In class last Thursday we made Chicken Cacciatore with olives, cherry tomatoes, carrots, and herbs. The cacciatore smelled amazing while it was being made; it was on the stove for so long just soaking up all the flavors from the spices and herbs! My group made the Spicy Spaghetti Carbonara, which was also delicious and I will definitely be making again! Yay!
I diced up the pancetta (Italian bacon,) and then that went into an olive oil and garlic clove mixture so simmer and sizzle baby.
The eggs are beat and spiced with a kick of chili pepper.
After the pancetta was done, and the Pecorina Romano cheese was grated and mixed with the egg base, we cooked the pasta al dente (firm but not hard; still chewy and isn’t as fattening) and then QUICKLY added the eggs to the pasta, as well as the pancetta. The mixture must be stirred quickly so that the egg doesn’t start to cook in the heat of the pasta. The sauce is extremely cheesy but light and flavorful!
The chicken was perfectly tender and juicy, Unfortunately, I wasn’t able to grab an extra copy of the recipe.
Nor was I able to get a recipe for the light and sweet pine nut cake we had for dessert! Looks bland but had a lemony effervescence to it, and a crunchy balance to the soft texture with the pine nut coating!