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September 2020

August 2020


Carbonora (for 4)


  • 1lb dried pasta or double batch of pasta fresh from Phillips pasta maker (I prefer linguini)
  • 1/4 Lb Guanciale (1/4" cubes) - can use pancetta if can't find guanciale
  • 3 egg yolks + 1 egg
  • 1/2 cup grated parmigano Reggiano
  • 1/2 cup grated Recorino Romano
  • lots of fresh ground black pepper


  1. Cold 12" skillet or 8" saucier render pork
  2. Boil & salt pasta water
  3. Heat serving bowls/plates
  4. In Bowl combine egg yolks, egg, cheese, and pepper - whisk to combine.
  5. When pork is cooked remove from heat, let cool slightly
  6. cook pasta
  7. Mix pork & pork fat into egg & Cheese mixture (in the bowl)
  8. Drain pasta and retain 1/2 cup of pasta water
  9. Add sauce to saucier/skillet - Add pasta, slowly add couple Tablespoons pasta water a bit at a time and mix, cheese mixture, pasta, and water vigorously until emulsified- add add pasta water as needed - sauce will thicken as cools, so should appear a bit thin in the pan
  10. Serve on warm plates/bowls immediately!

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Penne al Arrabiata

Penne al Arribiata (for 4)


  • 1 LB dried Penne or double batch of fresh penne from Phillips Pasta maker
  • 6oz can Tomato Sauce (not pasta sauce)
  • 8 cloves garlic
  • 1/4 teaspoon dried basil or 1 Teaspoon fresh basil
  • 1 teaspoon red pepper flakes
  • Fresh Black Pepper
  • Kosher Salt
  • 2 Tablespoon Extra virgin olive oil
  • 1 Cup Reserved Pasta water



  • Boil water and cook pasta
  • While pasta cooks grate or very finely dice garlic
  • In Saucier or large skillet
  • Heat oil until shimmering
  • Add Garlic cook until starting to brown (don't burn)
  • Add Red pepper flakes
  • Add Tomato Sauce
  • Add Basil
  • Drain Pasta 1 minute before al dente (Reserve 1 Cup Pasta Water)
  • Add 14 cup Pasta water mix vigorously to emulsify sauce until noodles are glossy and coated - adding additional pasta water as necessary
  • Serve immediately