Spaghetti Carbonara. Simple, right? Noodles, cheese, mushrooms, easy!
Not for me.
Tuesday night I attempted my mom’s Spaghetti Carbonara recipe. Notice I say attempted. I already had most of the ingredients, and who doesn’t love bacon and cheese? All I had to do was boil noodles, mix together butter and cheese, throw the veggies in and then add the eggs. 15 minutes and done, I got this. So I followed the directions and mixed everything together and-clumpy?-the cheese and veggies weren’t mixing with the butter. The eggs were getting clumped up with the cheese. Ugh. So I ate clumpy carbonara, and my boyfriend swears it was good.
I know he’s lying.
Turns out, when the directions say to slowly pour egg yolks into the mixture, they mean slowly. I completely overpassed this part of the directions, and in turn I had an omelet with noodles in it covered in butter. It’s the second week in and I’m already screwing up my mom’s recipes.
Aren’t you proud?
8 oz. thing spaghetti
1/2 lb. sliced bacon, 1′ pieces
2/3 cup chip green onions
1 can 4 oz. mushrooms
1/4 cup margarine
4 oz. cheddar cheese
3 egg yolks-slightly beaten
Cook spaghetti, drain, keep warm
Cook bacon and drain
Saute onions, mushrooms 2 minutes
Remove, set aside with bacon
Melt butter in same skillet
Add everything else but egg yolks, then egg yolks, little at a time
Toss and serve