I have known David Russell since ENCORE days...
Besides being on the faculty at ENCORE, he was on the violin faculty at The Cleveland Institute of Music for 24 years and taught at Oberlin, Meadowmount, Keshet Eilon and more. He's currently Professor of Violin at The University of North Carolina at Charlotte, and he also runs an amazing program in southern Spain, Masterclass Al-Andalus.
Given his love of music and food, I thought he would be perfect to ask for his favorite recipe. He is sharing a fabulous Pasta Carbonara -- Enjoy!
Pasta of your choice
Grated Parmesan Cheese
1-2 eggs (depending on amount of pasta you are preparing)
One small onion.
Cracked black pepper
Optional: truffle oil, heavy whipping cream.
Boil pasta, drain. While hot, add eggs an stir to cook onto hot pasta.
Cut bacon into 1-inch segments, cook with chopped onion.
Add cooked bacon, onion, and grease to the pasta with egg.
Add grated parmesan cheese to coat pasta.
If desired, add truffle oil to taste, whipping cream to moisten.
Stir in cracked black pepper.
* Stay tuned this weekend for Episode #3, a Cosmo Recipe from Ida Kavafian!
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