From ac97016561ac6a9503b743af1454ace3a781a22c Mon Sep 17 00:00:00 2001 From: omgina Date: Wed, 5 Mar 2025 19:33:22 -0800 Subject: [PATCH 1/2] Updated Breakfast Notes readme.md --- breakfast/readme.md | 7 ++----- 1 file changed, 2 insertions(+), 5 deletions(-) diff --git a/breakfast/readme.md b/breakfast/readme.md index a9f5fa2..145552e 100644 --- a/breakfast/readme.md +++ b/breakfast/readme.md @@ -25,8 +25,5 @@ 8. Once it’s brown, remove the quesadilla to a cutting board and allow to rest for 1-2 minutes. Cut into triangles and serve with salsa if desired! -### Notes: - - - -### Codemates # +### Notes: +Serve with salsa, hot sauce, avocado, and sour cream as desired! From 4fa2b6fca646a321350f576467afef9a8009b68d Mon Sep 17 00:00:00 2001 From: omgina Date: Wed, 5 Mar 2025 19:37:25 -0800 Subject: [PATCH 2/2] Dinner Steps and Notes Update readme.md Added dinner steps and notes to recipe --- dinner/readme.md | 17 +++++++++++++++-- 1 file changed, 15 insertions(+), 2 deletions(-) diff --git a/dinner/readme.md b/dinner/readme.md index 3d021eb..db3e198 100644 --- a/dinner/readme.md +++ b/dinner/readme.md @@ -19,11 +19,24 @@ - pot ## Steps for preparation: +1. Bring a large pot of water to a boil over medium-high heat. Meanwhile, finely grate 1 ounce Pecorino Romano cheese on a Microplane (2/3 to 1 scant cup). Cut 1 (8-ounce) piece guanciale into 1/2-inch-wide by 3/4- to 1-inch-long pieces (about 1 1/2 cups). +2. Place the guanciale in a large skillet, preferably nonstick. Cook over medium heat until it starts sizzling, about 2 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until the guanciale is browned and crisp, 6 to 10 minutes more. +3. Meanwhile, add 1 pound dry spaghetti and 2 teaspoons kosher salt to the boiling water. Cook according to package directions until the pasta is just al dente, 8 to 12 minutes. Place 4 large eggs and 2 large egg yolks in a medium bowl and whisk until combined. Add the Pecorino and a pinch of kosher salt, and whisk until combined. -### Notes: +4. When the guanciale is ready, transfer to a plate with a slotted spoon. Add 1 teaspoon coarsely ground black pepper to the skillet, turn off the heat, and stir to combine. Let cool for 1 minute. +5. While whisking constantly, slowly stream in 1 tablespoon of the fat from the skillet into the egg mixture, then slowly stream in 1/4 cup of the pasta cooking water. +6. When the spaghetti is ready, turn off the heat, then transfer it directly to the skillet with tongs. It’s OK if some water clings to the pasta. Add 1/4 cup pasta water to the skillet and toss until the pasta is well-coated and most of the water and fat in the pan have been absorbed. + +7. While tossing the pasta constantly, slowly start pouring the egg mixture into the skillet, pouring into the center over the pasta and not around the edges. + +8. Return the guanciale to the pan. Turn the heat on to the lowest setting and cook, tossing constantly, until the sauce starts to thicken and coats the pasta, 1 to 2 minutes. Make sure to move the skillet around so any hot spots on the burner don’t scramble the eggs. Remove the pan from the heat. + +9. Taste and season with more kosher salt and black pepper as needed. Transfer to a large bowl or individual serving bowls and serve immediately with more grated Pecorino and a few grinds of pepper on top if desired. + +### Notes: +Guanciale really makes this dish special, as the flavor and fat content of the meat add a lot to the recipe. Pancetta is the best substitute. Look for a piece that you can cut yourself, as the pre-cut pieces are smaller than ideal, but also OK. If neither are available, choose thick-cut bacon that is not heavily smoked, and cut crosswise into 1/2-inch-thick pieces. -### Codemates #