this post was submitted on 16 Dec 2023
213 points (98.6% liked)
Asklemmy
43948 readers
981 users here now
A loosely moderated place to ask open-ended questions
Search asklemmy ๐
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- !lemmy411@lemmy.ca: a community for finding communities
~Icon~ ~by~ ~@Double_A@discuss.tchncs.de~
founded 5 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
I knew if I said carbonara people wouldn't believe me but it's true. Bonus points if you chop the bacon with scissors instead of using a cutting board. It's very very easy and people think it's magic because you're "making your own sauce". It's as easy as any of the other one ingredient pasta suggestions, and only slightly harder than the instant ramen suggestions.
Keep on bacon'on.
An even lazier option is just to buy pre-cubed pancetta. I keep it in the freezer, then just dump it in frozen. But most people buy bacon more than they buy pancetta.
Not sure they keep that in stock around here but given the scissor method, it's really a non issue. I do that with adding bacon to Mac and Cheese too, along with a frozen veg (like green beans) for minimal effort and cleaning. If anyone ever gives me trouble I tell them it's the Korean BBQ way.