It was an evening with Amy once again joining the dinner table Wednesday a week ago, and my disoriented self defaulted to a surprisingly remarkable and ever-so-simple dish: bucatini carbonara, based on an approach from Chef Linton Hopkins. This recipe has been a faithful entry in the Roediger House menu book since 2012. I've become comfortable substituting bacon pieces for the recommended diced pancetta, because of what I'm likely to have on hand. That accords as well with my southern roots, no doubt. We had our fill, and perhaps a bit more, glad for the chance to visit and talk and to laugh again for a while.
Also, I think we should all be glad I finally figured out what that faint unpleasant smell was that I was detecting as I passed by the open door of the butler's pantry.
Adapted from "Bucatini Carbonara," by Linton Hopkins. In Food & Wine, July 2009.
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