Saturday, July 15, 2017

Carbonara days of summer


Last month has been unusually hot along the Mediterranean, with a hot Scirocco wind blowing from Africa meaning lazy days spent in the shade of our casetta patio, reading, relaxing and embracing a long "pranzo" {Italian for lunch}, a leisurely long meal stretched out over those hottest hours of the day, playing with local ingredients and re-interpreting favorite Italian dishes ...

One of my all time favorites, even if not a local Maremmana recipe, will always be Spaghetti alla Carbonara ~ and after spotting appropriate substitutes for the original Roman ingredients at our little alimentari, this Carbonara {with a Tuscan twist} has become a favorite staple of our summer lunches ....



Ingredients: Pancetta Maremmana instead of guanciale and Pecorino di Pienza to substitute Pecorino Romano {with some Parmigiano Reggiano for balance}, but otherwise we stayed true to the classic recipe ...

2 comments:

  1. I love this! And the thought of eating it at Il Baciarino.

    ReplyDelete

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