Look at these pretty eggs from our hens!
Nothin' like fresh eggs for making a delicious spaghetti (ok, we used linguini) alla carbonara. Cutting the Cooks Illustrated recipe in half was hard given the need for 3 eggs for a full recipe, but with only two mouths to feed, it was necessary to improvise.
It is a time sensitive dish because the egg & cheese sauce needs to be applied to the pasta very quickly after being drained and then it should also be eaten right away. So, the pressure was on, but man did it work out. Having awesome thick cut Hempler's bacon (best bacon I've ever had) gave a nice crunch and saltiness to the pasta and mixing pecorino romano with the parmesan makes the egg sauce really smooth.
I learned a nice pan frying/steaming method for the brussel sprouts that Anderw and I have been using regularly and they turned our perfectly this night. Brussel sprouts go nicely with the bacon flavor from the pasta and cut the richness of the main dish wonderfully.