Bacon makes things better

Sometimes, when the March weather turns fickle and leaves you stomping slush off of your boots instead of welcoming the sight of colorful crocuses…you need a pot of rich, bacon-y bucatini carbonara.

Frying up bacon (because I never actually have pancetta) with several cloves of crushed garlic
Egg and grated parmigiano-reggiano mix
Satisfying end result
The recipes all tell you to “discard” the garlic cloves. I say eat them. Eat them all. They are delicious.

One Comment Add yours

  1. WaaaaaaaaaaOoooooooooooooooooo!!!

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