Feeds:
Posts
Comments

Posts Tagged ‘pasta’

Quick Bacon Feta Carbonara

This pasta is ultra-rich and so so good…not to mention super fast and easy. Throw a green salad on the side and you’re done.

start with bacon - it will always turn out tasty

start with bacon - it will always turn out tasty

Start the bacon frying and if you like, you can get the spaghettini boiling at the same time. For some reason it takes me a long time to cook bacon…I might be doing it wrong, haha.

cream and egg yolk - don't worry, you can just skip dessert

cream and egg yolk - don't worry, you can just skip dessert

In the meantime, start the sauce…

starting to look good

starting to look good

Before you drain the noodles, reserve 1/2 cup of the water. Add some spices to the bacon, then the noodles – and it’s almost done already.

toss a few times and it's done!

toss a few times and it's done!

You should get about six servings of this…spaghettini goes a long way. It’s good if you’re having friends over, but I think it’s even better if you get leftovers for lunch the next day 😉

done and done!

done and done!

Want the recipe? You definitely want to try this!

12 cups water
1 1/2 tsp salt
12 oz/340 g spaghettini
1/2 cup whipping cream
2 large egg yolks
1 tsp olive oil
4-6 bacon slices, diced
(or you could substitute with your favourite meat or sausage easily)
1 garlic clove, minced
1/8 tsp ground nutmeg
1/8 tsp pepper
3/4 cup crumbled feta cheese
1/4 cup grated parmesan cheese

1. Boil water and salt in a large pot. Add pasta and boil uncovered, stirring occasionally until desired tenderness (about 9 minutes). Drain, reserving 1/2 cup cooking water. Return pasta to pot and keep warm.

2. While pasta is boiling, heat oil in large frying pan on medium. Add bacon and cook, stirring occasionally, until crisp. Meanwhile, whisk cream and egg yolks in a small bowl until combined. Set that aside.

3. Add garlic, ground nutmeg, and pepper to bacon. Heat and stir for 1 minute. Reduce heat to medium-low. Add pasta, toss to coat. Add reserved cooking water to cream mixture. Stir, then add to frying pan. Toss to coat.

4. Add feta and parmesan, toss, and serve immediately. Goes well with a little extra pepper on top!

Advertisements

Read Full Post »

Lemon-Herbed Chicken Pasta Toss

I have sat here for five minutes trying to figure out how to introduce this dinner. Is it simple? Yes. Quick? Yes. Light? Well…it seems like it should be, but angel hair pasta is deceptive. There’s a LOT of it. So no, not light. Flavourful? Well…again, seems like it should be but it came out pretty tame. That being said, it’s not bad either. It’s good, I liked it, I’ll make it again. But it does seem like it’s missing something. I think a good strong Caesar salad would be perfect for this. It’s also great for a group – it makes a lot and would be easy to increase. And of course, there’s nothing hard about a Caesar salad (especially if you pick it up from a store!). So if you’re looking for something that will feed a group and should keep everyone’s tastes happy (kids and adults alike), then try this.

frying chicken

frying chicken

Fry it up after coating the chicken in some flour and poultry seasoning.

waiting for the pasta

waiting for the pasta

Add the rest of the ingredients, bring to a boil, and then remove from heat and wait for the pasta to finish.

pasta's on

pasta's on

Boil away. Like I said, quick and simple.

mix it up and serve

mix it up and serve

Drain pasta, reserve 1/4 cup of the water, and add the chicken mixture and parsley. Toss and serve.

That’s it! And if you’re looking for more flavour, increase the herbs and lemon as you like. Next time I’ll be doubling the lemon (or more) and adding a bit more seasoning. And a Caesar, of course 🙂

This is from Comapny’s Coming – Perfect Pasta and Sauces.

2 Tbsp flour
3/4 tsp poultry seasoning
(I don’t have any of this, so I used Italian and a few other herbs I had around.)
1 lb (450g) boneless, skinless chicken breast halves, cut into strips
1 Tbsp butter
1 Tbsp olive oil
2 garlic cloves, minced
1/4 cup prepared chicken broth
1 Tbsp lemon juice
1 1/2 tsp dried marjoram
1 tsp grated lemon zest
1/2 tsp salt
1/4 tsp pepper
12 cups water
1 1/2 tsp salt
8 oz (225 g) angel hair pasta
1/4 cup chopped fresh parsley

1. Combine flour and poultry seasoning in large, resealable bag (I used a Ziploc). Add chicken and toss to coat.
2. Heat butter and olive oil in large frying pan on medium. Cook chicken until no longer pink. Reduce heat to medium-low.
3. Add garlic. Cook and stir for about two minutes, until garlic is fragrant and softened. Add chicken broth, lemon juice, marjoram, lemon zest, salt, and pepper. Stir. Bring to a boil. Remove from heat, cover to keep warm.
4. Combine water and salt in Dutch oven. Bring to a boil. Add pasta. Boil for 3-5 minutes, stirring occasionally, until tender but firm. Drain, reserving 1/4 cup cooking water. Return to same pot.
5. Add parsley, chicken mixture, and reserved cooking water to pasta. Toss.

Read Full Post »

Good Old Spaghetti Sauce

What a week. I hardly got any cooking done and no baking. So much for that! I am planning on making up for it over the next two days!

So I don’t have much to share with you, but I do have one recipe. I recommended this one to Tiffany and she made it with all her friends at work (um, can I have that job?!). No pictures from her, but it did come with great reviews from everyone at her job. It was a big hit! So if you’re tired of sauce-in-a-jar, try this. It comes from the Better Homes & Gardens cook book.

1 cup chopped onion
1/2 cup chopped green pepper
1/4 cup chopped celery
2 cloves garlic, minced
1 Tbsp cooking oil
4 cups chopped, peeled tomatoes OR two 14oz cans tomatoes, undrained and cut up
1 6oz can tomato paste
2 Tbsp snipped fresh parsley
1 tsp dried crushed basil *
1 tsp dried crushed oregano *
1/2 tsp dried crushed marjoram
1 tsp sugar
1/2 tsp salt
1/4 tsp black pepper
3/4-1 lb lean ground beef (if desired).

* If using fresh herbs, increase amounts to 1 Tbsp.

1. In a dutch oven, brown ground beef. Add onion, pepper, celery and garlic and cook until vegetables are tender.
2. stir in 1/3 cup water, tomatoes, tomato paste, parsley, dried herbs (if using), sugar, salt and pepper. Bring to boiling, reduce heat, simmer covered for 30 minutes. uncover, simmer for 10-15 min more or until desired consistency, stirring occasionally. if using fresh herbs, add now.

Read Full Post »