carbonara! It was pretty delicious, took very little time to make and no one missed the pizza. 

Here’s how I did it:

1. Bring heavily salted water to a boil.

2. Heat a large skillet over medium heat and cook the cut upbacon with a few smashed garlic cloves, stirring often until bacon is crisp and garlic is browned- remove the garlic, add some red pepper flakes and set aside.

3. Add pasta to boiling water and toss in cut rapini in the last 3 or 4 minutes of cooking time. Pasta should be al dente and rapini tender. Drain.

4. In a separate bowl, mix together 2 eggs plus 1 yolk, salt and pepper.

5. Heat the bacon, add the pasta and rapini to the pan and toss. Add parmesan, (I used a cup or so but that’s all I had- a little more would have been even better) and toss until pasta is coated. 

6. Serve and top with more cracked pepper.

Enjoy!

Photo Credit: Zoran Borojevic