“Life is a series of natural and spontaneous changes. Don’t resist them; that only creates sorrow. Let reality be reality. Let things flow naturally forward in whatever way they like.” ~ Lao Tzu

There was a time when moving was the routine reality of my life. I was born the daughter of a sailor who retired from the US Navy when I was twelve. At 19, I joined the US Army and later married an incredibly handsome soldier who spent 9 more years in the Army after we were married. I’ve lived all over and when we finally put down roots more than 20 years ago I thought we were finally home … but life.

Here I am at 50 years old just moved into a new home in a new city. As I stood in the driveway of a house that I’m hoping like hell will be a home, I realized that apart from my husband I don’t know a single soul here. It was the loneliest feeling. Thank goodness it wasn’t the only feeling. It is exciting to be shaken awake with the idea of new things, a new chance, and a new way. My sleepy life had just received a significant shift and a substantial part of me was so ready for it. The future for the first time in a long time doesn’t feel predictable but rather full of possibility.

I’m looking forward with an open mind and a tad of trepidation. In all of this change it is nice to be back at this little blog of mine. I realized once again how much I enjoy connecting with you all and sharing a little portion of my day and of my life. This dish, my comeback dish, is the simplest little dish you can make. I love it because it takes the everyday ingredients and uses them in a surprising way. Surprising if you’re not Italian that is! Bacon and eggs to most southerners are for breakfast or breakfast for dinner. This dish combines them with pasta and Parmesan cheese for a comforting yet stylish dinner. It kind of reminds me of this new venture I’m on where what was old is new again. I hope you enjoy.

This recipe I found at a beautiful blog that I’m sure I’ll look to for inspiration again and again.

* Recipe Source ~ Golden Brown and Delicious

**Since publishing this post, I have learned that Spaghetti Carbonara is named for the pepper in the dish since it looked like specks of coal would fall from the miners’ clothing. I made this without pepper which I’ve been told is a sin. Please forgive the omission and by all means crack some fresh black pepper into the dish at the end. I know I will from now on.

Ingredients (Serves 2)

2 eggs, beaten
1 cup Parmesan cheese, grated
6-8 slices bacon, chopped
1/2 pound spaghetti
1 clove garlic, minced
Fresh cracked black pepper
Chopped parsley, for garnish (optional)
Salt, if needed

Instructions

In a small bowl, beat the eggs thoroughly, and then add Parmesan cheese and mix until well-combined.
Cook pasta according to package directions.

Cook the bacon in a large pan over medium heat until crispy. In the last minute or two of cooking, add the garlic and cook for two minutes or until light golden brown.

Drain the pasta, reserving about a cup of the cooking liquid. Add the hot pasta to the skillet with the bacon and toss making sure the pasta is thoroughly coated. Turn off the heat.

Add the egg mixture to the pasta and toss to coat. Add enough pasta water to the pasta to create a smooth creamy yet thick sauce. It is best to add by spoonfuls to avoid thinning out the sauce too much.

Taste to see if any salt is needed.
Top with parsley, if desired, and serve.

¡Que aproveche!