Cooking with Angelo (d'oh)
So, I decided to make carbonara sauce out of scratch...for the first time. Hm. Success? I s'pose =) - Makes about 4 servings.
Here's what you'll need:
1/2 package of uncooked fetuccini pasta
8 bacon strips, diced into small pieces (think bacos size...ooooor bigger if you wish)
6 cloves of garlic, minced to death
1 1/4 cups milk... moo moo milk
1 (8 ounce) package cream cheese (it's better if its at room temp.)
1/2 cup butter or margarine, cubed
1/2 cup grated Parmesan cheese (totally optional...okay it isn't)
1/4 cup of finely minced parsley (dried or fresh...I prefer fresh...because it's .....well... fresh)
1/2 tsp white ground pepper (black pepper works as well)
** salt for flavoring
Here's what you need to do:
1. Cook the pasta according to the package directions...lest you come out with super lame pasta. Drain. Set aside.
2. Cook the bacon bits in a skillet or saucepan, then set aside on some paper towels to soak up the FATTINESS.
3. Drain some of the bacon drippings (oil from the bacon fat) and save about 2tbs and saute the minced garlic. Reduce heat to med-low. Or else.
4. Add the milk, cream cheese, and butter, and stir till the sauce thickens, add salt and pepper to enhance taste. Reduce heat to low.
5. Add half of the cooked bacon, stirring occasionally. Add parsley. Stir Stir Stir.
7. Once the sauce is thick (or if it gets too thick...gradually add water...keep in mind that as the sauce cools down, it will get thicker, so anticipate that) turn off the heat.
8. Put pasta on a place, add the sauce. Add the rest of the bacon as toppings, and garnish with fresh parsley...if you're into that kind of thing. Eat and enjoy. =)
9. Serve with wine if you're like..... into wines... or something. I dunno.
Result? My cooking. Clicky clicky.
(I burnt the garlic french bread. I failed at that. Oh well.)
~Angelo
Here's what you'll need:
1/2 package of uncooked fetuccini pasta
8 bacon strips, diced into small pieces (think bacos size...ooooor bigger if you wish)
6 cloves of garlic, minced to death
1 1/4 cups milk... moo moo milk
1 (8 ounce) package cream cheese (it's better if its at room temp.)
1/2 cup butter or margarine, cubed
1/2 cup grated Parmesan cheese (totally optional...okay it isn't)
1/4 cup of finely minced parsley (dried or fresh...I prefer fresh...because it's .....well... fresh)
1/2 tsp white ground pepper (black pepper works as well)
** salt for flavoring
Here's what you need to do:
1. Cook the pasta according to the package directions...lest you come out with super lame pasta. Drain. Set aside.
2. Cook the bacon bits in a skillet or saucepan, then set aside on some paper towels to soak up the FATTINESS.
3. Drain some of the bacon drippings (oil from the bacon fat) and save about 2tbs and saute the minced garlic. Reduce heat to med-low. Or else.
4. Add the milk, cream cheese, and butter, and stir till the sauce thickens, add salt and pepper to enhance taste. Reduce heat to low.
5. Add half of the cooked bacon, stirring occasionally. Add parsley. Stir Stir Stir.
7. Once the sauce is thick (or if it gets too thick...gradually add water...keep in mind that as the sauce cools down, it will get thicker, so anticipate that) turn off the heat.
8. Put pasta on a place, add the sauce. Add the rest of the bacon as toppings, and garnish with fresh parsley...if you're into that kind of thing. Eat and enjoy. =)
9. Serve with wine if you're like..... into wines... or something. I dunno.
Result? My cooking. Clicky clicky.
(I burnt the garlic french bread. I failed at that. Oh well.)
~Angelo