Everyone has one. For some it’s a no fuss baked chicken. For others it may be a satisfying tray of hearty lasagna.

It’s their ‘go to’ recipe. A dish that you’ve made so many times that you can cook it on autopilot – an easy dish that always seems to hit the spot.

I have several ‘got to’ dishes (a few of them from McDonald’s). This recipe for Spaghetti all Carbonara is one of my favorites. It’s delicious, filling and very pantry friendly – between the fridge and the cupboards, I tend to always have the ingredients on hand.

It’s an awesome marriage of flavors: smoky bacon, spice of freshly cracked pepper, salty-sweetness of the Parmigiano-Reggiano/pecorino romano cheese blend, and richness of the egg yolk fat all finished off with a fresh lift from the sweet peas. You can’t go wrong.

As easy of a dish it is to make, there is a tiny bit of technique required. And that is in making the sauce. Working fast, you have to stir the eggs into the hot spaghetti until they are no longer liquid but have not yet formed curds (between me and you, even if you go a bit too long and ‘overcook’ the eggs it’s still an amazing dish…the sauce won’t be as creamy). Ideally, you’ll end up with a beautiful, velvety sauce.

A note about the cookbook, Essentials of Italian: Normally, I am not a fan of ‘corporate cookbooks’ – books that are not produce by a chef or individual but rather a corporate committee (some Martha Stewart Living books are the rare exceptions). These books tend to be impersonal and filled with generic recipes and uninspiring photography.

This book, produced by Williams-Sonoma, is an exception. The recipes and photos make me want to get in the kitchen and start cooking my way through the book. Several of the recipes have already become staples in my kitchen (including one for Braised Balsamic Chicken). All in all it’s an approachable, comprehensive and tasty guide through a modern take on Italian cooking.

Have a ‘go to’ recipe that makes your stomach sing? Share and tell us about it.

Cheers!

SPAGHETTI ALLA CARBONARA

Adapted from Essentials of Italian from Williams-Sonoma

6 oz precut bacon or slab bacon cut into ¼” thick batons

1 TBL extra virgin olive oil

Kosher salt and freshly ground pepper

1 lb spaghetti

1 cup frozen peas

½ cup grated Parmigiano-Reggiano cheese (or a mix of Parm-Reg or pecorino romano)

2 large whole eggs, plus

1 large egg yolk, at room temperature

In a large frying pan over medium-low heat, combine the pancetta and olive oil and slowly heat slowly until much of the fat is rendered and the meat has browned a little, 10-15 minutes depending on the type of bacon or pancetta that you are using. Leave the meat and fat in the pan and cover to keep warm.

Bring a large pot three-forths full of water to the rolling boil and add about 2 tablespoons salt. Add the spaghetti, stir well, and cook, stirring occasionally, until al dente, according to the package directions.

Meanwhile, in a bowl, mix together the cheeses. In another bowl, whisk together the whole eggs and egg yolk until well blended. Stir the cheese mixture and several grinds of pepper into the eggs.

From this point on, timing and temperature are crucial. Put a large serving bowl in the sink and set a fine-meshed strainer or colander in the serving bowl. Place frozen peas in the bottom of the strainer. When the spaghetti is done, pour it into the strainer, so that its hot cooking water thaws the frozen peas and warms the serving bowl.

Toss the drained spaghetti into the pan with the bacon/pancetta and stir a couple of times to coat the pasta with the fat. Being careful not to burn your fingers, empty the hot water from the serving bowl, reserving about 2 ladlefuls. Transfer the pasta to the warmed bowl, add the egg mixture and stir and toss vigorously with wooden spoon to coat the pasta evenly. Adjust the consistency of the sauce with some of the cooking water if needed. Divide among warmed plates and serve at once.

Serves 4-6.

I’ve been holding out on you.

Earlier this year I was thumbing through the March issue of Food & Wine magazine, when I came across this recipe for Pork Souvlaki & Tzatziki. It stuck out for two main reasons.

First, was the presentation. Souvlaki, a classic Greek dish of marinated and cubed pork or lamb, is usually cooked with onions on a skewer. This Food & Wine interpretation dispensed with the pesky skewers and called for sautéing the meat and onion in a cast-iron skillet. Ahhh…nice and simple.

Secondly, the recipe just seemed flavorful and easy.

Since first making it back in March, this recipe has become one of favorite finds of the year.

The secret is in marinating the pork and onions in the lemon juice, olive oil mixture. The lemon juice tenderizes the meat and gives the onion a beautiful bright flavor that just wakes up your taste buds.

Serving it with the tzatziki (yogurt sauce) really rounds it out. While the pork is bright and hearty the tzatziki is cool and refreshing. They work well together – they kind of have this tasty ‘good cop, bad cop’ thing going on. Stuff them in a warm pita bread and you have the perfect meal in a pocket.

Now, you maybe asking, “If you love this dish so much, why have you been sitting on it for half a year?” I’m embarrassed to admit this but the reason is pure vanity. I made and shot this dish a few months ago but was so unhappy with the photographs that I shelved the post. I had planned on re-shooting the dish but I never got around to it.

So, if the photos don’t scare you off, I encourage you to give this recipe a try. It’s simple. It’s easy. And it’s super delicious. Enjoy!

PORK SOUVLAKI & TZATZIKI

1¼ lbs pork loin, cut into 3-by-1/2 strips

1 large onion, cut into ½” wedges

¼ cup plus 2 TBL extra-virgin olive oil

3 lemons, juiced (optional: 1 lemon cut to wedges for garnish)

2TSP dried oregano

3 garlic cloves, divided and mashed to a paste

Kosher salt and freshly ground pepper

1 cup Greek whole-milk yogurt

½ English/Seedless cucumber, seeded and finely diced

2TBL mint, chopped

warm pita, for serving

In a medium bowl, toss the pork strips and onion wedges with olive oil, lemon juice, chopped oregano and garlic paste from two of the garlic cloves. Season with 1½ teaspoons of salt and ½ teaspoon and let stand for at least 30 minutes (preferably up to 2 hours).

Meanwhile, in a bowl, mix the yogurt, cucumber, mint and the remaining garlic paste. Season the tzatziki with salt and pepper.

Heat a large cast-iron frying pan until it is very hot. Add pork and onion wedges along with any marinade and cook over high heat, turning once or twice, until the pork and onions are tender and caramelized, about 12 minutes.

Transfer the pork and onion to plates and serve with the tzatziki, lemon wedges and pita.

Serves 4