Have you ever wanted to go behind the scenes here at the Smitten Kitchen? Like, really behind the scenes, watching me cook, listening to me chatter about how the recipe came about and grimacing at my terrible knife skills? Phew, I was hoping you would say no because I’m excruciatingly awkward in person and also on camera and since we all agree, you can just come back in a day or two and we’ll proceed with a new recipe like we always do. Right?

Nope?

Well, if you’re still here, you might be the kind of person who likes today’s kind of crazy news which is that the Food Network has launched a Smitten Kitchen digital series and you can watch the first episode right here:

 

Here’s the direct link: http://www.foodnetwork.com/videos/spaghetti-carbonara-pie-0260654.html

In this first episode, I am making a wildly inauthentic and only somewhat apologetic spaghetti carbonara pie in the style of this pecorino and black pepper springform-bound one. This one uses crispy pancetta, is heavier on the yolks, just like real carbonara, and then broccoli rabe too, not at all like the real stuff. It’s crunchy and rich and salty and cheesy and because it has greens in it, basically a salad. We inhaled it.

You can make it too; on the recipe is on the Food Network website.*

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