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Faux Carbonara
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.
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.
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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.
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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.