Carbonara with Guanciale

Carbonara with Guanciale

I’ve been making carbonara for a while now. Ever since I saw the worst chef in the world making it on YouTube (he said it was like scrambled egg pasta) I’ve always wanted to make it the right way. Carbonara has roots in traditional Italian cuisine with the modern twist that the dish became popular and publicized as a Roman dish after WWII.  American troops brought the bacon and the eggs that make up the core of this dish. I’ve made a few modifications, however, that are well worth it.
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Summer Squash Pasta with Goat Cheese

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I was running later than usual and told David I wanted to eat a simple pasta for dinner. I was thinking we might do a simple fresh tomato pasta of the kind that is best eaten during late summer when the tomatoes are perfect for barely cooking. Little did I know that he was going in an entirely different direction! Being extremely talented and knowledgable about seasonal cooking he came up with this pasta. Summer squash is really mild but has a great flavor if you just cook it with a few other ingredients to make it stand out. Caramelized onions are the base you build the rest of pasta on top of.

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Pasta with Red Sauc

   Whenever I crave something Italian I’m usually craving this pasta dish. It is one of those classics that I wanted to learn how to make, rather than relying on some pasta sauce out of a jar. The results are better by far, and I’d like to share with everyone my not so hard rules for making this dish. Unlike baking, where even a slight misstep can make you wonder how anyone ever figured out these recipes in the first place, this is less about specific measurements and more about general proportions with plenty of room for self innovation. Ingredients: … Continue reading Pasta with Red Sauc