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All you really need for this recipe is a couple of eggs, a pound of spaghetti, a couple cloves of garlic, unsalted butter, and that block of Parm hidden in the back of the fridge. This is the most stripped-down version of carbonara you’ll ever see, the thing I turn to when there’s nothing left in the fridge and I’m desperate. I’ve never made carbonara with pancetta or bacon; I threw in some peas once and that was nice. A sprinkle of chopped flat-leaf parsley on top? Sounds good if you have it.
No matter what kind of pasta you make, a pot with a built-in strainer makes draining it easy. It's handy for boiling potatoes and other veggies too.See It ›
by Greg Stegeman | Barbecue sauce is a blanket term that doesn't necessarily do justice to all the regional styles of...