Carbonara...this was one of my favorites in Italy and I've never had it right in the U.S.... maybe I can try this :-) Probably just need to go back to Rome.
SPAGHETTI CARBONARA~ 9 oz dry cured smoked streaky bacon chopped, 2 cloves garlic thinly sliced, 4 eggs, ½ cup cream, 1 cup grated Pecorino cheese, freshly cracked black pepper, salt, large handful chopped Italian parsley, 18 oz spaghetti/linguini cooked and drained, (reserve 1 cup of cooking water).
Photo by Chia Chong •WHY I LOVE IT: 1. Because I just had it for dinner and it tasted even better than the picture looks! Any photo that makes you want to dig in is a winner. I love the gooey egg and parmesan mixture on the fork in the foreground and the light coming through the pasta is magical. 2. It's a recipe from my first cookbook so it has a special place in my heart and belly.
Sometimes the simple things are the most inspired, like this carbonara recipe. It's perfection, and the epitome of cooking in a pinch.