[personal profile] mort
I'm too lazy to type this up in a proper recipe format, but this is for a pound of fettuccine.

Fry 2-3 pieces of bacon in a big pan until crispy.
Pull the bacon from the pan and toss in appx 4-6 TB of flour and cook until the roux starts to smell nutty.
Add milk (1-1.5 cups?) and cook until thickened, toss in the freshly cooked pasta, some peas (appx 1-1.5 cups) and the bacon which you broke into pieces while the sauce was thickening. When fully mixed turn off the heat and stir in 3 beaten eggs. Serve immediately.

Date: 2007-04-08 10:52 pm (UTC)
From: [identity profile] veek.livejournal.com
Your post showed up immediately below this one in my flist.

Luckily for me, just now I'm craving more raw-fish protein than pork fat. Luckily, because there is no bacon, husband or transport in sight for the next several hours. Elsewise I'd be clawing at the walls screaming bacony goodness.

Date: 2007-04-08 11:31 pm (UTC)
From: [identity profile] trom.livejournal.com
That is a disturbing combination of posts. Glad to hear I haven't driven you completely insane :)

Date: 2007-04-09 04:13 am (UTC)
From: [identity profile] veek.livejournal.com
Being in the final stages of grad school, I'd like to think it would take more to drive me insane. Hungry, yes. (Lamb?! That's just cruel.)

The single thing I look forward to most about having a real job – besides the fact that it won't be a 24/7 job – is an abundance of time and money resources to cook.

Date: 2007-04-08 11:22 pm (UTC)
From: [identity profile] rintrahroars.livejournal.com
Oh, gods, this recipe would be the final straw. My gall bladder would crawl through my abdomen, break out through my stomach, ooze itself up to my face and smack me.

Wow, that's just truly disturbing to envision.

But anyway, BACON!! Yes!

Date: 2007-04-08 11:32 pm (UTC)
From: [identity profile] trom.livejournal.com
Wow that is a disturbing visual. My work here is done.

The recipie police

Date: 2007-04-09 01:41 am (UTC)
From: [identity profile] mr-privacy.livejournal.com
They're on their way. please do not attempt to leave your domicile. Doing so is a class 17-b.iii felony.

Date: 2007-04-09 03:15 pm (UTC)
From: [identity profile] amber-phoenix.livejournal.com
I'm curious - why the roux? My carbonara is simply bacon, pasta, egg, parm and cracked pepper. I know the peas crop up in some other recipes, but hadn't heard of roux before.

Date: 2007-04-09 03:18 pm (UTC)
From: [identity profile] trom.livejournal.com
Normally I wouldn't make a roux either, but I had milk that needed using or it would go bad. Plus, S wanted the carton, so we could make it into a sailboat :)

Date: 2007-04-09 03:33 pm (UTC)
From: [identity profile] amber-phoenix.livejournal.com
it all becomes clear...

Date: 2007-11-04 05:06 pm (UTC)
ext_3386: (Default)
From: [identity profile] vito-excalibur.livejournal.com
Hey, we tried this recipe of yours last night! It was good! But you have to kind of drown it in salt, too. Also good if you top it with a few raw chopped tomatoes.
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