BUCATINI ALLA Carbonara

Ingredients

½ Ib. bucatini pasta (perciatelli)

4 oz. pancetta or thick-cut bacon, medium diced

1 tsp. garlic, chopped

1 oz. Italian parsley

2 tbsp. butter

2 oz. white wine

4 oz. heavy whipping cream

½ cup parmesan cheese

½ cup green peas

1 oz. coarse pepper

Method

• Bring water to a boil. Add salt and cook the pasta. Time it so it’s ready when you need it.

• Place diced pancetta or bacon in a pan and cook on medium-low until cooked most of the way. Add garlic, Italian parsley, butter, and sauté. Turn up the heat to medium or medium-high.

• Add white wine and reduce by half.

• Add heavy cream and reduce, adding parmesan when cream starts simmering.

• Finish with peas and bucatini, cracking the eggs on top of hot pasta and mixing in with tongs. Do not let the eggs boil in the cream sauce, as it will curdle.

• Turn off early, and if it gets thick, place a little pasta water to thin out the sauce.

Courtesy of the 219 Lounge Sandpoint method

Ingredients

2 oz. of your favorite tequila (we use a reposado), more or less based on personal preference

Fresh lime juice, to taste

Cointreau, to taste (a basic triple sec is okay too!)

Honey or agave (optional)

Lime wedge

Orange wedge

• Pour tequila, fresh lime juice and cointreau into a shaker over ice. (Everyone likes their ratios different, so have fun finding what you like best!)

• If you like a touch of sweetness, you can add honey or agave to the mix.

• Shake, shake, shake!

• Strain the mixture over fresh ice into a salted (or unsalted) rimmed glass.

• Garnish with a lime and/or orange wedge, and you’re good to go!