Like we love bacon? Well, we love it so much that when I saw these bacon bandages, I had to get some. They're quite the fashion statement when you're in the checkout line at the store or in a client meeting. And a great conversation starter. (As in "What kind of nut would wear that in public?") They're occasionally available at New Seasons, and you can get them online at Archie McPhee, which has some other quite cool stuff (check out the bandages poster from India).
In other bacon-related news, we've become hooked on Beeler's Hickory Smoked Uncured Bacon, which is perfect in my adaptation of Marcella Hazan's carbonara recipe (below). And sorry, dearest brother, but we actually prefer the bacon to pancetta. The smoke rules.
Adapted from a recipe in Marcella Hazan’s "Essentials of Classic Italian Cooking"
Water for pasta
1 lb. dried penne or other pasta
2 egg yolks
1 1/2 c. grated parmesan, or a mixture of parmesan and romano
1/2 to 3/4 lb. bacon, sliced into 1/4” strips
1 Tbsp. garlic, minced
1/4 c. dry white wine or dry vermouth
Salt and pepper to taste
Put the water on to boil. In a small bowl, beat the eggs and egg yolks together, then add 1/2 c. of the cheese and beat in.
In a skillet, fry the bacon till it is cooked but still tender. Add the garlic to the bacon and saute briefly, then add the wine and allow to come to a simmer. While the bacon is frying, add pasta to the boiling water.
When the pasta is done, pour it into a colander to drain and then place it in a serving bowl. Pour the egg mixture over the top and stir to combine. Add the bacon mixture and stir briefly just to mix. Add salt and pepper to taste, then sprinkle some of the remaining cheese on top and put the rest in a small bowl on the table. Serve.
Serves about four as an entree.