Spaghetti alla Carbonara

I have been searching for THE carbonara recipe. I love pasta. I love bacon. Pasta with bacon? Um, yes please. My issue has always been the texture of the sauce seeming more like scrambled eggs instead of pasta sauce. I think that I solved my problem tonight... I used this recipe as my guide but made some modifications to get the creamy sauce I was searching for.

Ingredients:

1/2 Tbsp olive oil or unsalted butter
6 oz pancetta or thick cut bacon, diced
1-2 garlic cloves, minced, about 1 teaspoon (optional)
1-2 whole eggs
1 cup (or more) grated parmesan or pecorino cheese
1/2 cup heavy cream
1/2 pound spaghetti pasta (or bucatini or fettuccine)
Salt and black pepper to taste

Directions:

Bring a large pot of salted water to a boil. Add pasta and cook according to package directions (10ish minutes).

Meanwhile, heat oil in a skillet over medium heat and add pancetta. Cook 4-5 minutes or until it begins to brown and crisp. Add minced garlic, cook an additional 2 minutes. Remove from heat.

Mix eggs, cream, cheese, salt and pepper, and pancetta together in a bowl. Once pasta is cooked drain and keep off heat source. While stirring constantly, slowly add in the egg mixture. The heat from the pan and pasta will cook the eggs and the sauce will begin to thicken. Allow pasta to set up for a few minutes before serving.

Creamy Cajun Chicken Pasta

2 boneless skinless chicken breasts, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons Cajun seasoning
2 tablespoons butter
1-2 cup heavy whipping cream
2 tablespoons chopped sun-dried tomatoes
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
2 cloves fresh minced garlic 1/4 cup grated Parmesan cheese (add more until sauce is desired consistency)

Place chicken and Cajun seasoning in a bowl and toss to coat.

In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.

Reduce heat to medium-low and add garlic; saute 1 to 2 minutes.

Add heavy cream, tomatoes, basil, salt, black pepper and heat through.

Add Parmesan cheese and cook until sauce reaches desired consistency. Pour over hot linguine and toss with Parmesan cheese.

Baked Cream Cheese Spaghetti Casserole

Ingredients:

12 oz spaghetti
30 oz. homemade spaghetti sauce (recipe below)
1 lb lean ground beef
1 tsp Italian seasoning
1 clove garlic, minced
8 ounces cream cheese
1/2 cup parmesan cheese, grated


Directions:

Preheat oven to 350 F degrees.

In a skillet, brown the ground beef until cooked through; drain fat and stir in spaghetti sauce.  Set aside.

Cook spaghetti according to directions on packet.  Drain and place cooked spaghetti in bowl.  Add cream cheese, Italian Seasoning and minced garlic.  Stir until cream cheese is melted and the spaghetti is thoroughly coated.

I cook this in a Pampered Chef Covered Baker - however a standard baking dish would work fine (lightly grease a 9x13" pan).  Spread a small amount of meat sauce in the bottom of the dish.  Put spaghetti on top of sauce and top with remaining meat sauce.  Sprinkle parmesan cheese on top.

Bake for 30 minutes, until bubbly.

*Quick & Easy Homemade Red Sauce

Combine two 15-oz. cans in a medium stockpot. Add in three cloves minced garlic, 1 tablespoon minced oregano, 2 tablespoons red wine, salt and pepper to taste. Simmer over medium heat for 10-15 minutes.

Summer Vegetable Pasta

Ingredients:

1 lb. corkscrew pasta
1/4 cup EVOO
4 cloves garlic, minced
1/2 cup breadcrumbs (I used Panco)
1 lb. zucchini (about 3), thinly sliced
4 ears corn, kernels removed
6 oz. swiss cheese
1/2 cup parmesan cheese
salt and pepper

Directions:

Cook pasta according to package directions; reserved 1/2 cup cooking water.

Meanwhile, in a small skillet, heat 2 tbsp. olive oil over medium heat. Add half the garlic and cook until golden, about 30 seconds. Stir in breadcrumbs and remove from the heat.

In the reserved pasta pot, heat remaining olive oil over medium heat. Add remaining garlic and cook until golden, about 30 seconds; add zucchini and cook until crisp tender, about 5 minutes. Stir in the corn, cooked pasta, and reserved cooking water. Add swiss cheese and season with salt and pepper.

Sprinkle breadcrumb mixture and parmesan over dish just before serving.

**Add in cooked chicken for extra protein!

Slow Cooker Lasagna

Ingredients:

1 lb. ground beef
1 (28-oz.) jar spaghetti sauce
1 cup water
1 (15-oz.) container ricotta cheese
8 oz. shredded mozzarella cheese
1/4 cup grated Parmesan
1 egg
2 tbsp. chopped fresh parsley
6 lasagna noodles

Directions:

Brown meat in a large skillet; drain. Stir in spaghetti sauce and water. mix ricotta, 1 1/2 cups mozzarella, 2 tbsp. Parmesan, egg, and parsley.

Spoon 1 cup meat sauce into slow cooker; top with half each of the noodles, broken to fit, and cheese mixture. Cover with 2 cups of the remaining meat sauce. Top with remaining noodles, broken to fit, cheese mixture, and meat sauce. Cover with lid.

Cook on low for 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses, let stand covered, 10 minutes or until melted.

Note: For best results, do not cook on the high heat setting.

Chicken Tetrazzini

Ingredients:

4 tbsp. butter
8 oz. sliced mushrooms
1/4 cup all-purpose flour
1 1/2 cups chicken broth
1 1/3 cups half and half
3 tbsp. sherry (or Marsala)
Salt and Pepper
1/8 tsp. ground nutmeg
3 cups cooked, shredded chicken
1/2 pound spaghetti, broken in half and cooked according to package directions
4 oz. sliced provolone cheese
1/2 cup grated Parmesan cheese

Directions:

Preheat oven to 425 degrees.

In a large non-stick skillet melt butter over medium-high heat. Add mushrooms; saute 4 minutes or until browned. Sprinkle with flour and toss to combine. Add broth and half-and-half; cook, stirring often, until mixture comes to a boil. Reduce heat and simmer 2 minutes, stirring constantly. Stir in sherry, salt, pepper, and nutmeg. Remove from heat and stir in the chicken and provolone. Combine chicken mixture with spaghetti; toss gently and spoon into a 13 x 9 - inch baking dish; sprinkle with cheese. Bake 20 minutes or until golden brown and bubbly.

Lemon Risotto

Ingredients:

1 quart chicken stock
2 cups water
1 tablespoon extra-virgin olive oil
1 small to medium onion, chopped
2 cloves garlic, finely chopped or grated
1 cup Arborio rice
1 lemon
1/2 cup white wine
1/2 teaspoon sugar
2 tablespoons butter, cut into small pieces
1/2 cup grated pecorino cheese, a couple of handfuls
Salt and freshly ground black pepper

Directions:

In a large pot, heat the stock and 2 cups water over medium low heat.

In a risotto pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat. Add the onions and garlic to pan and saute to soften 3 to 4 minutes Stir in the rice and add the zest of the lemon. Heat the rice for 1 to 2 minutes, then add the wine and cook until evaporated. Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges.

While the rice cooks, juice the lemon and strain out any seeds. Sprinkle juice with a 1/2 teaspoon sugar. When rice is cooked to al dente, stir in the butter, lemon juice, and the cheese.

Season with salt and pepper, to taste, and transfer to a serving bowl. Serve immediately.

Chicken Marsala Pasta Toss

Ingredients:

8 oz. dried pasta (any variety will work)
1/4 cup extra virgin olive oil
1 lb. baby portabello mushrooms, thinly sliced
2 tbsp. sliced fresh sage
1/2 cup frozen spinach, cooked and drained
3/4 cup cooked chicken (from a rotisserie chicken)
1/2 cup Marsala wine
1/2 cup heavy cream
2 cups chicken stock
1 cup grated Parmesan cheese, plus some for garnish

Directions:

Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package directions; drain and set aside.

Meanwhile, heat 1 quart of water to boiling in a medium pot. Add frozen spinach and cook 4 minutes. Drain and squeeze out excess moisture. Chop cooked spinach and set aside.

Heat olive oil over medium-high heat in a large skillet. Add sliced mushrooms and cook for 8 minutes; stirring occasionally. Season with salt, pepper, and sage. Add Marsala; cook 1 minute. Add in stock, chicken, and spinach and heat through. Add cream and cook for 10 minutes or until thickened. Add in pasta and cheese; toss to coat. Garnish with remaining Parmesan.

Double-Stuffed Chicken Breasts

Ingredients:

1/2 cup small shell pasta
1/2 cup shredded mozzarella cheese
1/2 cup ricotta cheese
1/2 cup grated parmesan cheese
1/2 cup coarsely chopped flat-leaf parsley; divided
salt
2 large eggs
2/3 cup breadcrumbs
4 boneless, skinless chicken breasts
3 cups marinara sauce

Directions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In a pot of boiling, salted water, cook the pasta for 4 minutes; drain and rinse with cold water. Transfer to a bowl and add the mozzarella, ricotta, parmesan and 1/4 cup of the parsley; season with salt.

In a shallow bowl, beat the eggs. Place the breadcrumbs in another shallow bowl.

Cut a pocket in the side of each chicken breast. Stuff the pasta-cheese mixture into the pocket of each chicken breast. Dip the stuffed chicken breasts in the eggs, roll in the breadcrumbs, then place the chicken in the prepared pan. Bake until a meat thermometer inserted into the breast reads 165 degrees; about 50 minutes.

Meanwhile, in a saucepan, heat the marinara sauce. Serve each breast on a bed of sauce topped with 1 tbsp. of parsley.

Cougar Gold Mac n Cheese Bake

Ingredients:

4 tbsp. butter
4 tbsp. flour
2 cups ½ and ½ at room temperature (whole milk or heavy cream would work too)
Dash of nutmeg
Salt and pepper, to taste
Hot sauce, to taste
2 cups sharp cheddar (I used Cougar Gold from the WSU Creamery - the BEST cheese ever!)
½ cup mozzarella
1 egg
8 oz. uncooked noodles of your choice

Bread Crumbs:
1/2 cup panko
3 tbsp. butter

Directions:

Preheat the oven to 350 degrees.

In a large pot, bring 2 quarts of salted water to a boil for noodles. Cook noodles until just al dente (do NOT overcook or they'll turn to mush in the oven). Drain and set aside.

In a small saute pan, melt 3 tbsp. of butter. Add breadcrumbs and cook until just beginning to brown. Set aside.

Meanwhile, melt 4 tbsp. butter in a medium saucepan over medium heat. Add flour and whisk together until golden. Drop heat to medium-low and add in 1/2 and 1/2 and whisk constantly for the first 5 minutes. Keep the heat low or the milk will curdle. Add in nutmeg, salt and pepper, and hot sauce and check taste. Let it cook until sauce begins to thicken and coats the back of a wooden spoon. Add 3/4 of the cheese mixture and stir constantly to melt.

Once melted, pour over the drained pasta and mix well. Pour into a greased 8x8 glass baking dish. Top with remaining cheese and breadcrumbs. Bake for 30 minutes or until golden and bubbly. Let stand 5 minutes before serving.

Spaghetti with Breadcrumbs and Garlic

Ingredients:

1/2 lb. spaghetti
2 tbsp. extra virgin olive oil
1/2 cup fine dried bread crumbs (Panko works but something homemade would be better)
2 cloves garlic, grated on a microplane
4 tbsp. butter
1/2 cup (or more) freshly grated Parmesan cheese
salt and pepper, to taste

Directions:

Bring a large pot of salted water to ab boil. Add the pasta, stir well and cook until al dente.

Meanwhile, in a saucepan over medium heat, warm the oil. Add the bread crumbs and garlic and fry, stirring, until golden (about 4 minutes).

Drain the pasta and return to pot. Add butter and stir until melted. Mix in cheese and breadcrumbs and season with salt and pepper. Toss well and serve immediately.

Baked Spaghetti

Pasta Ingredients:
8 ounces spaghetti
2 tablespoons butter
1/2 teaspoon salt
1 1/2 teaspoons dried parsley
1 cup cottage cheese
1/4 cup grated Parmesan cheese
6 ounces (1 1/2 cups) shredded mozzarella cheese

Sauce Ingredients:
8 ounces ground beef
2 cloves garlic, minced
1/4 teaspoon ground black pepper
3 cups spaghetti sauce
1 teaspoon Italian seasoning
2 ounces (1/2 cup) shredded mozzarella cheese, optional

Cook spaghetti according to package directions (al dente). Drain and return to pan (remove from heat though!). Add butter and stir until butter is melted. Add remaining pasta ingredients, stirring to combine. Spread pasta-cheese mixture in the bottom of a greased 8-inch square baking dish.

Brown ground beef with the garlic. Drain grease and return to pan. Add pepper, spaghetti sauce, and Italian seasoning. Stir well and then pour over the pasta, spreading evenly. Sprinkle cheese on top if desired.

Bake uncovered at 350 degrees for 35 minutes or until top cheese is browned and spaghetti is bubbly.

Chicken Marsala

I have a single regret about this recipe... and that is that I cannot for the life of me figure out where I found it. I *think* it came from Cuisine at Home magazine but I can't prove it to save my life. My mom and I made it when my parents were up visiting AGES ago and I fell in love. Now, every time they come up I try to throw this on the menu and every time it's amazing. I love any Chicken Marsala and I have several variations on this website but THIS is the ultimate one.

Ingredients:

1 pkg. refrigerated cheese ravioli
1 lb. boneless, skinless chicken breast, sliced into thin strips
¼ cup all purpose flour
4 oz. prosciutto, chopped
½ lb. button mushrooms, sliced
2 tbsp. shallots, minced
½ cup dry marsala
¾ cup chicken broth
2 tbsp. fresh minced sage
2 tbsp. unsalted butter
½ cup chopped fresh parsley
salt and pepper to taste

Directions:

Bring a large pot of salted water to a boil for the ravioli. Cook ravioli according to pasta directions; drain and set aside.

Coat seasoned chicken in flour. Sauté in 3 tbsp. oil in a large pan over medium-high heat until brown, 5 minutes. Add prosciutto and cook one minute. Transfer chicken to a plate and set aside.

Sauté mushrooms in 2 tbsp. oil in the same pan over medium-high heat until brown, 3 minutes. Add shallots and cook 1 minute. Deglaze with marsala, scraping up the bits from the bottom of the pan; simmer until liquid is nearly evaporated. Stir in the broth, chicken mixture, cooked ravioli, and sage. Simmer until heated through. Finish with butter, parsley, salt, and pepper.

Ricotta and Lemon Basil Pasta

8 ounces uncooked pasta, such as seashell or campanelle
1 cup (8 ounces) part-skim ricotta cheese
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
¼ cup chopped fresh basil
¾ teaspoon salt
½ teaspoon pepper
Lemon wedges (optional)

Cook the pasta according to package directions. Drain, reserving ¼ cup cooking liquid.

Combine ricotta, next 5 ingredients (through pepper), and reserved cooking liquid in a large bowl. Add the pasta, and toss to combine. Garnish with lemon wedges, if desired. Serve immediately.

Penne with Chicken and Lemon Alfredo Sauce

2 cups penne pasta (uncooked)
2 boneless, skinless chicken breasts (cut into ½-inch strips)
½ tsp. salt
½ tsp. pepper
½ cup all purpose flour
1 ½ tbsp. olive oil
10 oz. refrigerated alfredo sauce
1 tbsp. grated lemon rind
3 tbsp. lemon juice
½ cup grated parmesan cheese

Cook pasta in a large pot according to package directions.

Mix flour, salt, and pepper in a shallow bowl. Dredge chicken pieces in flour to coat.

Heat oil in a large nonstick skillet over medium high heat. Add chicken; sauté 3 minutes or until golden brown. Turn pieces over and continue cooking until no longer pink in the center. Add alfredo sauce, lemon rind, juice, and cheese. Bring to a simmer and cook 1 to 2 minutes until cheese is melted.

Drain pasta and add to sauce mixture, toss to coat.

Parmesan Chicken with Lemon Butter Pasta

½ cup grated parmesan cheese
¼ cup dry bread crumbs
1 tsp. dried oregano
1 tsp. dried parsley flakes
¼ tsp. paprika
¼ tsp. salt
¼ tsp. pepper
4 boneless, skinless chicken breasts
¼ cup butter, melted
1 box dry linguine salt
½ cup butter, melted
1 tbsp. minced garlic
4 tbsp. fresh lemon juice
½ cup grated parmesan cheese
¼ cup chopped fresh parsley

In a large bowl combine the first 7 ingredients. Dip chicken in butter and then into crumb mixture.

Place in a greased baking pan and cook at 400 degrees for 20 to 25 minutes or until chicken is done.

In a large pot, cook pasta according to package directions; drain.

In a small saucepan, mix butter, garlic, and lemon juice; stir over medium heat until heath through. Toss with pasta until coated. Slice chicken into strips and serve on top of pasta.

The Ultimate Mac-and-Cheese

The BEST homemade mac-n-cheese!!

3-4 slices hearty white sandwhich bread, torn into large pieces
8 tbsp. butter (1 stick) 4 tbsp. melted
¼ cup grated parmesan cheese
salt
1 lb. elbow macaroni
5 tbsp. all purpose flour
3 (12-oz.) cans evaporated milk
2 tsp. hot sauce
⅛ tsp. nutmeg
1 tsp. dry mustard
2 cups extra sharp cheddar cheese, shredded
1¼ cups American cheese, shredded
¾ cup Monterey Jack cheese, shredded

Adjust oven rack to middle position and heat oven to 350°.

Pulse bread, melted butter, and Parmesan in food processor until ground to coarse crumbs. Transfer to bowl.

Bring 4 quarts of water to a boil. Add 1 tablespoon of salt and macaroni to boiling water and cook 6 mintues. Reserve ½ cup of the macaroni cooking water, then drain and rinse macaroni in colander under cold running water. Set aside.

Melt remaining 4 tablespoons buter in now empty pot over medium-high heat until foaming. Stir in flour and cook, stirring constantly, until mixture turns light brown, about 1 minute. Slowly whisk in evaporated milk, hot sauce, nutmeg, mustard, and 2 teaspoons salt and cook until mixture begins to simmer and is slightly thickened, about 4 minutes. Off heat, whisk in cheese and reserved cooking water until cheese melts. Stir in macaroni until completely coated.

Transfer mixture to a 9 x 13 inch baking dish and top evenly with breadcrumb mixture. Bake until cheese is bubbling around the edges and top is golden brown, 20 to 25 minutes. Let sit for 5 mintues before serving.

Lasagna Roll-Ups

12 lasagna noodles
2 cups ricotta cheese
1 egg
¼ cup chopped parsley or 1 ½ tbsp. dried parsley
2 cups shredded mozzarella cheese, divided
8 oz. italian sausage, casings removed
1 28-oz. jar marinara sauce, divided

Preheat oven to 375°F.

Cook noodles according to package instructions. Drain noodles and rinse with cold water.

Mix ricotta, egg, parsley, and 1-cup mozzarella in a bowl; set aside.

Cook sausage in a skillet over medium heat until browned and crumbly; drain fat.

Spread ½ cup sauce in a 9 x 13-inch glass baking dish.

Spread 3-tbsp. ricotta mixture on each noodle; top with some sausage. Roll up each noodle. Arrange seam sides down in baking dish. Top roll-up’s with remaining sauce and mozzarella.

Bake, loosely covered, for 15 minutes. Remove cover; bake for 10 minutes longer or until brown and bubbly.

Chicken Fettuccine a la Fuente

12 oz. uncooked fettuccine
1 tbsp. olive oil
2 boneless, skinless chicken breasts
2 cloves minced garlic
1.25 pkg. taco seasoning
1 cup whipping cream
¼ cup fresh chopped parsley
1 cup five cheese Italian blend
¼ cup parmesan cheese

Cook fettuccine as directed on package; drain.

Meanwhile, in 12-inch skillet or Dutch oven, heat oil over medium-high heat until hot. Add chicken; cook 4 to 5 minutes, stirring occasionally, until chicken turns white. Stir in garlic and taco seasoning. Cook 1 minute. Stir in cream. Reduce heat to low; cook 3 to 5 minutes, stirring constantly, until thoroughly heated. Stir in parsley and five-cheese blend.

Add cooked fettuccine; toss to coat. Cook 1 minute, stirring constantly heated. Transfer mixture to large serving platter. Garnish with Parmesan cheese.

Chicken Carbonara Pasta

7 oz. spaghetti pasta (uncooked)
8 slices bacon
2 cloves garlic
2 cups cubed boneless, skinless chicken
1 cup parmesan cheese
½ cup whipping cream onion powder

Cook pasta according to package directions; drain.

Cook bacon in skillet until crisp, reserving grease. Cook chicken in bacon grease until done all the way through. Add garlic and onion to chicken and mix well. Stir in cheese and cream, cook until bubbly. Add noodles and bacon, toss to coat.