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Filtering by Tag: pancetta

Brussels Sprouts with Pancetta and Parmesan

Patricia Reitz

I'm so glad the old standard boiling method of cooking Brussels sprouts has fallen out of fashion - the results were limp, soggy, gray sprouts that surely had little to no nutritional value.  These days, roasting and sauteing are more common cooking techniques, resulting in creamy, caramelized, vibrant colored sprouts that haven't had all their nutritional value sucked away in a sea ofboiling water. 

Today I've taken my usual oven roasted sprouts and dressed them up with a really tasty mixture of sauteed onions and pancetta, and just before serving, I added shavings of really good parmesan.  This recipe is really delicious and worthy of being served at any holiday meal.  

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Start by sauteing diced onions and pancetta in a really large skillet over medium high heat, stirring frequently.

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Continue sauteing until the onions and pancetta begin to caramelize.  


Turn off the heat and add a little water to deglaze the pan, then add a touch of red wine vinegar - the flavor combination is pure magic!

Pour the mixture over roasted Brussels sprouts and top with shavings of the good stuff, Parmigiano Reggiano.  Enjoy!

Items used to make this recipe:

Brussels Sprouts with Pancetta and Parmesan

makes 4-6 servings


  • 1 pound roasted Brussels sprouts (recipe here)

  • 1 medium yellow onion, diced

  • 8 ounces diced pancetta

  • 2 tablespoons water

  • 1 teaspoon red wine vinegar

  • shaved parmesan


  1. In a large skillet over medium high heat, saute onions and pancetta, stirring frequently, until caramelized.

  2. Add water to deglaze pan; remove from heat and stir in red wine vinegar.

  3. Pour contents of pan over roasted sprouts and top with shaved parmesan.

Easy Pasta Carbonara

Patricia Reitz

Pasta Carbonara is one of the most popular pasta dishes at Italian restaurants, and the thought of making it at home can be intimidating, but today I'm going to show you a very simple version that just about anyone can make.  Let me show you how easy it is to make.  

In a large skillet over medium-high heat, saute diced pancetta until brown.

how to make pasta carbonara - ButterYum

While the pancetta is browning, weigh out the cheese and add eggs and pepper.

how to make carbonara, recipe and how-to photos - ButterYum

Combine the cheese, eggs, and pepper - set aside until needed.

Back to the skillet.  When the pancetta is brown, add 1/2 cup chicken stock (try my recipe for delicious homemade stock).  

Scrape up any brown bits from the bottom of the pan.  Heat until the chicken stock boils.

Add the precooked pasta and toss it around to heat it through.

GRADUALLY, add the cheese/egg mixture while stirring the pasta VIGOROUSLY. If you add the mixture to the hot pasta too fast, the eggs could curdle instead of turning into a creamy sauce. 

Easy Pasta Carbonara recipe with how-t0 photos - ButterYum

I like to finish it with a sprinkling of parsley, crushed red pepper flakes, and a little extra cracked black pepper just before serving.  Enjoy!  

Items used to make this recipe:

Easy Pasta Carbonara

makes 4-6 servings


  • 2 tablespoons extra virgin olive oil

  • 4 ounces pancetta, diced into small cubes

  • 1/2 cup chicken stock

  • 3 large eggs, room temperature

  • 1/2 teaspoon ground black pepper

  • 3 1/2 ounces (100 grams) grated pecorino romano cheese

  • 1 pound slightly undercooked long pasta (like spaghetti, linguine, bucatini), rinsed with cold water

  • optional: crushed red pepper, chopped parsley


  1. In a large skillet over medium-high heat, brown pancetta in olive oil for several minutes; add chicken stock and simmer for 2 minutes.

  2. In a mixing bowl, combine the eggs, black pepper, and grated cheese.

  3. Add the pasta to the skillet and stir for 2 minutes to reheat.

  4. Slowly add the egg/cheese mixture to the skillet, stirring constantly until the cheese melts and forms a creamy sauce, coating all the pasta.

  5. Place pasta in a serving bowl and garnish with crushed red pepper flakes and chopped parsley.