It’s rare when a dish is both uniquely effortless and divine; this doesn’t happen, for instance, when making a decadent, double dark-chocolate cake. It doesn’t exactly hit the same satisfaction triggers either when you toss together some greens with bacon and cheese. But when you fold all the latter three into some hot pasta, along with silky egg yolks and olive oil, there’s some jingling in the air, and the angels will be smiling down upon your kitchen from above.
That’s essentially what pasta carbonara is — simply divine. Rustic but rich. Fantastic. And since it’s a bit too rich for my blood on its own, I’ve added some deep-green kale leaves that wilt seamlessly into its eggy fold.