When I learned that I was going to have the chance to cook with one of my heroes, Alex Guarnaschelli, I immediately thought of what we should cook. The queen of Italian-American cooking… I had to learn how she does spaghetti and meatballs.
It’s crazy to me the different tips and tricks you can pick up just by watching someone else cook. Simple steps that I never thought to do. Spread your meat out on the bottom of your bowl to allow your seasoning to get on everything in the meatball, using curly parsley and even its stems to produce more moisture and secure a better ball… Watching her in her element taught me so much.
Not to mention… this sauce is wild. It is by far the most simple sauce I have ever made, and the flavor is outta this world. Just goes to show you that you don’t have to get all fancy to get good flavors.
I hope you enjoy this recipe as much as I did making it.
Estimated Time: 45 min
Serves: 4-6
Ingredients:
Bushel of curly parsley
1/2 c breadcrumbs
1/2 lbs ground pork
1/2 lb ground beef (sub turkey if you can't find decent beef)
1 c Pecorino Romano, separated
3-4 tbsp tomato paste
2 large onions, diced
6 cloves garlic, minced
1 box of spaghetti or bucatini
2 tbsp italian seasoning
1 egg, beaten
1/3 c heavy cream
1/2 c water
1/2 c pasta water
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