And arms outstretched,
And as all,
The windows and doors open,
We hear music,
And it says,
We love you.'
To celebrate Spring,
One accompaniment each,
For your red, white and rosé.
Feel, with your Rosé.
↓ While you sway to this weeks Spring renewal playlist.///////////////////////////////////
Think, with your Red.
While you execute the simple perfection of flirtatious after-dark
pop God Ferla's Spaghetti Carbonara, over a glass of San Selvaggio ↴
Ferla's Spaghetti Carbonara
Traditionalists might squirm with my carbonara recipe because I add a clove of garlic and use bacon instead of guanciale or pancetta. That said I still turn my nose up at anyone who adds wine or cream. I’m a hypocrite, so sue me. This is still the best carbonara that I’ve eaten so here we go:
250gm fresh pasta
1 large garlic clove
2 fatty, long cut bacon rashers
2 large eggs
50gm Parmigiano-Reggiano finely grated plus more to serve
lots of pepper
- Boil water. Always salt the water you cook the pasta in.
- Cut the bacon into large chunks and render in a fry pan with the garlic. To render it I put the bacon into a cold pan and make sure it doesn’t get too hot. You don’t want it frying, you want to extract the fat cos that makes for some good saucy. Maybe 10 mins on a low/med heat til the bacon gets nice and brown and chewy. Once this is done take the pan off the heat. (You can also add a little splash of pasta water if you want to deglaze.)
- Separately, mix the eggs, cheese and pepper til combined.
- Cook the pasta. Once al dente put it into the pan with the bacon and give it a spin. Add the egg mix. You want the pan to be warm but not hot, cos otherwise you’ll end up with scrambled eggs and that ain’t right. The egg mix has to coat the pasta like a sauce.
- Stir it up. Serve it up. Add more cheese or pep to taste.
- Have a salad. Eat your greens. Flex your muscles. You did it.
Wonder, with your White.
While you absorb this Gentle Guide Towards Being.
A beautiful short film (4 min) shot on 16mm ↴