RACHAEL RAY SKILLET RECIPES

Steps:

• Preheat the oven to 425ºF
• Heat a 12-inch, cast-iron skillet in the oven until very hot
• In a medium bowl, combine the cornmeal, baking powder and salt
• In a small bowl, whisk together the eggs, sour cream, creamed corn and 1/2 cup oil
• Pour the wet ingredients into the dry ingredients and mix until smooth
• Pour the remaining 2 tablespoons oil into the hot skillet, and then pour the batter into the skillet
• The batter will begin sizzling right away
• Bake until golden and a cake tester inserted in the center comes out clean, about 25 minutes
• Serve hot or warm
• *In a food processor, pulse together 3/4 cup fresh or thawed frozen corn and 1/2 cup heavy cream until coarsely blended

Steps:

• Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to al dente, about 8 minutes.Meanwhile, heat a large skillet over medium heat. Add the EVOO (enough to coat bottom of the pan) and pancetta. Brown the pancetta for 2 minutes. Add the red pepper flakes and garlic and cook for 2-3 minutes more. Add the wine and stir up all the pan drippings.In a separate bowl, beat the egg yolks, then add 1 large ladleful (about 1/2 cup) of the starchy cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.Drain the pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove the pan from the heat and add a big handful of cheese, lots of pepper and a little salt. Continue to toss and turn the pasta until it soaks up the egg mixture and thickens, 1-2 minutes. Garnish with parsley and extra grated Romano.