It Was A Dark And Carbonara Kind Of Night

Friday was a comfort food kind of night, a perfect time to break out the carbonara recipe.

After a week of rain and writing stories about rain and kicking off a new semester of teaching journalism class, I was ready for some good eats.

My wife has made carbonara for a long time, and I’ve just recently gotten into cooking it myself.

We make a slight variation of the Joy of Cooking version, which the authors call Spaghetti alla Carbonara.

It’s the perfect dish, plus A. and little C. gobble it up, which is saying a lot.

Making it filled the house with the smell of bacon (one of nature’s perfect foods), and with a little Neil Diamond on the hi-fi and a glass of ice cold Sierra Nevada, I was doing fine.

Here’s what you do:

Sizzle a half-pound of thick-cut strip bacon. Once it’s done and cooled, break it into large bits.

In the meantime, boil up a pound of linguini noodles.

The noodles will cook in about 10 minutes. Drain them and put them back into the pot in which you boiled them. Save about a half cup of water from the boiling, adding it back into the noodles. Put the pot on medium heat.

In a bowl, beat four eggs. Add them to the pot with the noodles. Add about a half cup of grated parmesan. Add a couple tablespoons of leftover grease from the bacon. Mix all the ingredients in the pot while cooking.

In just a few minutes, the eggs cook and you are ready to go.

When plating, adding a little more grated parmesan on the top of the noodles.

The result is pure deliciousness.


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