Friday, May 4, 2012

Spaghetti alla carbonara

I'm just not sure if you can beat Dan's spaghetti alla carbonara for Italian comfort food. It's a quick dish,  packed with flavors, plus it brings us back to Pisa every time—the place where we first ate it while on our honeymoon in 1993. It's salty from the pancetta (or guanciale, if you can find it), and creamy from the egg yolks. The recipe he uses to make this heavenly dish is from Saveur, but note that he cuts the egg yolks by half and adds in some pasta water to make it moist and creamy. Instead of spaghetti, we like using the super thick bucatini pasta, which you can order on Amazon. Rustichella d'Abruzzo bucatini is the brand we buy. Go ahead, enjoy some Italian comfort food!

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