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White Corn Chili
1 lb. ground chuck
1 can diced tomatoes, drained
1 can pinto or black beans, partially drained
1 can white corn, drained (or 1/2 package of frozen)
1 jar salsa
Brown the beef and drain. Add everything to a skillet, bring to a boil, cover, drop heat, and simmer for 30 minutes.
Pasta Carbonara
5-6 oz. pancetta, prociutto, or bacon, diced small
3-5 medium cloves of garlic, sliced thin
1/2 tsp. crushed red pepper
4 Tbsp. good olive oil
2 oz. dry white wine
1 lb. rigatoni
Big handful of parmesan
Fresh cracked black pepper to taste
4 egg yolks
Reserved pasta water
Do all your prep first. Once you start this sauce, this goes really quick. Get your water boiling and drop the pasta. Cook to your liking. Will probably take 12+ minutes. When it's about 1/2 way done, heat the oil on medium. While cold, add the meat and cook until the fat is rendered. Add the garlic and crushed red pepper, and cook for 30 seconds, stirring the entire time. Deglaze with the wine. Bring to a boil for 1 minute, drop heat all the way to low.
Meantime, using starchy pasta water - about 1 cup - slowly whisk water into the egg yolks to temper them.
Drain pasta, return to stock pot. Pour oil mixture, cheese, and pepper over the pasta. Slowly pour in the egg yolks WHILE STIRRING VIGOROUSLY for a full minute.
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