Archive | February, 2021



3 egg yolks

1 whole egg

¼ C finely grated Pecorino Romano cheese, plus extra for serving

½ # spaghetti

1 T olive oil

4 oz. pancetta, diced

2 T parsley, minced

Salt and freshly ground black pepper


In a medium bowl, mix the egg yolks with the whole egg until well combined.  Add ¼  C cheese and set aside.

Bring 6 C of salted water to boil in a large pot.  Cook the pasta until al dente. Drain the pasta in a colander reserving ½ – ¾ C of the starchy cooking water. Note:  Standard practice for cooking pasta is 4-6 quarts salted water to #1 pasta. Abundant water allows the water to return to a boil faster after the pasta is added and allows the noodles to move around in the water so they don’t stick together. However, here we are using less water because we want the reserved cooking water to be extra starchy.  This will give our sauce extra body and a more silky mouth feel. ***Just be sure to stir the cooking pasta regularly.

While the pasta is cooking, heat olive oil in a skillet. Add diced pancetta and cook until crisp and fat is rendered.

Once the pancetta and pasta are cooked, toss the still hot pasta and pancetta together in a large bowl. Add the egg mixture and a little more than half of the reserved cooking water. Toss vigorously until the pasta is coated with the creamy, silky sauce. You may need to add more cooking water if pasta seems dry. Adjust S and P.

Serve pasta in shallow bowls, sprinkled with parsley, extra cheese  and coarsely ground black pepper.

Note: If you can’t find pancetta, thick cut bacon makes a good sub.

Serves 2 generously


Ganache Ingredients:

8 oz. dark chocolate, broken into small pieces

¼ C of light brown sugar

1 C heavy whipping cream

Optional ingredients: Cinnamon stick, herbs, chili powder, liquor, orange zest, sea salt

Dipping Treat Ingredients:

Seasonal Fruits and Berries

Mini Cookies

Dried Fruits

Brownies cut into cubes


Place the cream and sugar in a small saucepan and bring to a boil.  Simmer for 1 minute. Add flavoring of choice and allow to infuse for 2 minutes. Add the chopped chocolate to a bowl and pour the warm cream over the chocolate.  Whisk until the mixture is silky, smooth and shiny. Pour the ganache into a bowl and serve with dipping treats of your choice. 

Ganache may be made ahead of time and refrigerate until needed.  To reheat, warm on low power in microwave.



2 C pineapple, peeled, cored and cut into ½” chunks

2 T olive oil

Salt and freshly ground black pepper

1 t  Worcestershire sauce

1 t granulated sugar

1-2 T Siracha (more or less to your taste) *Siracha is a smooth & spicy red chili paste in  

the squeeze bottle with the rooster label and green top found in all grocery stores

1 clove            garlic

3 T cilantro, chopped

Juice of 1 lime

1 # shrimp, peeled and deveined

6 corn tortillas, warmed

Avocado, red onion, cilantro, lime and sour cream for serving

Special Equipment – 1 heavy duty rimmed sheet pan


Heat broiler with oven rack in position for broiling.

Toss pineapple in 1 T olive oil on sheet pan and arrange in a single layer on half of rimmed baking pan. Broil until lightly charred around the edges, 6-8 minutes.

Meanwhile, combine shrimp with remaining 2T olive oil, Worcestershire, sugar, garlic, and Siracha. Toss until shrimp are evenly coated. Remove sheet pan from broiler and turn pineapple chunks over using a metal spatula.  Drain marinade from shrimp and place in a single layer on the empty half of the baking sheet. Broil until shrimp are cooked through and lightly charred, 1-2 minutes. Take care not to overcook the shrimp.  The sheet pan will be smoking hot when you add the shrimp, so they will cook from the bottom as well as from the broiler heat above.  It should only take a minute or two.

Remove from broiler and top with a squeeze of lime juice and chopped cilantro.  Serve with avocado, cilantro, lime wedges, and warmed corn tortillas.  Additional toppings – pickled red onion, sour cream and pico de gallo may also be used if desired.

Serves 2 generously