THIS COULD VERY WELL BE, THE ONLY SENSIBLE THING THAT SHOWS UP HERE FOR THIS ENTIRE WEEK…
Jason is going away for this entire week. This isn’t the first time it happens, nor is it a rare occurrence. But what you’ll feel differently about this week, not including this particular post, is going to be somewhat of a breakthrough. Thing is, if you had any presumptions about me, as someone who likes to cook and carries out every meal big or small, with a sense of class and dignity, for the next 7 days, you’ll find your theory… horrifiedly misguided. Pretty scallion-oil chicken rolls on a pedestal? Gourmet popcorns to accompany DVD-binging? Pffff~ pleeease… you’re too cute.
The fault, is mine. For I haven’t exactly been honest about what goes on in here, when there’s absolutely nobody watching. Truth is, like comedians being freakishly quiet off stage, cooking for me, is a hobby that erodes with the absence of audiences. Truth is, what I “cook” for myself and myself only, is inexcusably, for lack of better words, horrendous. So here I am. I don’t know where I found such commitment, but I’ve sternly decided that we (as, you and me) have entered a phase in our relationship, where “truth” is required for the hope of a sustainable future together…
Do not be mistaken that these are products of desperations. You’d hurt my feelings. They are all – and it takes great courage to admit – “foods” that I sickeningly and hopelessly, love to eat. Regardless the fact that you may find them only socially excusable, if I was a college student who just spent the the last $20 on
alcohol school supplies. Some of them may be accompanied with a “recipe”, as others may, thankfully, not. But whatever you will take away from this, I hope that they at the very least, entertains you.
So enjoy this one before “The Shit” hits the fan, the last proper dinner I made before the “audience” decided to leave me to rot in the land of culinary-ruin, creamy and nutty miso carbonara with tiny sausage meatballs. For this could very well be the only sensible thing that shows up here for this entire week.
- 2 links of sweet or spicy Italian sausage
- 3 tbsp extra virgin olive oil
- 1/2 tsp fresh thyme leaves
- 1 clove garlic, thinly sliced
- 1/4 tsp freshly ground black pepper
- 4 large eggs
- 2 1/2 tbsp miso paste, white or red
- 1/2 heaping cup (30 grams) freshly grated Parmigiano cheese
- 1 1/2 tsp freshly ground black pepper
- Approx 350 grams dried spaghetti
- Dash of togarashi powder
- Remove the casings from the sausages, then roll the meat into mini meatballs. Dab your palm with a bit of water if it starts to stick to your hands. In a large skillet, heat extra virgin olive oil over high heat, then cook the meatballs until evenly browned on all sides (keep shaking the skillet to keep the meatballs rolling). Add fresh thyme leaves, sliced garlic and freshly ground black pepper. Cook for just 30 seconds then turn off the heat. Set aside.
- In another pot, whisk together 4 large eggs, miso paste, freshly grated Parmigiano cheese and freshly ground black pepper. Set aside.
- Bring a large pot of water with a hefty pinch of salt to boil, then cook the spaghetti until al dente. Transfer the spaghetti into the skillet with meatballs, and return to high heat. Toss/cook for a min, then transfer everything into the pot with miso/eggs. Stir vigorously to incorporate the hot spaghetti with beaten eggs for 1 min. If the residual heat from the spaghetti wasn't enough to thicken the eggs, put the pot back on low heat and stir constantly, until the eggs start to thicken.
- Serve immediately with more grated Parmigiano cheese and togarashi powder.