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Steve Gilliard, 1964-2007
It is with tremendous sadness that we must convey the news that Steve Gilliard, editor and publisher of The News Blog, passed away June 2, 2007. He was 42.
To those who have come to trust The News Blog and its insightful, brash and unapologetic editorial tone, we have Steve to thank from the bottom of our hearts. Steve helped lead many discussions that mattered to all of us, and he tackled subjects and interest categories where others feared to tread.
Please keep Steve's friends and family in your thoughts and prayers.
Steve meant so much to us.
We will miss him terribly.
Bump in the Beltway: "Weeknight Grub"
Thanks to Melanie from Bump it the Beltway for this great food crosspost!
This is my favorite I'm-too-tired-to-cook recipe.
Spaghetti al Carbonara
Serves 4 as a main course
5 oz pancetta
1 medium onion, finely chopped
1/4 cup dry white wine
1 lb spaghetti
3 large eggs
1 1/2 oz Parmigiano-Reggiano, finely grated (3/4 cup)
3/4 oz Pecorino Romano, finely grated (1/3 cup)
1 teaspoon coarsely ground black pepper
1/4 teaspoon salt
Cut pancetta into 1/3-inch dice, then cook in a deep 12-inch heavy skillet over moderate heat, stirring, until fat begins to render, 1 to 2 minutes. Add onion and cook, stirring occasionally, until onion is golden, about 10 minutes. Add wine and boil until reduced by half, 1 to 2 minutes.
Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
While pasta is cooking, whisk together eggs, Parmigiano-Reggiano , Pecorino Romano (1/3 cup), 1 teaspoon coarsely ground black pepper, and 1/4 teaspoon salt in a small bowl.
Drain spaghetti in a colander and add to onion mixture, then toss with tongs over moderate heat until coated. Remove from heat and add egg mixture, tossing to combine. Serve immediately.
Cooks' note:
The eggs in this recipe will not be fully cooked, which may be of concern if there is a problem with salmonella in your area.
This can be made vegetarian by omitting the pancetta. I also like to replace the meat's flavor hit by adding capers or drained and rinsed marinated artichoke hearts. I have a girlfriend who keeps kosher and this is a trick I used when making this dish for her. When my herb garden begins to produce, I also like chopped fresh basil in this. This is an extremely flexible base onto which to project your own ideas. This is more of a technique than a formula.
- posted by Melanie of Bump in the Beltway