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Spaghetti Carbonara

Cook ½ lb. of spaghetti in boiling salted water. Meanwhile in a large sauté pan over medium heat, crisp 6 oz. pancetta (cubed) and ½ cup finely diced onion in 2 tbsp. butter. Add t... More Cook ½ lb. of spaghetti in boiling salted water. Meanwhile in a large sauté pan over medium heat, crisp 6 oz. pancetta (cubed) and ½ cup finely diced onion in 2 tbsp. butter. Add the pasta to the pancetta and onion, then add 1 cup of chicken stock and 1 tsp. black pepper. Bring the mixture to a boil. Mix 4 egg yolks and 2 tbsp. heavy cream in a small bowl. When the sauce is almost reduced, remove from the fire. Add egg mixture to the pasta, mixing until the sauce is thickened. Finish with parmesan. Mangia! Less

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