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While I am a great fan of “real” pasta carbonara, I can only enjoy it completely when the egg’s are free range and completely fresh.
Not what I had in my fridge today, nor did I have the required guanciale and pecorino . Also, in it’s original form, it is most often made with spaghetti.
So what I prepared today for lunch is only a distant cousin of carbonara, although in my humble opinion, it is at least as good if not better 🙂
Bon Appetit ! Life is Good !
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Pasta “NOT Carbonara”
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saute bucatini until slightly crisp, season with kosher salt and freshly ground black pepper
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top with very thinly sliced capicola (copa ham)
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add eggs, mixed with finely grated asiago cheese
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cook until eggs are set
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Remove to serving dish, sprinkle with more black pepper and asiago
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drizzle with a bit of tomato sauce
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Pasta “NOT Carbonara”
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ChefsOpinion 