Carbonara is given a lemon twist in this easy, yet decadent pasta dinner.
I don’t understand spammers. Luckily, most of the spam comments I get go straight to a spam folder, but I like to go through that spam every once in awhile because legitimate comments sometimes get pushed over there. But I have to laugh every time I read through some of them.
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Dear Killing Weeds – I’m pretty sure I don’t even know what you said there. Your comment just goes to prove that you can’t just type something into a language converter and have it come out making sense. But thanks for visiting!
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Dear best baby bath tubs – Thank you for the compliment! I do strive to be an excessively skilled blogger. And you almost won me over with your compliments – until that whole “look forward to in quest of extra of your great post.” You lost me there.
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Dear payday loans – I’m not exactly sure that “visitant” is a word. And while I have been blogging for quite some time now, I wouldn’t actually qualify my blog as “everlasting” or “rare.” But thanks for visiting!
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Dear Loma Elders – I’m glad you think that I am fashionable, even though this is a blog about food, not fashion. And I’m sure if you saw me in real life, you wouldn’t really call me fashionable. I am a stay at home mom of 2, after all.
The next time I read a blog, I hope that it doesnt disappoint me as much as this one. I mean, I know it was my choice to read, but I actually thought youd have something interesting to say. All I hear is a bunch of whining about something that you coul…
Dear Dubstep Software – You had me all excited, starting off with “Great blog” and all, and then you go and kick me where it hurts. I disappoint you? I’m not interesting? Hey – you’re the one who couldn’t even finish your comment.
And one of my favorites:
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I don’t even know what to say about this one…
I could go on and on – some of them are quite humorous! But seriously, who pays these people to do this? It’s obvious that for most of them, English is not their first language, because most of them don’t make sense. And do any of these comments actually get through on people’s blogs? I’m just curious, because it seems like a big waste of time to me…
But what is not a waste of time is this pasta dish. 30 minutes to a glorious dinner. I’m a huge carbonara fan in the first place, and the addition of the lemon in this recipe is so bright and refreshing. I had to adapt it a bit to ingredients that I had or could find, but it turned out fantastic. In fact, Rachael Ray’s pasta dishes usually make way too much for my little family, so I usually make a half recipe and we have leftovers. There were no leftovers after we were done eating this!! It’s one I’d highly recommend. Now, I just need to find out a way to stop those spammers…
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- salt and freshly ground pepper
- 1 pound fettuccine
- 1 tablespoon extra virgin olive oil
- ⅓ pound bacon, finely chopped
- 1 bunch thin scallions, finely chopped, whites and greens separated
- 1 small fresno chile pepper, seeded and finely chopped
- 6 cloves garlic, finely chopped or grated
- 1 large lemon
- 1 tablespoon chopped fresh thyme
- ¾ to 1 cup chicken stock
- 3 large egg yolks
- a handful of fresh flat-leaf parsley, chopped
- a couple handfuls of parmigiano-reggiano cheese
- a couple handfuls of pecorino-romano cheese
- shredded basil, for garnish
- Bring a large pot of water to boil over high heat. Salt generously and cook the fettuccine until al dente. Reserve about ¾ cup of the pasta water before draining.
- Meanwhile, in a skillet, heat the olive oil over medium heat. Add the bacon, season with pepper, and cook until browned. Add in the whites of the scallions, the chile pepper, the garlic and the thyme. Zest the lemon over the pan and cook for 3 minutes. Stir in the chicken stock. Cook until the stock is reduced by half. Turn the heat to low.
- In a small bowl, beat the egg yolks with the pasta water to temper the eggs. Add the juice of the lemon, the parsley and the greens of the scallions to the pan. Add in the cooked pasta. Turn off the heat and stir in the egg and the cheese. Toss vigorously for several minutes until the sauce thickens and coats the pasta. Serve with a little extra cheese and the basil on top.