And so we return, dear readers. I have retreated to the Cave of Grumpiness, now that the Rogue Festival has come and gone. Truly it was a grand two weeks for myself and many many others. Shows were rocked, crowds were wowed and lots of new friends and acquaintances were made. A hearty thank you to everyone who participated in the Rogue this year, from the organizers to the volunteers to the audiences themselves.
All that said, onto the foodings. A strong lack of time and spare cash conspired to keep me from embracing as many Tower eateries as I would have liked. But have no fear, I have every intention of Eating Out Tower and leaving her mewling and sloppy in my wake. But until I can miracle up enough cash, we're going to focus on what we're Eating Out at home.
A favorite treat of mine is a dish I learned at the table of a disgraced mobster, who had been exiled from the home country for reasons unknown. He was dating a rather promiscuous and somewhat foolish friend who had invited us up to his Hollywood Hills home for dinner. So after some small talk about how he was Italian Special Forces, a former mining engineer, a single engine prop-plane pilot and what the current market prices of Bolivian booger sugar was, I came to the conclusion that he was the real deal and I had better buckle in, shut up and hold on. And now, I'm afraid that my fiercly clenched sphincter was going to leave a spiral pattern in the seats of his redwood dining chairs. But a dish was brought out that was so delicious that I was (foolishly) able to relax. Such is the magic of pasta carbonara!
And then I find out that it's stupid easy to make! The hardest part is finding pancetta, which is readily available at Sam's Italian Deli. From there it's just a bit of planning and moxy. So be not afraid! And if you're too cheap for pancetta, you can easily substitute the same amount of bacon. It's a little different, but still amazing. So here's what you'll need.
4 eggs (3 if they're large)
1/2 cup heavy cream
1/2 lb pancetta (sliced thick, 1/8th inch)
1/2 cup parmesan cheese
1/2 cup romano cheese (both grated)
fresh cracked pepper
Now, before some purist yells NUH UH! THAT AIN'T HOW GRANDMA MAKES IT! Well, you're right. So go eat a dick. We're making it this way this time. I've done it in the past with only egg yolks. Hella yum, but this is less of a pain in the ass. So suck it.
Make it. Eat it. Make other people eat it. I will wait patiently for your thanks.