Remember those bacon ends and pieces I got at the store
the other day?

Well, part of the reason I got them, aside from pure curiosity
and gluttony, was to make carbonara.

I know carbonara calls for pancetta, and I figured if the bacon
was crappy I would have to get pancetta, but this stuff was meaty
and flavorful and thick, so I figured it'd do fine after all.

So I dug out Giada de Laurentiis recipe for Penne ala Carbonara
http://www.foodnetwork.com/food/reci..._23146,00.html
and adjusted for one person.

And basically ****ed it all up.

But boy was it delicious.

I forgot to buy fresh Italian parsley at the store, and had to
use a dried Italian herb mix (Emeril's; this doesn't live up to his
original creole version at all; which is why I had it in the cubberd).

Her recipe uses 6 eggs for 4 servings, and I didn't feel like cutting
an egg in half.

And then I added 1/4 cup of cream instead of 1/8. Oops.

So the sauce turned out pretty runny, but it coated the
pasta okay, and I half-considered pouring what I left on
my plate into a pan and seeing what a carbonara omelette
tasted like, but nah.

Next time, I'll be more careful with the egg and cream and
see if I can get a good, gooey, cheesy consistency out of
the sauce.

--Blair
"Tractice, tractice, tractice."
-old ventriloquists' joke