16 oz spaghetti
1 clove garlic, chopped
1 lb sliced bacon
1 tbsp olive oil
3 eggs
1/4 cup parmesan cheese
1/4 cup romano cheese
1 tbsp parsley
1/2 tsp pepper
Directions
Cook spaghetti according to directions on package. Cook and stir
garlic and bacon in oil until bacon is crisp. Drain. Mix eggs, 1/4
cup Parmesan cheese, Romano cheese, parsley and 1/2 ts pepper. Drain
spaghetti and immediately return to pan over very low heat. Toss
spaghetti quickly with egg mixture. Add bacon and olive oil mixture
and stir. Top with additional Parmesan cheese and serve with pepper.
Servings: 6 servings
Coal Miner's Spaghetti Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta
The History of Recipes
Experts have proved the existance of recipes way back into ancient history, in fact as far into history as pharonic Egypt, and potentially, even further back. However, mostly, these ancient recipes were just simple hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to food historians is a series of clay tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. During the time of the Roman Empire a man called Apicius created a collection of scripts showing how to cook the recipes cooked by wealthy Romans. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvre, main course and desserts, something that is very familiar to us today. Additionally, he informs us how the cooks of Roman times used a good variety of spices, including a few that will be familiar to modern cooks like bay, mint and dill. As our culinary historical trip moves on a few more years we have some interesting books which were published in the fourteenth century - a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these are not about the spicy food that appears on menues today, but rather descriptions of the types of meals on the menus of the rich and wealthy people of the time. In the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from middle-east cuisine, including spices like coriander, parsley, and basil. These new herbs and spices prompted a torrent in books on cooking, some of which still exist in academic collections. Over the following few hundred years, the rich families of Europe strove to serve up the most extravagent meals, and because of this the best chefs and their recipes were at a premium. Even so, it wasn`t until the nineteenth century that fine cooking and recipe publications became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collecting, testing, and publishing recipes to allow everyone to enjoy them. By the arrival of the 20th century, cooking publications are greatly in demand mostly as a result of higher levels of literacy, people having increased leisure time and having more money to spend. |
We hope you enjoy this Coal Miner's Spaghetti recipe.
