If you’ve been reading my other blogs, you’d find my complaints on how tired I am being out on a “mini-shopping” trip earlier – and still I am complaining! Ugh, my heels hurt, my back aches, my eyes couldn’t open, my head feels really heavy (blablabla).. but I’m hungry! Well, not exactly hungry like I need something to eat right now. I’m aching for spaghetti carbonara. For some reason, I am dying for that. I’m drooling, I yeaaaaaarn for it! (No, I’m NOT pregnant)

Since I’m not a very good cook in the kitchen, I had to Yahoo (I don’t really do Google) for the recipe – because I plan to make one for myself tomorrow or the day after. Depend what my appetite’s gonna be like. (at times like this, I envy those who can really cook. People like Shemah, Shana, Syura.. – WOW, these girls have the “shh” sound in their names! =D)

And because I’m nice, I’ll post the recipe for you non-spaghetti experts out there. *hee*

INGREDIENTS

* 1 pound spaghetti
* 1 tablespoon olive oil
* 8 slices bacon, diced
* 1 onion, chopped
* 1 clove garlic, minced
* 1/4 cup dry white wine (optional)
* 4 eggs
* 1/2 cup grated Parmesan cheese
* 2 tablespoons chopped fresh parsley
* salt to taste
* ground black pepper to taste
* 2 tablespoons grated Parmesan cheese

DIRECTIONS

1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
2. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
4. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

(Wow, that sounds so simple! I wonder if I can go through it without burning the kitchen. hahaha..)

..I don’t even know what Orovo means. Do you?

(image was snagged from here)