My son Landon makes a mean Spaghetti Carbonara, so when he asked what I wanted for Mother's Day dinner, that's what I chose.
Documenting this was a little bit tricky because Landon decided to also make a separate clam sauce at the same time. I'm saving those pix for another post.
For the carbonara, you first need to combine 6 oz. of grated parmesan cheese with 1/2 pint of whipping cream and 5 eggs. Landon said that it's important that this mixture be at room temperature when the action starts happening. Slice one pound of bacon.
First, fry the bacon.
When crisp, drain out the oil and add 1/2 sliced onion. Ignore the parsley flakes in the onion. That's remnant from ingredients for the clam sauce.
Add "some" shiitake mushrooms . . .
and some peas.
Boil your spaghetti noodles NOW. Not earlier . . . not later . . . NOW.
This part shocked me. When the noodles are al dente, put the noodles directly into the pan containing the bacon concoction and turn OFF the heat. Landon didn't even bother to put the noodles in a colander to drain. He just kinda shook the noodles over the pot and then placed it directly into the pan.
Pour your cheese/egg/cream mixture onto the noodles. The heat from the noodles will cook it juuuuust right.
Make sure your fire is OFF or you're gonna get scrambled eggs.
Top off with French's fried onions. Hoo hoo, winnahs. There was just a little left over . . . just enough for my lunch today.
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