With moving day rapidly approaching, the stress of organizing my life into boxes paired with an onset of paranoia as I realize that I can’t quite remember what the new place looks like (why do I remember the exposed brick but not whether there is a hall closet?!) is quickly turning my excitement to anxiety. Long days at work roll into long nights of packing, and I’ve been squeezing in lonely dinners of beans and rice, eaten standing up, which is really, honestly no way to live.

What every stressed, tired, stretched-to-the-limit, about-to-move person really needs is a plate of carbonara. A big plate of carbonara. Because what I really needed was to stop shoving things into boxes like I was setting up a game of “One of These Things Is Not Like The Others” and sit down to enjoy a meal with Colin, and carbonara has the power to make me do just that. In my crazed state, I can’t seem to verbalize its allure. Just trust me and make it. (Bacon. Does that do it for you?)

When properly executed, carbonara should be a smooth, silky sauce. Other pastas will do, though I prefer a long noodle to a short one where carbonara is concerned. 

Linguine Carbonara with Bacon and Peas

• 4 slices bacon
• 3/4 pound dried linguine
• 4 egg yolks
• 1-1/4 cup grated pecorino
• 2 tablespoons unsalted butter
• salt and pepper
• 2 cups frozen peas
• 2 teaspoons chopped chives

Place the bacon slices on a cookie sheet and baking for about 25 minutes or until crispy in a 375ºF oven.

Bring a large pot of water to a boil. Stir 1 cup of pecorino into egg yolks and season with salt and pepper. Set aside.

Cook linguine for 8-10 minutes, or until al dente. In the last 2 minutes of cooking, add the frozen peas. Reserve 1/2 cup of pasta water before draining pasta and peas and returning them to the pot.

Add butter to pasta and peas and stir until it is melted. Add egg yolk mixture and pasta water and toss until combined. Add bacon and chives.

Serve with remaining 1/4 cup of pecorino. Serves one ravenous, overworked couple (or four normal people). 

Optional: Garnish with squash or chive blossoms. Both are edible and pretty and may potentially help you forget that you ought to be working and not eating.