Spaghetti Carbonara with Sun-dried Tomatoes and Artichokes

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I love pasta.

It's so easy, delicious and comforting, and the flavor combinations are really, 

pretty much unending.

I made Spaghetti Carbonara last night. I have to say, it's actually the first time I've made this. 

Don't ask me why.

I really enjoyed the addition of the sun-dried tomatoes and artichoke hearts. 

Stupendous!

Linked with Rattlebridge Farm: Foodie Friday.

Spaghetti Carbonara with Artichoke and Sun-dried Tomato

1 lb thin spaghetti

1 tbsp olive oil

4 oz bacon

1/2 cup onion, finely chopped

4 garlic cloves

Red pepper flakes

2 large egg yolks

1 cup parmesan cheese

1/2 cup white wine

6 oz sun-dried tomatoes

6 oz artichoke hearts, chopped

Salt and Pepper

Fresh chopped parsley

Cook pasta in lightly salted boiling water just until they're on the shy side of al dente. Drain, reserving 1 1/2 cups of pasta cooking water; drizzle pasta with a small amount of olive oil and toss.

Cook bacon in a large skillet until crisp. Remove bacon and set aside. 

To the same skillet, add 1 tbsp of olive oil to the bacon grease; add onion, garlic and red pepper flakes. Saute for 3-4 minutes. Add cooked spaghetti and toss for 1 minute. Add egg yolks that have been tempered in 3/4 cup of pasta cooking liquid. Toss with spaghetti until thickened. Add 1/2 cup white wine and parmesan cheese. Toss to combine and continue tossing over heat until the cheese is melted and wine is absorbed. Stir in sun-dried tomato and artichoke hearts. Add more cooking liquid if needed. Taste for seasoning and add salt and pepper, accordingly. Stir in freshly chopped parsley and chopped reserved bacon.

Serve with additional parmesan cheese and parsley.

Lentil Bacon Soup

I made this soup the other day for lunch.

So good!

I cooked up some bacon, used the drippings to saute up some onions,

 then added big chunks of carrots. 

It turned out scrumptious.

Throw a couple of wheat crackers on the side and enjoy! I know I did.

Lentil Bacon Soup

4 slices bacon, cut up

1 medium onion, chopped

4 carrots, chopped

3 cloves garlic, minced

3 bay leaves

4 sprigs of thyme

Pinch of red pepper flakes

5 cups chicken stock

1 1/2 cups green lentils

Salt and pepper

In a large pot, brown bacon in a drizzle of olive oil over medium heat until slightly crisp. Remove from pot with a slotted spoon and set aside.

Add onion to the drippings in the same pot and saute for 3-4 minutes. Add carrots and continue sauteing for a few minutes more. Add garlic, bay leaves, thyme and pepper flakes. Cook 1 minute.

Add stock and simmer for 10-15 minutes or until carrots are semi-tender. Add washed lentils and reserved bacon. Bring to a boil, reduce heat and simmer with lid vented for 20-25 minutes or until lentils are desired tenderness, adding more liquid if needed or desired. Remove bay leaves and check for seasoning, adding salt and pepper if desired.

Serve with a dollop of creme fraiche or sour cream, if desired.