Well, I was more than a bit shocked and totally thrilled when my husband announced that he and I should go away for a night. 
The two of us.  Alone. 
We haven’t done this since before the babes was born. 
Don’t get me wrong, I missed my wee one something wicked and almost decided not to go at the last minute when I was saying goodbye to her but it was great to just have time to talk to the the guy that I fell madly in love with 12 years ago.
We decided to go to Westport as it was still ‘away but close enough that the drive wasn’t going to kill us.  We were warmly welcomed at the B&B below (they also have a fantastic antiques store behind their house) and spent 24 glorious hours with one another.  A three hour long meal at “The Cove” and then a sleep-in and ommelettes made for us stuffed with ratatouille for breakfast. 
What a great getaway.  We never do this sort of thing-maybe we should. 
No matter how nice it was to escape the mess of the house for a little bit… 
I have to admit, I didn’t let the car come to a complete stop before running to get my kiddo from the next door neighbour.

And then, what to have for dinner? 

We were a bit tired from our adventure, the house needed to be recleaned from plaster work having been done, a million questions needed to be answered about the build…but after already being treated to a few restaurant meals it was time to eat at home.

I had noticed some egg yolks in the freezer the other day when I was tidying (4 of them) and thought…Carbonarra. 

Comforting and the babes loves it too. 
Truthfully she picks most of the bacon out and eats that like the little carnivore she is.
I’ve played with this recipe for a long time and this is my favourite version.

All you need is 2 garlic cloves (minced), black pepper (to taste), freshly grated parm (1 1/2 cup), chopped bacon (10 slices will be great or a 1 1/2 inch chunk of pancetta chopped), lemon juice and lemon zest of 1/2 lemon (lemon isn’t traditional but I love the lightened taste it brings).

I like mine served with paparadelle.  It’s super wide and the sauce has lots to cling to.
While the pasta cooks, saute your bacon with the garlic and DON’T get rid of the fat. 
I said this was a comforting dish and comfort usually means fat of one sort or another.  I like to mix all the other ingredients together in a bowl so that they are patiently waiting for the pasta and getting to know one another better.
Drain the pasta but reserve 1/2 cup of water in with it.  Add all of the ingredients into the pot and stir like heck so that the egg yolks don’t become scrambled eggs but instead coat your pasta with a rich sauce that you will want to have several portions of.
Ahhh…good to go away but even better to come home.