- 4 Fresh Eggs
- 1/4 pound Guanciale (pork cheek) or Pancetta
- Black Pepper, corse
- 1/2 lb Pecorino Romano
Begin by boiling the pasta. Meanwhile, whisk the eggs with the corse black pepper. Saute the guanciale in a pan. Once the pasta is al dente drain and add the pasta directly to the eggs. Toss the hot pasta with the eggs all while adding the sautéed guanciale along with the oil from the pan. Toss to coat the pasta and add the Pecorino Romano, serve immediately.
- Egg Fettuccine
- Heavy Cream
- Regiano Parmisiano Butter
- Parmigiano Reggiano
- Black Pepper
Begin by boiling the pasta. Meanwhile, melt the butter in a pan and slowly add the heavy cream. Once the pasta is al dente add it directly to the pan with the heavy cream and butter. Toss the pasta with Parmigiano Reggiano and season with black pepper. Serve immediately.
- Tomatoes, canned San Marzano
- Pecorino Romano
- Fresh Parsley
In a pan sauté the guanciale and onions. Add sliced garlic and continue to sauté. When the garlic begins to breakdown add the tomatoes, reserving the juice. Once the tomatoes get tight, add the reserved juice. Meanwhile boil the buccatini pasta. Add the cooked pasta to the sauce with a little of the pasta water. Add a genorus portion of Pecorino Romano and the fresh parsley.
Jade from Point Beach asks, "How do you make red velvet cake?"
Answer: Add all of your dry ingredients to the wet ingredients and then add the coco powder. Joe also suggests using red beet juice rather than artificial dye.