Ingredients
- 1 lb spaghetti
- olive oil
- 1½ lb guanciale
- 4 eggs
- ¾ cup parmesan
Instructions
- Cook the spaghetti.
- Sauté the guanciale.
- Mix the eggs and cheese (and warm over the boiling pasta water). Add a bit of salt and a lot of black pepper.
- Once cooked, add the spaghetti to the guanciale pan so it gets coated with oil.
- Then move spaghetti and guanciale to the egg mixture bowl and mix. (Leave the oil in the pan.)
Ingredients- 4 chicken breast halves (no skin)
- flour
- olive oil
- 6 cloves garlic
- ½ cup chicken broth
- 2 tbsp lemon juice
- lemon zest
- chilli flakes
- chopped cilantro
Instructions- Sprinkle the chicken with salt and pepper; flatten if you want; dredge in flour.
- Cook the chicken in olive oil on medium high for 2-3 minutes on each side. Remove and keep warm in the oven while cooking the sauce.
- Add garlic to the oil in the pan, cook for a bit.
- Add chicken broth, lemon juice, lemon zest and chilli flakes, and allow to reduce.
- Add cilantro, salt and pepper. Then spoon over chicken.
NotesSource
Ingredients- 1 onion (grated)
- 3 cloves garlic
- ½ cup parsley
- ½ cup Parmesan
- ½ cup breadcrumbs
- 1 egg
- 2 tbsp ketchup
- pinch red pepper flakes
- ½ lb ground beef
- ½ lb ground veal
- 6 oz pancetta
- 1 onion (sliced thin)
- 2 cloves garlic
- pinch red pepper flakes
- 14-oz crushed tomatoes
- 1 lb spaghetti
Instructions- Mix all ingredients up to the ground meat.
- Gently mix in the ground meat with hands and form into around 16 meatballs.
- Bake for 15 min at 400°F.
- Sauté the pancetta.
- Add the onions and garlic.
- Add the tomatoes, red pepper flakes, salt and pepper.
- Simmer and allow to reduce (about 15 min).
- Mix spaghetti, sauce and meatballs. Add parsley and Parmesan to taste.
Notes- The meatballs were a bit soggy and not meaty enough. Increase the proportion of meat, and be sure to strain the liquid from the onion and garlic.
- Grating the onion and garlic is wet and messy. Better to finely chop.
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