It's shaping up to be a very eggy day here at Butter and Figs. This morning I woke up craving pasta alla carbonara (don't ask me why), but settled for fried eggs and toast instead. Maybe I'll œuver indulge this evening, and make my favorite eggy pasta for dinner. The dish is so simple, yet deliciously warm and comforting. It's a lovely solution for Saturday evening supper. The recipe below is from one of my favorite culinary resources, The Kitchn. Over the years I've made several versions of this dish, but it's most popular when served, after midnight, to my last remaining revelers. Regardless of the time or place, there are never leftovers. And, as with most of my favorite recipes, the ingredients are simple and few. The key to success is quality, not quantity. If you can get your hands on farm fresh eggs, good pork, and whole peppercorns, you will be in business! If not, you'll still have pasta alla carbonara and a very contented belly.
 |
| Image Credit: André Baranowski |
