After spending a day making truffles from morning until mid-afternoon, waiting for each step of the process to be finished, I threw together this dish of Fettucini Carbonara without a recipe and with amazing results. I think the secret hides in the amazing noodles, which I bought at Maki, the import store north of Hyakumanben, instead of a regular super market, and in the balance of cream (and milk) and bacon. The outcome was a smooth sauce with enough flavor, but not overwhelmingly creamy or fatty, which was the last thing I needed after taste testing truffles all day. Read the rest of this entry »
