I’ve been on a cooking spaghetti kick lately. Here are two kinds I’ve made in the last week.
Above: Pasta With Sardines, Bread Crumbs and Capers from Mark Bittman of the New York Times. I had this with some vinho verde, my default house white. Fantastic.
Below: Shiitake carbonara – my own creation. Super easy. Sauté some cubed pancetta in some olive oil, add a diced shallot and diced clove of garlic, some hot chili flakes, a pinch of pimentón (smoked Spanish paprika), 3 chopped shiitake, some herbes de provence, and plenty of black pepper. When things start to brown, turn off heat and whisk in 2 raw eggs, a handful of grated cheese (I used Manchego) and a bit of half and half or cream. Then add the cooked spaghetti and serve. That’s it. This would make a great brunch dish with some champagne, cava or prosecco. Or even a some of the 8-bit wine I still have around from last fall.
