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Fettuccini Carbonara

Reviewed: Jun. 18, 2008
Ten years ago today, I met my husband while backpacking in Florence, Italy and we ate Fettuccini Carbonara at a trattoria. I made this recipe for him tonight to celebrate that magical evening, and it was absolutely perfect. Yes, like others said, it would be quicker to cook the bacon separately, but simmering the bacon at medium heat with the olive oil, shallots, onions, and garlic created an amazing flavor combination. The shallots got a bit crispy and I was afraid they were burned, but really they just got this great sweet flavor. I probably used a cup of cream instead of half a cup, and I threw farm-fresh asparagus into the pasta water for the last 3 minutes. Never to be forgotten....just like the night we met!
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Risotto with Sun-Dried Tomatoes and Mozzarella

Reviewed: May 9, 2008
Fantastic! I added a box of frozen spinach (thawed) at the end. I'm making it now for the second time in 2 weeks!
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