Monday, January 9, 2012

Mmmm Meatless Monday - Parsley carbonara & looking new

If you haven't heard about it before you've been living under a rock. Meatless Mondays is a nation wide campaign to get people to go meatless at least once a week. This beautiful parsley carbonara is an excellent way to enjoy a meatless meal in a flash. The sauce is basically an herb aoli that cooks when it hits the hot pasta.You'll also notice over the next few weeks I'll be playing around with the look of my posts. A new year, a new blogger interface and some new Tomato Snob tricks. PS. I'm also going to be investing in a digital SLR since I love design, photography and lets face it my current point and shoot is a total joke. Stay tuned for exciting new stuff! xo

Parsley Carbonara with macaroni & red bird chilies 
box of macaroni pasta - or other 
red bird chilies - optional 
garlic clove - minced
2 egg yolks 
2 tsp dijon mustard
2tsp lemon juice 
1 cup olive oil 
parsley - large handful chopped  
1 cup pecorino romano - grated 
s & p - to taste 
PREP: The "sauce" combine garlic, egg, mustard, lemon juice, parsley in a blender (or immersion blender) slowly drizzle in oil to emulsify. 
COOK: Boil pasta in salted water - add the sauce to the pasta as soon as it's al dente making sure some of the starchy pasta water gets added along as well. Toss with chilies, cheese s&p. DONE!


  1. Sounds delicious! A fresh, pretty, and yummy pasta dish.

  2. This does sound delicious, I loke those little red bird chilis. Have a wonerful day.


Thanks for your two cents. I love change!