I did it—I cooked pasta in my kitchen in Oaxaca that wasn’t terrible. Bacon (that had the consistency of ham), plum tomatoes, mushrooms, and the parmiggiano-reggiano Erin smuggled from San Francisco. I think it was the parmesan that did it.
It was my third try. Don’t ever try replacing sweet basil with any other kind of basil in an Italian tomato sauce. You’ll regret it.
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