BUT FIRST
FROM THE NOVEL "DOG PARK"
On this morning in June, a ruby Cadillac sedan navigates up and then down a lane. It turns slowly, like a luxury yacht, then floats with precision into a berth at the Rexville dog park. The latest arrivals are a couple and their Collie, Greta. The three dismount. Harry Damson drops his chain glasses and exchanges them for polished binoculars. He scans the park.
####
Robert and Jen have a trick when they want to put out a luxurious dish in a near instant. Spaghetti Carbonara is linked to the U.S. Army and World War II. Battle rations have never been confused with fine dinning. But in this case, a marriage between Italian foodies (aren't they all?) and food shipments to feed a starving nation produced a marvelous dish served in Roman restaurants to this day.
A believable legend says the Americans flew in lots of bacon and eggs, likely in canned and powdered form. Romans took this available chow, matched it with another emerging food item, dried pasta, and, presto: Carbonara. A noted food historian nearly vouches for this story. He writes that his research showed that the dish did not exist until the Germans were vanquished and, presumedly, Mussolini hung. So, U.S. Army, take credit for one of the great modern pasta recipes.
Robert and Jen keep it simple.
Two servings:
Six egg yolks
One cup Romano cheese, grated
Half pound pancetta, cubed
Two tbsp. olive oil
Black pepper
White wine
Dry spaghetti
Sautee the bacon, short of crisp, in oil
whisk the yolks, pepper and cheese in a bowl
Cook pasta in salted boiling water al dente
Two minute warning: add some pasta water
and wine to the bacon. reduce.
Drain pasta and add to bacon. toss to combine
Transfer to two pasta bowls. Add the yolk-cheese mixture and
immediately blend to create a creamy sauce.
(Don't add the yolk mixture to a hot pan)
Top with more grated cheese
######
There, soldiers. You've got yourself the best Army ration ever made. The beauty of such a rich dish as Carbonara is that it couples well with a lush cabernet or a bright Chianti Classico. On this night, Robert went into the basement and came back up with a St. Supery cab. Jen executed a hand salute.
FROM THE NOVEL "DOG PARK"
On this morning in June, a ruby Cadillac sedan navigates up and then down a lane. It turns slowly, like a luxury yacht, then floats with precision into a berth at the Rexville dog park. The latest arrivals are a couple and their Collie, Greta. The three dismount. Harry Damson drops his chain glasses and exchanges them for polished binoculars. He scans the park.
####
Robert and Jen have a trick when they want to put out a luxurious dish in a near instant. Spaghetti Carbonara is linked to the U.S. Army and World War II. Battle rations have never been confused with fine dinning. But in this case, a marriage between Italian foodies (aren't they all?) and food shipments to feed a starving nation produced a marvelous dish served in Roman restaurants to this day.
A believable legend says the Americans flew in lots of bacon and eggs, likely in canned and powdered form. Romans took this available chow, matched it with another emerging food item, dried pasta, and, presto: Carbonara. A noted food historian nearly vouches for this story. He writes that his research showed that the dish did not exist until the Germans were vanquished and, presumedly, Mussolini hung. So, U.S. Army, take credit for one of the great modern pasta recipes.
Robert and Jen keep it simple.
Two servings:
Six egg yolks
One cup Romano cheese, grated
Half pound pancetta, cubed
Two tbsp. olive oil
Black pepper
White wine
Dry spaghetti
Sautee the bacon, short of crisp, in oil
whisk the yolks, pepper and cheese in a bowl
Cook pasta in salted boiling water al dente
Two minute warning: add some pasta water
and wine to the bacon. reduce.
Drain pasta and add to bacon. toss to combine
Transfer to two pasta bowls. Add the yolk-cheese mixture and
immediately blend to create a creamy sauce.
(Don't add the yolk mixture to a hot pan)
Top with more grated cheese
######
There, soldiers. You've got yourself the best Army ration ever made. The beauty of such a rich dish as Carbonara is that it couples well with a lush cabernet or a bright Chianti Classico. On this night, Robert went into the basement and came back up with a St. Supery cab. Jen executed a hand salute.
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