I’ve made carbonara here before (with a much sexier picture) but when I made it then I didn’t make it with farmer’s market eggs or bacon. Alas, this time around I bought fresh market eggs (which have considerably brighter yolks than the kind you find at the store) and bacon from a stand with a sign that said, “Seriously Good Bacon.” As if that weren’t testament enough, I saw Jeffrey Steingarten at this same stand a week earlier talking to the owner for a long time so I figured this must be where Iron Chef judges buy bacon. I took the eggs and bacon home and whipped up the carbonara you see above and it was fresh and farmy and perfect. I guess you could say that when I bring home the bacon I really bring home the bacon. And eggs.