The pasta of the week
Zaza Gabor, the older of you remember, was an American actress who, after all, filmed with Orson Welles (“In the Sign of Evil”). In Germany, at the end of her career, she was better known as a crackpot – fueled by the drooling, despicable sensationalism of the tabloids. In the end, her eighth(!) husband Frédéric von Anhalt, born as Hans-Robert Lichtenberg, trained baker and also sauna club owner, was primarily responsible for this, adopted by the impoverished Princess Marie Auguste von Anhalt. He later paid this in return for the title thus obtained, a monthly pension of an incredible two thousand marks. In the years before Zaza’s death, Anhalt even sold a live view of his ailing wife for a lot of money.
“I am a very good housekeeper. Whenever I leave a man, I keep his house.” – Zaza Gabor
So today it’s about budgeting and having in the house. (I can do transitions!)
Spaghetti Carbonara with anchovy butter – the pasta of the week
What will you find when you open my fridge? Almost always a bottle of champagne or something similar. Wine. And: bacon, parmesan, eggs. This Italian triumvirate is so ingrained in my fridge’s DNA that I think it would short out and burn out if those things ever ran out.
In a pan, over a leisurely heat, you chase the golden fat out of the bacon cubes and add the entire contents of the pan to the egg mixture. Here you have to be careful that the bacon is not too hot, otherwise the egg will cook you. Can you eat a piece of bacon without burning your tongue or palate? Great, then that’s fine.
Now you cook the spaghetti and catch some of the pasta water when draining. With this you stir the egg-umami bomb to a smooth sauce. And then? Pepper slip spaghetti in and be very, very happy.
service part
Make lecker great again!
