I am totally, completely, head over heels, crazy obsessed with the Big Girls, Cara and Phoebe, and their small kitchen.
It started innocently enough while watching The Barefoot Contessa, and quickly grew to serious blog stalking. When I heard about the book I was beyond excited. To say that it didn’t disappoint would be an understatement. In fact, it’s quickly becoming my go-to kitchen reference. It’s given us a favorite summer salad, and some of the fluffiest pancakes we’ve seen in quite a while. Cara and Phoebe’s book covers all the basics a good cook needs, and they give classic dishes a big step up.
Case in point, their yogurt carbonara.
Traditional carbonara is this rich, creamy, bacony pasta dish that proves heaven can exist on earth. It’s so easy to make, you could make it every night. But you’d be dead by next Thursday. So it must be saved for the specialest of special occasions.
Enter, Big Girl Cara.
She lightened this Italian standby up with yogurt, and added cinnamon and cayenne for a fun new flavor. The two play amazingly well together, daring you not to finish every last bite. I did.
I adapted the recipe in the book, which makes enough for one, to feed myself and my husband for dinner one night last week.
To make carbonara for one, for two, you will need:
- 8 oz. spaghetti
- 1 small container Greek yogurt
- 2 eggs
- 1/2 C grated Parmesan cheese
- a couple shakes of cinnamon
- a couple shakes of cayenne
- lots of freshly ground black pepper
Cook the pasta in a large pot of boiling, salted water. While the pasta cooks, whisk the yogurt, eggs, half the cheese, and the cinnamon and cayenne together in a large bowl. Drain the pasta, and add it to the sauce immediately. Toss with black pepper and the rest of the cheese. Serve immediately.