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Creamy Spaghetti Carbonara

 

 

This recipe for spaghetti carbonara is a favorite in our house any time of the year. It comes together in no time and since everyone in our family likes it: no leftovers!

We usually have this dish the exact way the recipe is written, but sometimes I add a pound of sautéed razor clams to mix it up a bit & to add some protein.

Make this dish for your family – they are sure to love it!

Creamy Spaghetti Carbonara adapted slightly from Food & Wine

1 pound bucatini or perciatelli pasta (found at New Seasons Market). You can also use plain spaghetti noodles.
2 large egg yolks
1/2 cup heavy cream
1 Tbs olive oil
6 oz pancetta, cut into 1/8″ cubes
2 garlic cloves, thinly sliced
1 cup grated Parmesan cheese
pinch of nutmeg
freshly ground pepper
zest of one lemon
1 cup chopped Italian parsley

In a large pot of boiling salted water, cook the pasta until just al dente. Drain, reserving 1/2 cup of the pasta water.

In a small bowl, whisk the egg yolks & cream. In a large, deep skillet, heat the oil. Add the pancetta and cook over medium high heat, stirring until crisp. Add the garlic & cook until golden, about one minute.

Add the pasta to the skillet. Cook over low heat, tossing until coated. Slowly add the reserved pasta cooking water & beaten egg yolks. Toss until coated with the creamy sauce, about one minute.

Add the one cup of parmesan and nutmeg. Season with pepper. Add the lemon zest & fresh cut Italian parsley. Transfer to bowls and serve, adding extra parmesan to top it all off.

NOTE: If using razor clams, reserve 1/2 cup clam juice to use instead of the pasta cooking water to make the creamy sauce.

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Pumpkin Pasta!!

My sister B gave me this recipe. It is 110% delicious!! B made it for her birthday dinner last Friday. I have been begging her for the recipe ever since. She emailed it to me yesterday & I made it  for dinner last night. Even Naseem, our super picky eater, ate it (except for the mushrooms). Make this!!! You will love it!!

Pumpkin Pasta

2 T oil

1# bulk sweet italian sausage

1/4# shitake mushrooms
2 portobello mushroom caps, halved and thinly sliced
3 garlic cloves, chopped
1 med yellow onion, chopped
Salt & Pepper
1/2 c dry white wine
1 c chicken stock
1 14oz can pumpkin puree
1/2 c cream
2-3 T thinly sliced sage leaves
1/2 t nutmeg
pinch of cinnamon
1# pasta
Grated parm to taste
1/4 c finely chopped fresh chives

Heat skillet, add oil and sausage. Brown sausage and crumble with a wooden spoon. Move sausage to one side of pan and add mushrooms, garlic and onions to the other side. Cook till mushrooms brown, then season with salt & pepper. Combine sausage and veggies and deglaze the pan with wine. Add chicken stock and heat for one minute. Stir in pumpkin and incorporate - it will be thick. Stir in cream, sage, nutmeg and cinnamon and adjust salt & pepper.  Add drained pasta - top with cheese and chives.

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Pasta with sun dried tomatoes, chicken & alfredo sauce.

This colorful dish is so tasty & easy to make.

2 chicken breasts, cubed
3 T olive oil
5 garlic cloves, chopped
1 large package of basil, julienned (I used the container from Trader Joe's)
1/2 package of sun dried tomatoes, julienned
1 lb package of pasta, cooked
1 cup whipping cream
1/2 cup butter
3/4 cup shredded parmesan cheese

Heat olive oil over medium heat. Saute chicken & garlic. Add sun dried tomatoes & 1/3 package of julienned basil.  Set aside.  In the same pan, melt butter & add whipping cream. Once a few bubbles appear around the edges & it starts to simmer, add parmesan cheese. Lower the heat & continue cooking until cheese is melted. Hopefully you have already cooked your pasta. Combine the pasta & chicken mixture. Add the alfredo sauce & mix everything together. Sprinkle with the rest of your reserved basil.  Top with additional parmesan cheese. Enjoy!