Carbonara & baked tomatoes and peppers

I usually travel in September but wasn’t able to this year and I realized how bittersweet cooking can be during this month. The juicy tomatoes of summer start to loose their sweetness and a plethora of other vegetables that require turning on the oven or stovetop are selling in bulk. Some days it’s still too hot to cook and other days you get a breezy reminder of the weather changing. At my local shop you can buy 2lb bags of peppers and eggplants for $2.99 and 8 massive tomatoes for $8. Since these tomatoes no longer taste of summer, they really are best for sauce or baking. I also love a carbonara at the end of summer. It’s not a dish I crave on hot humid days so it’s a nice change to enjoy once the weather cools. There are so many methods for carbonara but I stick to the way I was taught in my twenties by an Italian roommate from Asti.

Enjoy!