When you have ‘it,’ you have everything

“When you have ‘it,’ you have everything” is a quote from my dad, Joseph James Micatrotto. The “it” to which he refers is family. His love and dedication for our family had no peer equivalency: it was a model of Jesus’ commitment to His own family. This past summer, my youngest son, Justin, his wife, Renata, and their daughters, Gemma and Nova, moved to my family’s homeland of Italy. While their experiences will be magnificent, the distance for us to visit them is a bit longer than our home city of Las Vegas, which we shared with them for nearly 16 years. 

Connie and I now travel to the homeland three to four times a year. On our first summer trip in August, we as a family rented a gorgeous home on the shores of Lake Garda in northeastern Italy, at the foothills of the Dolomites. Renata, Justin, and family had a special treat one evening to celebrate our 51st anniversary.

Chef Manuel and Mahara Banchetti came to our home and created a masterpiece in the outdoor kitchen at poolside. These chefs are a treasure in this region and are known for their homemade masterpieces. 

The menu was powerfully flavored, but the piatto principale, or main course, was the foundation for great Italian chefs: spaghetti carbonara. This dish came to us in a presentation we had never experienced before and with a consistency deserving of Italian royalty. 

This spaghetti carbonara has a tubular wrapped appearance with an abundance of pork meats and pecorino/parmesan cheeses gracing the entire dish. This fabulous specialty is said to have been created in 1944 and was a favorite of U.S. military personnel in Italy who later brought it back to the States. The pasta, cheese, and meat are in perfect harmony for a concert of culinary supremacy. 

My dad passed too early while I was a young man. But as I grew older, his simple statement and dedication to his family became footprints for me to follow, to see that true joy as Christ brought to us is found not in the material world, but in the love we share with family. Many ethnic groups show this verbose love in their daily lives. The Italians have made it an art form! 

After we were filled to the max, our two grandchildren, ages 3 and 10, ran to us, embraced us, and kissed us. Justin and Renata smiled with love. We then all raised our glasses and proclaimed, in our best Italian-American accents, “Grazie a Dio, per la famiglia!”

Spaghetti Carbonara, Garda Style • serves 6

Ingredients
7 large egg yolks 
2 lbs spaghetti
1 lb prosciutto/bacon 
     or pork cheek
2 tbsp coarse salt
1/2 cup grated 
     parmesan cheese
1/2 lb pecorino cheese
1 tsp ground pepper
4 tbsp table salt

Directions
1. Bring one gallon of water to boil. Add table salt and spaghetti. Keeping spaghetti unbroken, cook to al dente. Do not overcook!
2. In a large bowl, add egg yolks and beat vigorously by hand. Add half the pecorino broken up into small crumbles, coarse salt, and pepper. Set aside. 
3. When spaghetti is done, drain, but save four ounces of the hot water. Set aside. 
4. Pour egg yolk mixture into a large cool frying pan. Gently place the hot spaghetti into the mixture, stirring regularly. Slowly add about two ounces of the warm water and then the balance of all other ingredients (meat, pecorino cheese) except the parmesan cheese. Turn on low heat and allow mixture to attain a creamy consistency. Add the balance of the water if the mixture is too dry. Creamy is best. 
5. Remove from heat and place equal portions on six plates. With a large fork, swirl into a long 8-to-10-inch tubular shape, put on a warm plate, and sprinkle grated parmesan cheese. Serve.