it’s better with bacon.

the first rainy day of the year is a perfect day to not get dressed.  a grey day – cozy & reflective & sometimes a little melancholy – it is just the day to tuck into a deep bowl of luxurious, velvety pasta carbonara.  this is one of my favorite go-to pastas when i am craving comfort & would rather spend the evening watching a movie on the orange couch with my boy than tending pots alone in the kitchen.  another thing is that i usually have all of the ingredients on hand & if not, i have suitable substitutions.  most recently i made it with turkey bacon in lieu of bacon bacon & goose fat because i could.  and because, while true that pretty much everything is better with bacon, goose fat is sitting right there beside it, casting a knowing glance.

pasta carbonara (serves 6 – 8)
8 oz bacon
1 lb fettuccine
3 eggs
1 1/2 C finely grated parmigiano-reggiano
salt & lots of freshly ground pepper,
to taste

cut bacon into ¼-inch dice & cook in a large, heavy skillet over medium heat for 2 – 3 minutes, until fat begins to render.  set aside.

bring a large pot of salted water to a boil and add fettuccine.  cook until al dente (per package instructions).

while pasta is cooking, combine eggs and 1 C parmigiano in a bowl.  add salt and pepper.  set aside.

reserve about 2 cups of the cooking water in a bowl; drain pasta & add to bacon in skillet.  over medium heat, toss with tongs until pasta is well-coated by rendered bacon fat.  remove skillet from heat and add egg mixture, again tossing with tongs until well-combined.  add pasta water in ½ cup measurements (you may not use all of the water), combining well after each addition, until sauce has loosened but is still creamy & thick.  serve immediately in bowls with remaining parmigiano.