cooking with intention gone awry

So last night I had some very high-end (non-machine extruded) linguine that I planned to serve with Hazan's cream and prosciutto sauce. But when I went to start dinner I discovered that while we had nearly all of the ingredients we had no cream. Given that we both take cream with our coffee and we drink coffee every day, this was a bit of a surprise.

So we just broke out the standard comfort food of pasta carbonara. If you haven't tried it with whole wheat spaghetti, I suggest you do. The flavor really accentuates the simple sauce. I never make it with regular pasta these days because the whole wheat is so much better. I have to admit that I don't follow a recipe for carbonara. I just throw olive oil, garlic and bacon into a pan to heat, add the cooked spaghetti and toss, crack 2-3 eggs on top and toss and then add a ton of chopped fresh parsley and toss. Only once or twice have the eggs cooked too fast and ended up as bits of egg with noodle as opposed to sauce.

If I have a chance to get to the store before this evening, I'll cook up the linguine tonight and post photos of it all.