tubes and carbonara
For a simple lunch for one, start by cooking a third of a pasta box (spaghetti is traditional here) to al dente in a pot while 1 inch of diced guanciale renders (guanciale, made from jowls, has a subtler flavor than bacon) with a little olive oil in another pan, and whisk a single egg in a small bowl with a tablespoon of Pecorino Romano (or Parmesan) and a little more olive oil.
Drain the pasta, toss in pan with the rendered fat (remove guanciale to separate plate), and quickly pour the egg/cheese mixture on top, stir with tongs to coat. Plate and sprinkle with guanciale, season.
If you feel so inclined (I always do), nestle a crowning yolk on top of the glistening tangle.
One of the simplest pastas, I find carbonara deeply satisfying—an honest recipe for the middle, or beginning, or end of any week…
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Posted Wednesday, June 24th, 2009, 1:49 pm * Filed in Food, Market, brooklyn. * Tags: brooklyn, carbonara, eggs, formaggio, guanciale, kitchen, kthread, pasta, perciatelli. Follow responses through the RSS 2.0 feed. Leave a response, or trackback from your own site.
June 24th, 2009 at 3:04 pm
“Glistening tangle”–I love it!
June 25th, 2009 at 9:33 am
Thanks, Mica. Congrats on the new writing gig :) More food posts! And let’s talk soon about when I could come visit, I’ve found some great Chicago flights lately–
May 6th, 2010 at 8:17 am
We tried it , it was just super. I am definitely not exactly what you would refer to as an experienced cook, and really do not get pleasure from elaborate directions which often get me stressed out . This is certainly very easy and flavorful, marvelous accompanied by a glass or two of Burgundy. Thank you.
May 8th, 2010 at 9:07 am
Daniela, very happy to hear that and happy you found your way here! And the Burgundy sounds like the perfect complement, cheers—