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Spaghetti Carbonara
1 pound spaghetti
3 large eggs
1
tablespoon heavy cream
1 1/2 cups lean bacon cut in cubes
2 tablespoons fresh grated Parmesan
salt and black pepper
In
a large nonstick skillet cook the bacon just enough to melt the fat but not so much that it becomes crispy. Drain. In the
mean time prepare the spaghetti as directed. Don't put too much salt in the water because the bacon itself is already salty.
In a bowl add the eggs, the heavy cream, the Parmesan, 1 pinch of salt and a good pinch of pepper. Beat all the ingredients
with a fork until well mixed. When the pasta is ready add it to the bacon, the skillet should be still warm. Quickly add also
the eggs mixture and mix until well coated. Be careful not to cook the eggs, the sauce should be creamy. Serve immediately.
Serves 4.
Penne in Cream Sauce with Sausage
1 tablespoon butter
1
tablespoon olive oil
1 onion, sliced
3 garlic cloves, minced
1 pound sweet Italian sausage
2/3 cup dry white wine
1
14 1/2 ounce can diced peeled tomatoes
1 cup whipping cream
6 tablespoons fresh chopped parsley
1 pound penne pasta
1
cup Parmesan cheese
Melt butter and oil in a heavy large skillet over medium high heat. Add onion and garlic and saute
until golden and tender, about 7 minutes. Remove sausage from casings, crumble and add to skillet and saute until golden brown
and cooked, breaking up with the back of a spoon, about 7 minutes. Drain excess drippings. Add wine and boil until almost
all liquid evaporates, about 2 minutes. Add tomatoes with juice and simmer 3 minutes. Add cream and simmer until sauce thickens
slightly, about 5 minutes. Stir in 4 tablespoons parsley. Season to taste. Meanwhile, bring a large pot of water to boil and
cook pasta until tender but still firm to bite. Drain pasta and pour into a warm large bowl. Pour sauce over pasta, add 3/4
cup of cheese and toss to coat. Sprinkle with remaining parsley and cheese and serve immediately. Serves 4 to 6.
Fettuccine Chicken Tequila
1 pound spinach Fettuccine, uncooked
1/2
cup chopped fresh cilantro
2 tablespoons minced garlic
2 tablespoons minced jalapeno pepper
3 tablespoons unsalted
butter or margarine
1/2 cup low sodium chicken broth
2 tablespoons gold tequila
2 tablespoons lime juice
3 tablespoons
soy sauce
1 1/4 pounds chicken breast, diced 3/4 inch
1/2 medium red onion, thinly sliced
1/2 medium red bell pepper,
thinly sliced
1/2 medium yellow bell pepper, thinly sliced
1/2 medium green bell pepper, thinly sliced
1 1/2 cups
heavy cream
Prepare pasta according to package directions; drain. Saute cilantro, garlic and jalapeno in 2 tablespoons
butter over medium heat for 4 to 5 minutes. Add chicken broth, tequila and lime juice. Bring the mixture to a boil and cook
until reduced to a pastelike consistency. Set aside. Pour soy sauce over diced chicken. Marinate for 5 minutes. Meanwhile,
cook onion and peppers, stirring occasionally, with remaining butter over medium heat until wilted. Add chicken and soy sauce;
toss and add reserved tequila/lime paste and cream. Bring to a boil, until chicken is cooked through, about 3 minutes. Toss
with hot pasta and serve immediately.
8 ounces dried spaghetti
1/2 cup finely chopped shallots (about 3
oz.)
1 teaspoon minced garlic
2 teaspoons olive oil
1 can (14 1/2 oz.) Italian-style diced tomatoes
1 can (6 oz.)
tomato paste
1/2 cup dry white wine
1 teaspoon dried oregano
1 teaspoon dried basil
1 pound (40 to 50 per lb.)
frozen shelled deveined shrimp, thawed
2 tablespoons chopped parsley
Salt and pepper
Shredded romano or parmesan
cheese
1. In a 4- to 5-quart pan over high heat, bring 2 quarts
water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, about 10 minutes. Drain and return to pan.
2. Meanwhile, in a 10- to 12-inch frying pan over high heat, stir shallots and garlic in olive oil until shallots are limp,
about 5 minutes. Stir in tomatoes (with juice), tomato paste, wine, oregano, and basil. Bring to a boil, then reduce heat
and simmer, stirring occasionally, about 5 minutes.
3. Rinse and drain shrimp; add to sauce. Stir often just until opaque but still moist-looking in center of thickest part
(cut to test), 5 to 6 minutes.
4. Stir sauce into cooked pasta. Divide mixture equally among four bowls. Sprinkle with parsley; add salt, pepper, and
cheese to taste.
Yield: Makes 4 servings
1 pound uncooked spaghetti
12 bacon slices,
chopped
3 garlic cloves, minced
1 cup 2% reduced-fat milk
1 teaspoon salt
1 teaspoon freshly ground black pepper
3
large eggs
1 cup frozen petite green peas, thawed
1 1/2 cups (6 ounces) grated fresh Parmesan cheese
Cook pasta according to package directions. Drain in a colander over a bowl,
reserving 1/2 cup hot cooking liquid.
While pasta cooks, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving
1 tablespoon drippings in pan. Discard remaining drippings; set bacon aside. Add garlic to drippings in pan; cook 30 seconds,
stirring constantly.
Combine milk, salt, pepper, and eggs, stirring with a whisk. Gradually add reserved hot cooking liquid to milk mixture,
stirring constantly with a whisk. Add pasta, milk mixture, and peas to skillet; cook over low heat 3 minutes or until sauce
thickens. Add bacon and cheese; stir to combine.
Yield:
8 servings (serving size: 1 1/4 cups)
Spaghetti with Tuna and Fresh Tomato Sauce
1 1/2 pounds tomatoes (about 3), cut into approximately
1/2-inch dice
6 tablespoons olive oil
2 cloves garlic, minced
3/4 cup chopped fresh basil
2 teaspoons balsamic
or red-wine vinegar
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
3/4 pound spaghetti
Two 6-ounce cans
tuna packed in oil, drained
1. In a large bowl, combine the
tomatoes, oil, garlic, basil, vinegar, salt, and pepper.
2. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain and toss the pasta
with the tuna and the tomato mixture.
Variations: Spaghetti with Fresh Tomato Sauce: Omit the tuna. The marinated tomatoes make a delicious sauce on their own.
Spaghetti with Salmon and Fresh Tomato Sauce: Omit the tuna. Coat 1 pound of skinless salmon fillets with 1 tablespoon
cooking oil and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon fresh-ground black pepper. Broil the salmon until just barely
done, 3 to 5 minutes, depending on the thickness of the fillet. Flake the salmon and toss with the pasta.
Spaghetti with Shrimp and Fresh Tomato Sauce: Omit the tuna. Add 1 pound of raw medium shelled shrimp to the spaghetti
during the last 1 minute of cooking time.
Wine Recommendation:sauvignon blanc from California
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