Recipe Fails, Redemption, And The Spring Equinox

For dinner last night I wanted to do something kinda fancy to honor the Spring Equinox (The Feast of Ostara). For those who are not familiar with this holiday, it's actually what many of the Easter holiday traditions are based on: rebirth, eggs and rabbits, spring, etc. On this day we celebrate the beginning of life, the first signs of growth in the crops, and the fertility to grow those crops. This is one of the two days of the year where the night and daylight hours are equal. To celebrate you plant seeds and plants, water the earth, bask in the sunlight, and if you're of a mind and are an adult...honor the *ahem* fertility aspects of this day. Babies conceived on this day are usually born around the winter solstice (Yule or Christmas). Babies conceived or born on this day are considered highly gifted or blessed.

Traditional foods include eggs, ham, seeds and spring greens. I wanted to do something traditional, but it had to be gluten free and preferably paleo/primal. So, I got this idea that we should have something with spring greens, eggs, bacon, and...SPAGHETTI SQUASH! I'll make spaghetti carbonara with spaghetti squash! I'm a genius.

 Fail.

It did not go as planned. The taste was good, but the texture was horrific. It felt like eating snot, honestly. The sauce ended up way too thin and runny because of all the moisture from the squash. No, I did not subject my family to this torture.  I scrapped the whole thing and started over using gluten-free pasta. The results were SOOOOOOOOOOOO much better. And yes, I have a recipe for authentic carbonara sauce for you. :)

Traditional Carbonara Sauce...

• 3-4 eggs at room temperature
• 1/2 cup parmesan cheese, finely grated
• 1/4-1/2 cup prosciutto or bacon, chopped
• Salt and Pepper to taste
• 1 teaspoon of garlic powder
• Pasta of your choice

Scramble the eggs with the salt, pepper, garlic powder, and cheese. Set aside. While cooking pasta, fry the prosciutto or bacon until crispy. Drain pasta and IMMEDIATELY return to pan to toss with the egg mixture. 

DO NOT TURN THE HEAT BACK ON! 

Many people freak out at the idea of raw eggs in this dish. There are no raw eggs in this dish: the heat from the pasta and the pan cook the egg. Mix in the bacon and some of the grease until you get a smooth, creamy texture and serve immediately. It's to die for, folks! :)