Bucatini Carbonara, Focaccia Bread and Ribeye Steak

Bucatini Carbonara

A love letter to comfort, technique. Bucatini is a thick spaghetti with a hole running through the center. It catches the sauce just right. And when paired with guanciale, toasted peppercorns, and creamy egg yolks? It becomes a dish you feel, not just taste.

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Ingredients

For the Pasta & Guanciale

• 17.6 oz bucatini (I used Rustichella d’Abruzzo)

• 6 oz guanciale, diced

• 1 tsp reserved guanciale fat

• ½ cup reserved pasta water

• Dash of Dacy Salt + Pepper blend, to taste (or similar blend)

For the Egg & Cheese Mixture

• 4 egg yolks + 2 whole eggs

• ½ cup Pecorino Romano, grated (plus more for garnish)

For the Pepper Base (and optional onion)

• 2–3 tbsp whole black peppercorns, toasted, crushed, and ground

• ¼ onion, finely minced (optional)

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Method

1. Toast the Peppercorns

In a dry pan over medium heat, toast the black peppercorns until they begin to pop—about 2 minutes. Remove from heat and crush/grind them to a coarse texture. This adds depth and smokiness you’ll taste in every bite.

2. Sauté the Onion (Optional)

If using, finely dice the onion. In a small pan, cook with a touch of oil and a pinch of salt over medium heat until translucent. Set aside to cool—you don’t want it scrambling the eggs later.

3. Cook the Guanciale

Add diced guanciale to a cold pan (no oil needed) and cook on medium heat for about 5–6 minutes. Let it crisp just around the edges, but keep it tender inside. Reserve 1 tsp of the rendered fat—it’s liquid gold. Set both guanciale and fat aside.

4. Boil the Pasta

Bring a large pot of water to a boil and salt it generously. Cook the bucatini until al dente, about 8–9 minutes or according to package directions. Before draining, reserve at least ½ cup of pasta water.

5. Make the Carbonara Base

In a large mixing bowl, whisk together the egg yolks, whole eggs, half the Pecorino Romano, the reserved guanciale fat, a good pinch of crushed black pepper, and a dash of Dash of Dacy Salt + Pepper. Add in the sautéed onions if using.

6. Combine Pasta & Sauce

Using tongs, transfer the hot pasta directly from the pot into the bowl with the egg mixture. Stir quickly and firmly to temper the eggs—this creates that signature creamy sauce without scrambling. Add pasta water a little at a time as you stir, until the sauce is glossy and clinging to every strand.

7. Fold in the Guanciale

Add the crispy guanciale to the bowl and fold it through. Taste and adjust with more cheese, black pepper, or seasoning if needed. This part is all about balance.

8. Serve Immediately

Plate the pasta, top with extra Pecorino Romano and a final sprinkle of black pepper. Serve it hot and fresh—the sauce is most beautiful right away.

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Pro Tips

• Toasting the peppercorns brings out a deep, floral heat you don’t get from pre-ground.

• Work quickly when adding pasta to the egg mixture—this is where the creaminess is built.

• Use real guanciale if possible. Pancetta or thick bacon can sub, but nothing hits quite like guanciale.

 

Focaccia Bread 

Focaccia is one of those breads that feels like a hug—rich with olive oil, full of texture, and deceptively simple. What I love about this recipe is that it uses a high-hydration dough, which means the water does the heavy lifting when it comes to gluten development. No need to knead. Just stretch, fold, and let time work its magic.

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Ingredients

• 6 cups bread flour (or all-purpose flour)

• 2 cups warm water

• ½ cup olive oil, divided

• 2½ tsp active dry yeast

• 1 tsp salt

Optional Toppings

• 2–3 garlic cloves, grated

• Fresh rosemary, destemmed

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Method

1. Make the Dough

In a large bowl, mix the flour, water, ¼ cup of the olive oil, yeast, and salt until well combined. No need to knead—this is a high-hydration dough that builds structure as it rests. Instead, you’ll be stretching and folding.

2. Stretch, Fold & Rest

Over the next 30–45 minutes, stretch and fold the dough in the bowl a few times (about 3–4 rounds). This helps develop gluten without kneading. The dough will become smoother and more elastic. Once it feels pillowy and somewhat tight, shape into a ball.

3. Cold Ferment (Overnight Rise)

Place the dough into a well-oiled bowl. Cover tightly and refrigerate for 12 to 24 hours. This slow fermentation builds incredible flavor and texture.

4. Bring to Room Temp (2nd Rise)

The next day, remove dough from the fridge. It should be doubled in size and bubbly. Lightly oil your hands and punch it down gently. Coat a 9x13” baking pan with a few tablespoons of olive oil. Stretch the dough out to fill the pan—be patient and gentle, don’t tear it. Cover and place in your oven (turned off) with the light on. Let it rise for about 1 hour, until puffed and relaxed.

5. Dimple & Final Rise

Here comes the fun part. Fill a small bowl with warm water and dip your fingers in before dimpling the dough. Press straight down gently, creating deep dimples all across the surface without deflating the dough. This step helps prevent ballooning and gives focaccia its signature texture. Cover again and let rise for another 45 minutes in the warm oven (light still on).

6. Bake

Preheat your oven to 425°F. If using toppings, mix the remaining olive oil with garlic and rosemary, then drizzle over the dough. Bake for about 30 minutes, or until golden brown and crisp around the edges.

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Pro Tips

• High hydration = tender crumb. Don’t skimp on the water—it’s what gives this bread its signature pillowy inside.

• Olive oil is your best friend. Be generous at every stage. It helps with flavor, texture, and that golden crust.

• Dimpling is sacred. Wet fingers, soft pressure, no rushing. Let the dough breathe before it hits the oven.

• Overnight rise = flavor bomb. Don’t skip the fridge step—it deepens flavor without any extra effort.

 

Ribeye Steak  

Thick-cut ribeye. Boneless, marbled, and perfect for the cold pan searing method—a technique I love when I’ve got multiple dishes going at once. It lets you build flavor and crust slowly, with control and intention.

I basted it in butter, garlic, thyme, and love. Sliced it after a proper rest. And finished with a little more Dash of Dacy, because we season with style start to finish.

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Ingredients

• 1 ribeye steak (1½ to 2 inches thick), bone-in or boneless

• Dash of Dacy Salt & Pepper Blend, to taste (or a good kosher salt and cracked black pepper)

• 2–3 garlic cloves, smashed

• A few sprigs of fresh thyme

• 3 tbsp unsalted butter

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Method

1. Season + rest.

Pat steak completely dry. Season generously with Dash of Dacy Salt & Pepper Blend. Let sit at room temperature for 30–45 minutes. This helps it cook more evenly and builds better crust.

2. Cold pan method.

Place the steak in a cold Dear Dacy casserole pot or heavy-bottomed skillet—no oil or butter. Turn the heat to medium-high.

3. Build the crust.

Sear on the first side for 2 minutes, then flip and sear the second side for another 2 minutes.

4. Keep flipping.

Reduce heat to medium. Flip the steak every 2 minutes for 8–10 minutes total. You’re slowly building a deep, even crust while keeping the inside juicy.

5. Baste with flavor.

In the last 4 minutes of cooking, add the butter, smashed garlic, and thyme to the pan. Tilt the pan and spoon the melted butter over the steak as it cooks. This bastes the meat with aromatics and adds richness.

6. Check for doneness.

Aim for an internal temp of 140–145°F for medium. Adjust based on your preference.

7. Rest + slice.

Transfer steak to a cutting board and let it rest for 10–15 minutes. Slice against the grain and finish with another light sprinkle of Dash of Dacy Salt & Pepper Blend.

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Pro Tips

• Letting your steak come to room temp ensures a more even cook.

• Don’t rush the rest—those juices are everything.

• If you have steak juices left in the pan, drizzle them over the sliced meat for extra richness.