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Another topic that makes no sense and makes u go WTF!


pashion

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Guys this is not funny.

 

You guys should be ashamed!

 

Making fun of people this way, making fun of topics you guys started hating in, its your fault all of this!

 

You guys disgust me, am I the only one on this forum that takes things Sirius?

 

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Guest Heavy

Fuck it! I hate this game, I hate this forum and I hate all of U! I'm done with that. I'm leaving.

 

 

2 hours later...

 

 

Hey guys! I'm back :) :) :)

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actually absolutely not in the mood 4 this  now and just trying to distract myself

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Spaghetti Carbonara

 

 

FO1D41_23785_s4x3.jpg.rend.sni12col.land

 

 
Ingredients
  • 1 pound dry spaghetti
  • 2 tablespoons extra-virgin olive oil
  • 4 ounces pancetta or slab bacon, cubed or sliced into small strips
  • 4 garlic cloves, finely chopped
  • 2 large eggs
  • 1 cup freshly grated Parmigiano-Reggiano, plus more for serving
  • Freshly ground black pepper
  • 1 handful fresh flat-leaf parsley, chopped

Directions

 

Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.

 

Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.

 

Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.

 

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

 

Recipe courtesy Tyler Florence

 

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/spaghetti-alla-carbonara-recipe.html?oc=linkback

 
 
 
live-cheers to the pasta
 
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/me: oh well, ok waiter please wait, today id rather take the whole bottle

silly me sometimes u know :angry: :(

thx

 

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gn8 folks

waves and pops out of forum

 

What time dinner is? You invite me? hihi :)

Love ya ;) xxx
Briana
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