pasta carbonara.

{Heaven with red wine.}

Last Friday I got a massive craving for pasta carbonara and having never made it before, figured I should give it a whirl! Turns out, it's a super easy dish to make, though it doesn't entail an alfredo sauce as I originally thought, is just as decedent tasting.

Nick and I whipped this up pretty quickly using this recipe, from a website called Pasta Recipes by Italians. With a name like that, how could we go wrong? We did take a few liberties with the recipe though. We didn't melt butter into the pancetta because, well, that just seemed insane! And we added peas, which were delicious and added a little brightness. Also, we were supposed to use spaghetti but substituted fettucini because Nick has an odd aversion to skinny pastas ... anyway ...  the website told us we'd risk angering the pasta gods if we used anything other than spaghetti but so far so good. No rotini shaped lightening blots have come from the sky, but I digress.

The result of this god-fearing recipe was a delicious and super satisfying bowl o' pasta and though my arteries are probably screaming 'don't do it' I'll definitely be making this again.

{Combining eggs and parmesan cheese.}

{Pancetta: bacon's sexy Italian cousin.}

{Pasta porn.}

{More cheese as a garnish? Why not!}