Our Recipes
Spaghetti Carbonara
Creamy, savory Italian classic.
Ingredients:
- 200g spaghetti
- 100g pancetta or guanciale, diced
- 2 large eggs
- 50g Pecorino Romano cheese, finely grated
- 50g Parmesan cheese, finely grated
- 2 cloves garlic, peeled and left whole
- Salt and freshly ground black pepper
- A small handful of fresh flat-leaf parsley, chopped (optional)
Instructions:
1. Prepare the Ingredients:
- Grate the Pecorino Romano and Parmesan cheeses and mix them together.
- Crack the eggs into a bowl, beat them well, and then mix in the grated cheese blend.
2. Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook until al dente according to the package instructions.
3. Cook the Pancetta:
- While the pasta is cooking, heat a large skillet over medium heat.
- Add the diced pancetta (or guanciale) and the whole garlic cloves.
- Cook until the pancetta is crispy and has rendered its fat, then remove and discard the garlic cloves.
4. Combine Everything:
- When the pasta is ready, reserve about 1 cup of the pasta cooking water.
- Drain the pasta and add it to the skillet with the pancetta.
- Remove the skillet from the heat and quickly pour in the egg and cheese mixture, stirring continuously to create a creamy sauce. If the sauce is too thick, add some reserved pasta water a little at a time until the desired consistency is reached.
5. Season and Serve:
- Season with freshly ground black pepper and salt to taste (if needed).
- Serve immediately, garnished with additional grated cheese and chopped parsley if desired.
- Cook until the pancetta is crispy and has rendered its fat, then remove and discard the garlic cloves.
Tacos al Pastor
Marinated pork with grilled pineapple.
Ingredients:
- 2 lbs pork shoulder, thinly sliced
- 3 dried guajillo chiles
- 2 dried ancho chiles
- 1 cup pineapple juice
- 1/2 cup orange juice
- 1/4 cup white vinegar
- 2 cloves garlic
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 2 tbsp achiote paste
- Salt and pepper to taste
- Pineapple slices, grilled
- Corn tortillas
- Chopped onions, cilantro, and lime wedges for serving
Instructions:
1. Prepare the Marinade:
- Remove stems and seeds from the dried chiles. Soak them in hot water until soft.
- Blend the softened chiles with pineapple juice, orange juice, vinegar, garlic, oregano, cumin, cinnamon, cloves, achiote paste, salt, and pepper until smooth.
2. Marinate the Pork:
- Pour the marinade over the thinly sliced pork and mix well.
- Cover and refrigerate for at least 4 hours or overnight.
3. Cook the Pork:
- Preheat a grill or skillet over medium-high heat.
- Cook the marinated pork slices until charred and cooked through.
4. Assemble the Tacos:
- Warm the corn tortillas.
- Fill each tortilla with cooked pork, grilled pineapple slices, chopped onions, and cilantro.
- Serve with lime wedges.