This dish gets me very excited. About a month and a half ago we got a whole pig in and decided to try our hand at guanciale, not really sure what we would use it for. Then Chef Ang came up with the carbonara idea and everything fell into place. Housemade spaghetti, housemade guanciale, farm egg, basil, and rosemary flowers.

Published in: on October 7, 2008 at 10:34 am  Leave a Comment  

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