Spaghetti carbonara, G.-style (i.e. bastardized, I’m pretty sure): fry up bacon nubbins (home-cured, Island grown). Boil pasta (storebought organic). Grate a mess of parmigiano cheese and beat in a few eggs (homegrown) — I like at least three for a pound of pasta. As soon as the pasta is done and drained, add the cheese-egg mixture and toss/stir to combine. The heat of the pasta melts the cheese and cooks the egg. Add the bacon nubbins and stir. Enjoy!
We often sauté and add some kale, but it was too hard to do.