Tupper Lake, November 6, 2012 by Jeff Boucher

Tuesday, January 26, 2010

"Tuesday, what's for supper,"

said my better half.

You see, I'd gotten off easy the last two nights. On Sunday while I was tearing the pellet stove apart, she made a pork loin that was nothing short of outstanding.  Last night of course, we had hot pork sandwiches with french fries and gravy.

So tonight loyal readers it was my turn.  Another first for this aspiring chef, spaghetti alla carbonara.

I adapted the recipe from Leite's Culinaria.  For a weeknight it was easy to fix (under an hour) and needless to say, I had two helpings.

I substituted bacon for pancetta, other than that I followed the recipe as written.  The blend of cheeses,
Parmigiano-Reggiano and Pecorino Romano, along with the subtle flavor of the bacon were perfect. Throw in some homemade italian bread and it's a very filling meal.
This recipe was a keeper.


  1. Looks good, want to come down south and make dinner for me because food out of the freezer just isn't cutting it!

  2. I'd love to- it's 7 below zero right now! You should make this, it's easy and the leftovers are good!!!