as vegetarian as i get
I bought some smoked pork jowl at the grocery store the other day, and thought I’d try making spaghetti carbonara with it. I’ve always wanted to try making carbonara, so I looked up the Amateur Gourmet’s instructions and used the jowl instead of the bacon. It turned out pretty delicious, although we halved the recipe and I wish we hadn’t halved the egg.
To go along with it we wanted to try one of Food and Wine’s “Hearty Winter Salads” from the current issue, which they called “Crisp Escarole Salad with Garlicky Anchovy Dressing” We thought that both dishes were fantastic, and we might do the combination again later this week.
