Tuesday, April 24, 2007
Meeting Giada De Laurentiis & Pasta Carbonara
Yes, I met her today, and yes, so did a few hundred other people, but she was quite literally 100% more charming in person than she ever is on TV, and 100% more lovely. No wonder the line wrapped blocks:
My pictures are semi-terrible, the security was intense, but it was a great day with my 2 best friends Melanie and Kelley and that alone was well worth 2 hours of long lines and hot sun. We took the afternoon off work, ate sushi and drank martinis, then proceeded to the event. I love you girls - what would I do without you??!!??
(I'm the one on the right, Melanie is to the left and Kelley is beside her)
My martini (one of them, at least):
For the record, Giada is BEAUTIFUL, her head is normal size, her oft-mentioned chest is 100% authentic and 100% really nice. She is charming, sweet and friendly. We all wish we could hang with her on a regular basis. Todd, her husband, is a lucky guy...and anyone lucky enough to eat her food is blessed.
She signed my new cookbook, Everyday Pasta, which I indoctrinated tonight by cooking a recipe. I, of course, made the recipe my own, but it was my first-ever carbonara and it was quite delicious, as has every recipe of Giada's ever been.
XOXO to Giada, for your health and sanity I am so glad your book tour is done and you are back in LA with your husband, friends and family, thanks for coming to Scottsdale.
This recipe resembles Giada's, but the basics and the inspiration for the cinnamon is all hers, so she gets the credit.
Cinnamon Pancetta Carbonara:
1 lb spaghetti
4 egg yolks
1 cup whole milk
1 c grated Parmesan cheese
6 oz chopped pancetta
1 tsp cinnamon, mixed with dash ground nutmeg and cloves
Salt and pepper as needed
Chopped flat-leaf parsley
Boil pasta in salted water until al dente. Drain. Meanwhile, saute pancetta and spices until crisp and golden.
Mix milk, cheese and eggs in a bowl.
Add mixture to pancetta. Stir and simmer, don't let boil or eggs will scramble. Pour mixture over warm pasta, add parsley, salt and pepper to taste, sprinkle extra cheese over top. Serve warm and creamy.