October 2005
Prune
by Celia Cheng
SPAGHETTI A LA CARBONARA
Initially I found it surprising to see a Carbonara on the brunch menu, but when I read the menu description it all made sense: “The Italian way to get your bacon and eggs … with pasta. And plenty of black pepper.” And indeed, even though the eggs are mixed in with the pasta and hardly visible, the combination of eggs, pancetta, pasta and pepper really hits the spot. The spaghetti is consistently cooked al dente and the pancetta is crunchy and chewy at the same time. The fresh ground black pepper contributes to give it even more dimension. Of course, sprinkling some Parmesan cheese over the dish makes it even better. This is one of those dishes I wished they served during dinner, too, because I need to have it at least once a week.
