Hello ParTAY Peeps! Welcome to Friday! The day where most of you don't really care anymore 'bout nothing because ain't nobody got time for that! This here is TAY Time Chat - The place where I am making an appearance because somebody ate too much pasta for lunch and is now sleeping. Don't worry about him, folks. When he wakes up, he'll see this bowl of pasta and try to find about three more of his own to eat. He'll be just fine.
News Round Up!
- We're not the only ones having a hard time with the weather. These animals be depressed, yo.
- If you see any of this, run. If you participate in any of this, I'll run.
- Super cute snowflake not welcome at the Olympics either.
- Promo for the Walking Dead that Swan and I would have stomped on. Mercilessly.
- Not you too, Beavers... I. Can't. I. Just. Can't.
No drink for this weekend but have instead, a pasta recipe courtesy of The Pioneer Woman!
- 12 ounces, weight pasta, Any Variety
- 8 pieces Thick Cut Bacon (diced Small)
- 1/2 whole Medium Onion, Diced Small
- 2 cloves Garlic, Minced
- 3 whole Eggs
- 3/4 cups Finely Grated Parmesan
- 3/4 cups Heavy Cream
- Salt & Plenty Of Black Pepper
- 1/2 cup Peas
Cook pasta according to package directions.
While the pasta is cooking, fry the bacon until just barely crisp. Remove from the pan and drain on paper towels. Pour off all of the bacon grease, but don't clean the pan. Return the pan to the stove over medium-low heat and throw in the onions and garlic. Cook until golden brown. Set aside.
In a bowl, mix together eggs, Parmesan, cream, and salt and pepper until smooth.
When the pasta is done, reserve a cup or two of the pasta water. Drain the pasta and place it in a bowl. While the pasta is still really hot, slowly drizzle in the egg mixture, stirring the pasta the whole time. The sauce will become thick and should coat the pasta. Splash in a little hot pasta water if needed for consistency.
Halfway through, add the peas, bacon, and sauteed onion/garlic. Finish adding the sauce, stirring until it's all combined.
Serve immediately with extra Parmesan. Delish!
- In closing, I'll leave you with some fortune cookie "wisdom" in a segment I like to call, "Fortune Cookie Asshattery". This is a real message I received in a fortune cookie of yore.
- Have a great weekend, TAY!