Sunday, March 15, 2015

Enduring Love Affair ...

As the day wore on Friday, I pondered dinner.

I was 99 percent sure that I wanted carbonara. I had a package of bacon in the freezer. I had a hunk of Parmesan in the cheese drawer. And I had some number of eggs.

What I did not have was pasta.

And any desire to go to the store.

I pondered pastaless carbonara but thought the better of a bowlful of bacon coated in eggy cheese, as I don't have a cardiologist programmed into speed dial.

The procrastination continued, long enough for me to realize that I could already be eating carbonara if I'd gone to the store when the thought first came into my mind.

And that was a sad, sad realization. So I grabbed my wallet and my keys and headed off to the store.

Back home, I put water on to boil. I popped the package of bacon into the microwave to bring it to a sliceable state. And I grated Parmesan cheese.

And then I took a picture of it, because the sheer ridiculousness of the volume made me laugh.

And then I wrote a tweet and posted the picture, because of course I did:

I sliced the bacon, meaty and gorgeous, and plopped it into a big frying pan on the stove into which I had added a splash of water. It took me decades to learn to fry bacon in a bit of water, but oh, what a revelation! It never seizes into carbonized Chiclets. It remains perfectly chewy. Not even chewy, really. Just perfect.

And I cooked the pasta – I went with linguine because I like the heft and texture of it – and I cracked eggs one by one into a dish and then added them one by one into a large bowl and then I tossed in two absurdly large handfuls of grated Parmesan and zipped it all together with a fork. And then I added more Parmesan because of course I did.

And then I drained the bacon on some paper towels and drained the pasta in two batches with a sieve because I was too lazy to grab a colander which I wouldn't feel like washing later and I dumped the bacon and the pasta into the bowl of eggs and cheese and tossed it all together and heaped a serving onto a plate and hit the top of it with more cheese and then a bit of salt and freshly ground pepper for good measure.

And then I ate it.

And thought of this:



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