We do carb with some frequency at Casa Gaviidae. My basic ratios are 1 lb. Linguine, 1 lb. Bacon, 6 Eggs, 6 oz Parm. Pieces and Stems Bacon is a helluva lot cheaper than strips and works perfectly for this purpose. Milk/Cream, Garlic, Parsley, yadda is all according to preference. I do like leftover "turned" white wine simmered in with the bacon/onion/garlic. As long as one uses enough eggs and cheese it is impossible to effup. Make sure you plan for a Thanksgiving +P food coma after dinner. Trust me.
GE
