Man, your recipe sounds good! I went to the site and bookmarked that
recipe. However, going down the page, I saw another pasta recipe that
looked too good to pass up. Here it is:

http://www.foodnetwork.com/food/reci..._23147,00.html

Thanks,
Mark


On Thu, 02 Oct 2003 00:17:49 GMT, Blair P. Houghton > wrote:

>
>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