A Woman-Cooked Meal

Every once in awhile, when my husband has been on the road and eaten three too many fast food meals, he’ll call back and say, “I’m looking forward to a woman-cooked meal”.  It’s only funny because he isn’t a boorish oaf that would make sexist demands.  He’s the exact opposite of that.  I know that this means he misses us and looks forward to sitting around the table with us for a meal not served off of a plastic wrapper.

I had every intention of coming up with something really special for dinner the next night but the day got away and before we knew it, seven o’clock rolled around and I was looking for dinner options.  I pulled out the oldest and easiest standby, a bag of frozen tortellini and a bag of fresh sugar snap peas that usually get tossed with olive oil and freshly grated parmesan.  The boys love it and I feel a little less mother’s guilt because it’s a couple of degrees better than mac n’ cheese.

Last night though, I had a total brain storm.  Instead of just olive oil and parmesan, I made a carbonara sauce to toss with the sugar snap peas and hot tortellini.   It was, in the end, a “woman-cooked meal”.  I may have gotten a little help from the bacon but isn’t that what Feminism was all about:  bringing home the bacon and frying it up in the pan and never ever letting him forget that he’s a man?  (Before you compose that angry comment, watch the awesome Enjoli commercial for the 24-hour woman.)

Carbonara Tortellini and Sugar Snap Peas   serves 4 

1 lb tortellini

1/2 lb of sugar snap peas, fresh or frozen

1/3 of a pound of bacon, chopped into small pieces

2 eggs, slightly beaten

1 cup of freshly grated parmesan

1 clove of garlic, crushed

freshly ground black pepper

Boil a large pot of salted water.  When the water comes to a boil, drop in the tortellini until they rise to the surface and the sugar snap peas until they are crisp tender.

In a separate bowl, beat two eggs with the parmesan cheese and set aside.

While the water comes to a boil, fry the bacon in a large sautee pan with high sides, until the bacon turns golden brown.  Once the peas and tortellini are cooked, drain and toss into the pan with the bacon and bacon drippings.  Remove the pan from the heat and then toss everything with the egg and cheese mixture until all is evenly coasted.  You don’t want to scramble the eggs, just warm them with the residual heat from the cooked pasta and peas.  Add freshly ground black pepper and crushed red pepper if you prefer a little more heat.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: