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Orichette Cabonara


Shit I happened to have around. Orichette cabonara with asparagus. I’ve converted from slice bacon to slab like some people convert religions.

Update: I’ve never had cabonara as prepared by a real chef. Just my dad, who pretty much cooked spaghetti and cracked a raw egg onto your plate. So I tried what I imagined it would be if you got it for real. Glanced at a recipe earlier, but didn’t check it while I was cooking. Surprisingly, 2 eggs in the sauce was too much for about 4 servings this made. Either that or I didn’t know what to expect. Wish I could have used 1.5 eggs. That was my only (tiny) complaint. Everything else worked.

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