Carbonara pasta recipe
Author: italian course guy
The origin of spaghetti alla carbonara is quite fought, someone gives the Carbonari Umbrian that they would know this dish to the Romans in the nineteenth century, someone else instead argues that the inventor is Ippolito Cavalcanti, a noble Neapolitan who published this recipe in its book.
It also says that this dish was born during the Second World War when the Americans brought in large quantities as bacon and egg powder, which were part of military rations, by the fancy of the Roman cooks this dish was born so simple and yet very tasty.
Put a saucepan containing plenty of water to boil, salerete moderately, in view of the fact that the paste has a very savory sauce with bacon and cheese. Put the spaghetti into the water then.
Meanwhile cut the bacon into small cubes or strips, put them in a pan by adding the oil and fry until the fat has become clear and slightly crisp, then remove from heat and let cool slightly.
Meanwhile beat eggs in a bowl then add the cheese, ground pepper (to taste) and, when draining the pasta, bacon, taste the sauce obtained and, if necessary, season with salt.
Drain the pasta and, without skipping over the fire, pour into bowl and mix it together with the previously prepared sauce.
Serve the spaghetti alla carbonara immediately and if necessary add more cheese and black pepper.
The favorite pasta lovers are undoubtedly the spaghetti carbonara,although, given the particular kind of very creamy sauce, are not to despise other types of long pasta such as spaghetti, square section, or vermicelli, thicker spaghetti, bucatini or with a central hole.
To lighten the recipe for spaghetti alla carbonara, in itself, calories, try to skip the bacon in a nonstick pan without adding oil,depending on your taste you can substitute the bacon with the bacon fat less.
The eggs, also, should never be combined with pasta on the stove,as this will cause the cooking of eggs resulting in a pancake effect:in fact, the eggs must be joined immediately after draining the pasta, trying to avoid them coming into contact with the pots are too hot.
The original recipe does not use the cream, in fact, just the cheese mix well with eggs to get good creaminess thus leaving the dish lighter and less caloric , butthat , if desired, is a variation to try , as to try is the variant that involves the use of half-dose and half dose of Parmesan cheese grated.
Enjoy your food
About the Author
I live in Italy, and Italian is my favourite language. Did you enjoy this article ?
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Pasta Recipe with White Sauce and Seafood
Author: Aaron Jacob
For our dish we need the following ingredients:
- 6 oz butter
- 2 small clove garlic (peeled and crushed)
- ½ double cream
- 6 oz parmesan cheese (grated)
- 12 peeled cooked shrimp
- 1 pound fresh cleaned mussels
- 8 scallops (cleaned and sliced in half)
- 1lb fettuccine
Preparation goes as follows:
Take a frying pan and place it over medium heat and take 2 tablespoon of butter and melt it. Take 2 cloves of garlic, peel it and mince with a help of chef knife on a cutting board. Add this minced and crushed garlic into a melting butter and cook it lightly. When garlic become golden brown, add clean and sliced scallops and cook it.
When scallops become firm, add mussels and peeled shrimps and place the lid of the frying pan and cook it for sometime
Melt half the butter in a frying pan and lightly cook the garlic, until softened. Put in the scallops and stir fry till the time you think they are rigid – then add the prawns and heat through.
Once your shrimps are cooked then remove it from the heat and place it acid and then you make Alfredo sauce which is very interesting to make.
Take a saucepan and place it over a medium flame and take 2 tablespoons of butter, stir it and melt it.
Remove the pan from heat when butter is melted then grate the cheese and add it into a melted butter and add heavy whipped cream and whisk it properly so that it is can mix well
Put this sauce pan again on a very low temperature and do not allow it to boil, stir continuously and allow it to get thick. When this sauce become thick then you add scallops and shrimps into this paste and stir it so that it can coat the shrimps from all over.
Pour pasta and serve it on white serving dish and enjoy!
You can use squid or calamari in place of shrimps. You can also serve it with fettuccine pasta. Moreover, seafood is good for health so you can make your sauce with fat to make your complete diet meal
About the Author
Easy Home Made Lasagne Pasta Recipe
Author: Jamie McKeith
This simple pasta recipe allows you to make pasta without the need for a specialist pasta machine. The pasta can be used in sheets as in this lasagne recipe or cut into strips for tagliatelle. This meal can be cooked in a money saving way, just switch gas and electricity suppliers to get the best deal. This recipe is one of my mum’s favourite Italian meal and I’ve just sent her a large bouquet of roses as a thank you. Online Floral Delivery makes it so easy for me to send flower USA.
Ingredients for the Pasta
- 115 grams of Semolina
- 200 grams of plain flour
- 5 medium sized eggs
- 1 tablespoon of extra virgin olive oil
- 1 pinch of sea salt
Ingredients for the Lasagne Sauce
- 350 grams of ground beef steak or mince
- 50 grams of streaky bacon or pancetta
- 100 grams of brown chestnut mushrooms
- 600 millilitres of white sauce
- 50 grams of unsalted butter
- 150 grams of Parmesan cheese
- 250 millilitres of red wine
- 200 millilitres of Passata
- 1 tablespoon of plain flour
- 1 large onion
- 1 carrot
- 1 stick of celery
- 1 pinch of marjoram (dried or fresh)
- 1/2 a teaspoon of ground nutmeg
- 3 tablespoons of extra virgin olive oil
- Sea Salt and freshly ground black pepper
Method to make the pasta sheets
Make the pasta directly on your work top. Make a pile with the flour and the semolina and mix them together. Make a well in your pile of dry ingredients. Crack your eggs into a mixing bowl and add a pinch of sea salt and 1 tablespoon of the the extra virgin olive oil. Beat up your eggs and then add them to the well in the pile of flour and semolina. Combine wet and dry ingredients slowly and then knead them into a dough. Wrap your pasta dough in cling film and place it in to your refrigerator for 30 minutes to rest.
After the 30 minutes, take out of the refrigerator. Lightly dust your work top with a little flour and then roll out your dough on it as thin as you can. Cut your pasta sheet into 8 inch squares. Cook your pasta sheets in a large saucepan with plenty of salted boiling water. The sheets should go soft in just a few minutes, then drain.
Method to make the Sauce
Finely chop your streaky bacon or pancetta, onion, carrot and stick of celery. Heat up the 3 tablespoons of extra virgin olive oil in a large saucepan and add the onion, carrot, celery and the marjoram. Stir fry until these are softened and then add the streaky bacon or pancetta. Stir fry for another 2 minutes before adding your ground beef steak or mince. Roughly chop the brown chestnut mushrooms and add these to the saucepan. Continue to stir to break up all of the ground steak so that there are no lumps.
Add in the red wine, 1 tablespoon of plain flour and the freshly ground nutmeg. Reduce the heat and add the passata and sea salt and freshly ground black pepper to season. Put a lid on your saucepan and let it simmer for 50 minutes.
Assembling your Lasagne
Pre-heat your oven to 350F/180C/Gas4. Smear butter all around the inside of your baking dish. Put a layer of pasta into the bottom of the dish and then a layer of your meaty sauce, then a layer of the white sauce. Repeat with another layer of pasta, meat sauce and white sauce. Top this off with a final layer of your pasta and sprinkle this with freshly grated parmesan cheese. Liberally dot with a little butter and bake in your oven for 30 to 40 minutes. Leave to rest for 5 minutes before serving.
About the Author
He will be able to access all of my recipes online and cook them for himself.
Pesto Pasta Recipe
Author: Aaron Jacob
The pesto is a typically spice originally from Liguria. Its main ingredient is basil. The original recipe has Genovese basil, a plant that has its origins in the tropical Asia.
The first pesto recipe is from the years 1800. The pesto recipe was inspired by ancient recipe of smashed sauces like “l’agliata” (ligurian version for classic sauce agliata) which was propagated in Liguria since the Renaissance age. Beside basil, the sauce has small quantities of crunched garlic, pine nuts, nuts, of course parmesan (or pecorino (hard ship cheese) as the local tradition says) and extra virgin olive oil.
Pesto pasta recipe
When you prepare pesto pasta is better to know that you can use all kind of pasta, either penne, linguini, fusili, tagliatelle or farfale and spaghetti.
The following ingredients are for four persons:
- 30 fresh basil blades
- 1 tablespoon of grated parmesan
- ½ tablespoon of pine nuts
- 1 tablespoon of grated pecorino
- sea salt
- 2 garlic cloves
- 10 teaspoon of extra virgin olive oil
How to make it:
In a mortar stamped the sea salt, the garlic and the basil leaves which were before cleaned with a wet sponge. After that, add the oil step by step. Pour also the parmesan and pecorino.
Meanwhile, boil the pasta in salted water. After it is boiled take out the pasta, sloop it very well. The pasta is spiced with the pesto sauce and has to be served warm.
The pesto sauce could be also prepared in a blender where you mix all the ingredients, but taking care after the preparation to put it into the freezer for two hours. This way the basil doesn’t go black and keeps its green shiny color.
You could prepare a bigger quantity of basil sauce and keep it in the fridge up to one week or in the freezer for a longer period of time.
Check this collection of recipes I found to be very useful.
About the Author
Great Cooking Tips For Tasty Pasta Recipes
Author: Christian M.
Have you ever discovered the most delicious food that has ever tasted? Your reply will probably rely upon the location you were raised and what kinds of foods you ate when you are still a kid, but for most various Americans, their answer would be simple fact that is. Pasta! Whatever meal implies one way to comfort and ease a bothered person who’s obtained unpleasant daily schedule. Pasta is supplied in a lot of varieties with range sorts of sauces there is destined to be deemed a pasta recipe that is effective for you which practically returns memories of reassuring food, forming stress free and calm if you’ve stood all challenging week.
Why is pasta a comfort food?
Pasta is totally, rich in starchy carbs; so that it causes us to be feeling full speedily and gives us a feeling of well-being associated with carbohydrates like bread and pasta. We obtain a tiny bit of glucose high through eating pasta, which is heavy and warm, raising its sleep-inducing, comforting skills. It also provides connections with sufficient and caring Italian mothers, and then it comes with an emotional influence too. Because it is low-cost, you’ll be able to have a lot of pasta and serve a prosperous dinner that produces people sense safe as it comes with an abundance of food for everyone.
Different types of Pasta Recipes
The main types of pasta are divided in the bite-sized pastas in addition to the ribbon pastas. The first category encompasses these kinds of foods as bowtie pasta, spiral pasta, macaroni, and gnocchi. The other form is made of angel hair, spaghetti, and linguini. The favorite is linguini, considering that there’s no doubt that this longer pastas are definitely more interesting and because the fuller types keep sauce adequately. Lasagna is a ribbon pasta, and a perfect lasagna recipe is perhaps among the best and most successful comfort foods to choose from. Most pasta is designed along with finely ground semolina flour or wheat flour, however, not all. Gnocchi pasta, for example, is produced with potato flour, and is also more filling than regular pasta. Pasta is in fact eggs and flour, therefore it is really easy to produce from scratch too.
Types of Sauces
The ideal sauces tend to be sensitive and complement the pasta without overpowering the diner. Tomato sauce is a very common, and during our camp we’d normally serve spaghetti as well as tomato sauce being a convenience food to the children for the first day to help keep them calm. You might make typical tomato sauce, or add herbs and vegetables to produce a bolx`ognaise, which is a bit thicker. With a decent ground beef recipe, you can include some protein and plenty of substance to pasta recipes. There’s also this creamy sauces, like alfredo. An excellent alfredo sauce recipe is to-die-for, but runs the potential risk of becoming too rich sometimes, thus it pays to be cautious and select a terrific recipe or manufacture one of your own.
About the Author
Want to learn more about pasta recipes? Visit my website at http://www.famousrestaurantsrecipes.com helpful cooking tips and information on how to prepare American Recipes and your favorite restaurant dishes.
Cold Pasta Salad Recipes: Tuna Pasta Salad
Author: Brandy Summers
Cold Pasta Salad Recipes: Tuna Pasta Salad
This pasta salad receipt features everybody’s favorite: tuna with savory stuffed tortellini pasta.
2 (6 1/2 oz.) cans tuna
1 (8 oz.) pkg. Tortellini pasta, filled with Parmesan cheese
4 boiled eggs, chopped
1 small onion, chopped
1/2 cup sweet salad pickle cubes
1/2 cup celery, chopped
Cook pasta in 2 1/2-quart of boiling salted water for approximately 25 minutes; drain and let cool.
Add other ingredients to cooled pasta. Mix in the mayonnaise to taste.
=> Pasta Salad Recipes: Pasta Salad with Spam
Got some canned Spam sitting around in the cupboard? Use it to make this deliciously creamy pasta salad. A cheap and easy recipe for pasta salad.
1 (12 oz.) pkg. pasta curls
1 (12 oz.) can of Spam
1 medium zucchini
1 medium yellow or green pepper
10 cherry tomatoes, quartered
3 green onions
1/4 cup cucumber salad dressing
1/3 cup light vegetable oil
1/4 cup parmesan cheese
1/4 teaspoon pepper
Cut vegetables and Spam into julienne strips.
Prepare pasta; drain and put into a medium bowl. Combine the Spam, pasta, zucchini, bell pepper, tomatoes, olives and onions. In a small bowl, combine dressing, oil and pepper.
Add to salad mixture, then toss. Sprinkle with cheese and paprika. Cover and chill. Stir gently before serving.
=> Summer Pasta Salad: Seafood Pasta Salad
Here’s a great crab pasta salad that will be a hit at any gathering.
4 ounces pasta, uncooked
8 ounces crab surimi seafood chunks
1/2 cup celery, chopped
1/2 cup green onions, chopped
1/4 cup bell peppers, chopped
2 tablespoons parsley, finely chopped
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chili sauce
2 tablespoons Dijon mustard
Cook pasta according to package directions; drain.
In a large bowl, combine the remaining ingredients.
In another bowl, stir together the salad dressing ingredients.
Toss dressing into crab mixture. Refrigerate until ready to serve.
=> Pasta Salad Italian Dressing: Italian Pasta Salad with Pepperoni
You can’t beat this zesty Italian American pasta salad featuring your favorite noodles, mushrooms and pepperoni.
7 ounce box pasta noodles
1 small can sliced ripe olives
1/4 cup green pepper, diced
1/4 cup onion, diced
1 ounce pepperoni, chopped
1 small can sliced mushrooms
Italian salad dressing
Salt and pepper
Cook noodles according to package directions; drain.
Drain the juice from the olives and mushrooms; add to pasta. Add in peppers and onions; stir. Mix in the Italian dressing to thoroughly coat salad.
Add in the pepperoni and Parmesan cheese to taste. Add salt and pepper to taste.
About the Author
Mmmm . . . homemade bread bakes in the oven while you toss a healthy green salad with homemade dressing, and that soup sure smells good too. Get your free recipes here => http://www.best-salad-recipes.com
Cheap Weeknight Meals: Pasta with Spinach and Olives
Author: Matthew Kaplan
These days, I feel like I am busier than ever. Frankly, I know I can’t be the only one. While I love to cook, on some days making a weeknight dinner seems like more of a chore than a pleasure. However, I’ve developed a small arsenal of quick and cheap weeknight dinner recipes that I turn to after particularly long days.
When it comes to quick healthy cooking, I love frozen vegetables. Frozen veggies are by far the best way to enjoy vegetables at their best when they’re long out of season. Sure, you could use canned vegetables, but unless you canned the vegetable yourself, I try to stay away from canned as much as possible. Often, canned vegetables don’t taste very good, plus many times they contain lots of salt and other extra ingredients that I don’t want in my diet. In general, I have found that frozen vegetables are definitely the way to go for me in the winter months.
In this recipe for Pasta with Spinach and Olives, the main star is frozen spinach. I’m a big fan on dark leafy greens, and spinach is a nutritional powerhouse that is readily available and often reasonably priced. In this recipe, I used black olives from Lindsay olives.
Pasta with Spinach and Olives
Cooking Time: about 5 minutes
- 1 handful whole wheat pasta
- 1 bag frozen spinach, completely defrosted
- 1 container Italian-seasoned black olives from Lindsay olives, chopped
- Pre-minced garlic
- Onion powder
- Dried basil
- Dried oregano
- Red pepper flakes
- Black pepper, freshly cracked
- Extra virgin olive oil
- On the stove top, get a pot of water boiling. Once you have a rolling boil, add the pasta to the pan.
- After about a minute, add your spinach to the pot.
- Once the pasta is cooked to your liking, drain away all the water from the pot and pour the pasta and spinach into a bowl.
- Into the bowl, add the olives, garlic and spices. Toss to combine.
- Into the bowl, drizzle in olive oil, toss and serve.
Note: I always make pasta in a pot that has a lid with straining capabilities. Admittedly, this makes cooking the pasta and the spinach at the same time much easier. If you wanted to use fresh spinach, you would simply saute the spinach, olives, garlic, and spices in a separate saucepan with some olive oil. Then, you’d add the cooked pasta to the saucepan, toss and serve. I like the taste of raw garlic, but you could always saute your garlic first before adding to this recipe if desired. Additionally, I like to season to taste with my herbs and spices. So long as you keep it simple and don’t choose too many powerful flavoring agents, you can choose any variety of herbs and spices you want.
Two things about the picture: One, I have to sadly admit that I used regular refined wheat pasta when making this weeknight dinner recipe. I normally cook almost exclusively with whole wheat pasta, but I didn’t have any on hand at the time. If you can, you’re much better off with the higher fiber content of whole wheat pasta. Also, the two red sticks in the top right corner are my chopsticks. I bought them for 50 cents at a yard sale, and I find them to be the ideal tool for making sure I eat slowly. Sometimes, forks and spoons encourage food shoveling, and chopsticks help me slow down and savor every bite of my weeknight dinner.
Frankly, this is kind of a cop-out recipe, but it did make for a delicious, healthy and cheap weeknight dinner. You can’t beat that, right?
Your turn: What are your go-to quick and cheap weeknight meals?
About the Author
Matthew Kaplan is the Editor for FaveDiets.com
Oven Barbecued Pork Chops With Three Cheese Pasta Shells Makes a Great Meal
Author: Linda Wilson
Try this menu for your family dinner or even to entertain friends. It is tasty, easy and economical. Start building your meal around this entree of Oven Barbecued Pork Chops which are quick to get together and into the oven. During the approximate hour they are baking you will have time to prepare the rest of your meal, set the table, assist with homework, throw in a load of laundry or whatever your busy schedule may demand. This is a good meal to try our Three Cheese Pasta Shells as they can be put into the oven to bake along side the pork chops. Add some steamed broccoli spears or a green salad. Then you have an easy, delicious, comfort food meal that is healthy, too. Note: This is a great meal for diabetics, too.
OVEN BARBECUED PORK CHOPS
6 trimmed loin pork chops, not thin sliced
3/4 cup catsup
1/3 cup hot water
2 tbsp vinegar
1 tbsp Worcestershire sauce
1 tsp brown sugar
1 tsp Splenda
3 tsp. black pepper
1/2 tsp chili powder
1/2 tsp paprika
Preheat oven to 350 degrees. Place chops in an oblong baking pan. Mix remaining ingredients together and pour over chops. Bake, uncovered, for about an hour-until chops are tenderq and cooked through.
NOTE: This recipe contains a minimal amount of sugar which is counteracted by the protein in the meat. However, keep this in mind when planning your meal.
THREE CHEESE PASTA SHELLS
1 lb pkg pasta shells
1 1/2 cups sour cream
1 1/2 cups small curd cottage cheese
1 lb process American cheese, cubed
2 cups shredded cheddar cheese
Cook shells according to the package directions. While shells cook, in a blender, combine egg, sour cream, and cottage cheese. Cover blender jar and process until smooth. Transfer to a large bowl; add cheeses. Drain pasta; stir into cheese mixture until evenly coated. Transfer to a greased shallow 3-quart baking dish. Bake, uncovered, at 350 degrees for 15 minutes; stir. Bake 15 to 20 minutes longer or until bubbly and edges begin to brown.
Serves 8 to 10
About the Author
For more of Linda’s recipes go to http://diabeticenjoyingfood.blogspot.com
How To Make Perfect Pasta Salad With Grilled Vegetables
Author: Angelina Julia
There are thousands of different pasta salad recipes and a lot of them can be made quickly and easily, using canned or fresh ingredients, as well as perhaps some meat, poultry or seafood.
Popular ingredients for such salads include olives, shrimp, tuna, mayonnaise, corn kernels, tomatoes, capers and more, although the sky is the limit and you can add pretty much anything. Pasta does not have a lot of flavor so it makes a great base for a salad. Alternatively you could use potatoes or rice as your base.
Have you ever used grilled vegetables to make a salad? These transform your pasta into a stunning appetizer, lunch or supper. Serve a homemade pasta salad at your next cookout, buffet, party, or picnic. You can serve it with a tossed green salad and the following recipe makes enough to serve four people.
Feel free to alter the vegetables. You might like to leave out the eggplant but double the amount of bell peppers or use mushrooms or another grill-friendly vegetable. Use your imagination and taste as you go, to ensure everything is going to taste perfect.
What You Need:
- 1 lb corkscrew pasta
- 1 yellow bell pepper
- 1 red bell pepper
- 1 eggplant
- 2 minced cloves garlic
- 2 zucchini
- 10 shredded basil leaves
- 1 pinch ground oregano
- 8 cherry tomatoes
- 3 tablespoons extra virgin olive oil
- Salt and hot red pepper flakes
How To Make It:
Wash and dry all the vegetables. Cut the eggplant into half inch slices and sprinkle salt over them. This will draw out the bitter juices so leave the slices in a colander over the sink for half an hour. Take the seeds, stems and ribs out of the bell peppers and cut them into flat strips. Grill them skin side down or broil them to blister the skins, and then take the skins off. Running them under cold water while you scrub the skins off makes this process quicker.
Rinse and pat dry the slices of eggplant. Slice the zucchini into half inch lengthwise slices. Grill the zucchini and eggplant slices over a hot grill, turning them once. Slice the cherry tomatoes in half and cook them for a minute or two. Cut the sliced veggies into strips and mix them with the grilled tomatoes in a bowl. Add the oregano, basil, garlic, salt, red pepper flakes, and olive oil and refrigerate the mixture.
Cook the pasta until it is al dente (tender but still with a bit of bite to it), then rinse it under cold water. Stir the cold pasta with the vegetable mixture and serve immediately. If you want to serve it later, you might need to stir another tablespoon of oil into it to break it apart.
This recipe is fantastic served with any kind of meat or poultry and it has plenty of flavor so it will go with even a plain chicken breast or steak, adding color to the plate as well as an amazing taste and aroma.
Making a vegetable pizza would be another great way to use grilled vegetables and there are also thousands of different vegetable side dishes to choose from, most of which are really easy as well as healthy and flavorful.
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Barbecued Napoletana Chicken on Guacamole Pasta Salad
If you like barbecued chicken, then barbecued ‘Napoletana Chicken’ is really going to get those taste buds going. This selective and easy to prepare dish is perfect for when you have guests or simply want to get the family around the table for a meal. This is dish is sure to be a favourite for any chicken lover. It’s quick to prepare – so why not give it a try today.
- 2 Chicken Drumsticks or 4 Boneless Breasts
- 500g pkt Pasta eg: Spirals
- 420g tin Pasta Sauce
- 2 Garlic cloves, crushed
- Garlic Bread to serve
- 3 tbsp Spring Onion, chopped
- Juice and Zest 1 Lemon
- 2 tbsp Chilli, Minced
- 2 Avocados, peeled and chopped
- Salt to taste
- Pepper to taste
Servings : 4
Cook 4 cups of your selected pasta in plenty of salted boiling water. Drain and refresh under cold running water. Meanwhile mix 3 tbsp of pasta sauce together with 1/2 the garlic and 1/2 chilli. Spread over the chicken and BBQ for 25 minutes for the drumsticks or 12-15 minutes for the breasts, turn occasionally and baste with the sauce.
Mix the remaining pasta sauce, garlic and chilli together add the avocado, onion, lemon and season to taste. Toss through the cooked pasta. Place on serving plates, add the chicken, heat the garlic bread and serve.
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About the Author
With 150 Countdown Supermarket shops throughout New Zealand, and a latest-generation online shop, Countdown helps deliver a great product range and prices that equate to exceptional value for over 2.5 million New Zealanders who visit our stores each week. Our aim is to inspire and impart our knowledge to help our readers shop smarter.