Last year I was in NYC and all I wanted to do was "feel famous". Feeling famous is that delicious spiritual state where in your mind everyone knows you, everyone wants to be you, and you look damn cute bein' you (usually in an imagined metallic neon pink bubble skirt circa 1987).
That is feeling famous in New York.
However, in San Francisco that famous feeling is a bit more subdued.
And it involves khakis.
Last night, J and I had our good friend K over for dinner at Barbary Lane and the evening was all about simple pleasures in a true San Fran kinda way. While J and K, friends with such a deep connection and history they may as well be kin, watched old videos and perused a few historical snap shots, I donned my gay apparel (i.e. salmon sweater), grabbed my reusable, planet sustaining bag and skipped down the hill to the corner market to buy local ingredients for our feast, passing guitar playing lesbians, slightly chemically altered skateboarders, and pierced people walking theirs pets. I was in heaven.
When I returned, a simple supper enjoyed on the rooftop with good wine, fabulous bread, and even better company.
I first encountered this dish while working at Bari Ristorante in Memphis prepared by Jason Severs. For the real deal, be sure to check his out! I had never made it before, and the results were pretty outstanding. The real deal calls for pancetta in lieu of the bacon and there are no peas in the original, but you gotta work with what ya got, no?
1 medium onion
12 oz Applewood smoked bacon
4 egg yolks
1 lb linguine
1 1/2 cup frozen peas
2 Tbl chopped parsley
a couple of pinches of red pepper flakes
1/2 cup grated reggiano parmigiano
1 Tbl butter/oil
In a small saucepan, heat butter or oil over medium low heat. Halve onion, slicing into thin rings and add to butter. Caramelize the onions, stirring occasionally (about 25 minutes). Remove from heat and place in a large mixing bowl.
Slice bacon into 1 1/2 inch strips and crisp up those suckers. Drain excess fat on a paper towel, allowing to cool slightly. Add to bowl with onions.
Bring a large pot of water to a rolling boil, liberally salt water, and cook pasta per box directions. While the pasta cooks, add yolks, red pepper, parsley and cheese to the bowl. With about one minute remaining to the pasta cooking time, add the frozen peas to the water. Drain pasta and peas and immediately add to the bowl. Using tongs, twirl pasta to combine the ingredients thoroughly. Serve immediately.