Quick and Easy Pasta Carbonara-Serves 4-6
1 lb. Linguine or spaghetti
1/4 c. Extra Virgin Olive Oil
5 oz. Diced Pancetta
5 oz. Garlic cloves – chopped
Season with Salt & Pepper
1/2 c. Dry White Wine
4 Large egg yolks
1 c. Grated Parmigiano Reggiano cheese
1 c. Grated Peccorino Romano cheese
1/2 c. Italian parsley (flat leaf) finely chopped
In a large pot bring water to a boil and salt liberally, then add pasta and cook according to package. Drain and reserve at least 2 c. cooking water.
In a large deep skillet heat oil over medium-high heat. Add pancetta and cook till caramelized, 3-4 minutes.
Add garlic and black pepper and stir until lightly brown (1 minute).
Add wine and cook, stirring occasionally until reduced 2 to 3 minutes.
Reduce to low and keep warm.
Whisk egg yolks in a medium bowl and season with salt & pepper.
Slowly whisk 1 cup of reserved cooking water into egg yolks.
Add cooked pasta to pancetta skillet.
Remove from heat and add egg yolk mixture and toss to coat. Add grated cheeses and parsley.
Season with salt & pepper and add another 1/2 c. cooking water.
Toss well. If dry, add more cooking water and add some more grated cheese on top.
Tina’s Jumbo Stuffed Meatballs and Sauce – Makes 4 servings
Extra Virgin Olive Oil for brushing.
3 1/2 c. torn stale French Bread (About 1/4 of loaf)
1 c. Whole milk
2 Eggs
2 lbs. Ground chuck
1 Sm. bunch of Italian parsley -chopped (1 cup)
1/2 c. Grated parmesan cheese
1 Clove garlic -grated
4 mini mozzarella balls (bocconcini)
1/4 t. Red pepper flakes and kosher salt.
Preheat oven 400 degrees and brush baking sheet with olive oil.
Pulse bread in food processor till coarse crumbs.
Put in a small bowl and add milk and soak bread.
Lightly beat eggs in large bowl, then add meat, parsley, parmesan, garlic, 1 t. salt and red pepper flakes. Mix together with hands to combine. Then add milk bread and mix till combined (DO NOT OVERMIX).
Dampen hands and shape into 4 meatballs. Use your thumb and make an indentation and push in mozzarella balls, then re-shape meatball.
Place on baking sheet and bake until browned and firm (25-30 minutes)
Sauce
2 T. Extra Virgin Olive Oil
3 Cloves garlic sliced
1/4-1/2 t. Red pepper flakes
1 -28oz. can crushed tomatoes
3-4 Sprigs fresh basil, chopped and salt & pepper.
Heat Olive Oil in a deep skillet over medium high heat.
Add garlic and red pepper flakes and stir until garlic is soft (be careful not to burn garlic).
Add tomatoes, 1 c. water, 3-4 basil sprigs (not the chopped) and 1/2 t. salt.
Bring to boil then reduce heat to low to simmer until thickened about 30 minutes.
Remove meatballs from oven. Place in skillet spooning sauce over them.
Spiralize zucchini and place in a bowl. Add a meatball and spoon sauce on top.
Sprinkle with parmesan and chopped basil.
