October 29, 2016

This is weird…but it is so, so, incredibly good.

Partly because couscous in place of traditional pasta is genius, mostly because it’s loaded with bacon and cheese. Mmmm. Says the girl that promised herself this morning she was going to start eating better (stop eating like an animal) and get back in the gym(!).

Scones + biscotti(s) for at least 2 meals a day for 2 weeks or so really does catch up to you. No one is safe from the sugar, carbo load crash + burn. Except for Brian. Brian eats a pint of ice-cream at least 2 nights a week and is still an energetic lean green bean. So unfair. I really started to feel it these past few days though, the headaches, fatigue, the ravenous hunger I couldn’t catch up to…so I made the executive decision to sign up at the gym.

I’ve always been an active person and am proud to say I’ve held a consistent work-out regimen for a couple years now. When I moved to West Hartford though, I fell wildly in love with a local yoga studio and held off finding a new gym. Sweating it out in a 90+ degree room and somehow finding your inner zen has been life changing nonetheless, but I’m ready to rekindle my affair with the squat rack. There’s something about jamming to hard core gangster rap and feeling like a 110 lb (ok, 115 now.) beast. I’m excited to try a combination of yoga + weight training because yogis need strong muscles, too!

Not that you’re interested in my work out regimen but the point of this whole story is the fact that shortly after my promise to myself about ‘eating better’ and whatnot I read a post from one of my blogger favorites. She talks about her jiggly thighs (lmao, hardly) and basically how she is at a place nowadays that she no longer gives a shit, or at least doesn’t care as much about her imperfections than she once did. I instantly thought, ‘same, girl!’ then bacon happened so there is that.

I’ve always been an advocate for balance and truly believe the best diet is a little bit of everything. AKA no diet. So I started my day waddling out of the gym and ended it with this cheesy-bacon couscous carbonara. So…thanks for that quick check, Ashlae. There’s always next Monday!

By now, you all know how obsessed I am with Molly’s new book and am slightly embarrassed how many times I’ve openly admitted that. Hey girl, not to be a creep, I just feel like I know you now having read your book cover to cover and want to live your chicken-mama, tahini-loving life. Molly combines couscous with shakshuka and quinoa in carbonara which made me start thinking outside the box a little. This carbonara is inspired by Molly’s recipes…in the least creepy way possible…swear. *Monkey covering eyes emoji*


8 oz. Israeli couscous
6-7 slices of bacon
1 garlic clove, minced
Splash of white wine
3 eggs, 1 egg yolk, whisked
1 1/2 cups parmesan cheese, reserve 1/4 cup for serving
1/2 tsp fresh ground pepper + more for serving
Fresh parsley (optional)

Heat cast iron skillet over medium heat. Cook bacon until crisp and set aside on a plate lined with paper towels. Reserve about 2-3 Tbsp of rendered fat in the pan and lower heat. Cook garlic for 1-2 minutes until golden and fragrant. Add a splash of wine to deglaze the pan and remove from heat. Get your pasta water going and start your sauce. Whisk together eggs, cheese, fat and garlic from the skillet, and freshly ground black pepper.

Cook couscous in salted water for about 7-8 minutes, or until al dente. Drain couscous into a colander set over a mixing bowl. This step heats up the bowl and cooks the eggs just right avoiding a scrambled egg situation. (Thanks for the tip, Bon Appétit!) Reserve 1/4 cup of pasta water and discard the rest. Toss pasta with sauce in your heated bowl, adding pasta water in small amounts as needed until sauce is smooth and creamy. Roughly chop bacon into 1/2 inch pieces and gently fold into couscous, reserving some for topping. Top with additional cheese, reserved bacon and parsley if desired.

Serves 4-6


  • Reply Brian Tantillo January 31, 2017 at 8:03 pm

    Need to make this again asap! Love me some carbonara. Great recipe!

    • Reply Meg January 31, 2017 at 8:05 pm

      Low key fire.

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