WSJ Michael Tusk 2020 serves 4, 25 min


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


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 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 .


Bon Appetite 2018 – Cam’s. Q.E.D. 4 Svgs

Great with Lemony Chicken Thighs


  • ¼  olive oil
  • 8 garlic cloves sliced thin
  • 2 Lbs assorted summer squash/zucchini – quarter lengthwise, sliced
  • 1 tsp Aleppo pepper
  • 12 ounces ziti, pacchetti or other large tube pasta
  • 2 ounces (½ C ) grated parmesan, plus more for serving
  • 1 TB lemon juice
  • ½ C Basil leaves, divided.

Garlic, squash & Aleppo pepper:

  • Heat oil in skillet, cook garlic 4 min
  • Add squash, cook med hi, toss until squash begins to break down, turn down heat, cook until jammy/soft 15 min.
  • Add Aleppo pepper

Cook pasta until very al dente

  • Transfer pasta to skillet with squash, add ½ C pasta cooking liquid.
  • Heat in skillet, add parmesan cheese in stages along with pasta liquid until sauce coats pasta.
  • Toss in lemon juice and most of basil.

Serve pasta, add more parmesan, Aleppo pepper & basil


Sunset 2015, serves 4

  • 1 C orzo pasta, cooked according to package instructions
  • 1 C fresh sugar snap peas, cut into 2 ” pieces
  • ¼ C toasted sesame seeds
  • 1 TBS each: minced fresh ginger, soy sauce, rice vinegar
  • 2 TBS toasted sesame seed oil
  • ½ C chopped cilantro
  1. Cook orzo, drain & coola bit.
  2. Blanch peas 2 min boiling water, drain, cool (don’t over cook so they stay green and a little crunchy).
  3. Toss & mix all ingredients together.

List ingredients: Use large cast iron fry pan

  • Pancetta 4 0z
  • ½ LB each: ground beef, mild Italian sausage (skin removed)
  • 2 carrots coarsely chopped
  • 2 celery coarsely chopped
  • 2 shallots chopped
  • 1 onion coarsely chopped
  • 1 clove garlic (minced or TJs frozen)
  • 2 – 28oz cans whole San Marzano tomatoes
  • 1 6oz can tomato paste
  • 2/3 C red wine


  • In large cast iron pan, brown pancetta then add ground beef and sausage until browned. Remove meat from pan leaving juices.
  • Saute carrots, celery, onion, shallots until translucent, then add garlic. S & P
  • Add tomato paste into middle of pan to “melt”
  • Add 2/3C red wine to deglaze, reduce by half.
  • Return meat to pan.
  • Add 2 cans whole tomatoes, squeezed  by hand to break up or coarsely chopped.
  • Continue to cook on low heat until reduced.
  • cook Orecchiette pasta, add sauce.

Walnut Pasta Salad

January 22, 2012

California Walnut Pasta Salad. Great as side dish with chicken or ham or as a vegetarian entree. Serves 6.

  • 3 C Rotelle uncooked (cook as per package directions)
  • 1/2 C Golden Raisins (soak in hot water 5 minutes, drain)
  • 3/4 C chopped walnuts (toast 350° for 8 mins)
  • 5 TBs olive oil
  • 2 garlic cloves crushed
  • 2 1/2 C chopped spinach

In large stainless pan, Heat olive oil & cook garlic 1 minute. Add spinach, cook 3 mins to wilt spinach.

  • 1/2 tsp each: salt, pepper
  • 1/2 C sun dried julienned tomatoes in oil (drained)

Mix, toss all ingredients together.