OT Mmmmm, pig parts

When we moved the mom-in-law from Rockford to here in Urbana three
years ago the wife sent postcards to all the relatives telling them
of the move. This resulted in a three year correspondence between my
86 year old mom-in-law and her 94 year old cousin in Kenosha, WI.

So this weekend the vegetarian wife is driving four generations worth
of O'Leary women, (none of whom are currently named O'Leary, ah
patriarchy ;-), to Kenosha and me and the hound are home alone.

I alerted the Amish organic meat guy at our local Saturday morning
Farmer's Market several weeks ago, and this morning I picked up a
gorgeous chunk of guanciale.

Put it in the skillet with a little bit of butter til it started
to render, tossed in a chopped onion and cooked til dark brown,
then deglazed it with a little Pinot Grigio til it turned syrupy.
Meanwhile I'd cooked some pasta and in a big bowl mixed a raw egg
with some Pecorino Romana, Parmesano Reggiano and salt & pepper.
Tossed the steaming hot pasta into the bowl with the egg & cheese,
add the pork jowls and onions and serve.

Bacon & eggs over pasta. Gawd, it's good to be a bachelor every now
and then. ;-)

More cholestrol on tap this evening. ;-)

--
Ken Fortenberry