Tag Archives: parmigiano_reggiano

Spaghetti Carbonara

This is flavorful recipe that you would swear had cream in it, but it doesn’t. The creaminess comes from the eggs which are cooked by the residual heat of the spaghetti. The traditional recipe uses guanciale (cured pork cheeks) which you can get at Whole Foods but I find that bacon works just as well so long as it is thick cut and high-quality.

This recipe was adapted from a recipe in Bon Appetit.

Note: You can put the extra egg whites into ice cube trays and freeze them for later use or you can make meringues (bit that’s a different recipe).

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Chicago-Style Deep Dish Pizza

This recipe is from a video by America’s Test Kitchen. They researched the various Chicago-style Deep Dish Pizzas and figured out how to replicate them at home. This may be the best pizza I’ve ever made.Chicago-Style Deep Dish Pizza

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