Gastronomy: Love Life with a Little Carbonara

Sometime last year, while reading Michael Ruhlman’s blog, I was inspired. His article entitled simply “Carbonara” was about taking time out to have a meal and a glass of wine with his wife. I am sure you can relate: The conversations with your partner that were once about things you enjoyed have been replaced with logistics—a list of commitments, home maintenance, and child care schedules (a.k.a., the honey do list).

Ruhlman and his wife both work from home—he’s a chef and she’s a food photographer. His solution to “catching up” is to make lunch for his wife so they were able to partake in adult conversation over food and a good glass of wine. That particular day he made Carbonara.

Like most people, my husband does not have the luxury of working from home. And after taking care of the household tasks, children, and maybe squeezing in the occasional shower, the thought of cooking an easy meal seems overwhelming. Having an adult conversation seems almost lavish. However, we do have our weekend evenings, a heat lamp, and occasionally can escape to a good home-cooked meal and a glass of wine.

My version of Carbonara—spaghetti, thick cut bacon, eggs, cream, Parmesan, and Italian parsley is the ideal dish for this occasion or the simple weekday meal. When you have the chance, take an evening, cook an easy, mouthwatering pasta dish, and reconnect. You will find yourself in a state of contentment that you have not felt in long time and may be surprised how connected a good meal can make you feel. Sometimes as parents, we forget who we are as a couple. Cook a great dish, drink more wine, and most of all, love your life.

Carbonara

1/2 lb pancetta chopped or thick-cut bacon
2 T extra-virgin olive oil


2 large egg yokes
1/4 c heavy cream
1/2 c freshly grated Parmigiano-Reggiano cheese, plus 1/8 c extra for the top
Black pepper, ground fresh from the mill

3 T chopped parsley
1 lb spaghetti

In a large, pot boil water for pasta. Place pancetta or bacon into the pan and cook until crisp at the edges; turn off heat. Separate two eggs yokes and place into a large serving bowl. Beat with a fork. Add 1/2 c Parmesan and heavy cream. Mix well. Add cooked, drained spaghetti and olive oil to the bowl; toss, coating the strands well. 
 Add a liberal amount of fresh ground pepper and 2 T parsley. Add pancetta and toss again. Top with final T of parsley and 1/8 c reserved Parmesan. Serve immediately.

Serves 4.

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