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.

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

  1. WaaaaaaaaaaOoooooooooooooooooo!!!

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