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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Spaghetti alla Carbonara

I'll throw this out there since there are some food lovers that hang around the board, but I put in the OT section because none of it was done on the egg, alhough I suppose it could be...Followed traditional recipe except I substituted my home cured pancetta for the guanciale. image image image Ingredients 8 ounces guanciale, diced 1 pound spaghetti 2 large eggs 1 cup Pecorino Romano, freshly grated Directions: In a large pan, fry the guanciale over medium-high heat until rendered and crisp, about 10 minutes. Beat eggs and pecorino together in a small bowl with a fork and set aside. Cook the spaghetti to al dente, then drain, return to pot, toss with guanciale and rendered fat over low heat and immediately transfer to shallow bowls. Pour egg/cheese mixture over each of the four bowls, add black pepper to taste and quickly mix with a fork to slightly cook the eggs with the hot pasta. The result should be creamy, not dry. Serve immediately.

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