Last Wednesday was a day-trip to Vance County, about two hours from home, so it was an early rising to get to the school site on time. And while I made it back home before 4:30 pm that afternoon, I still needed a dinner plan suited to the joy of the latest mid-week visit of dear friend Amy. Linton Hopkins had the answer, in the form of a long-time favorite version of bucatini carbonara. I generally default to bacon over the added fuss of dicing pancetta, but otherwise I’m doing what Linton told me, because he’s right about what it takes to fill a bowl full of deliciousness. A bit of roasted spiced broccoli was a nice added touch.
Adapted from "Bucatini Carbonara," by Linton Hopkins. In Food & Wine, July 2009.
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