When you’ve got a cup of heavy cream left in the fridge, sometimes you’ve just got to make some pasta. For the longest time I thought making a cream sauce was hard work. It was this unattainable meal that I just didn’t know how to recreate. So I would buy it in a can for years, until one day I found the basics in an easy recipe: heavy cream, water (or chicken broth), egg yolk, and garlic. Cook it up and bam. Cream sauce. Who knew?? Add some spices to alter the taste and it can be anything you want, even chicken carbonara… which I think I’m going to try to put on a pizza soon…. But for now, it’s going in pasta. Chicken Carbonara Gather: 1 pound of chicken, cubed 1 cup of frozen peas 3 strips of bacon, diced 1 cup of heavy cream 1/3 cup of water 1 egg yolk 1/2 tablespoon black pepper 3 cloves of garlic, minced 1/4 cup of grated Parmesan cheese 1 box of linguini, cooked and drained In a large saucepan cook minced garlic and diced bacon until bacon is crispy. Add chicken and cook until browned. In a bowl, mix […]