Macaroni carbonara with Rye garlic bread

It’s Friday night! I’ve kept it simple. The carbonara. Sauté some diced bacon (British or Canadian style) for a few minutes, then add 3 cloves minced garlic. Take off the heat, and add some of the hot mixture to a mixture of 1 cup cream to 2 egg yolks. Mix this to temper the cream/egg mix, and then add to the pan and mix with the pan left off the heat. Add some freshly ground nutmeg and return to low heat and mix for about 5 minutes until thickened. At the last minute mix in fresh parsley, toss with pasta and serve with garlic bread. For the garlic bread, I made rye dough before leaving for work and left it to rise in the fridge all day, flattened out on a pan, covered so not to dry out. I took it out of the fridge, scored it deep into strips, and let warm up for about 15 minutes. I then baked it at 200 C for 10 min, removed from the oven and basted with melted butter, oregano, garlic and salt, returned to the oven for another 10 min.

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