Here is Nonna Antonia (my hubby’s grandmother) trying not to obviously pose fo rme. She’s a fighter and was waiting to see us with her huge hugs and lots of baci.
Teresa’s house is full of food surprises. She has a cantina and a work room where she makes all her salame, pancetta, capicolla, and other cured meats when the months are cooler. She has a professional slicer from the brand Lario. Fabrizio told me it’s a really good brand and slices even better than the one he has at the restaurant. She also makes cheese in this room.
This is the pancetta they used in this recipe. That is her salame piccante on the right. A spicy salame that is hard to eat just one slice of. Before every meal there was fresh bread at the table and serving plates with her homemade charcuterie. Teresa needs to sell her meats. They are the most delicious meats I have ever eaten. It’s a shame it was not the right season for her to show me how to cure the meats. She does it in the cooler months.
Fabrizio had fun cooking with his mom these days. They both are fast movers and are bursting with talent. They kindly let me intrude to take some photos. They also put me to work on some occasions.
Pasticcini that my adorable friend Megan from Rimini and her fiance’ Giacomo brought over that day to visit us. The chocolate one with pistachios on top was my favorite!!
Megan and Giacomo. Aren’t they a gorgeous couple?
Cook this pasta dish for a date and your date may fall in love with you. You may even get a marriage proposal.
Spaghetti alla Carbonara
3 tablespoon extra-virgin olive oil
6 ounces thickly sliced pancetta, cut into 1/4-inch pieces
2 tablespoons kosher salt
1 pound spaghetti
5 large egg yolks, well beaten
4 tablespoons milk
3/4 cup grated Parmigiano-Reggiano (or Pecorino Romano)
1/2 cup of boiling pasta water
Freshly ground black pepper, to taste
Heat the olive oil in a large skillet over medium heat until it ripples. Add the pancetta and cook, stirring often, until crisp. Set the pan aside. Beat the eggs with the milk and set aside.
Boil water in a a large pot and add the salt. When the water comes to a boil, add the spaghetti. Stir frequently and cook until it is al dente. Drain, reserving the 1/2 cup of pasta water.
Add the reserved pasta water to the pan with the pancetta, then toss in the pasta. Shake the pan over the heat a few times to combine the pasta with the pancetta. Then add the add the Parmigiano and the eggs yolks. Add pepper to taste and stir until thoroughly mixed.
Sprinkle generously with pepper and serve at once. If you can’t get enough of cheese, sprinkle some more on!