Friday night brought a small crew to the house for dinner, and I'd had kind of a rushed and hectic day, and then suddenly it was time to make the meal. I've had in the back of my mind that it was about time to bring back Linton Hopkins's version of carbonara, which is silky and delicious and tastes sort of like a special occasion. Instead of my usual bacon, I use diced pancetta, and instead of penne or rotini, I used bucatini. Folks seemed to think it was good.
"Bucatini Carbonara," by Linton Hopkins. In Food & Wine, July 2009.
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