Made brunch, wrote chem notes, finished email to impact, and will do lab~
Anyways, improvised pasta that turned out...interesting. The photos turned out nicely, so lightbox it please~
Was gonna make the pantry pasta from New York Times, but turns out my garlic was moldy ._."
First change: garlic -> onion.
Attempted to faster caramelize it (via the Food Lab @ Serious Eats), didn't turn out so well. Was paying more attention to the carrots and the onions ended up a little burnt. Wasn't so bad though.
Second change: carrots.
I actually thought this was a smart addition. The sweetness matches with the onion but the texture would contrast. Didn't turn out as well as I excepted, but it wasn't bad either.
Third: proportions.
Too much pasta, too little egg. The yolk was suppose to be the sauce, except well...too much pasta.
Too much carrot, too little onions. Easily fixed as I just chopped up the other half of it. Onions were also spouting e_e"
Too much salt <-accident.
Despite this all, at least the dish looks nice. Ribbons of carrots weaved throughout the pasta~ Wish I had some purple ones, would contrast the yellow pasta so well *u* Also wish I had some parsley, but green onions did the trick. Black sesame = works on annnnything.
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