PASTA ALLA CARBONARA. This Roman pasta dish is traditionally made with guanciale—pork cheek that resembles unsmoked bacon and is cured with salt, pepper and sometimes garlic.
Pancetta makes a fine substitute. Ingredients: 3 eggs, at room temperature 1 1/2 cups finely grated pecorino romano cheese, plus more for serving 2 Tbs. olive oil 6 oz. diced guanciale or pancetta Kosher salt, to taste 1 lb. dried spaghetti Freshly ground pepper, to taste Directions: In a bowl, whisk together the eggs and the 1 1/2 cups cheese. Set aside. In a 13-inch French skillet over medium heat, warm the olive oil. Add the guanciale and cook until it is browned and the fat has rendered, 8 to 10 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Slowly whisk 1/2 cup of the reserved cooking water into the egg-cheese mixture. Return the skillet with the guanciale to medium heat and rewarm. Recipe courtesy of the Williams-Sonoma Kitchen. Recipe: Spaghetti Alla Fornaia. Any easy, satisfying recipe to pull together on an autumn evening.
Open a bottle of wine and you have a meal. Add a baked goat cheese if you are really hungry. Buon appetito! (Serves 6)1 1/2 cups (5 oz/150 g) walnuts 3 garlic cloves 3 oz (90 g) fine dry bread crumbs salt 1 lb (450 g) spaghetti 1 tablespoon chopped fresh flat-leaf (Italian) parsley Chop the nuts and garlic finely with a knife.In a skillet over low heat, warm half of the olive oil. Note: If you use very fresh walnuts and the inner skin is still pale, it must be removed because it will be bitter. Above image and recipe: For warmed baked goat cheese (yum!) Image via David Lebovitz. Valentino's Sicilian Sauce Recipe.
Valentino's Pizza Crust Recipe. Hasselback Garlic Cheesy Bread. Hasselback Garlic Cheesy Bread First thing: this Calphalon Giveaway ends on Friday!
Enter enter enter! Second thing: this bread is the bomb. Last week, I got some evil Kerrygold Samples in the mail. Basically, it was a box filled with cheese and butter. Aw, shucks. What is a girl to do? To prevent myself from inhaling it all in a 24 hour period, I put some in the freezer, but then immediately thought of this bread I’ve been wanting to make. They hang out in my booty. {TMI? This bread is the very reason why I run. And believe it or not, this is super simple to make! So, that’s all the info you need to know, m’kay? First thing you’re going to want to do is grab all your ingredients. Into a mixer bowl, add in your water, yeast and honey. Once your yeast has gotten foamy, stir in the salt and the flour in 1/4 cup increments. One hour later, I got me some purdy lookin’ dough!
Punch that dough down and divide into two equal balls. Cover with plastic wrap and let it rise for 30 minutes.