King Cake and Queen Pasta

Last night’s dinner was our “farewell to bacon” meal.  The kids voted for Pasta Carbonara (aka “bacon noodles”) over Breakfast for Dinner.  I did things a little differently than usual, because I wanted to use up egg whites left over from the King Cake.  Speaking of King Cake, I started that first and let it all rise before getting on to the cooking of dinner, so I should should probably start with sharing the recipe for…

Bread Machine King Cake

1/2 c warm milk
1/4 c melted butter
2 egg yolks (save the whites for carbonara!)
2 c bread flour
1/4 c white sugar
1/2 tsp nutmeg
1 tsp salt
1/2 tsp lemon zest
1 T instant yeast

Add all the above to your bread machine and set on dough cycle.  When cycle is completed, roll dough out into a log about the length of your forearm and join into a circle.  Cover and let rise 30-45 minutes, then bake at 375F for 25-35 minutes, or until it makes a nice, hollow sound when tapped firmly.  While it cools, make your….

Pasta Carbonara
Enough pasta to serve four (sorry, I tend to eye this up)
2 egg whites at room temperature
1 egg at room temperature
1 T milk
1/2 tsp black pepper (or more to taste)
8 strips of bacon, crisp & crumbled
1/4 c shredded parmesan cheese (don’t be shy–use more if you like)

While pasta is boiling, whisk together egg whites, egg and milk.  Immeditately upon draining cooked pasta, pour egg mixture into the same (empty) pot used to boil the pasta, then immediately dump the still-hot pasta onto the egg mixture.  Stir briskly until the egg congeals (put the heat back on low for a bit if necessary).  Add pepper, bacon and cheese and toss before serving.

After you’re done eating, mix together 1 1/2 c confectioner’s sugar, 2 T lemon juice, 1 T water,  and 1/2 t vanilla extract until smooth.  Drizzle this over your cooled king cake.  Then sprinkle yellow, purple and green sugar over the glaze.  Don’t have those colors?  Put one T of plain white sugar into a plastic baggie, add a few drops of your desired food color, and have the kids shake it like a Polaroid picture (while you explain to them what a Polaroid picture is) and voila!  Colored sprinkling sugar on the cheap. 

I’d enlighten you all about the history of the New Orleans king cake, the colors thereon, and how to do the “bean” thing inside it, but the baby just woke from her nap, so go make friends with Google.

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About Erin McCole Cupp
Erin McCole Cupp is a wife, mother, and lay Dominican who lives with her family of vertebrates somewhere out in the middle of Nowhere, Pennsylvania. Her short writing has appeared in Canticle Magazine, The Catholic Standard and Times, Parents, The Philadelphia City Paper, The White Shoe Irregular, Outer Darkness Magazine, and the newsletter of her children’s playgroup. She is a contributor to CatholicMom.com and has been a guest blogger for the Catholic Writers Guild. Her other professional experiences include acting, costuming, youth ministry, international scholar advising, and waiting tables. When Erin is not writing, cooking or parenting, she can be found reading, singing a bit too loudly, sewing for people she loves, gardening in spite of herself, or dragging loved ones to visitors centers at tourist spots around the country. Find out more about her novels and other projects at erinmccolecupp.com .

One Response to King Cake and Queen Pasta

  1. Pingback: T-minus 5 days: The Lent 2012 Schedule « Mrs. Mackerelsnapper, OP

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