Pure Hunger

I hope my words do justice to this dish that demands more than one helping because my camera won’t. Halfway through cooking, the battery life ended and I was far too horrified to even consider taking pictures with my camera phone. It’s a long lesson in humility lately. I used to be the woman who always had her battery powered and couldn’t imagine what would ever get in the way of being on top of all the little details in life. Laundry, groceries, shower, sweeping, dishes…all done in a timely manner. Now, I feel like I won the lottery if even half of those gets accomplished. Safe to say charging my battery was not on the top of my mental to-do list.

Ingredients

1 Tbsp olive oil
1 medium onion, peeled and finely chopped
2 cloves garlic, crushed
5-6 slices bacon, diced
2/3 cup button mushrooms, sliced
12 oz dried whole wheat spaghetti
1/2 cup hummus
1 Tbsp mild Dijon mustard
2 egg yolks
2 Tbsp finely chopped parsley
salt and freshly ground pepper

I was tempted to not even post the recipe without enough process pictures. Then I thought it was a perfect opportunity to be vulnerable and imperfect in public. Why is this a desirable activity? It helps remind me that sometimes it doesn’t have to be in the right package to impress anyone. Sometimes all it takes is a great recommendation and a killer sympathy story.

What I do have, should at least wet your appetite, and if not then maybe the mystery will entice you. If photos or mystery just isn’t enough, then let me tell you that this dish tastes exactly like the version with dairy, except it has not a lick of the stuff. Impressed yet? No? How about I say that it is incredibly inexpensive and a meal you can make in a pinch?

Heat oil in saucepan on medium high heat, add onions, garlic and saute for 5 min. Add diced bacon, cook for 2 min. Add mushrooms and cook for 4 min at slightly higher heat. Set aside while you cook pasta (al dente).

Immediately toss pasta in with mushroom and bacon mixture, return to low heat, add hummus, mustard, egg yolks and half parsley and season with salt and pepper. Stir pasta well over low heat for several minutes to cook yolks, although not too hot or they will curdle. Sprinkle remaining parsley.