DOG PARK.  A  TALE  ABOUT A SMALL TOWN, ITS DOGS, ITS DOG PARK AND THE PEOPLE WHO COME
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Spaghetti Carbonara

11/21/2015

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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

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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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    Robert Benjamin is the star of Dog Park, a tale about a small town and its crazy, but lovable, dog owners. Robert is also a good cook. And his basement is brimming with American, French and Italian wines. In his new blog, Robert will share some of his simple, but damn good, recipes and suggest a wine—all as conveyed to the book's author.

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