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/ck/ - Food & Cooking

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10957030 No.10957030 [Reply] [Original]

Linguica, chicken, peppers, onion, zucchini, garlic, and fettuccine tossed in a carbonara-essque egg and California dry jack sauce.

A California original sourced everything local and made the pasta from scratch.

>> No.10957067

Only a Californian could take ingredients that sound good alone and combined and turn it in to a visually displeasing, greasy, identity-confused mess. Make sure not to season it so the ingredients 'speak for themselves'.

>> No.10957073

>>10957030
#myrideordie
#queeninthekitchen
#howtokeepyomans
#wifedup

>> No.10957077
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10957077

>>10957030
Needs artichokes, tbqh.

>> No.10957085

>>10957030
looks good op

>> No.10957086

>>10957067
>He's a prisoner of tradition
>>10957073
You lonely bro?
>>10957077
Hmm pickled choke hearts would've added a pleasant acidic brightness.

>> No.10957090

>>10957030
CRINGE. why can't you make Chicken tettrazini. a GOOD pasta

>> No.10957094

>>10957085
Thanks brah

>> No.10957100

>>10957086
>xhe's proud of having no culture or history

>> No.10957105

>>10957090
I really wanted to do a carbonara egg sauce and use the stuff I already had in my fridge, that's why. I didn't go out of my way to make this, I just really wanted to make an egg sauce for the first time. I disdain waste and repetitiveness.

>> No.10957112

>>10957100
>Implying that a son of multiple generations of Mediterranean immigrant farmers isn't my culture and heritage

Get gud bro, I'm embracing what I am. I'm the grandson of sweet potato farmers and livestock raisers

>> No.10957195
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10957195

It tasted great, but I think what I liked most from using the egg sauce base was how easily it cleaned up. Just wiped the pan out with some paper towels and it's ready to go.