I went with the pasta dish and turned to Bittman's "How To Cook Everything." Buoyed by my recent success with his biscuit recipe, I knew I could find some good recipe for a creamy pasta sauce.
Lo and behold... Alfredo sauce. Yes! And I had all the ingredients! More yes!
But as I was following the directions, something felt wrong. Two eggs? And you just whisk it all together et voila? I don't think so... but I had faith. The biscuits gave me faith.
Alas, I was wrong. It was a chunky, separated mess. I tried to treat it like Carbonara and toss it with the hot pasta, but it never came together in that decadent, creamy way that is characteristic of Alfredo sauce.
And the worst part is, is that I should have known better. I've made approximations of Alfredo sauce before. A quick search of the Internets would have shown me a recipe that I felt more confident in. And I wouldn't have wasted all that delicious cream, butter, and cheese.
What? Oh, of course I ate it. But I would have rather had that burger.