Today was San Francisco Giants opening day. [Ed. note: I can't get over how Brian Wilson looks without that beard.]
Baseball fans are highly superstitious. The BF and I are no different. On game days, he wears an oh so carefully selected Giants T-shirt, while I wear my favorite black MADBUM long-sleeve fitted shirt. If we sojurn to AT&T Park, he sports his decades-old game cap with six [Ed. note: SIX.] Croix de Candlestick pins (en.wikipedia.org/wiki/Croix_de_Candlestick). We outfit Marlowe in a Cody Ross jersey (pic at bottom) and always grill up some really good hot dogs. Not burgers or pizza–hot dogs.
Somehow after 25 years of hot dogs on opening day, I (the girl who lives for tradition) bucked tradition this year and we lost 6-4 to the Seattle Mariners. Can't help thinking it's my fault. [Ed. note: @#$*&+<?%!]
Sorry, not sorry. Sorry Giants, but not sorry that we had this light, creamy, delicious, takes-less-than-30-minutes-to-make pasta. It's one of my favorite pasta meals, and even includes a veggie, but I promise to not break tradition again and will serve this only on non-baseball-opening-day events.
NOTES: If you have carnovoires and vegetarians sharing the table, no problem. The pancetta is sprinkled on top of the plated pasta. Also, if you can't find pancetta in your grocery store, bacon is fine to substitute.
Adapted from: The Pollan Family Table
Serves: 4 to 6
I'm Jacquie, personal chef & recipe developer in the bay area. Living life with my wildly funny boyfriend and dog Marlowe. Lover of books, bourbon, chocolate and movies.