Tag Archives: Peck

The Charcoal Burner’s Wife

Posted on February 7, 2011 by Gareth

I am not cross referencing Heston Bee with this old style dish of Spaghetti with Eggs & Bacon. Nope, pasta in a wash of beaten whole eggs with grated Parmesan and Pecorino Romano, sharpened with tiny jewels of smoked pancetta or rolled coppa … Continue reading →

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Posted in Best Pasta, Blue Collar Gastronomy, Ingredients, Techniques, Traditions at Table | Tagged , , , , , , | 2 Comments