Tony DeGol steps into the kitchen with Father Brian Saylor,
Pastor of Saint Rose of Lima Parish in Altoona,
to talk faith, family, and food for the upcoming Christmas season.
Father Saylor will prepare a signature pasta dish
on December 8 and a special dessert on December 15.
Watch Proclaim! every Sunday at 10:30 a.m. on WATM ABC 23.
PASTA CARBONARA
Ingredients:
  • 1lb spaghetti (or other pasta)
  • 6 slices bacon (or pancetta)
  • 2 cloves minced garlic
  • 3 eggs
  • 1 cup parmesan cheese
  • freshly ground black pepper

Whisk eggs, parmesan cheese and black pepper in bowl. Set aside.

Cook bacon/pancetta over medium heat until crisp. Remove from pan and add garlic. Cook 1 minute.

Cook pasta in salted water until al dente. Drain reserving 1 cup of pasta water.

Place hot pasta in pan with bacon/garlic and toss to coat. Quickly remove from heat and add egg mixture.

Using tongs, mix well adding pasta water if needed. Stir in bacon/pancetta and add parsley/parmesan for garnish.

 

LEMON RICOTTA BUNDT CAKE

Ingredients:

  • 2 1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 large eggs (room temperature)
  • 1/2 cup extra virgin olive oil
  • 1 1/4 up sugar
  • zest of three lemons/juice of one lemon
  • 1 cup whole milk ricotta cheese
  • 2 teaspoons vanilla extract
  • powdered sugar for dusting (optional)
  • lemons and mint for garnish (optional)

Heat oven to 350F. Generously spray bundt pan with baking spray.

Sift flour, baking powder, and salt together into a bowl.

In bowl of stand mixer with paddle attachment, beat eggs. Add olive oil and lemon juice and beat until combined. Add ricotta, lemon zest, and vanilla extract until combined.

Slowly add flour mixture while on low speed and incorporate. Once mixed, scrape sides and bottom with spatula to ensure everything is mixed properly, then pour into bundt pan.

Bake 45-50 minutes or until golden brown and a toothpick inserted into center of cake comes out cleanly. Let cool in pan for 10-15 minutes, then invert onto serving plate and cool completely. Once cool, dust with powdered sugar and garnish with lemon slices and mint. Enjoy!