Spaghetti Alla Carbonara
May 26, 2021
WSJ Michael Tusk 2020 serves 4, 25 min
INGREDIENTS
kosher salt
10 ounces spaghetti or bucatini
5 ounces guanciale, pancetta or thick cut bacon cut into 1/2 inch lardons (strip or cube)
5 large egg yolks
1/2 C parmesan grated
3/4 C Pecorina Romano grated
1 TB coarsely ground black pepper
BOIL A LARGE POT OF WATER
LARGE HIGH WALLED PAN (dutch oven pan works) MED-HI HEAT: add lardons, cook until brown all sides 4 min. Remove lardons with slotted spoon, set on a plate. reserve pan drippings in pan.
MEDIUM HEAT PROOF BOWL (use this bowl at end to toss in cooked spaghetti ): Beat egg yolks with cheese ad 1 TB black pepper until thick as glue, set aside.
COOK SPAGHETTI:
• cook 3 min less than specified, once halfway cooked,
• transfer 3 C hot pasta water to pan with pork drippings, bring pan to boil, scraping browned bits.
• once pasta 3 min shy al dente, use tongs transfer from pot to pan with water & pork drippings. Continue to finish cooking pasta until al dente 2-3 min.
• transfer spaghetti to bowl with egg/cheese mixture and toss, adding splashes of water from pan with pork drippings as needed until sauce looks glossy.
• toss in lardons and more coarse black pepper to taste .
Strawberry Mascarpone Tea Cake
May 26, 2021
King Arthur Baking Co. 2021 (I used the weight measurements) Oven 350°, 9″ spring form pan
Cake
CAKE
2 C (240 g) Unbleached all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
8 TB (113g) unsalted butter softened
1 C (198 g) sugar
2 large eggs room temp.
1/2 tsp vanilla extract
1/2 tsp Fiori di Sicilia (orange extract)
3/4 C (170g) sour cream
FILLING
2 quarts (2 lbs) fresh whole strawberries, washed, hulled
2 C (454g) heavy whipping cream
1 C (198g) sugar, divided
1 tsp instant clear jel (gelatin)
1 1/2C (341g) mascarpone cheese
1 tsp pure vanilla extract
1/4 tsp orange oil or 1 TB grated orange zest
2 TB (57g) orange liqueur
DIRECTIONS for CAKE
• whisk flour, baking soda, baking powder & salt
•Large mixing bowl:
beat butter & sugar until light & fluffy.
Add eggs, vanilla, Fiori di Sicilia
add in the dry ingredients, alternating with sour cream, mix until just combined
• spread batter in prepared 9″ spring pan, leveling top. Bake 40-45 Min.
Remove from oven cool 10 min. run a thin blade along edge of cake to free it from sides, release spring form, remove cake to cool.
DIRECTIONS FOR FILLING
•Beat heavy cream until soft peaks form.
•Mix together 1/3 C sugar and Clear Jel, then add to cream.
•Beat until stiff peaks form.
•Remove 1 1/2C of whipped cream and set aside to decorate top of cake.
• In separate bowl beat mascarpone with remaining sugar, vanilla, orange oil liqueur. Fold in whipped cream into cheese mixture.
ASSEMBLY
• serrated knife, split cake layer in half horizontally. Remove top half & set aside.
•Replace side of spring form pan.
•Slice strawberries in half length wise, place cut side against side of pan.
•Fill center with whole strawberries , trim tops so shorter than rim of pan.
•Spread filling over berries, tap pan down on counter to fill any gaps.
•Replace top of cake, use reserved whipping cream to top cake. Decorate with more strawberries. Chill cake. remove springform side ring.
Delicious
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