Last night was spaghetti alla carbonara night (don't worry, you won't be subjected to yet another pasta pic), for which I almost always use my own pancetta. As I wasn't blogging when the last batch was prepared, I thought I'd at least let you see it.
There.
I said it was a quickie, didn't I.
Aww, maybe just a little more detail? A quick lowdown - I buy the this, do the that and in some amount time, what looks to be damn fine pancetta?
ReplyDeleteCarbonara is one of those dishes I might choose as my last meal. Great, I feel a craving coming on!
Trayls: Make me feel bad, why don't you! I promise to document the next pancetta production, likely in the fall. (It is damn fine, by the way, if I do say...)
ReplyDeleteAs for Carbonara, I am with you. If you're looking for a recipe, this one I like a lot. For years I've made Carbonara from my head, but now I use this method. http://bit.ly/bTFYnF
Carbonara! What, you on a diet?
ReplyDeleteI've had some of your pancetta, Mr. M, and I think it's pretty good--although I didn't do a side by side comparison.
Anonymous: I don't recall ever sharing my pig's belly with anybody by that name.
ReplyDeleteIt was only "pretty good" huh?
Guess I can cross you off my "share the pig" list then?
You make your own? How interesting!
ReplyDeletePlease sign me up for your share list so that I can lavish it with praise. ;)
Well, I could have used a wee bit more on the pancetta - it looks mighty fine. And I can look at carbonara all day. (And eat it, too)
ReplyDeleteLook gorgeous cut up...lovely swirls!
ReplyDeleteI found you through a comment you made on Marie's blog, Proud Italian Cook. I just HAD to click on Mister Meatball's blog because the name just got me. And I'm glad I did. homemade pancetta? wow, I'll be back.
ReplyDelete