Carbones Italian Recipes

Steps:

• Heat olive oil in a large skillet over medium heat; add guanciale (see Cook's Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.
• Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes.
• Whisk eggs, half of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy. Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale. Top with remaining Pecorino Romano cheese and more black pepper.

Steps:

• Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water for serving, and set aside.
• In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.
• Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
• Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.
• Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.

Steps:

• Preheat oven to 400 F. Line 1 or 2 rimmed baking sheets with parchment paper and lightly oil. Set aside. In a large mixing bowl, gently fold the kosher salt into the ground pork and set aside. Combine the breadcrumbs and milk, and let stand for 20 minutes. In a skillet over medium-high heat, sauté guanciale or pancetta in olive oil until browned. Add onions, garlic and fresh herbs plus optional red pepper flakes. Sauté until onions and garlic have softened, about 10 minutes. Set mixture aside to cool. To make the meatballs, gently fold the cooled sauté mix, soaked breadcrumbs, Parmigiano-Reggiano and ricotta into the salted pork. It is important not to overmix. Mix just until ingredients hold together and elements are incorporated. Portion mixture with 1-ounce ice cream scoop and drop onto oiled baking sheets, then go back and gently hand roll each scoop into meatball. Bake for 15 to 20 minutes, or until browned. In a large Dutch oven, simmer meatballs in marinara for 45 minutes or until tender. To assemble the dish While the meatballs braise, cook the pasta according to package directions, but reduce the time by a few minutes. Drain, reserving pasta water, and add spaghetti to the meatballs and marinara. Stir and cook for an additional couple of minutes. As the spaghetti finishes cooking, it will pick up some of the sauce. If the mixture gets too thick, add some of the pasta water. Taste the spaghetti; it's done when it's al dente. Serve on individual plates or a family platter. Garnish liberally with more grated cheese. Sauce Heat the olive oil in a Dutch oven over medium heat. Add the onions and garlic with a pinch of salt and sauté until translucent, about 5 minutes. Add optional chile flakes. Deglaze the Dutch oven with chicken stock, scraping up any browned bits. Add tomatoes and stir to incorporate. Bring to a simmer and cook for 30 minutes. Remove from heat. Stir in the basil. Taste sauce and adjust seasonings