Today on our recipe blog on Season and Stir - we are showcasing our great niece's recipe for Pasta Carbonara that she learned from her Papa Guy.
Her recipe was featured in her school's cookbook!
At Season and Stir - we truly love when young people show an interest in cooking and Miss Anabella has captured our hearts.
When she is not cooking Pasta Carbonara - she is also baking and has even made some really cool dog treats for her Nana's dogs!
Here is Anabella's recipe:
1 lb. fettucine
7 ounces of Pancetta, diced (this is a cut of pork belly from Italy that is salt-cured but not smoked)
1 clove of garlic, crushed
1 Tablespoon of Olive Oil - check out Season and Stir's beautiful selections
2 whole eggs plus two egg yolks
1/2 cup Parmigiano Cheese
1/4 cup of Romano Cheese
Pepper to taste
Small handful of parsley
Boil Pasta just short of al dente (cooked so as to be firm when bitten) - Save some pasta water.
In a large skillet, heat olive oil. Add garlic and pancetta until fat is rendered.
In a bowl mix eggs and egg yolks and cheese together.
Mix pasta and pancetta into the cheese/egg mixture.
Toss with a little extra pasta water to create a creamy sauce.
Add parsley and pepper to taste
Enjoy a nice dish of Pasta with your favorites.
Maybe Anabella will share her dog treat recipe with us one day as well!
See under our Cooking/Baking Section the 9 piece wood set for cooking for children!