Tokyo Snow; Tokyo carbonara

Two consecutive weekends with a foot of snow settling in Tokyo, which is very rare, means two cancelled fishing trips and me staying at home mostly cooking and eating.  My guanciale has come out very well, and I made spaghetti alla carbonara.

Compared to guanciale, which I am obliged to make myself, the other essentials – good eggs, pecorino cheese and black pepper – are much easier to come by here in Tokyo, and it took about twenty minutes to put this dish together, from start to finish.  Whilst I make no claim to making a truly authentic carbonara, there are some pretty sordid variations available here in Japan which I think I have managed to avoid.

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