Monday night carbonara  Satisfying a last-minute taste for
carbonara  By Joe Gray, Tribune Newspapers  June 12, 2013   This
is not a typical spaghetti alla carbonara. The traditional dish
is a simple combination: spaghetti tossed with sauteed guanciale
(pig's cheek, but often crisped pancetta or bacon are used
instead), fresh eggs, Parmesan and Romano cheeses and lots of
black pepper.  But arriving home on a Monday night after having
just read a carbonara restaurant trend article, I couldn't let
go of the idea for a carbonara dinner, even though I had no
cured pork and just Parmesan, no Romano. But there was Italian
pork sausage in the fridge and a few eggs from the farmers
market.  And what about that bag of superfresh pea shoots?
People sometimes stir peas into the dish; why not pea shoots?
And so the carbonara craving was satisfied. Since that dinner,
I've subbed in asparagus for the pea shoots, and radicchio. And
I've stocked the freezer with pancetta. But at least I know that
pork sausage will work well