So not kosher

You heard it here first. They're selling smoked bacon without nitrites and antibiotics at Weshop. That meant that on my first day back I had bacon and eggs for breakfast and spaghetti carbonara for dinner. Except, I don't have spaghetti, so it had to be farfalle. It tastes just as good, but it's not the same as slurping up long noodles.

The recipe is from a man named Diuccio, one of my chefs at culinary school in Italy. He loves dogs and markets, and I love him.

Diuccio's Spaghetti Alla Carbonara
Serves 4

350 g spaghetti
4 egg yolks
3 tbs. milk
3 tbs. freshly grated parmigiano
100 g bacon, cut in cubes
3 tbs. extra virgin olive oil
salt & pepper

Bring pasta water to a boil. When it boils add salt and cook pasta (10 to 12 minutes). Put the egg yolks in a large bowl that can contain the spaghetti once cooked. Beat the yolks and add cheese, a pinch of salt, pepper, and milk. Mix well and let it rest.

Put the olive oil in a small saucepan. Add the bacon cubes and some pepper. Turn heat to low and let it cook until the meat changes color. The bacon should be ready by the time the pasta is ready to drain. Add the bacon and olive oil (hot) to the egg mixture and mix it well (fast so you don't get scrambled eggs!). Drain the pasta very quickly and mix it well with the egg sauce. Serve immediately.