These crispy baked potatoes slices with a creamy center are
embarrassingly simple but once you give them a try I’m certain they will become
a go to favorite. I’ve been making them
for years but they got even better when I started using parchment paper a while
back, I recommend it. Preheat the oven
to 450 and line a baking sheet with some parchment paper. Wash your russets or other baking potatoes
and cut them crosswise into quarter inch slices. After tossing in a bowl with a little bit of
olive oil, sprinkle with a generous amount of salt and pepper and lay them out side
by side on the parchment. Bake for
twenty minutes, remove and flip, then bake for another twenty or until they
start to brown. It helps to rotate the
cookie sheet after flipping so they brown more evenly. Serve immediately with an extra dash of
kosher salt if needed.
My favorite pasta dish without a doubt is Spaghetti alla
Carbonara, and it couldn’t be any faster or easier. Start by cutting two quarter inch slices of
pancetta into little chunks and cook along with a couple of whole squashed
garlic cloves until lightly browned, turn off heat and leave the pan to cool
slightly. While your spaghetti is
cooking combine three egg yolks, two cups of parmesan cheese, and a generous
grind of black pepper in a large bowl. Next,
drain your spaghetti making sure to reserve about three quarters of a cup of
the water. Quickly stir the noodles into
the pan with the pancetta then transfer all into the bowl with the egg and
cheese mixture. While tossing pour the
pasta water in slowly to create a creamy sauce…salt and additional black pepper to
taste. The best way to visit Rome without getting on a plane.
