griffith's tuscan carbonara
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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prep time
20 Min
cook time
25 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 pound spaghetti
- - salt
- 1/2 pound pancetta, diced
- 1 medium onion finely diced
- 5 large egg yolks
- 1/4 cup heavy cream
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup grated parmigiano-reggiano
- - fresh ground pepper
How To Make griffith's tuscan carbonara
-
Step 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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Step 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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Step 3In a medium mixing bowl whisk together the yolks, cream, cinnamon, nutmeg and the grated cheese.
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Step 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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Step 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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Step 6Please do not use direct heat or you will break the sauce and end up with scrambleed eggs!!!!!!!!!!!!!!!
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Step 7Season with salt and pepper and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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