Macaroni in Carbonara Sauce

Mood: having a laziness attack
Music of the Moment:Somewhere Only We Know (Lifehouse version)

A couple of years ago, my friends and I went to a party held at a local hang out. While we were set to have, at the very least, a bearable time, we still didn't manage to. Even the very modest goal turned into an elusive yearning. The place was over crowded and scorching hot. At that very moment I had nothing to describe the venue but one word- Bobby Flay's grill. Yes. With the rising temperature and the smoke from all the Puffs of the party, the place had become a virtual grilling stove, cooking all my patience away. I don't smoke and I have homicidal hatred for those who hang their cigarette bearing arms near my smoke proof-less hair.

And so we scampered out as soon as we had the chance. And despite smelling like a nicotine-addicted kapre, we decided to grab something to eat.

We ended up at Greenwich. I'm not a fan. The service usually sucks (sorry ma'am we have no more garlic sticks; ay ma'am wala nang green bell peppers; sorry but lasagna is not available, baked macaroni? Oh not available as well.) But then, I was outnumbered. As much as I am stubborn as a bull, I, really, was hungry.

I ordered Lasagna. I was told there was no garlic stick left since it was late at night. Yeah right. Nothing new. They should fire the kitchen supervisor.

One of my friends ordered Carbonara which looked frightening. Seriously, I wouldn't have touched the thing with a 20 feet pole.

The eggs were probably not mixed properly hence the scramble-like appearance.

Anyway, my friend said it tasted okay. But that she preferred Pizza Hut's version.

"Pizza Hut doesn't serve Carbonara" I said.

"Oh yes they do."

"It's Alfredo, not Carbonara"

And then, I went on a lengthy chatter on the difference between the two.

OKay, so why am I traveling down memory lane? Well, it's because I made Macaroni in Carbonara sauce the other day and my brother asked why it doesn't taste like the fettuccine I usually make.

The answer of course was simple, I use Alfredo sauce when I cook fettuccine.

Carbonara is actually a variation of the more popular Alfredo. It containes eggs, milk or cream, parmesan cheese and often- pancetta or either bacon or prosciutto. I think in Italy, where the sauce originated, they don't use milk or cream. Apparently, the Americans popularized the inclusion.

Sometimes other people substitute Romano cheese for the Parmesan, or use a combination of other cheeses, for a different flavor. Cheddar Cheese is also a cheaper alternative.

Alfredo is basically just butter, heavy cream and tons of Parmesan. However, more and more people now use a variety of toppings such as chicken, shrimps or ham for an added twist.

I normally cook Alfredo Sauce when I have a craving for "pasta with white sauce," but I had accidentally cracked a few eggs while arranging them in the fridge and I decided to save them by cooking Carbonara instead.

My parents didn't eat the Pasta. My mother is not exactly an adventurous eater. She loves my version of the "traditionals"- spaghetti with meatballs, pasta marinara, bolognese pasta, etc... but white sauce? It doesn't appeal to her.

And then there's my father Well, he's not really into pasta.

It's a good thing my brother is my number one fan. He would eat anything I cook and he did say this one is a keeper.

Here's my recipe for this dish:

• 400 grams uncooked macaroni (other kinds of pasta may be used)
  
• 200 grams of bacon
  
• 4 eggs
• 1 cup grated Parmesan cheese
• 2 cups evaporated milk
• 1 green bellpepper, chopped ( or 1 tablespoon red pepper flakes)
  
• 3 cloves garlic, minced (optional, I just happen to like it)
• 3 tablespoons olive oil
• Extra bacon bits for topping (optional)
  
• salt and ground black pepper to taste

DIRECTIONS

1. Cook pasta according to the direction on the packaging. Drain. Set aside.
   
2. Fry bacon in skillet over medium heat until crispy, remove and drain on paper towel. Chop with knife.
3. Saute the garlic in the same oil, then add green bell peppers.
4. Pour the milk in the skillet. Stir slowly until bubbly.
5. Season to taste. Set aside 1/4 cup
   
6. Turn off the heat then pour over the macaroni. Toss to coat.
   
7. Beat the eggs and cheese in a bowl, then add the bacon and the 1/4 cup of sauce. Pour over the pasta in the pan and toss gently using tongs.
8. Return the pan to a very low heat and cook for 1 to 2 minutes, or until slightly thickened. Don't overheat or the eggs will scramble. Top with bacon bits if desired. Serve.