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griffith's tuscan carbonara

Recipe by
Carole Davis
Upper Arlington, OH

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

  • 1 lb
  • salt
  • 1/2 lb
    pancetta, diced
  • 1 md
    onion finely diced
  • 5 lg
    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

  • 1
    Cook the pasta al dente according to package directions. Salt the water because as Emeril says in my town the water doesn't come seasoned.
  • 2
    Meanwhile, 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.
  • 3
    In a medium mixing bowl whisk together the yolks, cream, cinnamon, nutmeg and the grated cheese.
  • 4
    When 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).
  • 5
    Quickly 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.
  • 6
    Please do not use direct heat or you will break the sauce and end up with scrambleed eggs!!!!!!!!!!!!!!!
  • 7
    Season with salt and pepper and serve.

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