I’ve heard of Pasta Carbonara, but I’ve never tasted it and I’ve certainly never made it. I read things like “… throw hot pasta into the raw egg mixtures to cook the eggs…” and my eyes usually move on to another recipe. I don’t generally have an interest in food like that. I’m more of tomatoey or aglio e olio kinda gal. I should have gone with my instinct.
But, it was a recipe featured in PW and I’ve really been into her recipes lately. After feeding D on Korean food all week, and since it was our 10 year anniversary last night and I wanted make something special for him, I thought a traditional Italian pasta dish would be tasty.
Plus I had a pound of bacon just begging to be used. Seriously.
Plus, it was simple and I love simple dishes with few ingredients.
Don’t get me wrong. It was tasty. D and Soso liked the pasta. But Pasta Carbonara? It just ain’t my thing.
Well, at least now I can cross it off the list. Not that I have a list of Italian dishes to try, but you get me don’t you? I don’t have to check out another recipe like that ever again because now I know with absolutely certainty that eggy/cheesy/creamy dishes are just not my thing.
And saddest thing about this whole experience? The wasted bacon. None of us enjoyed the “soggy” bacon. Soso declared, “Mommy, I don’t like this soft chicken (for some reason, she calls all meat – beef, chicken, fish and now bacon chicken).” I guess we like our bacon crisp.
If you happen to like Pasta Carbonara and want to check out the recipe, it is here.
*I didn’t get to post this until Saturday night. I had a chance to eat the pasta as a left-over for lunch and actually enjoyed it more. Go figure.