carbonara

“I have made smoked clam carbonara, with the waves of the Salish Sea lapping at my fire, and spiced buttery biscuits cooked until golden on top of rosy-hued apricots in the Cascade Mountains,” says the chef, who is based in Seattle.

Part of what makes the carbonara stand out from the crowd is its rich yellow confit egg yolk.

Years ago, a friend and I got into a months-long back-and-forth about carbonara.

One weekend afternoon, after I’d slept in and forgot to have anything meaningful to eat all day, I was craving something like carbonara, but wanted to go heavier on the protein.