After a few days of eating the simplest, easiest foods I realized that I was really not eating enough. While broccoli, nectarines, tomatoes and cucumbers were good for me.
How do I put this gently. I have reached an age where one has to choose between the face and the waist. While doing my ear hair check (yes men do this, some of us obsessively) I realized that I was looking a little haggard. Time for a pasta.
I didn't want bacon, so I created a vegetarian version of this classic.
This recipe is for one or eight servings. Just add more of each ingredient per serving.
1 cup mushrooms
1/4 sliced onion
1 ounces grated Parmesan
A little salt
2 oz pasta (Fettuccine is nice but any pasta you have will work)
Beat your egg and cheese in a small bowl. Grate some black pepper and add a little salt into the mix. Put your water on to boil and saute your mushrooms in olive oil. I like the mushrooms to cook way down and get a little brown on them, when they reach that point I add the onion and saute until soft.
Before draining your pasta reserve some of the water, it may be needed as part of your sauce.
Pour the drained pasta into the mushroom/onion mix and toss over heat until well blended. TURN HEAT OFF. If you leave it on you may scramble your eggs.
Take a few tablespoons of the pasta water and beat it into your egg mix. Gently begin to slowly pour the egg over the pasta and mushrooms and toss. Add more water if needed.
When pasta is fully coated, serve. More cheese can be added. A little parsley from the garden is also a nice touch.