For years I've said that Paul Sorvino and I are pretty close. I dated his daughter Mira for six months in 2005, we opened a restaurant in Myrtle Beach, SC way back in 2007, and he still comes over for dinner on occasion. Just like last night.
When I told Paulsy that the Thrifty Sifter was out of town and I wanted to make some carbonara, he came calling and helped me put dinner together.
The first thing I did is get some bacon, which I haven't touched in 16 years.
The Thrifty Sifter's kitty, Tricky, has a fancy cone on his head to prevent him from licking a wound on his butt. You can see how effective that is above.
Paul is so helpful, he even had a package of dry spaghetti created just for me!
Yeah, bacon. I know it's hip now, but it's still really good. This is some thick cut pig belly.
I mixed up a pair of eggs with the Parmigiano-Reggiano.
Which Paulsy helped me shred.
Mix that cooked spaghetti (you should've been cooking it) in with that great bacon flavour.
Since it was a boys' night out, we cracked open an chill bottle of Cellar No. 8 Pinot Grigio.
The final product was tasty, smokey, porky, and enjoyed by me, Paulsy, and Tricky.
Your soundtrack for this entry: Arkells - No Champagne Socialist
When I told Paulsy that the Thrifty Sifter was out of town and I wanted to make some carbonara, he came calling and helped me put dinner together.
The first thing I did is get some bacon, which I haven't touched in 16 years.
The Thrifty Sifter's kitty, Tricky, has a fancy cone on his head to prevent him from licking a wound on his butt. You can see how effective that is above.
Paul is so helpful, he even had a package of dry spaghetti created just for me!
Yeah, bacon. I know it's hip now, but it's still really good. This is some thick cut pig belly.
I mixed up a pair of eggs with the Parmigiano-Reggiano.
Which Paulsy helped me shred.
Cooking up some bacon and garlic in olive oil.
Mix that cooked spaghetti (you should've been cooking it) in with that great bacon flavour.
Since it was a boys' night out, we cracked open an chill bottle of Cellar No. 8 Pinot Grigio.
The final product was tasty, smokey, porky, and enjoyed by me, Paulsy, and Tricky.
Your soundtrack for this entry: Arkells - No Champagne Socialist
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