1 lb Pasta of Your Choice
½ lb Beef Bacon
2 tbsp Rendered Fat or Lard
Drizzle of Extra Virgin Olive Oil
5 Egg Yolks
½ lb Shredded Pecorino Romano
1. Blanch bacon. Put bacon in boiling water for 4-6 minutes to remove smoky flavor. Remove bacon from boiling water and plunge into cold water. Dice.
2. Start heating rendered fat on skillet while blanching. Add ground pepper to skillet.
3. Throw diced bacon into pan of fat. Drizzle with olive oil and liberally sprinkle with salt. Turn to low when starting to crisp.
4. Begin boiling pasta, 4-5 cups water for every pound of pasta.
5. Add dash of salt to boiling water, and then add pasta.
6. While pasta is cooking, whisk together the shredded cheese, eggs, and dash of ground pepper until mixture is smooth.
7. When pasta is al dente – or soft, with just a barely-there, toothsome bite- drain the water and return pasta to pot. Do not put pot back on heat. Save a cup of the pasta water for possible thinning of the sauce later on.
8. Immediately dump egg and cheese mix into pasta and toss. Add warm bacon and fat and toss. Allow egg mixture to cook and thicken; add the starchy pasta water as needed if sauce gets too thick. Do not return to direct heat and do not allow eggs to scramble.
9. Move into serving bowl (Tip; heat serving bowl to keep pasta warm) Garnish with pepper, salt if needed, and grated pecorino romano.
Cheese Ravioli Filling
8 oz Ricotta Cheese
4 oz Cream Cheese (Room Temperature)
½ cup Mozzarella Cheese
½ cup Provolone Cheese
1 Whole Egg
1 ½ tsp Parsley
Mix all ingredients in a bowl and refrigerate. When ready fill ravioli dough and cook.
5 Minute Buffalo Chicken Wraps
2 cups Cooked Chicken
½ cup Buffalo Sauce
1 cup Shredded Lettuce
¼ cup Ranch or Blue Cheese Dressing
4 Medium Flour Tortillas
Optional Fillings: Tomato onion, Shredded cheese
1) In a large bowl, combine the cooked chicken and buffalo sauce until the chicken is fully coated with the sauce.
2) Lay out the flour tortillas and divide the chicken evenly among the tortillas. Top the chicken with lettuce and ranch dressing. Fold in the side of the tortilla and roll the wrap burrito-style. Enjoy warm or cold.
Monte Cristo Crepes
1 cup cold milk
1 cup water
2 cups all-purpose flour
½ tsp salt
¼ cup butter, melted and slightly cooled
12 slices deli-sliced turkey (about 8 oz)
12 slices Swiss or Muenster cheese (about 4 oz)
¼ cup raspberry jam
In a blender, combine the milk, water and eggs. Pulse to combine. Add in the flour and salt and pour the butter on top. Pulse again until all of the ingredients are combined and the batter is smooth. Cover the batter and refrigerate for about 30 minutes.
To make the crepes, very lightly butter a skillet (8 inch non-stick) and place over medium low heat. Once hot, add about 1/4 cup of batter to the skillet and using your wrist, tilt the pan in a swirling motion to spread the batter, forming an even thin crepe. Let the batter cook for a minute or two and then loosen the sides with a rubber spatula and flip the crepe over. Cook the second side for another minute or two then remove to a plate. Repeat with the remaining batter, only buttering the pan if the batter starts to stick.
Place 1 slice of cheese and 1 slice of turkey on each crepe. If necessary, microwave for a few seconds to melt the cheese. Roll the crepes with the filling on the inside.
Serve the filled crepes sprinkled with powdered sugar and drizzled with raspberry jam.