What I had for dinner on Friday, October 28, 2011

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.

2 comments to What I had for dinner on Friday, October 28, 2011

  • g

    Actually, I think my recipe is fairly authentic. My understanding, completely unsupported by any research to the extent that I haven’t bothered checking wikipedia, is that canonical carbonara is defined by the use of only very few ingredients which are portable and have a long shelf life. You know, like you’d have if you were a professional charcoal charrer.

  • [...] and -smoked local salmon, tossed with sautéed homegrown kale and storebought Barilla pasta, house-carbonara-style, with homegrown chicken and duck eggs, and storebought Parmigiano-Reggiano cheese. November 23rd, [...]

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