Frozen dinners. They are a bad habit dating back to my early days of being on my own. Stouffer's makes it so easy for you that there are dishes I've only eaten as frozen tv dinners. It's long past the time I should cook them for myself. Chicken Carbonara is one of those dishes.
Last night I cooked "Pasta Carbonara, Roman Style" from The Frugal Gourmet Cooks Three Ancient Cuisines. It was a learning experience. The 1% milk I prefer made the sauce not smooth and creamy, as the recipe suggested, but a bunch of cheese particles suspended in butter solution. Not very appealing, visually, but I was impressed at how the taste matched the Chicken Carbonara I'm familiar with. I guess that's the important thing, but as I am usually cooking for one, presentation is one of those things that gets tossed out the window first. I want food to taste good. If it looks pretty, that's just gravy. So to speak.
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