Bonus Recipes: Votano Family Carbonara + My Current Salad Obsession

🍝 Votano Family Carbonara

This is the real-deal version I grew up on — the one my dad made for us after a night out, and the one my kids now request on their own late nights. It’s rich, comforting, and ridiculously satisfying — especially with the Parm ritual we’ve made our own.

Ingredients:

• 1 lb spaghetti or bucatini
• 10 oz pancetta or thick-cut bacon, diced
• 2 egg yolks + 1 whole egg
• At least 1½ cups grated Parmigiano Reggiano — but in my family, we easily double that because everyone hits their bowl three times during the meal for extra cheese.
• Fresh cracked black pepper
• ¾ cup reserved pasta water
• Optional: 1–2 tbsp heavy cream (purists will come for me — but it makes it extra silky)

Instructions:

1. Bring a large pot of heavily salted water to a boil. Cook pasta until just shy of al dente. Reserve at least ¾ cup of pasta water before draining.
2. In a large pan, cook bacon over medium heat until golden and crispy. Remove from heat.
3. In a bowl, whisk together 2 yolks + 1 whole egg, Parm, and a generous amount of black pepper.
4. Add hot drained pasta to the bacon pan and toss to coat. Let cool just enough so you don’t scramble the eggs.
5. Stir in the egg-cheese mixture quickly, off heat, adding pasta water a little at a time until it becomes glossy and clings to each noodle. Add cream here if you’re using it.
6. Plate it up, hit it with more Parm and pepper… and then do it again. And again. And again. It’s the Votano way.

👉 Watch my reel on how Parmigiano Reggiano is made here.

🥗 Crunchy Avocado Snap Pea Salad

This is what I’ve been eating on repeat lately. Bright, crisp, creamy, spicy, and so satisfying. Works as a meal, a side, or a snack straight from the bowl at midnight.

Ingredients:

• 1 large cucumber, diced
• 1 ripe avocado, diced
• 2 scallions, thinly sliced
• ½ cup cilantro leaves
• 1 cup snap peas, sliced on the bias
• * You can add equal parts of edamame or sliced radish for extra crunch*

Dressing:

• 2 tbsp sesame dressing (bought or homemade)
• 2 tbsp miso dressing (or mix 1 tbsp white miso + 1 tbsp rice vinegar)
• 1 tbsp Kewpie mayo
• 1 tsp sriracha
• 1 tsp good soy sauce

Instructions:

1. Toss all the veggies in a bowl.
2. In a separate bowl, whisk together dressing ingredients until smooth.
3. Drizzle dressing over the salad and toss gently.
4. Finish with a pinch of Maldon salt or another splash of soy, if needed.

🥢 Want to make it a full meal? Add grilled salmon, tofu, or soft-boiled eggs on top.

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Which one are you making first?
Tag me on Instagram if you cook either of these (@thechefnicole) — or hit reply and let me know how it turned out.

With love and flavor,
Nicole