My Dad recently turned 95 years old and my sisters and I decided to make him Spaghetti Carbonara, an old favourite of his. He loved it. It brought back memories as food often does.
I’ve always found Spaghetti Carbonara to be a bit “beige” looking. Since I love vibrant colours, I decided to add some some baby spinach and fresh tomatoes (local tomatoes that actually taste like tomatoes should – fresh picked from the garden or field – I wait for these all year). I’ve convinced myself that this update adds a touch of healthiness to the dish as well.
For a vegetarian version or kosher version, you can simply leave out the bacon, use turkey or vegetarian “bacon” or try adding a bit of smoked paprika. As always, feel free to experiment with adding different vegetables – grilled, fresh or stir fried.
I like this dish because it’s super fast to make, it looks pretty and it’s a delicious meal in a bowl. By the way, if you don’t like to fry bacon (smelly!), you can use our recipe for Perfect Oven-Baked Bacon instead.