So I'm obsessed with spaghetti carbonara. It came out of nowhere, too (though I think I've about proven that my egg allergy was short-lived/hormonal/a figment of my imagination). I've always loved spaghetti carbonara, that homey interplay of pasta, bacon and cheese all bound together with just cooked eggs that you really barely notice other than the gloss they add to the strands of spaghetti. It's been on my list of cannot-indulge-cravings for a while, along with fried chicken, because it really is a bit sinful.
But some fresh eggs from Marin Sun Farms, local pancetta from Fatted Calf (or bacon from Prather Ranch), and a semi-hard, nutty Old Word Portugese fromage from Spring Hill Cheese convinced me to go for it. Last weekend, this weekend -- I think it's my new Sunday night soul food.
The best part? All the ingredients are local. Every single one, from the onion to the white wine. Being this virtuous almost takes the edge off the decadence. Almost.
Recipe for Spaghetti alla Carbonara
The only change I make is to add lots of fresh ground pepper to the egg mixture, and then I give my bowl of pasta a few good shakes of salt and pepper again just to be safe.