Carbonara with Brussels Sprouts

carbonara with brussels sproutsIngredients:

3 oz pancetta, chiffonade
2 T olive oil
1/2 sweet onion, thinly sliced
4-8 large garlic cloves, minced
10 oz Brussels sprouts, shaved
1 lb thin spaghetti
2 ladles salted pasta water (reserve a third ladle of water for use as needed)
1 cup parmigiana reggiano, grated
4 eggs, beaten
1 t oregano
1/4 t ground black pepper, or to taste

Garnish: grated Parmesan Read More

Roasted Garlic and Short Ribs in Tawny Port Sauce with Spaghetti

4624415290612f15177a0953a151ce25_khn2Serves 8


2 T vegetable oil
2 T butter, unsalted
3-4 lbs meaty short ribs
1 onion, chopped
2 (15 oz) cans tomato puree
1 (28 oz) can peeled tomatoes, crushed by hand
1 (6 oz) can tomato paste
1 cup beef stock
1 cup tawny port
2 heads garlic, roasted and peeled, leaving the cloves whole
1 large handful fresh basil, torn (approximately 1/2 cup tightly packed)
2 T butter, unsalted
2 Parmesan rinds
1 bay leaf
2 t balsamic vinegar
2 T garlic powder
1 T dried basil
1 1/4 t dried Mediterranean oregano
1 1/4 t dried rosemary
1/2 t ground black pepper
1-2 T dark brown sugar, packed
Salt to taste
2 T flat Italian parsley, chopped
1 pound spaghetti or your favorite pasta

Optional: 1/2 teaspoon lightly toasted and ground fennel seed, extra garlic
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