Simple Weeknight Meals: Spaghetti Carbonara and Broccoli Strascinati

Todd ColemanSpaghetti Carbonara
To make this dish the traditional way, mix the cheese, eggs, pepper, and pork in a bowl to create a thick sauce before tossing it with the pasta. If you can't find pancetta, bacon works just as well.

3 tbsp. extra-virgin olive oil
4 cloves garlic, peeled and crushed
10 oz. pancetta (or bacon), cut into ½″-long x ¼″-square strips
⅔ cup white wine
1 lb. dried spaghetti
⅔ cup finely grated Parmesan
¼ cup finely grated pecorino Romano
2 tbsp. finely chopped parsley
2 eggs
Kosher salt and freshly ground black pepper, to taste

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1. Heat oil in a 12″ skillet over medium-high heat. Add garlic, and cook until golden, about 1 minute. Remove and discard garlic. Add pancetta, and cook until edges are crisp, about 6 minutes. Add wine, and cook until thickened, about 3 minutes. Remove from heat.

2. Bring a pot of salted water to a boil. Add spaghetti, and cook until al dente, about 7 minutes. Drain, reserving ¼ cup pasta water. In a large bowl, whisk together Parmesan, pecorino, parsley, and eggs; while whisking constantly, slowly drizzle in reserved pasta water until smooth. Add spaghetti along with reserved pancetta mixture. Season with salt and a generous amount of pepper. Toss to combine, and serve immediately.

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Todd Coleman Broccoli with Garlic and Hot Pepper (Broccoli Strascinati)
This Roman side dish pairs beautifully with anything from pork chops to pasta and can be made with regular broccoli, broccoli rabe, or romanesco.

¼ cup extra-virgin olive oil
1 bunch broccoli (about 1 lb.), stemmed and cut into florets
3 cloves garlic, smashed
½ tsp. crushed red chile flakes
Kosher salt, to taste

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1. Heat oil in a 12" skillet over medium-high heat. Add broccoli; cook, turning occasionally, until lightly browned, 6-8 minutes.

2. Sprinkle in 2 tbsp. water; add garlic; cook until golden, 2-3 minutes. Add chile; cook until toasted, about 2 minutes. Season with salt.