Creamy Spaghetti Carbonara
Description:
alt: ((1 cup freshly grated Parmesan cheese (3 ounces), plus more for serving))
Ingredients:
1 pound spaghetti
2 large egg yolks
1/2 cup heavy cream
1 tablespoon extra-virgin olive oil
6 ounces thickly sliced pancetta, cut into 1/8-inch dice
2 garlic cloves, thinly sliced
1 cup freshly grated Parmesan cheese, plus more for serving
Pinch of freshly grated nutmeg
Freshly ground pepper
Instructions:
• In a large pot of boiling salted water, cook the spaghetti until just al dente. Drain, reserving 1/2 cup of the pasta cooking water.
• Meanwhile, in a small bowl, whisk the egg yolks and cream. In a large, deep skillet, heat the oil. Add the pancetta and cook over moderately high heat, stirring, until crisp, 4 minutes. Add the garlic and cook until golden, 1 minute.
• Add the spaghetti to the skillet. Cook over low heat, tossing, until coated. Slowly add the reserved pasta cooking water and beaten egg yolks. Toss until coated with a creamy sauce, about 1 minute. Add the 1 cup of Parmesan and the nutmeg; season with pepper. Transfer to bowls and serve, passing extra Parmesan.
Citation:
http://www.foodandwine.com/recipes/creamy-spaghetti-carbonara/print
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Directions
Preheat oven to 350. Boil chicken and cook for 25 min. Remove chicken to plate.
Remove 2 cups of broth and set aside. Boil noodles in the chicken stock. Drain spaghetti and set aside. Shred chicken. Drain pimientos.
Dice vegetable finely. Add all ingredients together holding back 1/4 cup of cheese. Stir well and pour into baking pan. Top with cheese and bake for 35 - 45 minutes.
Remove 2 cups of broth and set aside. Boil noodles in the chicken stock. Drain spaghetti and set aside. Shred chicken. Drain pimientos.
Dice vegetable finely. Add all ingredients together holding back 1/4 cup of cheese. Stir well and pour into baking pan. Top with cheese and bake for 35 - 45 minutes.
http://www.chefslittlehelper.com/node/36591
Vegetable Lasagna
by
Chef sdtipton
Ingredients
14 lasagna noodles
2 Tbs olive oil
1 1/2 cups finely chopped carrots
2 cups finely chopped zucchini (1 med)
4 cloves garlic, minced
3 cups sliced fresh button mushrooms (8oz)
2 6-oz packages pre washed baby spinach
2 Tbs snipped fresh basil
1 egg, beaten
1 15-oz container ricotta cheese
1/3 cup finely shredded parmesan cheese
1/2 tsp salt
1/4 tsp ground black pepper
1 26-oz jar tomato-and-basil pasta sauce
2 cups shredded italian fontina or mozzarella cheese (8 oz)
Can be done in a spring form pan for showy presentation.
Directions
Cook noodles unless using precooked noodles. Heat olive oil over medium-high heat, add carrots, zucchini, and half of garlic. Cook until tender. Add spinach, cook until tender. Remove with a slotted spoon to another bowl; stir in basil.
Combine egg, ricotta and Paremsan cheeses, salt, and pepper. Set aside.
Preheat oven to 375. Arrange by spreading 1/2 cup of pasta sauce in bottom of pan, top with noodles. Top with half of spinach-mushroom mixture. Spoon half of ricotta cheese mixture over spinach mixture.
Top with another layer of noodles. Spread with half of remaining pasta sauce. top with all of zucchini-carrot mixture. Sprinkle with half of fontina cheese. Top with another layer of noodles. Layer with remaining spinach-mushroom mixture and the remaining ricotta cheese mixture. Top with another layer of noodles and remaining sauce.
Bake in preheated oven about 60 minutes or until heated through topping with remaining fontina cheese the last 15 minutes. Let stand 15 minutes before service.
Spaghetti with Steak Marinara
Chef pmbertolini
Ingredients
1.5 lbs Steak (Round)
Pasta
3/4 of a sweet onion
Half of a bell pepper
2 stalks of celery (individual things)
2 cans (800g) of crushed/diced tomato
1 egg
Red Wine
Parmesan Cheese
Herbs (oregano, basil, pepper, ect)
Garlic to taste
Olive Oil
A thick marinara sauce that uses inexpensive steak and some simple ingredients to form a definitely interesting taste. Uses an egg and cheese pasta covering as well. The peppers and celery can be replaced by eggplant as well. the difficulty comes in trying to coordinate the cooking of the steak and the vegetables as they need to be done at basically these same time.
Directions
Start by boiling water for the pasta and chopping all veggies.
Place the celery first into a pan with oil while cutting the steak into 1/2 inch squares.
When the celery starts to get soft add the onions, green peppers, oregano, and garlic.
After they start to cook place the chopped steak into an oiled pot and about halfway though cooking add the almost done vegetables.
With the vegetables and the steak cooking together add both cans of tomatoes and red wine into the pot and season with more oregano, basil, and (why not) garlic. Let simmer for 30-ish minutes.
In a side dish mix the parmesan cheese with the egg. Should be enough cheese to thicken the egg but not enough to turn it into a dough. Depending on the amount of pasta, consider doubling.
After draining the pasta put back in the original pot and add the egg & cheese mixture. It will cook up quickly, stir thoroughly, and take off heat to keep it from burning.
Serve with a basil topping and Merlot. ( What was recommended, I have no idea what food goes with what wine.)
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