Traditional Italian pasta with creamy sauce.

Spaghetti Carbonara

41 BELOW F

COLD WEEP FOOD

CHEF'S 10

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In a medium bowl, crack the 4 large eggs and add the additional egg yolk. Beat gently to combine. Add the 100 g finely grated Pecorino Romano and about 1 1/2 tsp of the freshly ground black pepper. Mix until a smooth, thick paste forms. The mixture should be creamy; set aside at room temperature. Do not add any hot liquid yet.

Prepare egg-cheese mixture

Place a large skillet over medium heat. Add the diced guanciale (150 g). If your guanciale is very lean and shows little fat, add the optional 1 tsp extra-virgin olive oil. Cook, stirring occasionally, until the fat renders and the meat becomes crisp and golden at the edges, about 6–8 minutes. Reduce heat to low to keep warm but do not let it burn. Leave the rendered fat in the pan — this will flavor the sauce.

Cook the guanciale

In a large pot, bring 4 liters of water to a rolling boil. Add 1 tablespoon of coarse salt.

Bring water to a boil

Add 400 g spaghetti and cook until just shy of al dente — follow package timing but subtract about 1 minute (usually 8–10 minutes depending on brand). Reserve 1 1/2 cups (about 350 ml) of pasta cooking water before draining. Do not rinse the pasta. Immediately transfer the pasta to the skillet with the guanciale using tongs or a spider, allowing some reserved starchy water to come with the pasta (about 1/4 cup) to help the initial emulsification.

Cook the spaghetti

With the skillet off the direct heat or on the lowest possible heat setting, toss the hot pasta with the rendered guanciale and its fat for 30–60 seconds so the pasta is coated and slightly cools. If the pan is too hot, remove it from the heat entirely to avoid scrambling the eggs.

Combine pasta and fat

Working quickly, add about 1/3 of the egg-cheese mixture to the pasta and toss vigorously to combine, adding a few tablespoons of the reserved pasta water as needed to loosen the sauce. Continue adding the rest of the egg-cheese mixture in two additions, tossing constantly to create a glossy, silky sauce that clings to the spaghetti. Use additional reserved pasta water (up to the reserved amount) to reach the desired creamy consistency. The sauce should coat the strands without becoming runny; avoid direct high heat to prevent curdling.

Temper eggs and finish sauce

Taste and add more freshly ground black pepper (to taste) and, if needed, a pinch of salt — remember Pecorino and guanciale are salty, so adjust sparingly.

Adjust seasoning

Divide the spaghetti carbonara among warmed plates or bowls. Sprinkle each portion with the extra Pecorino Romano (about 20 g total, distributed) and a final crack of black pepper. Serve immediately.

spaghetti

large eggs

egg yolk

Pecorino Romano cheese, finely grated

freshly ground black pepper

guanciale (or pancetta if unavailable), diced into 1/2 cm pieces

extra-virgin olive oil (optional, only if guanciale is very lean)

water

coarse salt for pasta water

extra Pecorino Romano for serving

freshly ground black pepper for serving

Place a cocktail glass in the freezer or fill it with ice water to chill while preparing the drink.

Chill the Glass

In a shaker, combine the vodka, peach schnapps, blue curacao, and cranberry juice. Fill the shaker with ice cubes.

Mix the Ingredients

Secure the lid on the shaker and shake vigorously for about 15 seconds until well mixed and chilled.

Shake

Remove the chilled glass from the freezer or discard the ice water. If desired, rim the glass with sugar for added sweetness.

Prepare the Glass

Using a strainer, pour the mixture from the shaker into the chilled glass. Leave some space at the top.

Strain and Serve

Fill the glass with ice cubes to keep the drink cold.

Add Ice

Add a fresh mint sprig and a lemon slice on the rim of the glass for an appealing presentation.

Garnish

Vodka

Peach Schnapps

Blue Curacao

Cranberry Juice

Ice cubes

Fresh mint sprigs

Lemon slice

Cook quinoa according to package instructions, then allow it to cool completely. Fluff with a fork before using.

Cook Quinoa

While the quinoa cools, prepare the vegetables. Dice the cucumber, chop the red onion, and halve the cherry tomatoes and red bell pepper.

Prepare Vegetables

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until well combined.

Make Dressing

Stir in chopped fresh parsley to the dressing and set aside.

Add Parsley

In a large bowl, combine the cooled quinoa, diced cucumber, halved cherry tomatoes, diced red bell pepper, and chopped red onion.

Mix Base Ingredients

Pour the dressing over the quinoa and vegetable mixture, tossing gently to combine all ingredients thoroughly.

Dress Salad

If using, fold in crumbled feta cheese, diced avocado, and chickpeas into the salad mixture for added flavor and texture.

Add Optional Ingredients

Serve the cold quinoa salad immediately or refrigerate for 30 minutes to allow flavors to meld before serving.

Serve Cold

Cold cooked quinoa

Cucumber, diced

Cherry tomatoes, halved

Red bell pepper, diced

Red onion, finely chopped

Olive oil

Lemon juice

Dijon mustard

Honey

Salt

Black pepper, freshly ground

Fresh parsley, chopped

Feta cheese, crumbled

Avocado, diced

Chickpeas, drained and rinsed

In a bowl, combine olive oil, minced garlic, lemon juice, paprika, salt, and black pepper. Add the chicken breasts to the marinade, ensuring they are well coated. Cover with plastic wrap and refrigerate for at least 30 minutes.

Marinate the Chicken

Preheat the grill to medium-high heat. Remove chicken from marinade and discard the marinade. Grill the chicken for about 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F (75°C).

Cook the Chicken

Once cooked, let the chicken rest for 5 minutes. Top with chopped fresh parsley before serving.

In a medium saucepan, bring the vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and the broth is absorbed.

Cook the Quinoa

While the quinoa is cooking, dice the cucumber and halve the cherry tomatoes.

Prepare Veggies

In a large bowl, mix the cooked quinoa, diced cucumber, halved cherry tomatoes, and crumbled feta cheese. Toss gently to combine.

Combine Salad Ingredients

Chicken Breast

Olive Oil

Garlic

Lemon Juice

Paprika

Black Pepper

Fresh Parsley

Quinoa

Vegetable Broth

Cherry Tomatoes

Cucumber

Feta Cheese

In a saucepan, heat the vegetable broth over low heat and keep it warm while you prepare the risotto.

Prepare the Broth

In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.

Sauté Vegetables

Add the diced carrot, zucchini, and bell pepper to the skillet. Cook for another 5-6 minutes until they start to soften.

Add Diced Vegetables

Stir in the Arborio rice, coating it well with the oil and vegetables. Toast the rice for about 2 minutes until it becomes slightly translucent.

Toast the Rice

Begin adding the warm vegetable broth, one ladle at a time, to the rice mixture, stirring continuously. Allow the rice to absorb the liquid before adding more broth.

Add Broth Gradually

Continue adding broth and stirring for about 18-20 minutes, until the rice is creamy and al dente. You may not need all the broth.

Stir Constantly

In the last 5 minutes of cooking, stir in the frozen peas, allowing them to heat through.

Incorporate Peas

Remove the skillet from heat and stir in the grated Parmesan cheese, salt, and black pepper. Adjust seasoning to taste.

Finish with Cheese

Serve the risotto hot, garnished with chopped fresh parsley and lemon zest if desired.

Garnish and Serve

Arborio rice

Vegetable broth

Onion, finely chopped

Garlic, minced

Carrot, diced

Zucchini, diced

Bell pepper, diced

Peas, frozen

Parmesan cheese, grated

Black pepper

Lemon zest

Wash and slice cucumbers into rounds or spears, depending on preference.

Prepare the Cucumbers

In a pot, combine white vinegar, water, sugar, salt, dill, and crushed garlic cloves. Bring to a boil while stirring until the sugar and salt dissolve.

Make the Pickling Liquid

Remove the pot from heat and pour the hot pickling liquid over the sliced cucumbers in a jar. Let it cool to room temperature before sealing.

Pickle the Cucumbers

Refrigerate the pickles for at least 24 hours before serving to allow the flavors to meld.

Refrigerate

On a large serving board, arrange slices of salami, prosciutto, and chorizo in separate sections.

Arrange the Meats

Place the cheddar, brie, and gorgonzola cheeses next to the meats, ensuring they are cut into small wedges or cubes.

Add the Cheeses

Add the house-made pickles in a small bowl or directly onto the board.

Incorporate the Pickles

Scatter olives and nuts around the meats and cheeses. Add crackers and sliced baguette on the side.