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


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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

How to Make Griffith's Tuscan Carbonara


  • 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.

Printable Recipe Card

About Griffith's Tuscan Carbonara

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

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