As an amateur cook, I always follow recipe directions exactly. I mean, nearly 100 percent accurate all of the time.
I’m not a “pinch of this” or “pinch of that” kind of cook. And I never will be. I’ve come to accept that.
I mean, full disclosure, every once in a while I’ll flub up due to misreading or getting distracted by something on TV.
Like for a German chocolate icing last year, I accidentally used egg whites instead of yolks. It took FOREVER to thicken. I actually did that one more time after before I realized it, remembering that I had used egg whites the previous time.
But, I’m generally pretty darn careful.
So, let’s see.
Dear sphagetti carbonara recipe,
How can I put this? … It’s not me, it’s you.
I won’t disclose the source of this recipe. I *am* a lady after all. ;)
But I think the biggest problem was a lack of proper seasoning. For the sauce, it called for only heavy cream, bacon and eggs. No garlic, no nothing. No garlic? I should have known.
But, good lord, it was really bland. It tasted like licking a raw egg.
My sweet husband kept eating his. I asked him why he was continuing to eat it, and he said, “Well, I’ve got to eat something.”
So much for gobbling it down to spare his wife’s feelings. ;)
But not me, man. I had cheese and crackers that night.
PS) I wanted to include this fail to assure you that I will never post anything that I don’t deem delicious myself. It would be kind of rude to blog about a dud of a recipe and make someone else experience a kitchen fail. So, consider this a promise to be honest in a recipe’s level of tasty.
PPS) If you have a good spaghetti carbonara recipe, please post below, as I’d love to get this one right one of these days.