I have a huge backlog, but no time to type it in. I will thus relate how dinner went:

I just made some Carbonara. For once I modified a recipe by adding to it instead of subtracting, but it didn't turn out quite perfect.

Yesterday cream was on reduced because it was expiring that day, so I bought it. When I returned home I found out I had no eggs (miscommunication in egg sharing arrangement with house mate).

Today I bought eggs at Aldi so I was ready. I dumped in all the cream since it was expiring (250ml I think) and then cracked 2 eggs in. I realised my mistake when trying to beat the eggs while they were floating in the cream.

I fried bacon slivers in a pan, adding chopped onions and later red pepper for a touch of sweetness. Someone had turned off the stove on which my pot of water was boiling so my boiling of spaghetti was delayed. I was bored so I poured the egg-cream mixture into the saucepan and stirred on low heat. After pouring the mixture in I realised there was too much liquid but it was too late to do anything. I started getting small funny clumps in the pan - the egg cooking, I think.

When the spaghetti was done I mixed everything together and ate.

I feel vaguely sick now from the cream overload.

Things to do next time: use 1 egg only (beating before pouring in the cream), use less cream even if it's expiring (maybe 150ml - I can always add more later if it's not enough), don't pour the egg mixture on until the pasta is cooked.