So this was an interesting experiment. It was supposed to be creamy carbonara pasta but once I gathered all the ingredients I discovered that my Alfredo sauce had gotten moldy. So I decided to go ahead and try it subbing in regular spaghetti sauce instead. Also since I had pork thawed I subbed in pieces of pork medallions instead of bacon. So it's onions and garlic sauteed in the leftover pork grease and white wine. Then the cooked pasta gets coated in that mixture before adding the sauce which is made by whisking a couple eggs into pasta sauce. After that you melt in some cheese and fresh parsley. Then top with bacon/pork pieces. I decided to stir them in and added a bit more cheese and parsley to garnish. The overall effect was interest. It was rich and creamy but I'm not sure the sauteed items made much of an impact. That may have to do with the sauce substitution though. My only problem with this recipe is that I've never used eggs in such a way so I was worried about how well they'd get cooked.
This picture was just cool because it actually caught the steam coming off the top.
I got lost in the assembly instructions. You'll have to tell me in person before I fully understand the idea. The steam pic is really interesting though and the food overall looked "good enough to eat".
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