I know that my title of this post makes no sense.

I’m okay with that.

Over the weekend, we had brunch with some fabulous friends. Our friends, Heidi and Aaron, are so mean… they moved away from us 5 years ago. Can you believe it? How dare they, right?

Since they left Ohio for the greener and decidedly colder pastures of upstate NY, they have had career changes and two beautiful babies. It was so fun to catch up with them, to meet their kiddos and to hear about life these days. The hosts of our brunch, Pam and Jeff, live here in the Nati so we have the privilege of seeing them more regularly.

Pam whipped up some awesome dishes- one of which I will be coercing her into providing to me so that I can share it with you. Pam, the sausage dish please!? The one with the magical maple taste. Thanks.

Jeff wore a bacon tshirt to brunch.


And his t-shirt got me thinking about how I desperately needed to rekindle my bacon love affair.

I sat there wondering where we went wrong- bacon and I, that is.

We used to be so close.

It used to be rare that I week went by where I didn’t spend time thinking about or stuffing my face with bacon in some capacity.

I realized that I think maybe somewhere along the way, I developed an unhealthy bacon codependency. I needed time away to figure out how to make a salad without including some crumbled bacon. I needed to remember that chicken without bacon on top was, in fact, a possibility.

So, I stepped away from bacon.

Yes, you read that right.

For better or worse, I did.

But brunch and the bacon t-shirt was like a slap in my face.


What was I thinking?

Life without bacon?


Might as well commit to live without oxygen or sleep or red wine.

And so, in a quiet brunch moment, I made a silent vow to welcome bacon back into my life immediately.

And I did.

Which brings me to Spaghetti Carbonara. I adapted a recipe from this cookbook:

Right before Christmas, Brad mentioned that he wanted this cookbook.

My husband??

Wanted a COOKBOOK??

I called my mom, and let her in on his confession.

So, this cookbook was a part of my parents’ Christmas gift to Brad.

A few weeks after he brought the book home, I asked him when he was going to make me something from his new cookbook.

That is when he said, “Oh, I wasn’t planning on cooking from that book. I just thought the food looked good, and so can I just tell you what I want?”


I should have known.

And in all honesty, I was relieved.

I like my kitchen just a certain way, and the thought of Hurricane Brad doing God Knows What in there invoked a slight panicky feeling.

So, I’m learning to cook and eat “like a man”.

Turns out, I’m pretty good at it.

This recipe serves 2 people, and it starts with… you guessed it, bacon!

You only need 2 pieces for the dish, but I thought I better fry up some more in case I encounter a bacon emergency.

Next, you have to fry up… more bacon!

Well, pancetta to be exact. 2 ounces. The prepackaged pancetta comes in a 3 oz package, and I figured the extra couldn’t hurt!

Drain all of your bacon over some paper towels and wipe out your pan.

Turn your burner to medium, chop 3 cloves of garlic, and put the garlic into the pan.

MMMMM…. bacon and garlic cooking is perfection.


If you have some, add in a pinch.

If you don’t have some, don’t worry about buying it.

Saffron is expensive, and the recipe won’t suffer… much.

Then, pour in 1 cup of chicken stock.

Let it simmer and reduce down just a bit.

Chop up 1 cup frisee lettuce (or spinach would do) and 2 tablespoons of parsley.

And add it to the pan.

Let it wilt down, and then stir in your chopped up bacon.

Add in your cooked pasta, some freshly cracked black pepper, a little drizzle of olive oil and 1 T. of butter.

Finally, add in about 1/2 cup of shredded parmesan.

Stir that up, turn the heat to low and leave it be for the moment.

Now for the egg.



Scary stuff.

I think it is most helpful to watch someone poach an egg, so here you go:

Boil water, and then add in some distilled white vinegar.

Carefully slip in a cracked egg.

Fold the egg over on itself.

When it is cooked through (with the yolk runny still, of course), pull the egg out of the water with a slotted spoon.

Put your pasta on a plate, and then top it carefully with your poached egg.

Top it off with some pepper.

Red wine on the side is a must, of course.

Welcome back old friend.

Bacon, you’re the best.