If it isn’t obvious enough, some of my ingredients repeat themselves over several recipes for the simple reason of trying not to waste. This whole cooking enterprise could be infinitely more expensive if I were to be buying blue cheese or special cuts of meat or buttermilk or whatever else for each recipe individually. Instead, and more realistically, I made Blue Burgers, then crumbled blue cheese on a few salads, then decided to see if blue cheese could work in a carbonara in an attempt to use that last little bit. I hope that is ever so slightly reassuring… so that when you look at a recipe and want to try something out, you have another two or three recipe options to use up those ingredients. Waste not and all that jazz…
Ok. Back to the recipe at hand. Spaghetti carbonara. As long as you don’t have egg issues, you likely have had and enjoy this dish. I always found it to be a wonderful dose of #foodporn, in its slippery-salty-sweet decadentness (not a word, I know… but I like it anyway). In
Feast, Nigella Lawson only reinforced it to me as food porn when she described it as being “so right for that chin-dripping, love soaked primal feast, the first time someone actually stays through the night.” You’re speechless too, aren’t you?
