Tuesday, December 14, 2010


I made this up. There was some leftover green chard (I loved the way Spalding Grey said "chard" when describing his father's garden... I'm pretty sure that's why I bought it) that I cooked in a little butter and one piece of garlic. When the spaghetti was done, I dropped it in with the chard and then added two eggs, like you would for spaghetti carbonara, tossed it around. I topped it with some scallions and parmesan cheese. From watching lots of Mario Batali's show Molto Mario I learned that pasta tastes good when you add it to your "sauce" and that you can pretty much make anything and call it "sauce".

No comments:

Post a Comment