Spaghetti alla Carbonara

2 tablespoons salt
3 tablespoons Kirkland Signature extra-virgin olive oil
8 ounces guanciale (cured pork jowl), pancetta or good bacon, diced 1 pound Garofalo* spaghetti
1 1/4 cups freshly grated Kirkland Signature Parmigiano Reggiano cheese
4 large eggs, separated
Freshly ground black pepper

1. Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons salt.
2. Combine olive oil and guanciale in a 12- to 14-inch sauté pan set over medium heat, and cook until the guanciale has rendered its fat and is crispy and golden. Remove from the heat and set aside (do not drain the fat).
3. Cook the spaghetti in the boiling water until just al dente. Scoop out 1/4 cup of the pasta cooking water and set aside. Drain the pasta.
4. Add the reserved pasta water to the pan with the guanciale, then toss in the pasta and heat, shaking the pan, for 1 minute.
5. Remove from the heat, add 1 cup of the Parmigiano Reggiano, the egg whites and pepper to taste, and toss until thoroughly mixed.
6. Divide the pasta among 4 warmed serving bowls. Make a nest in the center of each serving and gently drop in an egg yolk. Season the egg yolks with more pepper and sprinkle with the remaining 1/4 cup Parmigiano-Reggiano.
Serve immediately.
Makes 4 servings.

Penne with Cauliflower

1/2 cup Kirkland Signature extra-virgin olive oil
1 garlic clove, crushed
2 pounds tomatoes, peeled, seeded and chopped, or 4 cups plum tomatoes, drained and chopped
1 head cauliflower, broken into florets
2 tablespoons salt
1 pound Garofalo* penne
1/2 cup finely chopped fresh Italian parsley Freshly ground black pepper
1/2 cup freshly grated Kirkland Signature Parmigiano Reggiano or pecorino cheese

1. In a 12- to 14-inch sauté pan, heat olive oil over medium heat. Add garlic and cook gently until softened and very light golden brown. Add tomatoes and cook, stirring, until tomatoes begin to break down.
2. Add cauliflower and stir well. Add 1/2 cup very hot water, lower heat to medium and cook for 30 minutes, or until cauliflower is tender.
3. Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons salt. Add penne and cook according to package directions, until tender yet al dente.
4. Drain pasta and add to the pan with cauliflower. Stir in parsley and black pepper to taste and toss for 1 minute over high heat.
5. Divide evenly among 6 warmed pasta bowls, top with grated cheese and serve immediately.
Makes 6 servings.

Diavolino Sandwich (“Little Devil”)

1 piece flatbread, or 1 tortilla
1 3/4 ounces sliced Carando* pepperoni
1 3/4 ounces Kirkland Signature/Carando* spiral-sliced ham
2 ounces sliced provolone cheese
1 1/2 ounces pimiento-stuffed green olives, finely chopped
3 slices fresh tomato
2 basil leaves, thinly sliced
ROMESCO SAUCE
1 head of garlic
2 tablespoons plus 1/3 cup extra-virgin olive oil
1 3/4 pounds ripe tomatoes, halved and cored
1/4 cup toasted blanched almonds
1/4 cup toasted peeled hazelnuts
1 dried ancho chile, seeded
1 teaspoon coarse salt
4 tablespoons red wine vinegar
1 slice stale white bread, torn, if needed for body
Salt and pepper

1. Preheat oven to 350°F.
2. To prepare Romesco Sauce, cut top
1/4 inch off garlic. Place on a sheet
of foil with cut side up. Drizzle with 1 tablespoon olive oil. Wrap loosely and bake for 25-30 minutes, or until lightly golden and soft to the touch. Let cool; squeeze to remove garlic cloves from skin.
3. Place tomatoes in a pan, drizzle with 1 tablespoon olive oil; bake for 20 minutes, or until tender.
4. Place garlic, tomatoes, remaining oil and all other sauce ingredients in a food processor and puree. Add salt and pepper to taste.
5. Spread about 1/3 cup sauce evenly on bread, leaving 1/2 inch around edges uncovered. Layer meats and cheese on bread. Top with olives and tomato. Sprinkle with basil.
6. Warm in the oven.
Makes 1 serving.

Estouffade de Boeuf

1/2 pound lean sliced Kirkland Signature bacon
3 1/2 pounds bottom round of beef, cubed
1/2 cup all-purpose flour seasoned with 1/4 teaspoon salt and freshly ground pepper
to taste
2 shallots or green onions, sliced
2 medium onions, coarsely chopped
2 large carrots, thickly sliced
2 cups dry red wine
1/4 cup brandy
2 garlic cloves, crushed
1/2 teaspoon fresh thyme leaves
1 bay leaf, crumbled
1 tablespoon finely chopped fresh parsley
1/2 teaspoon salt
1 tablespoon tomato paste
1/2 -1 cup beef broth

1. Preheat oven to 300°F.
2. Simmer bacon in water to cover for 10 minutes. Drain, reserve 3 slices and roughly chop remainder. Lay 3 bacon strips in a heavy flameproof casserole just large enough to hold the ingredients.
3. Roll beef cubes in seasoned flour. Layer half of cubes on top of bacon. Cover with half of vegetables and chopped bacon. Repeat layers with remaining beef, vegetables and bacon.
4. Warm wine in a small saucepan. Add brandy, garlic, herbs, salt, pepper to taste and tomato paste. Mix and pour into casserole.
5. Add beef broth until liquid almost covers contents of pan.
6. Bring to a simmer on the stovetop. Cover with foil and a lid; cook in the oven for 3 hours, or until meat is tender.
7. Skim off fat, season to taste and serve. Makes 8 servings.