Spaghetti carbonara

Eastside Road, March 5—

IT IS SUCH A PLEASURE living with Lindsey, for so many reasons: but it won't surprise you that toward the front of all those reasons is her kitchen skills. Well, eating is a chief pleasure, after all. Tonight she made spaghetti carbonara, and this is how: she diced up some pancetta and browned it slowly, actually adding a little olive oil as needed. She beat up some eggs and incorporated a good deal of finely grated Parmesan cheese (and some Pecorino, too) with them. She cooked the spaghetti in the usual way.
She folded the cooked pancetta into the drained spaghetti, and then added the egg-cheese mixture, incorporating it all with a wooden spatula. Then she tonged it into our bowls. We added a little black pepper.
Afterward, a bowl of good chard, steam-sautéed with crushed garlic and red pepper flakes. No green salad tonight, after all that chard!

Cheap Pinot grigio