Sunday, October 17, 2010

The starchy waters of comfort

It has been a crazy and busy weekend. On my way home (from lab, oy gevalt) tonight I regretted passing up a slice of greasy pizza earlier in the evening and wondered to myself if I could find anything on the bike ride home. I was kind of doubtful because I live in Rockridge and unless there is a Yoga for Expectant Mothers class just getting out, there's not really anybody out on the streets at 9 PM on a Sunday. Then I remembered that I had picked up some eggs on my last trip to Trader Joe's, and that meant that pasta alla carbonara could not be more than 15 minutes away.
Okay, angel hair instead of fettuccine or spaghetti because that's all I had at home. Duck fat. Leftover garlic oil from my garlic aioli last month. Toss the pasta into the oil, scramble in an egg off the heat. Two slices of cured lemon from my other lemon preservation project. Lots of parmesan or pecorino, I forget which. Even more black pepper.

Duck fat carbonara. Perfect. Shoot, now I have to clean up.

1 comment:

  1. Yummy. Carbonara is what I make when I'm in a hurry. I always have parmesan and almost always have eggs! The pancetta is harder, but I see you skipped the pancetta all together. I made it with grated carrots this evening. It was pretty good if I do say so myself.

    I thought I had missed your switch over, but it looks like I didn't miss it by much! Glad you are blogging more!