Two separate recipes I found here, reminding me of my childhood indeed. The sad thing is I hardly remember much of my past, until I see something online and BAM! It all comes back, like how to preserve apricots and chamomile Panna Cotta with cherries – that’s all I’m saying. Do you watch the Hallmark channel? If so, have you seen Rome in Love ? Let me know what you think? Have you read the book? And what you think of books turned to movies?
In Italy, everywhere I sat down for dinner or lunch even, I ordered Pasta Carbonara – my favorite – but only in Italy. I haven’t yet found a place in San Francisco that serves such an authentic dish. The downside to this tasty meal is the carbs it is packed with – so when I found this tasty variation, I had to share – in case you happen to share my passion for the meal: Ingredients 1 pound bucatini pasta 2 ripe, small to medium avocado, halved 1 egg 1/4 cup fresh basil, plus more for serving kosher salt and pepper 6 slices thick cut bacon, chopped 2 small zucchini, cut into ribbons 2 tablespoons chopped fresh thyme or oregano 1 teaspoon crushed red pepper flakes, or to taste 1 cup grated parmesan cheese, plus more for serving
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