The other night I stood in front of my fridge staring blankly in while thinking “There’s NOTHING to cook”. It was a nice change from morning closet whine that echos through my house of “I have NOTHING to wear.” So, as I stood in front of the fridge wondering if I should just pick up a phone and order some takeout, I had a lightbulb moment – “I have pancetta – heavy cream – eggs – spaghetti – Nigella’s Spaghetti Alla Carbonara!”
Confession: the closest I had ever come to making Spaghetti Alla Carbonara is nuking a Lean Cuisine. To make it from scratch – are you kidding me. I don’t have the chops for that. However, Nigella makes everything look easy – and she’s right. I could see why she joked that she could eat it straight out of the pan – don’t think I wasn’t tempted. Added bonus, I even had vermouth from one of my recent additions to the Philly liquor cabinet. If you don’t have vermouth – don’t fret – just use a dry white wine. Another thing I was thankful for, that everything fit nicely in my braiser – easy cleanup!
This Spaghetti Alla Carbonara is a recipe that will be tried and tried and tried again. Give it a shot – you will thank me later.