RECIPE TITLE "Spaghetti with Peas and Pancetta" Author:
Tyler Florence's Real Kitchen: An Indispensable Guide for Anybody Who Likes to Cook
Copyright© 2003 by Tyler Florence Photographs by Bill Bettencourt
... more great recipes by Tyler Florence on our GREAT CHEFS page!
2 1 hour easy
The flavor of peas and bacon takes me back to my childhood; that's why I like this pasta dish so much. I feel like a little kid wolfing this down. It 's even good cold!
- 1/2 pound spaghetti
- Extra-virgin olive oil
- 6 ounces pancetta or thick-cut bacon, diced
- 1 onion, minced
- 1 bay leaf
- 1 cup sweet peas, frozen or fresh (see Note, page 52)
- 1 ounce goat cheese
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/4 cup chopped fresh flat-leaf parsley
- Juice of 1 lemon
- Freshly ground black pepper
- 1/4 cup fresh basil, hand-torn
- In a large stockpot, cook the spaghetti in plenty of boiling salted water for about 10 minutes; it should still be a little firm.
- At the same time, heat a 2-count drizzle of olive oil in a large skillet over medium-low heat. Add the pancetta, and stir it around. When the fat starts to render, after about 3 minutes, add the onion and bay leaf. Cook and stir until the onion caramelizes, about 10 minutes. Now add the peas and cook for 2 minutes just to heat them through.
- Drain the pasta, reserving 1 cup of the starchy water for the sauce. Fold the goat cheese into the hot pasta and give it a toss so it melts.
- Scrape the pancetta, onions, and peas into the pasta pot (toss the bay leaf). Add the Parmigiano, parsley, and lemon juice. Slowly pour in the reserved pasta water to dissolve the cheese and thin it out to a sauce consistency. Hit it with a healthy dose of olive oil and quite a few turns of freshly ground black pepper to give it bite.
- Return the noodles to the pot and gently toss to coat in the sauce. Split the pasta between 2 large bowls and shower it with the shredded basil.
|Tyler's Ultimate: Brilliant Simple Food to Make Any Time
TV chef Tyler Florence brings a direct, regular-guy charm to cooking that is equally straightforward, simple and good. In Tyler’s Ultimate, he offers 100-plus recipes for just this kind of food—-"ultimate" versions of dishes like onion soup, crab cakes and spaghetti carbonara, as well as more innovative fare like Chicken Paillard with Fresh Fig Salad and Blue Cheese, Grilled Leg of Lamb with Lemon Chickpea Puree and Greens, and Coconut Shrimp with Basmati Rice, Apricots, and Lime. His desserts, all tempting, include the likes of Chocolate Banana Bread, and Almond Semifreddo with Spiced Honey Dried Fruit. Many of the dishes in this concise collection reflect a thoughtful winnowing of ingredients and technique to produce food that is not only delicious, but can be prepared on a regular basis. Some of Florence’s inventions—-like Watermelon Gazpacho with Chile and Feta Cheese, which is entirely accomplished in a blender-—are ingenious. Photo-illustrated throughout, "Ultimate" is for cooks who want their kitchen work to be as easy as possible, but who also require good cooking—-dishes that capture fully their flavor potential. --Arthur Boehm
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| Tyler Florence: Dinner at My Place
* A peek into life at home with Tyler. He shares the dishes he likes to prepare for his family and friends when he's off the clock.
* The table of contents is organized by occasion, such as his son's first birthday party, a romantic meal for two, Christmas dinner for the whole Florence family, and a simple meal for a rainy Sunday afternoon.
* Tyler's menus and recipes feature twists on comfort food classics and showcase his secret family recipes as well as his personal favorites.
* Menus and personal photos from Tyler's home-cooked meals and dinner parties.
* Beautiful food and lifestyle photos.
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|Tyler Florence: Stirring the Pot
* A hands-on guide to help readers fall in love with their kitchen again. Inspiration for home cooks to reach that “light bulb moment.”
* Opens with a hardworking front of book: “The Anatomy of a Knife,” “Pots and Pans You Can't Live Without,” “Good, Better, Best” (Tyler rates the latest gadgets and kitchen equipment).
* Tyler shares how to navigate the aisles of a grocery store like a pro so readers can create the “Ultimate” pantry .
* More than 100 must-master recipes.
* Loaded with photos, including one of every recipe.
Florence brings a unique perspective to the table with his understanding of how Americans like to cook and eat today, having helped people across the country with their cooking challenges. Before becoming a celebrity chef on the Food Network, he was the executive chef at the award-winning restaurant Cafeteria in Manhattan. He trained at the College of Culinary Arts at Johnston & Wales University in South Carolina. He has been featured in Food & Wine, GQ, The Wall Street Journal, USA Weekend, and People, and created specially branded menu items for Applebee's restaurant chain, appearing in their television commercials.
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|Tyler Florence's Real Kitchen: An Indispensable Guide for Anybody Who Likes to Cook
In what seems to be a bid to become a U.S. version of Naked Chef Jamie Oliver, Florence (who was chef at New York's Cafeteria and hosts his own cooking show) aims for a casual attitude. While organization is loose amorphous chapters on backyard cookouts and Dinner for Two sit side-by-side with highly focused ones on making your own sushi many of the recipes themselves are clever. Sage-Roasted Pork Tenderloin with Dried Plum Sauce features a tasty sauce made with red wine and prunes cooked until soft, and Roasted Sweet Potatoes with Miso, Orange, and Sesame would make a great snack as well as a tasty side dish. The author darts from one subject to the next and often combines flavors unexpectedly, as in Grilled Salmon with Watermelon and Black Olive Salad and Horseradish Burgers with Havarti and Tomato Remoulade. Sometimes Florence's claims that the best cooking is easy, casual and quick are belied by recipes such as the one for Blue Cheese SoufflE with Chamomile-Fig Compote that requires creation of a bEchamel sauce, not to mention the notoriously tricky soufflEs themselves. Florence's tone is light throughout, but readers may be turned off by airy pronouncements (It's often been my experience that many of the cleanest, best flavors are very simple ones) that under closer inspection are fairly meaningless. Others may roll their eyes at his off-color or immature remarks (a man of Thai ethnicity pulls out a karate move when asked to share a recipe; the flavors of a Green Curry Chicken are mental). Copyright 2003 Reed Business Information, Inc.
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