Today’s show is all about making an old-school Italian classic, Spaghetti Carbonara. This pasta dish usually features a unique cured pork product called Guanciale or pork cheeks, eggs, cheese and usually some herbage….
Created by: Chef Keith Snow
Active Time: 30 minutes
Total Time: 1 hour
Recommended Beverage: Chianti
This old Italian-American favorite is best when made with good local ingredients like grass fed beef, heirloom pastured pork, the tomatoes that you canned last year and fresh herbs from the garden, this will be a special treat for you and your family.
1 lb ground pork
1 lb ground chuck
1 large white onion chopped
3 cloves garlic chopped
1 tbs fresh basil chopped
1 tbs fresh oregano chopped
3 tbs fresh Italian parsley chopped
1/2 cup Parmesan cheese grated fine
1 cup fresh breadcrumb
1/2 cup whole milk
2 large eggs beaten
3 tbs olive oil
salt and pepper to taste
2 recipe tomato sauce
1 lb spaghetti cooked
1. In a small saute pan over medium heat cook onions and garlic in olive oil until soft.
2. In a large bowl combine ground pork and ground beef, milk, eggs, breadcrumbs, cheese, salt, pepper and chopped herbs. Add cooked garlic and onions.
3. Using hands mix to combine. Do not over mix. Form uniform balls, about 2 ounces each. Set meatballs on a baking sheet.
4. Bake in a 350 degree pre-heated oven for 15 minutes.
5. Remove from the oven and place into simmering tomato sauce. Cook for an additional 15-20 minutes. Top pasta with meatballs and sauce and serve.[/private]