Smoky Spaghetti Carbonara
"Spaghetti Carbonara is named for the coal miner. And yet, there is nothing smoky about the original version—guanciale and pancetta are both unsmoked cuts of pork. So, I used smoked salt and smoked bacon to reinforce the classic pasta’s namesake. I even added a bit of smoked salt to the pasta water, although I couldn’t determine if that made any difference. The result is as luscious and creamy as the original, but with a decidedly winter-in-a-log-cabin meets mountain-backyard American attitude. I love this version...."
INGREDIENTS
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1 pound spaghetti
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1 zucchini, cut into a very fine julienne (optional; use a julienne peeler)
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2 cups cream
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6 egg yolks
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3/4 cup Parmesan cheese
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3/4 cup Romano cheese
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1 tablespoon chopped parsley
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1 tablespoon dry white wine (optional)
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1 teaspoon olive oil
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6 slices bacon, diced
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