My Taste buds are Happy

When I traveled to Eugene, Oregon for Story Camp with Ali Edwards in September 2019 I was so blessed to have connected with so many amazing, like-minded, gorgeous-in-their-soul women. As an introvert, though, there were occasions that I went off by myself, sometimes at lunch or when I was seeking out breakfast. By myself because I had to have that alone time to refresh and regenerate for those wicked good times with my people. When I was with others I was all in and I realized I need that too. I wasn’t ever with the same group of ladies all the time; everyone latched on as their personal time and need met. One such time for me was joining 7 other ladies - ladies I’d connected with over the course of the long weekend in one way or another - and piling into vehicles and going to this out-of-the-way (or that’s what it seemed like to me) Italian restaurant, Beppe & Gianni’s Trattoria. Besides the delightful company - these ladies are fabulous - the handmade pasta was to die for. I ordered, probably the simplest item on the menu, the handmade fettuccine aglio e olio, a garlic-infused fettuccine with extra-virgin olive oil and a pinch of crushed red pepper. My taste buds were happy for days! I dreamed about that pasta. And, almost a year later I was still thinking about that pasta - and craving it. While we have a few good Italian restaurants in Savannah, they, unfortunately, serve nothing like that fettuccine aglio e olio I had in Eugene, Oregon. I did the next best thing. I set out to re-create those flavors for myself. I didn’t make handmade pasta (that’s for another time I think) but I used DeCecco, recommended by Ina Garten and using her basic recipe for spaghetti aglio e olio I made it my own! Because I was feeding my guys, too, I added crispy bacon to finish this full-bodied, flavorful pasta dish.