Today I invented/combined a new recipe, I call it Carbonara Provencale. The other day I watched Mario Battali make a cream pasta sauce which he then "pinked" using tomato paste, and he had a name for the process, but I can't remember it or it would ba a part of the name for this dish.

I finely minced then heavily browned a half pound of bacon, and drained the fat. While it was browning I whisked in a bowl 1 egg, a half cup of heavy cream, a cup of milk, a cup of chicken stock, and spices (salt, pepper, Herbs de Provence, basil), which I then added to the drained bacon along with about a cup of crushed tomatoes. While these were simmering/thickening, I made a pound pasta, fiori to be exact. For plating, I laid down the pasta, poured all the sauce over the top, and then dressed the plate with about a cup of freshly grated Parmagiana.

Color me sexy.