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Recipes with Pasta

Spaghetti Carbonara

The eggs in this recipe cook when they come in contact with the hot pasta. If you are concerned about food safety, use pasteurized eggs for the ultimate safety. You can use other meats like pancetta or ham instead of the bacon, or just leave it out altogether.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

  • 1 lb. spaghetti pasta
  • 8 slices bacon, cut in half crosswise
  • 4 egg yolks
  • 1/2 cup heavy cream
  • 2 cloves garlic, minced
  • 1 cup grated Parmesan cheese, divided
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon white pepper

Preparation:

Bring a large pot of salted water to a boil. Cook bacon in a heavy skillet until crisp. Remove bacon from pan and drain on paper towels. Set bacon aside. Set skillet aside; do not rinse or wash.Cook the pasta as directed on package. Meanwhile, combine the egg yolks, cream, garlic, half the Parmesan cheese, nutmeg, and pepper in a medium bowl and beat until well blended.

When the pasta is cooked, drain, reserving about 1/3 cup cooking water, and immediately add to the skillet with the bacon drippings. Place over low heat and toss for 1 minute, scraping the pan with tongs to loosen pan drippings.

Stir in the egg mixture and toss thoroughly until combined. Add pasta cooking water as needed until a creamy sauce forms. Add the bacon and remaining cheese and toss again to coat. Serve immediately. Serves 4

Lemon Chicken and Pasta

Lemon Chicken and Pasta is a simple and flavorful spring recipe that is quick and delicious.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

  • 1 (12-ounce) box farfalle pasta
  • 1 pound fresh asparagus spears
  • 4 boneless skinless chicken breasts
  • 3 tablespoons flour
  • 1 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 teaspoon dried dill weed
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/4 cup dry white wine or chicken broth
  • 1/4 cup chicken broth
  • 1/4 cup lemon juice
  • 1/3 cup heavy cream
  • 1-1/2 cups fresh or frozen baby peas
  • 1/2 teaspoon finely grated lemon zest

Preparation:

Bring a large pot of salted water to a boil. Cut the asparagus into 1″ pieces. While water is heating, cut chicken into 1″ cubes. Toss with flour, salt, pepper, and dill on a shallow plate.In large saucepan, combine butter with olive oil and garlic; heat over medium-high heat. When garlic sizzles, add the chicken mixture. Cook and stir until chicken is browned and almost cooked, about 4-5 minutes. After the chicken has been in the pan for a few minutes, add the pasta to the boiling water.

Cook the pasta according to package directions. Add asparagus to the pasta during the last 3 minutes of cooking time.

In small bowl, combine wine, chicken broth, lemon juice and cream and mix well. Add to chicken mixture and stir; bring to a simmer; simmer for 3-4 minutes.

When pasta and asparagus is cooked, drain, reserving 1/4 cup pasta cooking water. Add peas to chicken mixture; cook and stir for 30 seconds. Then add pasta and asparagus to pan with chicken; bring to a simmer. Stir until slightly thickened, adding pasta cooking water if necessary. Top with lemon zest and serve. Serves 4-6


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