One of my favorite things to eat is a runny egg. It’s actually the only “banned food” that I couldn’t bring myself to give up when I was pregnant. So it’s no surprise that I find pasta carbonara delicious. I’ve found the perfect recipe by combining a recipe from Jamie Oliver with one from America’s Test Kitchen (account required). Here’s what I do. Continue reading
I love spaghetti and meatballs. There’s not much more I can say about that. But no one likes a meatball that’s dry and crumbly, or one that’s so soft that it can’t hold its shape. One of my favorite meatball recipes comes from Elyse Bauer at Simply Recipes. She writes it as a recipe for meatballs as a standalone dish. I make it exactly as she does, only I use it to top spaghetti.
One day I will re-write it per her guidelines so I can post it here (and so I never lose it if her site ever goes down!). For now, just a few notes:
While I was making this, I also boiled spaghetti, made a side salad, and made garlic bread. This brought the total cook time to almost 2 hours.
This made enough sauce for almost 1 lb spaghetti, after adding about 1/2 c. pasta cooking liquid to the sauce.
This made about 35 meatballs using a 3 tbsp. scoop for each one. I used about 10 of them at a time. I freeze the half-cooked meatballs without any sauce, and then make just the sauce later and drop the frozen meatballs back in and simmer for about 20 minutes.