What a great summer we’ve been having. I savor every weekend I have and take the time to enjoy life. Let me take this opportunity to tell you that you have every right to live your life exactly the way you want to. Why should you settle for anything less? You make your reality, so let that sit in your head for a while and see what happens.

In this post, I will be teaching you a very simple Italian recipe for Spaghetti Carbonara. Like many recipes, I have given this one a little twist. The simplicity of this dish screams for creativity, but the basic recipe is the same. The thing I love about this recipe is the fact that it has such a rich and creamy sauce without using butter and cream. We are going to achieve this richness using egg yolks and the starch from the pasta. I have added a little almond milk to round it out.

You will need:

• 70g bacon (in the video, I found some nice double-smoked deli bacon)
• a small handful of chopped fresh chives
• 1/2 cup almond milk (you can use regular milk)
• 2 room temperature egg yolks (1 per serving)
• S&P to season
• fresh parsley to garnish
• spaghetti noodles (for 2)

So all you have to do is fry the bacon in a skillet and add the chives. You want to cook the bacon until it’s done, but not crisp. Once that’s done, add the milk and reduce slightly. When it’s done, remove from the heat and set aside.

When your spaghetti is done the way you like it, take it out of the water, but don’t put it in a strainer. You want the pasta wet with the starchy water. That starch is going to help thicken your sauce. Add the pasta to the skillet of sauce and mix well. During the mixing, add the egg yolks and continue mixing til well blended and rich. Season with salt and pepper to taste and plate up with more fresh chives or parsley to garnish. If you have parm, add that too, but you don’t really need it. Take this recipe home and make it yours. Enjoy and have fun in the kitchen!

J