February 28, 2008

tonight’s dinner: carbonara, my speciality

1/4 lb. of chopped bacon (or prosciutto)
1 stick (1/4 lb.) butter
1 cup of heavy cream
2 raw eggs
1/4 cup fresh Parmesan
1/4 cup fresh Pecorino Romano
chopped Parsley and Black Pepper to taste
a healthy pinch of salt
1lb of Pasta (I prefer Penne)

Whip together while pasta is boiling. After boil, drain and mix pasta with sauce. The heat of the pasta will cook the eggs. Even if you are not in doubt put in more ground pepper.

posted by in food | * | 13 comments 

comments

  1. Andrew Simone on February 28th, 2008 at 6:20 pm

    Sadly, tonight was the worst batch I ever made. I eyeballed the heavy cream and it looks like I used too much–or not enough cheese, depending on perspective.

  2. Deron Bauman on February 28th, 2008 at 6:24 pm

    damn, that sounds good! glad to see you’re being heart healthy.

  3. Andrew Simone on February 28th, 2008 at 6:25 pm

    fuck hearts.

  4. Sheila Ryan on February 28th, 2008 at 6:41 pm

    “Fuck hearts.” That is the best, Andrew. I love it. (And let’s see now . . . Galena is maybe a five-hour drive from St. Louis, so . . . hey, what’s a heavy hand with the cream between friends?)

  5. Andrew Simone on February 28th, 2008 at 7:06 pm

    anytime, Sheila, anytime

  6. Deron Bauman on February 28th, 2008 at 7:13 pm

    that should be a t-shirt.

  7. Sheila Ryan on February 28th, 2008 at 7:17 pm

    Okay, so I’m thinking ahead to this “clusterstock” event, and already I’m thinking T-shirts. FUCK HEARTS (and maybe even ANYTIME, SHEILA, ANYTIME).

  8. Michael Grant Smith on February 28th, 2008 at 7:28 pm

    Hey, howzabout the “light” version with reduced-fat margarine, turkey bacon, and skim milk? Yum.

    Don’t forget to omit the salt, too.

    I know. Fuck Michael.

  9. Deron Bauman on February 28th, 2008 at 7:39 pm

    another t-shirt

  10. Amy Mabli on February 29th, 2008 at 12:14 am

    When should I be over? Pasta only gets tastier as it sits, so I don’t mind the leftovers.

    Deron prefers long, thin pastas like spaghetti and linguine. It hurts, since there are so many shapes I would like to cook, shapes I haven’t had in ages that I miss terribly. I want to make my Sicilian grandmother’s Sunday “gravy” with Rigatoni. Really I don’t know how much longer I can deal with this without going outside the marriage.

  11. Alek Lindus on February 29th, 2008 at 12:57 am

    Amy, carbonara leftovers are truly the best, heavy version only… and its got to be too little cheese, thats the only perspective… god i’m obsessed about food at the moment, can i have some for breakfast?

  12. Andrew Simone on February 29th, 2008 at 1:44 pm

    it just now struck me as strange that Deron is relatively conservative about his pasta styles.

    is there anything else we should know, Deron?

  13. Deron Bauman on February 29th, 2008 at 1:49 pm

    yes, there is a lot you should know about Deron, but Amy is probably the better to tell.

Leave a Reply


Ads via The Deck