Chef Chuck's Fettuccine alla Carbonara

Fettuccine alla Carbonara

Pasta with pancetta, onions, eggs and pecorino is a classic and rustic pasta dish from Italy. The flavors combined is quite delicious, this would be great served at a brunch, lunch or for dinner. I made this with fettuccine, any ribbon pasta will work you can also use bacon instead of pancetta. I added my wonderful focaccia with olives, salt and rosemary. Enjoy!

Fettuccine alla Carbonara
1 pound fettuccine
3 tablespoons olive oil
12 ounces pancetta, chopped
1 white onion, chopped
3 garlic cloves, minced
3 eggs, beaten
1/2 cup pecorino cheese, grated
salt and pepper
1/4 cup pasta water

Cook pasta in boiling salted water till al dente. Meanwhile in a large frying pan, heat olive oil and cook pancetta, drain most of the fat. Add onions and saute for 5 minutes, add garlic, salt and pepper, add cooked pasta and a little (1/4 cup) pasta water. Then stir in egg mixture, season with salt and pepper.

Chef Chuck's Pancetta Pasta with Gorgonzola

Pasta con Pancetta e Gorgonzola


A very quick and simply delicious pasta dish full of flavors, from the pancetta to the Gorgonzola. The extra virgin olive oil coats each piece of pasta, while the Gorgonzola releases it's buttery, salty bite.

Pancetta Pasta with Gorgonzola
1/2 pound angel hair pasta
4 tablespoons olive oil
2 slices pancetta, diced
3/4 cup Gorgonzola cheese, crumbled
1/4 cup pasta water
salt and pepper

Cook pasta in salted water till al dente, drain pasta reserving 1/4 cup pasta water. Meanwhile in a large frying pan heat olive oil and saute pancetta for about 5 minutes. Stir pasta into the pancetta pan along with the pasta water, Gorgonzola chunks, salt and pepper. Serve with a drizzle of olive oil on top.

Chef Chuck's Bolognese

Sugo alla Bolognese

Bolognese is a meat sauce with many complex flavors. It originated in Bologna, Italy also known as the (fat city). Bologna is known for having some of the best meats around the world. This meat sauce is very rich and hearty, a perfect winter night dinner with the family. The aroma in the whole house was so inviting, I love bolognese. This particular sauce should be served with ribbon pasta like tagliatelle or fettuccine, we used tripoline. It also should be served with a good Chianti and of course bread. Freezes well.

Bolognese
10 ounces ground beef
1 thick slice pancetta, chopped
1 carrot, small cubes
1 celery , small cubes
1/2 onion, small cubes
6 tablespoons tomato sauce

6 ounces red dry wine

1 cup whole milk
1/2 teaspoon salt
1/4 teaspoon black cracked pepper
3 tablespoons extra virgin olive oil
1/2 pound ribbon pasta

In a heavy saucepan, heat olive oil and saute' carrots, celery and onions for 5 minutes. Stir occasionally then set aside. Add beef and pancetta and brown for 3 minutes add wine and simmer 1 minute then slowly add milk. Then stir in tomato sauce, vegetables, salt and pepper simmer very gently for 1 1/2 to 2 hours. Stir often keep lid almost shut. Serve over a ribbon pasta. Serves 4