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Neon Pasta Carbonara [Jun. 17th, 2009|06:22 pm]
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1 lb pasta (vermicelli or angel hair works well)
4 eggs
2 cups finely grated asiago cheese
8 pieces of bacon
1 onion
some fake crab
1-2 tbsp garlic powder

Boil your pasta. Cut the bacon into 1/4" pieces. Dice onion into fairly small pieces. Cook bacon in a frying pan, when brown, toss in onion and sautee until brown. Toss in crab meat, warm it up. Meanwhile, have your alter-ego mix the cheese, egg, and garlic powder (whatever amount looks good to you) together. Set aside. Have your other alter-ego put a glass baking dish (9x16 or whatever) in a 350 degree oven. Drain the pasta, put it in your magically hot glass dish, put the bacon, onion and crab mixture on the pasta and mix it up. Add the egg stuff and mix it up. The heat of the pasta and the dish will cook the egg enough, or so it goes, to make a creamy sauce without making scrambled eggs. The sauce part is true, at least. Enjoy! Probably won't need salt or pepper, but do what you will. Original carbonara has cream, the asiago is parmesan and romano, or no onion or crab, and the bacon is cooked in olive oil. I think this version is easier to eat because it's not as salty or heavy but just as tasty. Four, er, lots of servings