Tag: pasta

Recipe Review- Carbonara-Style Pasta, Hold the Yolks

Pasta, Recipe Review

So if you haven’t noticed, my family loves pasta. I am always trying to find new ways to make it. Recently, I started asking the girls to look through a couple of magazines and cookbooks to pick some recipes they want me to make. They usually always pick pasta or chicken dishes. This last week, they both agreed on this Rachael Ray recipe from her newest magazine, May 2015. It was a 30 minute meal, so I was in! I made it tonight, and everyone loved it!
6 out of 8 thumbs up – Next time I will add a veggie (peas or broccoli) and another protein (chicken or shrimp).

FYI- new category…any recipe you want me to try? Send it my way =) Amy

Carbonara-Style Pasta, Hold the Yolks- From the Magazine Everyday with Rachael Ray May 2015

Ingredients

1 cup dry white wine
2 cloves crushed garlic (I also minced)
1 teaspoon saffron threads (I didn’t have any, but I will use next time. The saffron makes the yolk color)
1 cup cream
Salt and white pepper (I used black pepper)
3 tablespoons olive oil
1/4- 1/3 pound pancetta or meaty (not fatty) guanciale, diced into 1/4-inch pieces (could substitute bacon)
1 pound spaghetti or linguine (or any pasta, really)
1/2 cup grated Parmigiano-Reggiano, plus more for passing
1/2 cup grated Pecorino Romano, plus more for passing
Finely chopped flat-leaf parsley, for garnish (did not use…my kids would just pick it out)

Directions

Bring a large pot of water to boil for the pasta.
In a small saucepan, heat the wine, garlic and saffron over medium until the wine is reduced by half, about 5 minutes. Add the cream and season with salt and white pepper. Reduce the heat to medium-low and simmer gently, stirring occasionally, until the sauce is reduced by about half, about 10 minutes.

In a large skillet, heat the olive oil, three turns of the pan, over medium. Add the pancetta and cook, stirring often, until lightly browned, about 5 minutes.

Salt the boiling water, add the pasta and cook to al dente. Add a ladleful of the starchy pasta water to the pancetta in the skillet. Drain the pasta and transfer to the skillet.

Discard the garlic from the saffron sauce (I did not do this since I minced and my family loves garlic); add the cheeses and stir until smooth. Pour the saffron sauce over the pasta and toss to combine. Adjust the seasoning and top with more cheese and the parsley.

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A Day for my Lulu

Pasta, Pork, Sweet Treats

Evening, y’all! So today would be my sweet Lizzie’s 10th birthday. Lots of emotions, but trying to focus on all the good times.

I woke up early and went to a barre class, one of my favorite workouts. Then I went to the first farmer’s market of the season. What a beautiful morning! I bought a coffee to drink while I checked out all the vendors. Lots of great stuff. I bought some kale, a bunch of radishes, some pimento goat cheese, and some cinnamon bread (Lizzie’s favorite).

Then I came home to a sleepy family still in their pajamas. Everyone had some waffles and cinnamon bread and got ready to head out to a local strawberry farm. We picked TONS of yummy strawberries and had a blast.
After we came home, we all had a pretty chill afternoon… Jimmy Johns Lunch, Naps, TV, playing outside. I made one of her favorite meals for dinner; Pork Ragu with Bucatini and Strawberry Shortcake.
https://funfoodiefamily.com/2014/06/15/pork-ragu-with-bucatini/
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https://funfoodiefamily.com/2013/09/08/pound-cake/

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Tomorrow I am going to a Bodyflow class (Thai Chi, Pilates, and Yoga Fusion class) and hanging out with awesome friends at the new Avengers movie. Hope you guys have a fantastic Sunday!

Spaghetti and Meatball Bake and Cheesy Garlic and Herb Bread

Breads and Muffins, Pasta

Hey kids! This week has been SUPER long. Tomorrow is finally Friday! The hubby and I are going on a much needed date night and the girls are going to the gym. My awesome gym has Date night every Friday night. We take advantage of it every few weeks. Not sure what we will do, but I can guarantee there will be a cocktail or two involved for this mama :0

Tonight I made a riff on Spaghetti and Meatballs. I basically put all the cooked ingredients (pasta- whole wheat thin spaghetti, meatballs- frozen and thawed in a pan, and sauce- marinara that I added fresh basil and thyme to) in a casserole pan and topped with shredded mozzarella. I baked it for 15 minutes, right about when the cheese started to bubble and turn brown.

The V-shaped basil at the bottom has no meatballs. Perfect for some veggie pasta leftovers =)

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I also made some garlic herb butter (3 tablespoons butter, 3 minced garlic, and 1 handful of chopped basil and thyme) that I slathered on some bread. Then I topped it with mozzarella. You are welcome! =) Amy
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Leftover Loving- Veggie Alfredo Pasta

Dips, Dressings, and Spreads, Pasta, Vegetarian

Good afternoon! I hope everyone had a great day. Last night I was trying to think of something to make for lunch with the leftovers in my fridge. I spied some leftover Alfredo noodles and a bunch of veggies.

So I prepped the veggies and sauteed them in a couple tablespoons of olive oil with plenty of salt and pepper.
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I started cooking 1 onion-chopped, 2 carrots- sliced, 3 stalks of celery-sliced, and 1/2 container of sliced mushrooms, about 15 minutes. Then I added some cooked shelled edamame and 2 handfuls of spinach to warm the peas and wilt the spinach, about 5 minutes. Last, I added in the pasta (already cooked with the Alfredo Sauce- or use jarred if you have it).

Homemade Alfredo Sauce

Ingredients
1 stick butter
1 cup heavy cream
Salt and freshly ground black pepper
2 cups freshly grated Parmesan
Pasta cooking water, as needed

Directions
In a saucepan or skillet, warm the butter and cream. Season with salt and pepper. Add the Parmesan and stir until melted. Toss to combine, thinning with pasta water if needed.

If it needs more sauce, you can add more heavy cream, butter and Parm. Or even a little olive oil will do.

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Spaghetti with Sun-dried Tomatoes, Bacon, Pine Nuts, and Parmesan

Pasta

Good evening, kids! I hope everyone had a marvelous Monday! I got home late tonight, so I needed to find something that I could throw together. I had some random things in my fridge and pantry, so I threw caution to the wind and created this masterpiece =) Pretty much anytime you can add pasta, bacon, and cheese, you should do it.

I had about half a pound of thin spaghetti, the last spoonful of a container of sun-dried tomatoes, 3 cloves minced garlic, 1/3 of a container of pine nuts, 1/2 a container of Parmesan, and 8 pieces of bacon. I also added 3 fillets of anchovies and 2 tablespoons of tomato paste.

If you don’t have a jar of anchovies in your fridge, I highly suggest you get one. If you think you don’t like anchovies, you are wrong. If you like Caesar Salad, you like anchovies. I am not suggesting you eat the anchovies whole. That would be an amateur move. I am letting you know that if you add 3 anchovies to a bit of bacon fat, olive oil, or butter, they will melt and make the base to the most delicious sauce you have ever had. So amazing. Trust me, please. Just don’t put your nose directly in the jar, ok? But if you don’t have any in your pantry, are going vegetarian on this dish, or you are allergic for some reason, you can totally leave them out. It is you meal and your life, so you can do whatever you want.

So while I was boiling the water for my pasta (add lots of salt), I made the bacon. I started cooking the pasta. I took out the bacon (cool and chop) and added the anchovies. They melted like butter and I added the garlic and 2 tablespoons of red pepper flakes (optional). I added 2 tablespoons tomato paste and stirred well. Then I added the sun-dried tomatoes (packed in olive oil, but add another drizzle if needed) and pine nuts. I cooked those for 3 minutes, then added the pasta (read time on box and follow minus 2 minutes). I added the pasta in to the mix plus a coffee cup full of starchy cooking water. I let this cook for a couple more minutes before I added the Parmesan. I mixed well then added my chopped bacon on top. 004