Steam clouds the kitchen windows so much that I can no longer see outside. On the stove, water boils violently in a large pot. I put my cold hands above it and goosebumps immediately form all over my arm. The front burners are at work on the asparagus, peas and garlic (oh, so much garlic) and the aroma is equally satisfying. All day, I’ve been anticipating this dish: a big bowl of linguine in a creamy carbonara sauce. I’m usually pretty good at restricting my pasta consumption to a couple times a month and typically it’s freshly made. But I’m not in the mood to fuss over dough, so a box of dried pasta will have to suffice.
I’d been eying a carbonara recipe from the gorgeous new book from Teri and Jenny that focuses on various ways to prepare eggs. I love eggs in all forms: poached, scrambled, fried, deviled, even pickled. But, for me, eggs are a breakfast food (with the exception of a salad niçoise, one of my favorite summer lunch or dinners). I don’t go to eggs for a quick weeknight meal. Tonight, however, I’m going for it. Thanks to their book, The Perfect Egg, I’m preparing my very first carbonara. Working with eggs has never freaked me out. I make aioli all the time, so I’m not sure why it’s taken me this long. Whisking together the sauce isn’t complicated, just be sure to remember to reserve some pasta water (I almost spilled it all out in the sink).
Some lemon juice squeezed in at the end takes this from being a stick-to-your-guts kind of meal (ideal for some of those blizzards we got hit with back in February) to something perfect for a cool spring night. Not to mention the bright green on top of the pasta. Just a reminder that we’re getting closer and closer to summer.