"Blair P. Houghton" > wrote in message
...
>
> 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
>
"He who laughs at himself,
never laughs alone."
Confucius