Kale, mushroom, and smoked hog's jowl carbonara
Italian cuisine

It's Thursday night. I've just returned from an 11-mile run, it's too late to go to the grocery store, and I'm too broke to order out. I'm forced to improvise. I glance in the pantry and peer in the refrigerator. Not a lot to work with. Let's see...my roommate is a baker and purveyor of alcohol-infused cupcakes, so we'll definitely have eggs. What else....fresh mushrooms....smoked hog's jowl...smoked hog's jowl?? Like a saltier, fattier bacon...And suddenly it hits me: mushroom carbonara! I rummage around the fridge some more, and discover a bunch of kale that's hung around a little longer than it should have, but is still mostly viable. There's also that tangled mass of garlic scapes I bought in Eastern Market a weekend or two back, a few green onions, and a lonely little fresno chile. It's getting late, I'm starving, and season 3 of The Wire is calling my name. Hit it.
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