Pasta Carbonara

So, I made pasta carbonara for the first time. I know right? All this time, and I’ve never had it. I just held it in my arsenal of quick, simple, I know it’s gonna be great recipes.

But I was disappointed. I feel sad even saying it. I mean, this dish should be elevated to gourmet standing by its salty, rich and decadent preparation of simple, fresh ingredients. But I found myself eating it, thinking ‘meh.’ Really, just meh. The only explanation. So sad.

And I feel confident that I prepared it well. I used good ingredients- diced pancetta (OK, maybe I used bacon, but I don’t feel that is a mitigating factor), Piave cheese, fresh herbs, and local, organic eggs. You can also sautee some diced onions in with your pork fat. So, I cooked up my bacon, while simultaneously boiling pasta…

Come go time, I drained the pasta (while reserving a cup of cooking liquid), tossed in two scrambled eggs, a generous amount of cheese, the cooked bacon and herbs. I added some cooking water to loosen the sauce and make it saucey.

What was I missing that would take this dish from the meh to the transcendent, like I was expecting? My friend Kat suggested white wine? Dear readers, please save this bufuddled cook who can’t understand how you can ever go wrong with pasta, cheese, and bacon.

This entry was posted in bacon in everything, disappointing, Italian, pasta, wtf. Bookmark the permalink.

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