SHOWER STRAINER RECIPES
PASTA CARBONARA RECIPE | MYRECIPES
This simple, classic pasta carbonara recipe is the perfect dish when you need a special night in. And with this foolproof method for nailing the signature creamy sauce, you can go into the kitchen with confidence. Traditionally, you would toss your hot pasta with the eggs and cheese right in the skillet you’ve used to cook the pork (over low heat) to create a smooth, emulsified sauce. However, this method takes practice to get right—and crossing the fine line between gently cooking the eggs and scrambling them is all too easy, even for a pro. With this smart test kitchen technique, you essentially create a double boiler to provide just enough heat to melt your cheese and emulsify the silky sauce, without running the risk of breaking it. Finally, drizzling pancetta drippings over the pasta disperses rich porky flavor throughout the sauce even without ever having the pasta in the skillet. We use pancetta for this recipe as it is easily found in most supermarkets, but guanciale is traditional and worth trying if you can find it. Gemelli pasta is a great noodle shape to pair with this rich and saucy dish, but feel free to use whatever noodle you prefer.
Provided by Adam Dolge
Total Time 20 minutes
Yield Serves 2 (serving size: 1 1/2 cup)
Number Of Ingredients 7
Steps:
- Whisk egg yolks, egg, Parmesan, and pecorino Romano together in a small bowl. Reserve at room temperature.
- Cook pancetta in a skillet over medium, stirring occasionally, until crisp, about 6 minutes. Using a slotted spoon, transfer to a plate lined with paper towels. Reserve drippings.
- Cook pasta in a pot to al dente according to package instruction. Reserve 1 cup of the cooking water. Place a strainer in a large metal bowl. Pour pasta and remaining cooking water into strainer, letting strainer with pasta stand in water, and allowing the metal bowl to heat, about 1 minute. Remove strainer with pasta, and pour cooking water back into pot. Transfer pasta from strainer to the warm metal bowl.
- Place metal bowl of pasta on top of pot to keep warm. Stir in egg and cheese mixture, and stir constantly, adding reserved cooking water, as needed, to create a creamy sauce, about 2 minutes. Drizzle in reserved drippings, and stir to combine. Divide pasta between 2 bowls. Top with black pepper and pancetta; garnish with cheese.
SLOW-COOKER CHUCK ROAST RECIPE | MYRECIPES
New to making pot roasts? 15 minutes of prep is all that’s required for this easy, no-fuss slow cooker-dish. Prep the chuck roast in the morning and let it cook all day so the meat will be tender, juicy, and ready to eat when you come home from work. Serve the simple gravy over the roast and carrots. Pro tip: Add potatoes into the slow cooker 1 hour before dish is ready or serve over garlicky mashed potatoes.
Provided by MyRecipes
Total Time 12 hours 40 minutes
Prep Time 15 minutes
Cook Time 12 hours 10 minutes
Yield Makes 4 to 6 servings
Number Of Ingredients 12
Steps:
- Rub roasts evenly with 1 tsp. salt and 1 tsp. pepper.
- Brown roasts on all sides in hot oil in a Dutch oven over medium-high heat (about 10 minutes). Place roasts, side by side, in a 6-qt. slow cooker. Add carrots and remaining ingredients.
- Cook, covered, on LOW 10 to 12 hours or until tender. Remove roast and vegetables, and shred meat. Pour gravy mixture from slow cooker into a 4-cup measuring cup or fat strainer, and let stand 15 minutes. Spoon or pour fat out of gravy mixture in cup or fat strainer, and discard. Serve gravy with shredded roast and carrots.
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