Spaghetti carbonara is an Italian pasta dish that consists of pasta, bacon bits, and egg mixture. This recipe is perfect for dinner or a weekend snack. For added taste, add some grated parmesan cheese and freshly ground black pepper.
Ingredients:
• 2 eggs
• 10-15 grams grated parmesan cheese
• freshly ground black pepper to taste
• 100 grams spaghetti
• 50 grams Guanciale (chopped)
Garnish:
• freshly ground black pepper
• some grated parmesan cheese
Instructions:
Prepare a mixing bowl.
Crack in two eggs.
Add 10-15 grams of grated parmesan cheese.
Season with freshly ground black pepper to taste.
Whisk until well combined.
Set aside.
Cook 100 grams of spaghetti according to its pack’s instructions.
Once done, set aside a ladle of pasta water.
Drain the rest of the water.
Set aside spaghetti.
Set a non-stick frying pan over medium-high heat and warm it up.
Add the chopped Guanciale and cook until color changes.
Remove excess oil from the meat by absorbing using a paper towel.
Add the saved pasta water from earlier.
Add the cooked spaghetti.
Toss to combine.
Pour the whisked eggs.
Toss until well combined.
Reduce to medium heat and continue to stir.
Once done, remove from the heat.
Transfer to a plate for serving.
Garnish with some grated parmesan cheese and freshly ground black pepper.
Serve and enjoy!
Images – https://www.youtube.com/watch?v=3Tv935A-vEw
Spaghetti Aglio e Olio is a pasta dish originating from Italy. Its name means “spaghetti with garlic and olive oil.” This spaghetti recipe is usually cooked by first slowly sautéing or roasting sliced garlic in olive oil. Added into the combination are grated Parmesan cheese and chopped Italian parsley.
Ingredients:
• 1 lb dry spaghetti (cook according to the pack instructions)
• 6 garlic cloves (thinly sliced)
• 1 cup Parmesan cheese (finely grated)
• 1/4 cup Italian parsley (finely chopped)
• 1/4 tsp red pepper flakes
• 1/2 cup olive oil
• Salt and fresh ground black pepper to taste
Instructions:
This recipe takes about 35 minutes. Serves 4.
Set a pan over medium heat.
Add 1/2 cup olive oil and thinly sliced garlic cloves.
Let it toast until the oil starts to bubble.
Reduce to medium-low heat.
Keep it toasting slowly while stirring every once in a while.
Cook until garlic turns to golden brown.
Remove from heat.
At the same time, cook the spaghetti in a separate pan with boiling water. Bring the water to the boil first; then add the pasta, starting the timer as the pasta goes in. Add a small splash of olive oil or butter and ‘fan out’ the pasta when adding it to the water, this will help the pasta not to stick together.
On a plate, add the cooked spaghetti noodles.
Sprinkle red pepper flakes an fresh ground black pepper to taste.
Pour over the garlic and olive oil mixture.
Add grated Parmesan cheese and finely chopped Italian parsley.
Toss to mix well.
Serve and enjoy!
Images – https://www.youtube.com/watch?v=bjmYkPkjnVo
Fettuccine Alfredo is a pasta dish originating from Italy. It is one of the most popular dishes in the world and it has evolved. It is usually considered as a main course garnished with chopped parsley or other ingredients. This easy and simple homemade chicken fettuccine alfredo recipe is a perfect dish for that Friday dinner.
Ingredients:
• 2 lbs chicken breast (sliced into strips)
• 1 lb white mushrooms (sliced thickly)
• 3/4 lbs fettuccine pasta
• 3 1/2 cups half and half
• 3 cloves garlic (minced)
• 1 small onion (finely chopped)
• 1/4 cup parsley (finely chopped)
• 3 tbsp olive oil (divided)
• 1 tbsp butter
• Sea salt to taste
• 1/4 tsp black pepper
Instructions:
This recipe takes about 35 minutes. Serves 8.
Cook the fettuccine pasta according to the package instructions.
Drain and set aside.
Season chicken with salt and pepper.
Set a large and deep pan over medium-high heat.
Add 2 tbsp olive oil and let it heat.
Saute chicken and stir occasionally for 5 minutes.
Remove the chicken and transfer to a plate.
Set aside.
On the same pan, add 1 tbsp olive oil and 1 tbsp butter.
Saute onion for 3 minutes or until soft.
Add sliced mushrooms.
Saute and stir occasionally for 5-7 minutes or until mushrooms are browned and liquid is evaporated.
Add ginger and stir for 30 seconds.
Add half and half.
Stir it lightly and bring to a light boil.
Let it cook for 6-10 minutes or until it slightly thickens.
Add cooked chicken and chopped parsley.
Season with salt and pepper.
Stir until well combined.
Add fettuccine pasta and mix well together.
Cover and let it rest for 10 minutes or until the sauce coats the pasta.
Transfer to a plate.
Serve and enjoy!
Images – https://www.youtube.com/watch?v=LPPcNPdq_j4
Main Courses, World Cuisine | Recipe World | 
February 23, 2021 6:29 am | 
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