A friend and I were out for some wine last night, discussing diving, food and Italy, when we went off on a full on tirade about pasta Carbonara. Where to find the best (I said Chelsea, friend said Rome duh), how to make it, and why we love it. I guess the discussion went for quite some time, because 3 bottles of vino went coming and going before realizing the time.

So today what can I think of?

Its wrath reached its fullest when, at the gym, I was staring at Giada Dilaurentiis noshing on Braciola while working up a sweat on the cross trainer. I finish my time on the sweat-o-rator and went in a scurry back home.

Specifically, my kitchen. I won’t elaborate too much on the process… just know that it was worth every calorie ingested.

Enter The Usual Suspects:
Prosciutto, Bacon, Onion, Parmigiano Reggiano, Egg, and Spinach Fettucini
Render bacon until…
It turns nicely browned and crispy
Sweat onions on the bacon fat (yes, the FAT)
Separate the egg white from the yolk. Dump whites with some pasta water into the onions and then…
Top the finished dish with the yolk.


It was enjoyed.
Damn you, friend.