Pasta carbonara—pasta tossed with bacon and egg—is a great last-minute meal because it is very tasty and very quick. In less than half an hour you have a full main course, and, of course, the addition of cranberries makes it all the better (well, it makes it different, but it's very good). And it makes it slightly healthier. I was looking around my kitchen for things to make for dinner and saw bacon, pasta and eggs, a granny smith apple and, of course, cranberries, and—twenty-five minutes later—was eating dinner.
Time: 25 minutes
Ingredients for four moderately-sized (multiplies/divides easily):
8 strips bacon (mmm, bacon)
1 pound pasta
2 eggs, beaten
1 apple (I like Granny Smiths)
Parmesan or Pecorino Romano cheese for grating. Don't buy the powdered or shredded stuff in the plastic container—get a wedge and grate it yourself.
Heat a skillet over medium-low flame, and fry the bacon. Bring a pot of water to boil and add the pasta. Chop the apple in half and cut out the core, then slice each half in to thin slices, and cut these in half. Beat the eggs in a small bowl. When the bacon is crispy, remove it from the pan and any excess grease, and pat it dry with a paper towel. Keep the skillet over medium-low heat and add the apple and cranberries, cook them until they are soft.
Top with shredded cheese.