White Wine Pinch nutmeg

White Wine Pinch nutmeg

Ingredients:
1 cup white wine or vermouth
2 tablespoons butter

Directions:
1. Cook the pasta in a Dutch oven or stockpot according to package directions.
Drain, set aside, and keep warm.
2. Wipe out the pot, then place over medium-low heat. Chop the meat into
matchstick-size pieces and add to the pot when it is warm. Cook until crispy.
Drain off all but 1 tablespoon of the drippings.
3. In a small bowl, whisk the eggs, cheese, pepper, and nutmeg. Increase the heat on
the pot to medium and add the wine. Stir occasionally and let the wine reduce
until it is a light syrup. Add the butter and stir it until it melts. Reduce heat to low
and let the skillet sit until the pasta is cooked.
4. Drain the spaghetti and pour it into the pot. Toss to coat the spaghetti evenly with
the sauce. Pour the egg mixture over the pasta and stir vigorously until the
noodles are coated and the egg has set. Serve immediately.
JAMBALAYA
There are as many versions of Jambalaya as there are Southern cooks. Originally
created as a dish to use up leftovers, it’s a versatile recipe that you can adjust
according to your tastes.
Yields 6–8 servings
3 tablespoons bacon fat or peanut oil
1 1-pound bag baby carrots