griffith's tuscan carbonara
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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
yield
4 serving(s)
prep time
20 Min
cook time
25 Min
method
Stove Top
Ingredients For griffith's tuscan carbonara
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1 lbspaghetti
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salt
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1/2 lbpancetta, diced
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1 mdonion finely diced
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5 lgegg yolks
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1/4 cheavy cream
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1/2 tspground cinnamon
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1/2 tspground nutmeg
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1 cgrated parmigiano-reggiano
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fresh ground pepper
How To Make griffith's tuscan carbonara
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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.
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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.
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3In a medium mixing bowl whisk together the yolks, cream, cinnamon, nutmeg and the grated cheese.
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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).
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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.
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6Please do not use direct heat or you will break the sauce and end up with scrambleed eggs!!!!!!!!!!!!!!!
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7Season with salt and pepper and serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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