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Every cook has a version of carbonara, and this is mine. This is a comforting dish that’s also nourishing in an old-fashioned way.

Introduction

Every book has a version of carbonara, and this is mine. The chili is a nod to my favourite city, Rome, where cooks always add a little hot peperoncini (or sexy tickle as I like to think of it) to pasta dishes, but it also slows me down from inhaling large portions of this for supper. This is a comforting dish that's also nourishing in an old-fashioned way - my mom used to make me eat a plate of carbonara before I headed into a sixteen-hour restaurant shift. The bacon was important, she insisted. I never argued! 

I only use part of an egg when it's absolutely necessary, and this is one of those times. Otherwise the sauce won't cling to the pasta. Add the whites to tomorrow's omelette or scrambled eggs. Serve this with Lemony Broiled Asparagus (page 182) or Roasted Broccoli with Lemon and Parmesan (page 188). 

Google / Social Description

Try this take on the cold noodle bowl for dinner, topped with a colorful mix of raw vegetables and hot rotisserie chicken.

Introduction

This is a version of the cold rice noodle bowls offered on menus at some Vietnamese restaurants. Those noodles are often topped with slices of grilled pork and fried spring rolls. In this take on the dish, a colorful mix of raw vegetables and hot pieces of rotisserie chicken take their place. Drizzle the noodles with nuoc cham, a hot, salty, and sour Vietnamese-style sauce, just before serving.