tomatos (pelati, whole tomatos, 1 can)
bacon (Guanciale or Pancetta, diced in small cubes. For Pancetta, about 2 slices of 5mm each, cut in cubes).
hot peppers (lots, cubed)
garlic (1 to 2 cloves, sliced)
heat oil (minimum to brown bacon & spices)
add bacon, goal is to brown the outside, not dry out the inside
add hot peppers and garlic, roast until take slight colors
add tomato, put high heat until low boil, then lower heat (medium low)
Cook until thick consistency, add water along if necessary. Cook typically from 30 minutes to 1 hour.
Just before serving add oil, serve with grated pecorino
1 egg yolk per person, one whole egg for the pot.
bacon (Guanciale or Pancetta, diced in small cubes, For Pancetta, about 2 slices of 5mm each, cut in cubes).
Grated pecorino cheese and lots of ground black pepper
White wine, at most to cover the bacon, probably a bit less.
heat oil and butter (half each, minimum to brown bacon)
add bacon, goal is to brown the outside, not dry out the inside
add white wine, reduce heat, let it simmer until half reduced.
in the meanwhile, grate chese and pepper, and mix with the eggs in a serving bowl.
while cooking the pasta, reserve one cup of water from the pot.
Take pasta 1 min before finished, drain and add to the serving bowl. Mix with egg/pepper/cheese mixture until uniform, add some of the reserved water until a little soupy. The water will continue being absorbed by the pasta, the goal is to have it nice and moist (but not runny) when serving. Cover bowl and let rest for another minute.
Add bacon & wine mixture on top, serve and eat immediately.
I typically don't add any salt as the bacon and the cheese are quite salty.
1 can of anchovies in oil.
tomatos (pelati, whole tomatos, 1 can)
olives (pitted and cut) and capers
garlic (sliced) & hot pepper (diced, just a bit for taste)
Heat oil on low (minimum amount to melting the anchovies).
Add anchovies, garlic, and hot peper, let on low until anchovies melt.
Add tomato, turn heat on high until low boil is achieved, then let simmer on medium low.
Cook until thick consistency, add water along if necessary. Cook typically from 30min to 1h.
Two minutes before serving, add capers and olives.
Add olive oil just before serving, and add salt to taste being minful that anchovies are quite salty to begin with.
Same ingrdients but no tomatos and lots of hot pepper. Skip the tomato cooking step, ready in 15 min.
1 bag of smoked salmon (wild alaskan only please). Can use fresh one too, see at the bottom of the recipe. Probably about 50 gr of fish per person.
3 red bell pepper.
garlic (1 clove)
1 cup of cream, or more according to taste.
Turn the broiler on 500+, with a tray as high as possible for the peppers not to touch the heating elements.
Place the bell peppers under heat, rotate every couple of minutes until each sides are nicely charred.
Let rest in a tightly covered pot for about 15 min. It will continue cooking and it will make the peeling a breeze.
Peal the skin, keep only the pepper flesh.
Puree the bell pepper, garlic with the cream. I personally like to also put half the smoked salmon in it, to give it a strong fish base.
Cook at low heat the sauce for 20 min.
Cut the rest of the salmon in short strips, add to the sauce for about 3 minutes.
Adjust salt and add pepper to taste. Do it at the end as the salmon can be quite salty.
Can serve with grated chese.
If you use fresh salmon, I would cook the salmon piece with the sauce the entire time, then take it out when cooked, remove skin and bones, if any, and cut in small chunks.
1 chunk of Gorgonzola dolce (blue chese is a poor subsitute but will work).
About the same amount of grated Pecorino.
1 cup of cream, or more according to taste.
white pepper (black ok) and a bit of nutmeg.
Add cream and two cheses and cook at low heat until melted. Break Gorgonzola in smaller chunks, it will speed up the process.
Add pepper and nutmeg to taste.