Deliciously decadent! And I don’t need to be reminded I ate another deliciously decadent Amalfi coast spaghetti recipe, buttery Spaghetti with Fried Calamari, last week. But never mind; I crave classic Italian comfort foods when the weather is cruddy.
Guiliano Bugialli, cookbook author and veritable master of Italian cuisine, specifically instructs not to use bacon when preparing this recipe. “Pancetta,” he writes in his carbonara recipe headnote, “of course, is not bacon, because it is not smoked; do not substitute bacon.”
This man is a culinary rock star, albeit an aged rock star — Guiliano Bugialli, to me, is the Mick Jagger of classic Italian cuisine. I’m a groupie and blindly follow his advice, so always use pancetta in carbonaras. But I’ll be the first to admit: a good smoked bacon is simply divine substituted for the pancetta in the following recipe.
Recipe adapted from Guiliano Bugialli’s “Spaghetti alla Carbonara” (The Fine Art of Italian Cooking, 1977)
Although Michigan has been experiencing unseasonably warm temperatures of late, it seems like a good time to make soup. The panic buying felt by the coronavirus maelstrom is like nothing I’ve ever witnessed. I’ve lived through the fallout of epidemics, famines and the scourge of the HIV virus, but the flames were never continuously fanned by instant media–non-stop overload. I jump each time my phone pings! I’ve bumped … Full recipe post »
Deviled Eggs (aka: Stuffed Eggs) have taken on star-status in the past few years. No more are a plate of these rich and tantalizing mortals content to find themselves nestled up to a Maraschino Cherry Jello Mold on a boomerang-patterned formica counter. For good reason. Stuffed eggs are a great canvas for a variety of flavors. A perusal through the web … Full recipe post »
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trips and favorite associated recipes. Browse my travel recipes...
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complimentary food makes the project and event more fun. Browse my projects and related recipes...