Last Thursday was one of those last-minute menu decision moments, where I considered what I had on hand and what I hadn't made in a while. That brought to mind the rather glorious but simple bucatini carbonara that we've enjoyed here over the last dozen years. As sometimes I must, I let bacon stand-in for the diced pancetta, and frankly I prefer it; as for the sauce, it really outdid itself in richness and flavor. The single bowl was a bit much in the end, and I tried to go far enough on my evening walk to serve the requisite penance...but the indulgence proved greater than my will to atone.
"Bucatini Carbonara," by Linton Hopkins. In Food & Wine, July 2009.
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