Archive for the ‘Pasta’ Category

Pasta and Cream Sauce with Pine Nuts and Pancetta

In Main Course, Pasta on March 16, 2012 at 5:24 pm

Serves 3-4 for dinner.


1 box of farfalle pasta (aka butterfly or bow tie)

4oz pancetta

Dash of olive oil

1 stick of butter

1/2 pint of heavy cream

1 1/2 cup frozen peas

3/4 cup finely grated parmigiano reggiano

1/4 cup pine nuts


Sear pancetta in pan with olive oil until it smells good while cooking farfalle simultaneously. Put pancetta aside in cup or bowl.Image


Melt stick of butter in same pan as pancetta. Add heavy cream and parmesan. Stir until gooey. Add in frozen peas and pine nuts. Remove once peas are warm and add in pancetta. Mix in pasta and serve.



Spaghetti alla Carbonara

In Main Course, Pasta on January 31, 2012 at 10:52 pm

1lb dry spaghetti
2 tbs extra-virgin olive oil
4 oz pancetta, cubed
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
parsley for decoration

So the way this works is that hot pasta cooks the eggs so prepare the sauce first.Ya don’t want to eat raw eggs…

Cook pasta “al dente,” the true italian way

al den·te

[al den-tey, -tee; It. ahl den-te] Show IPA

adjective, adverb

(especially of pasta) cooked so as not to be too soft; firm to the bite: spaghetti al dente.
1945–50; Italian:  literally, to the tooth

You can reserve 1/2 cup of the water used to boil the pasta if you want to add that to the sauce. Sometimes it can be a bit thick so this might be helpful. Meanwhile, heat olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic in to soften and slightly brown.

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with salt and pepper, and add parsley for garnish! Also, extra parmigiano is good to put on top.


Shrimp pasta in a garlic, butter and wine sauce

In Pasta on August 5, 2011 at 11:26 pm

3tbs of butter
3 garlic cloves
1/4 cup wine
3 tbs parsley
2 tbs lemon juice
1 lb shrimp

This recipe is perfect if you have a bunch of frozen shrimp lying around like ms. Pamela Pack and need an easy alternative to spaghetti marinara 🙂 It can be done is easy proportions. Give it a feel rather than use exact measurements, depending on how much butter/garlic etc. you like.
Sautee garlic in butter, until a little browned. Throw in shrimp and cook until pink. If they’re already cooked, then just make sure they’re warmed up.

Add wine and lemon juice, bring to a boil for 30 seconds, and then let simmer. Add in parsley and cover for a few minutes until mixed in and fabulous. (I did not have parsley but it’s still yummy without it – it’s more of a presentation thing…) Add some salt and pepper for yummyness. Serve wonderful concoction over pasta!

Farmers’ Market Day: Chicken Tomato Basil Pasta

In Main Course, Pasta on July 24, 2011 at 2:22 am

1 tablespoon of olive oil
A finely chopped onion
2 cloves garlic, chopped
1 chopped tomatoes
2 boneless chicken breasts, cooked and cubed
Handfull chopped fresh basil
Dash of salt
Grated Parmesan cheese (I use Pecorino Romano too)

Cook fetuccine or whatever pasta your little heart desires until al dente. Meanwhile, sautee olive oil, garlic and onion until it all smells good. Cube and cook the chicken breast in a separate pan. Add cooked chicken, basil, tomatoes, salt and cover. Reduce heat to medium and cover. Stir frequently until tomatoes are soft. Serve immediately over pasta with some fresh parmesan on top!