And now it is my next quest to make this dish and then a variation on it, perhaps garganelle with a smattering of sun-dried tomatoes and red pepper flake in addition to the traditional carbonara sauce. Though this picture is even a variation, with the orechhiette and peas. Traditionally served with a spaghetti type of pasta, no vegetables. Just some type of pork (usually guanciale,) and lots of black pepper and of course the most beautiful temporary suspension of eggs and cheese in oil.
I imagine that will take a few practice runs for me to even get right... Can't wait!"
