I spent the weekend with some friends, eating and walking and chatting, and it was delightful. For Sunday lunch we had carbonara, a pasta dish of bacon and eggs that I have determined is the “breakfast of champions.” After the jump, here’s how it all went down:
First, we used eggs from Vincenzo’s mother’s friend’s chicken. They are seen here each wrapped in newspaper, because chickens hatch only eggs, not egg cartons.
The key, I learned, is to whip those eggs like they owe you money, and get them nice and frothy, as shown here. Laura the dog approves. Or she may be smelling the pancetta frying up in the pan.
When the pasta is not quite al dente, drain it and pour it into the pan with the pancetta. Then add the egg and mix it all up.
Hello my preciousssssss! You’re going in my tummy!
Post-carbonara tip: nap.