spaghetti alla carbonara & rosemary artisan bread


Hurricane Matthew.

We have lived in Savannah for a year and have heard that the last huge storm was in the 1970’s.

“Savannah is due for a hurricane”, they would say.

Well, it’s here. We are apparently experiencing a historical event.

Listen, we left town the second our area had a voluntary evacuation. Give me a couple days off of work and I’m out of here! Over the last few days our county has now issued a mandatory evacuation. This is serious stuff. They are even reversing the highway lanes to speed up the evacuation process.

Significant surges, mass flooding, destructive hurricane-force winds and life-threatening drama will ensue. Why wouldn’t you evacuate? Unfortunately, we know some people that plan on “riding out the storm”.

Not wise.

So while we are safe several hundred miles away, indulging in comforting food makes for a perfect Hurricane Party. So, go ahead, turn on the weather channel, grab your plate of food and get ready to hunker down.

This meal though. Imagine decadent creamy pasta, smoky bacon, freshly baked artisan bread and a huge glass of wine. We are definitely capitalizing on the time that we have off, but also praying for those affected by the storm.

Rosemary Artisan Bread made in a cast iron skillet.

A huge plate of satisfying pasta calls for a hunk of freshly baked bread. Torn by your bare hands and slathered in butter.

I made this rosemary artisan bread a few months ago while at a friend’s house. Although the pictures are not the highest quality (taken with my iPhone), this loaf was easy and magical. The cast iron skillet seals in the crust, ensuring a crisp exterior and billowy center. Click here to get the exact recipe-> Rosemary Artisan Bread.

photo on

As for the pasta, I am always enamored by the creamy decadence of silky eggs. Carbonara is essentially an elegant meal made with every day ingredients. I mean, if you are a breakfast person, you probably already have eggs and bacon in your fridge. If not bacon, maybe ham, prosciutto, salami, or any other salty and fatty meat? And I don’t even believe you when you say you don’t have a box of pasta somewhere in your house. Grab some grated Italian cheese and you are good to go! Ready?


1 pound dry spaghetti
2 tablespoons extra-virgin olive oil
4 ounces slab bacon, cubed or sliced into small strips
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
1 handful basil, chopped


  1. Cook pasta according to box. It is important that the pasta is hot when adding the egg mixture because the heat essentially cooks the egg. Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce (this makes it creamy).
  2. Meanwhile, heat olive oil in a pan over medium. Add bacon and saute for about 3 minutes, until the bacon is crisp and the fat is rendered.
  3. Toss the garlic into the fat and saute for less than 1 minute.
  4. Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat it in the bacon fat.
  5. Beat the eggs and Parmesan together in a mixing bowl, stirring well.
  6. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken. (They will not scramble if you take the whole pan off of the heat).
  7. Thin out the sauce with some reserved pasta water, until it reaches desired consistency.
  8. Season the sauce with several turns of freshly ground black pepper and salt to taste. Garnish with chopped basil and sprinkle on extra cheese.
  9. Serve with crusty Rosemary Artisan Bread and a glass of red wine.