When travelling through Italy, I always order Spaghetti Carbonara no matter what other options are available at a restaurant. I enjoy tasting different recipes used throughout the country – ones that are made from scratch and those that come in a box (yes in some parts of Italy they do serve ready-made or frozen meals in restaurants to be able to meet the demand, I was once told by a waiter, when my dish arrived in 3 minutes flat and tasted equally flat. I make the dish at home and it’s pretty good but this very simple recipe, although not Carbonara, but similar, seems to be something worth trying once I visit my favorite Italian deli in North Beach to get the finely grated Pecorino cheese suggested in the ingredients.
INGREDIENTS
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Kosher salt
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6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
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3 Tbsp. unsalted butter, cubed, divided
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1 tsp. freshly cracked black pepper
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3/4 cup finely grated Grana Padano or Parmesan
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1/3 cup finely grated Pecorino {more}
On another note – have you considered using Yogurt, or Hummus, or Ricotta sauce to zest-up the otherwise simple roasted veggies? If not, go here and try these recipes to delight your family and friends
rawsilkandsaffron.com 