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Thumb_carbonaraWhat does carbonara mean?

Thumb_carbonaraWhat does carbonara mean?

Pasta alla carbonara (usually spaghetti, but occasionally linguine or bucatini) is a family of Italian pasta dishes based on eggs, parmesan, pancetta or guanciale and black pepper. Carbonaro means charcoal-burner in Italian, but the connection is unclear. Some food historians believe the dish may have been popular among charcoal makers working in the Apennine Mountains; or perhaps it is called carbonara simply because of the specks of black pepper it is seasoned with.

Thumb_8682_Lentil Soup With Chorizo And Potatoes

Thumb_8682_Lentil Soup With Chorizo And Potatoes

This hearty, spicy soup will warm you all the way through. The potato is really for body. If you want to a thicker, chunkier soup, add one more.

Thumb_9257_Bacon And Kale Gratin

Thumb_9257_Bacon And Kale Gratin

Red Russian Kale is gorgeous, with its deep emerald-green leaves and red ribs, but like most grown-up kale, it’s most tender when it’s cooked a long time. Read more about this recipe at hogwash.

Thumb_2109090132_97b09b1657Root Source: Pancetta

Thumb_2109090132_97b09b1657Root Source: Pancetta

what you should know Often called "Italian bacon," pancetta is different from its American counterpart in one important way. Bacon is usually smoked (and only sometimes cured), while pancetta is pork belly that is cured and spiced but not smoked. roll vs. slab Pancetta can be prepared in two ways: as a roll (rotolata), in which the fat and muscle spiral around each other; and as a slab (stesa), in which the fat is almost entirely on one side. make and prep your own Rolled pancetta is most often sliced paper thin. With slab pancetta, you often get a slightly thicker slice you can then dice. (If you want to cure, roll and age your own pork belly, check out Chow's step-by-step guide on making pancetta.) if you lack guanciale Pancetta is often used in place of  guanciale, which is the less commonly available cured pork cheek called for in traditional pasta dishes like carbonara and all'amatriciana.  if you lack pancetta If you can't find pancetta, you can use bacon in its place. Do you need to blanch the bacon before using it? Depends on how you want the finished dish to taste.   what you need It's more focused on lardons than pancetta, but Charcuterie and French Pork Cookery is our favorite of Jane Grigson's contributions to the world of food reference. More recently, author and blogger Michael Ruhlman has updated the world of charcuterie with the appropriately titled Charcuterie: The Craft of Salting, Smoking and Curing. In Pig Perfect, Peter Kaminsky goes on a pilgrimage in search of the world's best cuts of pork. He mostly succeeds. what you do Tender, bitter and salty, this recipe for lima beans and radicchio with pancetta is Italianesque comfort food. Not as comforting, though, as this fettuccine with pancetta, egg and parmesan, a variation of classic pasta carbonara. Another classic winter dish: Italian cabbage and white bean soup. This hearty lentil soup with chorizo and potatoes combines the mild spiciness of the Spanish sausage with the porky richness of pancetta. Even though it's out of season, we've seen some beautiful asparagus lately. Food miles be damned: we've been eating a lot of this sautéed asparagus with pancetta and garlic.

Thumb_4601_Italian Cabbage And White Bean Soup

Thumb_4601_Italian Cabbage And White Bean Soup

This is a mostly healthful soup, with a bit of pancetta for some extra flavor.  If you want, you could leave it out...but it's just so good. Bacon will do as well. 

Thumb_2105947606_910ed56fb6What does all'amatriciana mean?

Thumb_2105947606_910ed56fb6What does all'amatriciana mean?

All'amatriciana is an Italian pasta sauce made with guanciale or pancetta, tomatoes, and dried chile peppers. Although it is often associated with Rome, it actually gets its name from its hometown of Amatrice in northern Lazio. This piquant red sauce can be eaten with spaghetti or bucatini. Romans -- who call it Matriciana either because of their regional accent or to strip it of its ties to Amatrice -- add onions and eat it with rigatoni. All'amatriciana is thought to be a variation on a dish called pasta alla gricia, a shepherd's favorite made with guanciale and sausage, freshly ground pepper and sprinkled with Pecorino Romano. The sausage was snubbed and the tomatoes were added in Amatrice, although apparently restaurants there still offer "Amatriciana bianca" or "rossa" depending on whether or not you want tomatoes.

Thumb_21605_Minestra Di Pasta E Piselli

Thumb_21605_Minestra Di Pasta E Piselli

You can easily make this Italian pasta and pea soup vegetarian by omitting the pancetta and using vegetable broth in place of the chicken broth.

Thumb_16561_Yellow Split Pea Soup With Autumn Squash And Kale

Thumb_16561_Yellow Split Pea Soup With Autumn Squash And Kale

Farmers market tomatoes, squash, rosemary and kale make fine flavorings for a split pea soup.  Read more about this recipe in Fresh From the Farmer's Market.