Well we have a new cook in the house, my son Nathan. He is home from college on Spring break and announced he wanted to do some cooking. It’s not like he hasn’t done some kitchen prep and cooking with his Dad but he wanted to lead the way so to speak. Curt was sous-chef.
Last night’s dish was Spaghetti ala Carbonara from Saveur magazine (April 2010). If you link to this site you’ll be able to pull up the entire recipe.
They used the guanciale instead of the pancetta. Guanciale is an unsmoked Italian bacon taken from the pig’s jowl. Quite tasty.