Your Life A to Z Tuesday, January 7th, 2014 Spaghetti alla Carbonara and Radish Salad with Goat Cheese Crostini

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Spaghetti alla Carbonara serves 4
Extra Virgin Olive Oil                    ¼ cup

Guanciale, sliced 1/8” thick, then ½” square
(substitute pancetta or your favorite bacon)        8oz

Garlic Cloves, smashed                    4 each

Spaghetti                            1#

Eggs, lightly beaten                    4 each

Parmigiano Reggiano                    1 cup

Black Pepper, freshly ground                to taste

Scallion, thinly sliced                    ¼  cup

Brussels Sprout Leaves, roasted (optional)        1 cup

Egg Yolks (optional)                    4 each

-Heat olive oil in a large sauté pan over medium-high heat.
-Add guanciale and garlic and cook until garlic starts to turn brown
-Remove garlic from pan
-Meanwhile, cook spaghetti in boiling salted water until al dente
-Drain spaghetti into pan with guanciale adding a few ounces of pasta cooking   
-Add parmigiano reggiano, beaten eggs, and brussels sprout leaves if using and toss vigorously until eggs form a creamy coating around spaghetti
-Season with a generous amount of freshly ground black pepper
-Divide among four warm bowls, top each with green onions, an egg yolk, and more parmesan if you like

Radish Salad with Goat Cheese Crostini

Assorted Radishes, sliced thinly            12 oz
Red Onion, julienne                ¼ cup
Meyer Lemon, thinly sliced, quartered    ½ each
Oregano leaves, fresh                2 Tbsp
Extra Virgin Olive Oil                1/3 cup
Salt and Pepper                    to taste
Crusty bread, toasted in olive oil        4 slices
Creamy Goat Cheese                4 oz

-In a mixing bowl, combine radishes, red onion, meyer lemon, and oregano
-Add extra virgin olive oil and salt and pepper to taste
-Toss well
-Divide among four salad plates
-Top each slice of bread with goat cheese and serve with each salad
-Finish with a drizzle of extra virgin olive oil and freshly  ground pepper if you like