A priest friend of mine came over today and made what he calls pasta
carbonara. I've never tried it before, but his recipe differs from
those online I have seen. Does this sound like it to you:
He cooked a whole pound of bacon (DinnerBell) and once that was
done, and the large rigatoni was finished (he boiled it for 18
minutes, much longer than the package suggested, yet it was still
chewy somewhat), he mixed a whole stick of real butter, cut into small
pieces, 6 eggs, whisked together, 1 cup parmesan cheese, and fresh
ground pepper, along with the bacon, all together and that was it. I
must say it tasted very good. However, I don't know if it was the
butter or what, but at the bottom was a thick liquid, and I kept
thinking it was uncooked egg and almost got sick as I kept thinking
about it and looking at it.
Your thoughts/suggestions? When I suggest he is not following a
recipe, he gets mad and says his priest friends make it this way and
that is the way it should be done.

Please speak...

Mark Ferrante