Name: Carbonara Sauce
Ingredients: 1 lb. spaghetti or linguini, fresh or dry; 2 large eggs and 2 large yolks, room temperature; 1oz. (about 1/3 packed cup) grated pecorino; Romano 1 oz. (about 1/3 packed cup) grated Parmesan, plus additional for garnish; 1 tsp. salt; 2 Tbsp. olive oil; 1/4 cup pasta water; 4 oz. guanciale (diced pancetta); Coarsely ground black pepper; Bring a large pot of water with 1 tablespoon salt to a boil.; In a bowl, whisk together the eggs, yolks, and pecorino and Parmesan.; Season with a pinch of salt. Set aside.; Heat oil in a large skillet over medium heat, add the pancetta and sauté until slightly crisped. Remove from heat and set aside.; If using fresh pasta, add pasta to the water and boil for only 3 minutes.; If using boxed pasta, until al dente- 7-8 minutes.; Reserve 1/2 cup of pasta water, then drain pasta and add to the skillet over low heat.; Stir for a minute.; Pour over the cheese mixture, adding some reserved pasta water for creaminess.; Use tongs to gently toss in the pasta, allowing noodles to cook for another minute.; Serve immediately, garnishing it with additional grated pecorino, generous cracked black pepper and parsley.; Misticanza Insalata with Homemade Croutons and Vinaigrette; This recipe is known also as Renaissance salad or shepherd’s Misticanza, meaning “mixed wild herbs,” so this salad is both vegetable and herb forward. It can make a stand-alone meal if you load it up with enough vegetables.; 1 loaf Crusty Italian bread, cut into 1/2-inch cubes; 4 to 6 cups salad greens (endive, arugula, romaine, frisée), torn into bite-sized pieces; 1/2 head radicchio, thinly sliced; 1/2 large shallot, finely minced; 1/2 cup + 2 Tablespoons olive oil, divided; 2 Tbsp. red wine vinegar; 1 Tbsp. creamy Dijon mustard; 2 radishes, thinly sliced

Carbonara Sauce

Carbonara is an Italian pasta dish made with a tangle of spaghetti, eggs, hard cheese, cured pork, and black pepper. The dish arrived at its modern form, with its current name in early 20th century America. The cheese is usually a combination of Pecorino Romano and Parmigiano-Reggiano. The primary goal is creaminess.

Ingredients

Directions

Place the torn greens and radicchio in a large bowl. Toss together.

In a small bowl, whisk together the shallot, vinegar, and season with salt and pepper.

Drizzle in 1/4 cup of the olive oil and continue whisking until emulsified.

Use tongs to toss the vinaigrette with the greens.

Add the tomatoes, radishes. asparagus and pepperoncini to the dressed greens and garnish with fresh chopped herbs.

From Shawnie's class “Ciao! Italia” (also taught in Classic Italian Sauces, Rome at Home: Recipes from the Cucina Romano)

Mediterranean & Middle East

Carbonara Sauce

Directions

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