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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Carbon filter produce keeper — absorbs ethylene, extends freshness
Rough bronze-die texture grips sauce — artisan dried pasta
Carbon steel wok for authentic wok hei and stir-frying
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Carbon filter produce keeper — absorbs ethylene, extends freshness
Rough bronze-die texture grips sauce — artisan dried pasta
Carbon steel wok for authentic wok hei and stir-frying
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Fill a large pot with water and bring to a boil over high heat. Add a generous amount of salt, then pasta to boiling water. Fry bacon in large pan until crisp, add pepper. Once pasta is cooked to al dente, lightly drain pasta (use a pasta cooker that you can pull the middle out and dont drain it all the way, or else use a spider or tongs dont dump the pasta into a colander! You need some of the cooking liquid for the sauce. ), add pasta to bacon in pan. Add egg yolks all at once, break and start tossing with the pasta and bacon very quickly. If eggs start looking scrambled, add more pasta water. Your finished dish should look like cream has been added, but without needing to have added cream. Add parmesan and toss well. Garnish with additional parmesan and pepper, and serve immediately on warmed plates.