As I set this brimming bowl of pasta in front of my husband, he twirled in his fork, then took a bite.
“This is so weird,” he exclaimed with growing glee. “But it’s really good!”
That might just be your reaction, as well, to this eyebrow-raising spaghetti tossed with peas, lime, goat cheese — and are you ready for it — duck fat.
Yes, “Spaghetti with Peas, Lime, Goat Cheese, and Duck Fat” is from the cookbook, “Rich Table” (Chronicle Books, 2018), of which I received a review copy. It’s by husband-and-wife chef-owners Evan and Sarah Rich with assist from Eater Cities Director Carolyn Alburger.
If you’ve ever had the pleasure of dining at San Francisco’s Rich Table — where scoring a table is never an easy feat — you know that this type of dish is part and parcel for this Michelin-starred restaurant that has a knack for creating winning dishes with rather unexpected, and often mind-boggling combinations of ingredients.