 That's perfect. Don't you ever feel like when you do these you want to do the booboo from My Drunk Kitchen. I think I do it when I watch them for you because I'm like and so it begins. All right I'm Emily. This is my pal Ryan from A Man with the Plans. You guys need to go subscribe to him. We just filmed a collab video for our planners. We decided to do that because we were drinking during that and that involved handwriting. So we thought it was a good idea to do the planning video first and now we're gonna make something. So I'm gonna put the link below to where I got this recipe. A co-worker actually gave it to me. It's not her recipe but a spaghetti carbonara. So good. I'm so excited. I mean she said do you like bacon and do you like pasta? And I was like yeah I do. Answer should always be yes and yes. Yes and yes. And we're also gonna put some asparagus in it because you know who doesn't want their pita smell weird tomorrow. Help food. Help food. Anyway we're just gonna get right to it. This is not like a DIY of how to make this but we're just gonna have some fun and keep the camera on. In case you were wondering our progress to warm-ups we are about half way through this bottle of bear picking. And it's a big bottle. I got the one later one because I felt like we needed to. There's backup wine in the fridge though. There is. There is always backup wines. I'm gonna be Emily's sous chef today. So she's gonna put me to work. No he is gonna supervise me because I don't know what I'm doing. So this that says to take okay hold on what let's I need to read the directions hold on I can't see. Water. Hydration nation. So it says spaghetti but Emily told me that she's going a different route and we're using angel hair which I am personally a bigger fan of so. I don't like spaghetti they taste like worms. Texture issues. Texture issues. Yeah. So like you know the fun thing with asparagus that's kind of nifty have you seen this trick before? No because I don't eat asparagus usually. Okay but I'm down for it. So I'll watch it and then I'll show you my favorite trick. He's gonna show me tricks. It's not really a trick it's just I watch too much I in a garden. Shout out to you Miss Fairfoot Contessa. Oh I don't know what that is but hey. She's on the food network. Oh she's just like this lovely lady that I want to be friends with. Oh well maybe you can't it's the internet anybody can be friends. I know this is crazy. So the thing with asparagus that I love is like at some point you're like this probably doesn't taste good. This doesn't taste good. Yeah this does. And so if you go like this asparagus will break where it tells you it's tender and where it's not. This is so educational. It's so cool. I when I found out I'm like no way. What? Your vegetables speak to you. I'm gonna. It's dripping. I'm too excited. Could you just. You can do it for all of it. Let me see. You can focus your effort to have your drinking though. We're all thirsty here. We're all thirsty for views. I'm burning so many things. I feel like though this is such a good dish for fall because it's like hearty and warm and obviously there's bacon and pasta so you really can't go wrong. Do you know that I've never had this before? Really? Never ever. That's so exciting. I did not realize that you could put I mean clearly you could put bacon in anything but I didn't really know there was like a bacon pasta dish situation. Of course Italy would come up with that brilliant. We're not eating this portion. Oh wow. There's it. I'm getting away. That's perfect. Okay. Yeah. I don't know what I'm doing. You're like not in the frame. Oh. Hi. So if you missed it she she added some olive oil to these and we'll just do some effort. I love pepper. Yeah. I'm gonna be crazy and I'm gonna toss this right now. He's getting extra. I haven't really eaten much today so I'm super stoked about this. We've been drinking. Yeah so yeah you know my state of mind right now. All right so oh I should probably try the oven. Yeah but I need it. It can pre-heat I guess while it's doing this thing. We need to make sure I had the right burner on last because that's never happened. I did that the other day and I was all impatient like why isn't the water boiling? What's wrong with the stove? And I was like okay user error. What's wrong with me? User error. Well yeah okay so I got this big block of Parmesan which apparently is very fancy. It's like the Mercedes Benz of Parmesan. And I did not know that. I just kind of picked out one that I was like okay this looks like it's supposed to be what's good. So I just found out that you're not supposed to eat this part because Mr. Education over here told me. I had no idea. The more you know. Yes. We are going for this but we only need a half cup. A half cup so that means like a full cup in Minnesota terms probably. I was just gonna say this is great. The way that I see this recipe is it's more like guidelines like from Pirates of the Caribbean you know. Like it's just suggested. And she's got the really cool grater that you like insert the chunk in. It's like the olive garden one. I just got it on Amazon. It's super cool. I'm super impressed by this thing and yeah. And I figured if it didn't work because I was very skeptical. I bought this one on Amazon too. Like the old-timey cameras you know they'd like to take it this way. Oh right. Oh Doyle's back. Hi buddy. Because he stole the cheese. Pro tip I told Emily earlier though. So while you can't eat the rind of the Parmesan if you keep it and I usually throw it in the freezer because like there's no reason to just leave that in your fridge. And you make like a tomato sauce or something and you throw it in there it'll add like really good cheesy flavor without having to add cheese. So I just like cut it. You could just leave it if you want to just cut like a piece that'll fit in here for you. This is what it looks like. So actually it's smiley. It is. It's like those arm slices. So here the beautiful part of the recipe she picked by the way this I found out that we're doing this today. Yes he did not know. I just asked him if he was allergic to anything. Nothing. Almonds actually but not today. We're not a problem today. So I could give you almonds today. Well no. You're like not today. I mean when I say allergic it's just like it's mildly inconvenient it's not like. This recipe though is so great because like it's bacon and cheese. How do you go wrong? It's gonna be so good no matter what happens. Like it's gonna be amazing. I've never used this before but I've seen the people at Olive Garden use it. Yeah so. I know but I want to like see the inside. Oh it's doing it. It's doing thing. It's doing it. Wow you know what I'm so impressed I'm gonna drink for you. So pro tip have any of you it's not really. This is like all about pro tips. So it's not even a pro tip it's like really just asking about lived experience. Have you ever been to the Olive Garden or like a restaurant where they're always just like say when and then you like never. You have that awkward chicken match with the waiter or waitress and you're just like keep going. I have not said stop yet and they're like. It's double barbed area. Right and so they're just going to town cranking this thing and finally they're like yeah I guess that's enough like really casual about it because that's me every time I go somewhere with that. I don't like favorite ridiculous snack is. What cheese? You make Parmesan cheese crackers. You just take like a little bit of cheese and you put it on a baking sheet and you bake them and it becomes like a little crispy cracker just like that and it's the easiest and it's just cheese. That sounds amazing. Because you know how like there's a little crispy bits on like pizza like but cheese gets all crispy and awesome. Yeah that's exactly what it is. That sounds good. Okay so now it looks like that. Do I just like put more stuff on it? Yeah you could if you want. Maybe like put this on there. I think that's great. Do you want to try it? I kind of do. I'm like it kind of reminds me of like when you were little and you had the um what are those things like the jack-in-the-box. And then you gotta go like this and you're gonna go yeah but instead of that it's giving you cheese. If you don't know or you haven't been to the Midwest everything cheese related is wonderful here. Basically you get kicked out if you can't eat cheese. Like I feel very sorry if you feel a little lactose intolerant because so one of the things being an east coaster that's moved here like on my own volition uh discovering like cheese curds at every restaurant has been one of the best slash worst things for me because I order them everywhere and I'm like I'm trying to realize why I've gained a ton of weight. It's cheese curds. It keeps you warm it's self-preservation and because I'm not really it keeps you warm at night because I'm not an ice fisherman like most people here. Yes no I don't. She has literally zero appeal. Sorry to you that like to do that but black label thick cut. Fancy. I don't know it was buy one get one free with a coupon. So that's why I'm on it. Oh I'm like spilling cheese everywhere. That's a Doyle portion of the game. Everyone gets a snack. Isn't that satisfying? Oh it's the best thing. It wasn't very expensive on Amazon. It was like I think less than 10 bucks. I'm ordering one. I don't know. Leave a link down below. I'm sure other people would too. I'm trying to find it. I love that all this can get edited out. Like wow. Oh. Curriculum is over there. Are you like the cleanup crew Doyle? I'm glad you're here. Oh I'm looking at the recipe again too. I'm like what about an avocado? So what planner do you have over here? This is your YouTube one? Oh yeah no no no. Okay so this is why this whole like thing happened. Oh yeah we forgot to prep this. I know I'm sorry. We're drinking a little. So I totally stole Ryan's idea because he's amazing. What happened was he hacker because he was talking about he was kind of like stuck in a little rut and wanted to try out new recipes and I'm like girl I want to do the same damn thing. So this is my new recipe tracker. This is going to start in 2019 so we're not going to put one in here today but I am committed to starting new recipes. Actually I have a thought because mine's live now so let's we'll put it on mine when we're done. Yes. Yeah so I'll grab mine. It's in one of my plans that I have with me. I brought literally every planning supply up here because we're like kind of neighbors. We're close enough. Yeah so like I'm like I'm coming to visit. Cook me food. I camped out overnight and was like what's up. No but I have mine and so I'll put this recipe in mine because this will come out great I'm sure I'm confident of that. Only because he's here. Yeah because I have literally two glasses of wine deep so I'll I can change their big glasses. They're the Dollar Tree glasses of wine because I'm classy. Side note though you would have no idea that that's Dollar Tree because it's not cheap and it like has a heavy weight to it like oh if I drop this it's like you know. So he did his on his channel and I totally stole his idea and I did mine on my channel and I also did like a baking one too because I don't bake and you guys watch my drunk bake with me so I figured I would do one too but I'll put his video down below and mine. Do you know what your glass is telling me? That it's feeling a way to empty. Doyle. This is Doyle's portion. Do you guys like that? I'm gonna go put it in his little dish. Doobie. Hey. It's a cooking supplies. I haven't had pasta in six weeks. Oh my god. I know it's killing me softly so this is when you're and I was like oh we're doing something Italian. Yeah wait do you see this thing? I love dramatic effect when it comes to you guys. It's a very exciting time. And you must be thirsty. I got you some wine. I report done because you know you got it done. Oh I see that. Wow. So look at this. Woop. Cooking is thirsty work you know. I mean we could clearly have to hydrate. This is really delicious actually. I'm not gonna lie. Did you have this in your last video? There's something similar. I had to bear something at some point. I don't know. Let us know in the comment below. The comment. The one comment. I only get one comment guys. Those are my videos. Like a comment. I do. Because you ask a lot of questions. I don't tend to ask a lot of questions because I don't think of it. Okay. That's stringing really good. That's that's what I'm hoping for. Yeah. That's what it said. Yeah it's perfect. Okay. Woop. Come with me. I don't know. I'm just making this up as we go. Give me some eggs. We're right in front of you. I meant like we need a vessel for the eggs is what I was trying to say. Oh right. I was like I don't know what those bowls are. There's a lot of bowls in a lot of places. Do we want another one of these maybe? Yeah that's really good. Okay. So do you want me to crack it? He's in charge of the cheese so clearly. I'm the cheese guard. All the bacon. I'm not gonna make just a couple strips of bacon because who does that? That doesn't seem fair. I'm gonna make all the bacons. It's gonna work itself out. I would be here. You would be there. Oh my goodness. It's like you know the things. You know when you're in someone else's kitchen you're kind of like I'm just gonna leap of faith investigate. It worked. It worked. Where did it all go wrong? Okay so because I it's supposed to say two eggs but because we upped the cheese to a full cup because Minnesota. First of all Minnesota for everything. It's pretty easy to do that. It is very easy. I added a third egg and I'm gonna whisk them separately and then combine them so that they're ready to go into the mix. Whisky whiskey. So I whisked up the egg and I'm gonna add the cheese into this and like just let it hang out and be friends. Are you gonna judge it? Maybe. Also parameter on cheese freezes really well. Yes it's what I heard. This is what my co-worker told me. She's like oh you should freeze it. I'm like wait what? It grates really good then too because it's like frozen so it's like grrr. Oh yeah yeah yeah. I don't know why cheese got angry when it was cold but that was the... It's clearly angry at life. Well it's nice how people benefit from my messiness. So do you want to hear something funny? I always want to hear something funny. There was a time when... It's a wine break. Wine break. There we go. Cheers. So I used to have what I I tried to start a food blog like three years ago. Shut your front door. It didn't go very far because I was inconsistent but it was actually really fun and like I would just pull recipes together out of thin air and like I enjoyed it for a while but that was my first foreign internet and I was like this is fun but I'm not very good at it. I have help. Because I know nothing and he knows all the things so he's helping me. The best part about this though is that worst case scenario you have wine so... Yes and we have more wine in case. Oh my gosh we have so much wine. I keep like forgetting. You're like uh oh. Yeah so that bacon's moving and grooving. I'm gonna cut up chop some parsley so we have some garnish. Ooh you got that fancy parsley. It was the cheap parsley. I don't know what you're talking about. So you got... Is that actually parsley? Yeah you got curly parsley. What? Okay tell me. The other type of parsley is flat leaf. It doesn't matter. It's just they're two different varieties. Okay cool. I don't think you're gonna like this buddy. It's really erby. Like I'm just being honest. But he smells the cheese. Yes he does. And the egg too. Oh he loves eggs. Well this is his bull made in heaven. No, no. I don't want to pick that up later. You know what I mean parents? You know what I mean. I love parsley either way but like hmm and Emily is the bacon master right now. I am with opposite of mastering the bacon. It's doing what you need it to. Yeah it's thinking about it. It's like a freaking tree up in here. Well it's like a tree on the table. I'm like when it comes to cooking I'm super lazy in terms of like if we have a knife that's already out. Like what is all use it. And honestly if you felt like it you could just tear this over the pasta when you're done. Oh very true because it's just like a garnish. Yeah it's just fluff. Like literally it's fluff. And to be honest you're not really gonna cut much of it because it's like docile fluff. Literally but it's a green docile fluff. He's been standing under our feet the entire time we've been doing it. But this is like the worst. Bacon and cheese. Right but this snack is super disappointing if he was gonna try to get something. Yeah he wouldn't like that. Yeah don't come to this channel for advice. Ooh bacon bacon. I feel like it should look better than it does. I think it is the pan hot enough. Oh does it have to be like really hot? It doesn't even have to be super hot but you want it to be crispy so. Okay I'll just turn it on. I don't know. I think it's starting to look good though. Okay. And it's doing the like squeaky thing that it does when it's cooking so. Okay forgot you were delicious. Right so it's like okay maybe not. So here's our asparagus. Ain't nobody at time for dishes. I'm gonna survive. You're a survivor you're not gonna keep us. You're not Kelly Rowland up in there. I am 100% not Kelly Rowland. And also I'm like the opposite of Beyonce although I love her to death. But you're like everyone's a little Beyonce. Do you have a specific brand of paper towel that you enjoy? So I grew up in a bounty household. Okay so did I? Yeah that was my thing. Okay so I'm gonna give you a replacement. I'm gonna give you a little piece of this for a second and I'm gonna have you feel it just a little bit. Just and you gotta stretch it. Isn't that satisfying? What is this? It's the Viva Vantage. It's the Selecta size one. Yeah. And it's like it feels like a cloth. It's super durable. Yes. How is it when it's wet? It's good. Get out. Yeah. Oh you might be changing my game. I know and they have a good target. Is it like 30 cents cheaper than bounty answer? I think so because it's Viva but don't get the other Viva ones because those are like but these are the Selecta size ones. The ones that are ridges. This is crazy. It's so satisfying. Life changing moments here. Viva not sponsored. Viva. So do you want to do something really funny? I always want to do something. You know how we talked about Aldi and how like there are certain things that you should and shouldn't buy? Yes. I'm making a mistake of getting Aldi toilet paper ones. Oh no. Oh I've never been so burned by a product in my whole life. Do you like garlic or you like how to take it? This is a teaspoon anyway. Yeah whatever. We'll do two teaspoons of garlic. Whatever you think is good because there's one other flavor going on. True. So it's on low but it might splatter at you. For the best part to stir in the stuff, the egg, the pasta, the yes cheesy thing. All right I'm gonna use a scissors that I can wash later. Oh that's so smart. I'm a smart lady. I would have never have thought to do that. Yeah because you can just wash it. Yeah. I'm gonna try to mix this egg mixture in without sprinkling. Yeah. Well he can always move it off the burner too. Well I think it's on low enough heat that it shouldn't be a human tissue. Yeah, Turn it off. Because you did turn it off for a sec so it dropped the tank. Yep and now it's on just low low. Low low. Shorty got low low low. Shorty got low. Is that your jam? That was my like freshman year of college. No it was my senior high school I believe. Dance team. Heck yes. Oh my gosh it looks really good. How did this happen in my kitchen? Because you did it. No you. No I'm supervising. You're supervising. I'm the sous chef. You're the supervising chef. That's what it is. That's what it is. I don't know about bathing things on alcohol. No that was Kanye. Was it Kanye? It was Jamie Foxx. Was it? It was. Blame it on the alcohol. Right because nobody thought that Jamie Foxx could rap and then he did that. Yeah she gave me money. Let's stop now. Do we really do this? So we just made it. Oh she's holding it. Sorry. That day's on me. You can casual me on a Saturday night. Too snazzy for a long good. All right I'm gonna cut a little bit of cheese. I mean when I say a little bit I mean like a lot of a bit. Joyla are you impressed with our culinary adventure? I'm kind of impressed with the culinary adventure. Because I certainly am. But it didn't end up totally horrible. This is actually what I just pointed out the past. You know sometimes it's okay. It tastes really good. Yay. I'm a messy chef. I want to do something that I think is kind of interesting. Do it. I know. What? I'm like what are we doing? Are you gonna twirl it? Yeah so I see that on the cooking shows and I'm like I want to do it. Do it. Do it. Yeah. So like a good spin. They put it on there and then they like oh shit. Yeah I think you got it. I like it. That's perfect. Hold on. She needs more. Yeah there's that twirl. I love it. No it looks good. You don't know it's good. Look at how she plated that. It's like a restaurant. Like fine dining here. So this is spaghetti carbonara with roasted asparagus. Look how fancy we sound. We are fancy, fancy people. I'm real impressed. Like I'm real impressed. Oh look at that one. You want this one? I mean they're both good. I'm so impressed. I made more. Yeah sure throw a little bit on there. Yeah that's perfect. Okay and then you want some pepper too? Yeah pepper me up. I probably don't want any salt but that's good. Oh that's the thing is the cheese is nice and salty. Oh look at that. Look at this. Look what we made. Okay well let's taste test. Hold on let's get the forks. We're testing and tasting. I feel like we're on a food show. Do you smell it though? Like that smells really good. It smells like I paid like I don't know like $27 for this. So like herby, delicious, bacon-y. Hold on I need to get all the things in the bites because that's what they do on the shows. Yeah that's really good. Like the crunchy bacon, the salty cheese. Yeah and then you have the asparagus that's like hey I'm a vegetable so it's not all bad for you. Right like it makes you feel better about yourself because you're eating like all the dairy. Yeah and the nice part is for those of you that are not like huge egg fans you can't taste it it just makes it all sort of come together. I kind of like that the bacon's a little burnt. It like gives a little something. And then the parsley is like hey it's fresh. Like hey I'm here too. Yeah. Oh my god this is amazing. It's so good. How did we do this? I think we just work well together. Heck yeah. And then because he's supervised I provided the accoutrements and he's like hey here's how you do it and like great thanks for coming over. Okay she also did the recipe inspo and the grocery shop so like you know divide and conquer. So this is delicious I feel like anyone getting ready for winter and wants to have like a recipe to hang out and to spoil somebody that you love. Yes. You should go ahead and make this because everyone will be happy. This is so good. All right well we are gonna go thank you guys so much for watching. It's been awesome. I'm gonna make another thing that I will link down below it's the BLT how do you say it? Panzanella. Yeah. I'm gonna make that too but we're gonna do that off camera because I'm just gonna use the same pan because I'm dirty like that and I don't really care. So anyway feel free to check out his channel make sure to thumbs it up subscribe to all of those things and you can thumbs up my channel too whatever you guys want to do. If you made it this far you know you're a fan of hopefully both of ours. So here's the thing if you have a recipe that you want us to try. Oh yeah. I'm gonna be the question asked here because Billy that's my thing. Leave a comment down below a recipe and if you have the link great we'll check it out. Oh my god. We're cost to try because I'll totally come back up here and make something else that you guys recommend. Yes and I will go buy all the groceries. I'll make it we'll alternate it'll be my turn. Yes okay we'll figure it out we'll figure it out but yeah you want to see us again drink some wine and then we'll tell you how it turns out and we can add more things to our recipe trackers. Heck yeah. All right thanks for watching guys I'll see you later. Bye. Oh my god this is so good. Holy crap. Well folks it's time to kick it old school.