If you follow along on Instagram, you probably saw that Mark texted me while I was at ice skating with Shea on Monday evening, offering to make me dinner. He proudly offered to make one of 3 options: 1) “butter noodles” (my bestie’s creation of noodles, butter, and garlic salt), 2) shrimp nachos or 3) chef’s choice. I went with option 2, with a salad requested to go with it. Fortunately for Mark I had already prepped a bunch of lettuce for lunches for the week…and the shrimp was leftover from the weekend. As was the guacamole. But, they were good and it was so unexpected. First time for everything!
Most fortunately for me, Mark was in Michigan and not in China as he’d missed his connection from South Bend to Chicago and so his trip never happened. I appreciated not having to lug Piper to Shea’s skating lesson…and the dinner ready for me when I walked in the door was epic. And Instagram worthy.
Being the smart-you know-what that I am, I jokingly said, “So this is what it’s like being married to me!?! I could get used to this…” #sorrynotsorryhubby I thought it was a good zing.
I feel even more deserving of my shrimp nachos and salad dinner on Monday because today is our 9th wedding anniversary and I’m 99.9% sure he didn’t remember. I waited for him to say something this morning before he left for work…crickets. And no text or email yet today.
I got a card. I’m making dinner. And we have an 80-minute couples massage scheduled for Saturday (that was scheduled from a Valentine’s Day gift, for the record…not our anniversary). I cannot wait. Plus, a 3-day weekend!! Oh, oh, oh, and it may only rain ONE day out of the next several so THANK THE LAWD for that because spring got me all ☹
What’s for dinner tonight? Nothing fancy for the man who likely forgot our anniversary. (kidding) Just the delicious Shrimp Boil Foil Packets I adore so much. But only because I am waiting until tomorrow for some local asparagus…at which point I’m making THIS recipe again. Carbonara is so very Italia and this quick and easy version is on point!
P.S. If he does forget our anniversary, I’m going to use it as leverage for one HECK of an anniversary trip next year when we (I?) celebrate the big 1-0 together. <3
- 8 oz uncooked whole wheat linguine
- 4 slices nitrate-free bacon, chopped
- 1½ cups asparagus, cut into 2-inch pieces
- 1 garlic clove, minced
- 3 large egg yolks
- ¾ tsp kosher salt
- ¾ tsp black pepper
- 1 oz Parmesan cheese, finely grated (about ⅔ cup), divided
- 2 Tbsp extra-virgin olive oil
- 1½ cups frozen green peas, thawed
- Bring a large pot of water to a rolling boil. Cook pasta 8-10 minutes or until al dente. Drain in a colander over a bowl, reserving ¾ cup pasta cooking liquid.
- Meanwhile, add bacon to a large, deep skillet over medium-low heat; cook until crisp, stirring occasionally, 6 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate. Add asparagus and garlic to drippings in skillet; cook, stirring often, until beginning to brown, about 3 minutes. Using a slotted spoon, transfer asparagus and garlic to plate with bacon. Remove skillet from heat.
- Whisk together egg yolks, salt, pepper, and 2 tablespoons Parmesan in a small bowl.
- Add oil, drained pasta, ¼ cup reserved cooking liquid, and egg mixture to skillet, and toss to coat. Heat skillet over medium, and cook, stirring constantly, until sauce has thickened slightly, about 1 minute. Add reserved bacon, asparagus, garlic, peas, and another ¼ cup reserved cooking liquid to skillet, and toss gently to combine. Cook until heated through, about 1 more minute. If necessary, stir in up to ¼ cup more reserved cooking liquid to reach desired consistency. Serve topped with remaining Parmesan.