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RECIPES & INSTRUCTIONAL VIDEOS
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CREATE THE PERFECT ITALIAN CHARCUTERIE BOARD AND AMAZE FRIENDS AND RELATIVES
OUR ITALIAN RECIPES
SPAGHETTI ALLA CARBONARA
Ingredients:
• 8 oz (225g) dried Spaghetti
• 5 oz (150g) sliced Pancetta
• 2 Large Eggs
• 2 Additional Egg Yolks
• 4 Tbsp. Peccorino Romano (finely grated)
• 4 Tbsp. Heavy Cream
• Olive Oil
• Freshly Ground Black Pepper
Instructions:
1 Cook the pasta for 8-10 minutes in boiling salted water with a teaspoon of Extra Virgin Olive Oil.
2 Fry the slices of Pancetta over Medium heat until golden and crisp.
3 Whisk the Eggs, additional Yolks and Heavy Cream in a . Season generously with freshly ground Black Pepper
4 Once the Eggs and Cream have been mixed, Whisk in the Peccorino Romano
5 Once the pasta has been sufficiently cooked, drain quickliy in a collander and place it into the Saucepan with the Pancetta
6 Add in the Egg and Cream mixture, Mix and Serve with some more Grated Pecorino if desired.
7 Grate the Stale Bread and toast in the oven until golden brown
PICI CON LE BRICIOLE
Ingredients:
• 14 oz (400g) Fresh or Dried Pici Pasta
• Extra Virgin Olive Oil
• 4 Slices of stale bread
• Sea Salt
• 1 Clove of Garlic
• 3.5 oz (100g) of Chopped Pancetta
Instructions:
1 Grate the Stale Bread and toast in the oven until golden brown
2 Boil salted water and submerge the Pici Pasta
3 While cooking, gently stir the pasta with a ladle and avoid breaking the noodles
4 Add a few Tbsps. of Extra Virgin Olive Oil to a Saucepan with the Clove of Garlic
5 Brown the Clove of Gralic and add the Chopped Pancetta
6 Add the toasted Bread Crumbs to the Pancetta and Oil
7 After 20 minutes of boiling, drain the pasta and add it to the Saucepan
8 Mix the noodles and sauce together gently, Serve and Enjoy