Photo from Well Fed, one of my favorite Lucques-loving food blogs
This was another fantastic recipe from Sunday Suppers at Lucques
I have terrible college-food associations with carbonara: gluey, overcooked strands of pasta held together by half-cooked pieces of ham. This orecchiette carbonara is completely different, obviously, and it's absolutely delicious and fresh: it's spring, now, and we found fresh English shelling peas at the farmers market this morning. Combined with diced bacon and pancetta, and thyme, onions, and garlic, and eggs, &c., it's so delicious. And isn't Suzanne Goin charming talking about the dish?
And, of course, Penelope loves it.
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