The sun is shining and the chickens are laying. At least that’s what I’ve been told. We don’t have chickens, but we do have a great egg trade. I bake 2 loaves of bread, my husband brings them to town and returns with 2 dozen eggs. It’s almost like a magic trick. What’s funny is, I don’t even know our “egg lady”. Never laid eyes on her. I know her name, that she is expecting a baby soon, and that she has a tattoo of a chicken on her wrist. Oh, and that her eggs are so yummy – the deepest orange yolks ever.
We found our egg trade through the neighbor we get our milk from. That is usually how things happen around here. My father-in-law calls it our local face-to-facebook. If you want to know something, you need to ask someone. And you can’t just call on the phone – email, texting and twitter are out of the question. You need to talk in person. After a little chit chat where you inquire about their truck, their tractor, their dog, and any farm animals they might have, the subject of the weather needs to be discussed, as everything centers around rain – too much or too little. You might get a little personal after the weather and ask about their health, their wife. Then and only then do you ask your question.
When I finally did get around to asking my neighbor if he knew anyone who had eggs, he said he did and that they were the prettiest eggs he had ever seen – high praise from a farmer in his 70s. They are pretty and I could have one for breakfast every day. We got an extra dozen in our trade this week, so we had eggs for dinner one night too. Pasta alla Carbonara is a great way to use up half a dozen eggs at a clip – especially if the sun is shining and the chickens are laying where you are. It is great for those nights when you haven’t planned anything for dinner or when the kids just want pasta, but you think they need a little protein too. Add a salad and some bread and you’ve got yourself a meal.
Pasta alla Carbonara
For one pound of pasta you will need:
1/2 cup grated cheese
crumbled bacon, diced pancetta or minced country ham
Cook pasta. Scramble eggs, cheese, a little salt and a little pepper in a bowl. Drain the pasta. Add the egg mixture to the hot pot and top with hot pasta. Combine, cover pot and let sit for about 5 minutes. Eggs will not be cooked through*, and should be silky smooth. Garnish with fresh parsley and bits of your preferred salty meat product. Yum!
*Use your own judgement here. I am not squeamish about eating undercooked eggs, as I trust the eggs I am using.