Following my 4-hour pretty-easy-light-traffic drive home today from Luray, VA, I relaxed with a Bell's Best Brown Ale for a bit in my old man's chair by the fireside. Then I got busy making this delicious silky version of carbonara, following a recipe from Linton Hopkins. That's diced pancetta in there, with a yolky cream sauce served this time over angel hair pasta.
Previously, in the Roediger House kitchen: Meal No. 496, also known as the other time I made Linton's recipe for carbonara.
"Bucatini Carbonara," by Linton Hopkins. In Food & Wine, July 2009.
No comments:
Post a Comment