Griffith's Tuscan Carbonara

Griffith's Tuscan Carbonara Recipe

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Carole Davis


My children have always cooked with me in the kitchen from when they were very little. Once they went to college I was called repeatedly for recipes they could make when they were away at school. In 2009, for the first time in 5 years we were all in Texas at the same time. We started the DAVIS chopped challenge. Each of us invited a friend to judge and were required to make dinner for 6 within 2 hours including sides and have it table ready. Here is my son's winning entry

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20 Min
25 Min
Stove Top


1 lb
1/2 lb
pancetta, diced
1 medium
onion finely diced
5 large
egg yolks
1/4 c
heavy cream
1/2 tsp
ground cinnamon
1/2 tsp
ground nutmeg
1 c
grated parmigiano-reggiano
fresh ground pepper


1Cook the pasta al dente according to package directions. Salt the water because as Emeril says in my town the water doesn't come seasoned.
2Meanwhile, fry the pancetta and onion over medium- low heat in a large straight-sided skillet.(cast iron is best if you have it.) Cook until the pancetta is crispy and the onion softened. Turn off the heat.
3In a medium mixing bowl whisk together the yolks, cream, cinnamon, nutmeg and the grated cheese.
4When the pasta is ready to drain add to the pancetta and onion(DO NOT RINSE this makes the sauce harder to stick and adds additional starch to the dish).
5Quickly pour the egg mixture over the pasta and toss everything well to combine. THE RESIDUAL HEAT FROM THE SKILLET WILL BE ENOUGH TO COOK THE EGG MIXTURE AND MAKE A CREAMY SAUCE.
6Please do not use direct heat or you will break the sauce and end up with scrambleed eggs!!!!!!!!!!!!!!!
7Season with salt and pepper and serve.

About Griffith's Tuscan Carbonara

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Heirloom