Pasta Carbonara With Duckcetta
Growing up in NYC and eating (PORK) was normal for me. Having a Sicilian Grandfather turned me on too many different Italians foods, which I miss and love. That being said, I have not eaten any Treif in almost 18 years. About 8 months ago, I saw a recipe being made on T.V. called, yup, you guessed it, Pasta Carbonara. I remembered eating this many times as a young man. Traditional Carbonara like the one my grandfather cooked was made with Pancetta or Guanciale. So with that, I needed a meat that was high in fat and tasted divine. Well, we all know that's Duck. Hence my creation of Duckcetta was born. “”” Great Article on Pasta Carbonara and it’s possible History.”"" Recipe 2 whole eggs and 7 yolks 35 grams each of Pecorino Romano and Parmesano Reggiano cheese 200 grams of Duckcetta chopped up 28 grams to toasted finely chopped/grounded up pine nuts 50 grams of Pureed Sundried Tom packs in olive oil 1.5 tsp of pepper 1 lb of Spaghett...