What is your favorite Pasta recipe?

Chicken and Raviolis


INGREDIENTS:


鈥?1 precooked chicken


鈥?1 lemon, juiced


鈥?1 48 oz. can reduced-sodium, low-fat chicken broth


鈥?2 cups water


鈥?1 cup white wine


鈥?1 potherb, plus any additional fresh herbs


鈥?4 stalks celery, half cut into big chunks and half chopped into small pieces


鈥?4 carrots, half cut into big chunks and half chopped into small pieces


鈥?1 1/2 onions, one cut into big chunks and 陆 cut chopped into small pieces


鈥?1 1 lb. Bag frozen spinach and cheese raviolis


鈥?Grated Locatelli Pecorino Romano cheese





DIRECTIONS:


1. Remove meat from chicken and set aside.


2. Place chicken carcass in a stockpot with lemon juice, broth, water, wine, potherb, and chunks of celery, carrots, and onions.


3. Cover and simmer for 2 hours.


4. Drain broth. Discard herbs and vegetables.


5. Shred chicken meat, discarding bones while allowing the broth to cool so you can fat will solidify for easy removal. You can let the chicken and broth sit overnight in the refrigerator.


6. After skimming the fat from the broth, add in the shredded chicken meat and chopped celery, carrots, and onions. Bring to a simmer.


7. Add frozen raviolis, and simmer as per package instructions (usually 12 minutes).


8. Sprinkle servings with grated cheese.What is your favorite Pasta recipe?
This is simple %26amp; boring, I'm probably the only one who eats it!!





Boil macaroni--drain--add butter--season with salt %26amp; pepper--EAT!!!!What is your favorite Pasta recipe?
Cajun Chicken Tagliatelle with double cream and chilli sauce and sundried tomatoes and mushrooms...Oh god, it's good...
Carbonara. :D


I always get very excited when im making and everyone loves it too! If i knew you, i'd make it f you and you would fall in love w it. Oh well. HAHAHAH follow this recipe and make it on yr own alright?





Ingredients





To serve four people:





500g spaghetti


200g streaky bacon


5 eggs


100ml double cream


15ml olive oil


25g butter


Black pepper


Salt


50g Parmesan cheese


50g Pecorino Romano cheese


Method





Heat at least four litres of water in a large pan with 25g of salt and cook the spaghetti according to the instructions on the packet. Taking great care as always not to overcook the pasta.





Cut the bacon into matchstick width pieces. One trick to make the bacon easier to handle, is to lightly grill or fry the bacon first before cutting it.





In a large frying pan heat the butter and the olive oil, and fry the bacon pieces gently until the bacon fat becomes transparent. This should take about 4 or 5 minutes.





While this bacon is cooking. In a separate bowl mix the double cream with two whole eggs and the yolk from the other three, to make a smooth eggy cream. Also grate the cheeses together and keep them to one side.





Once the bacon and the spaghetti are cooked, it is time to assemble the dish and this is where the fun begins.





Drain the pasta and add it to the pan with the bacon. Stir it well so that every strand of spaghetti is coated with the oil and it is mixed thoroughly with the bacon.





Add about half of the grated cheese and the eggy cream to the pan with the bacon and spaghetti and stir it vigorously. The idea is to coat each strand with the cream and to warm the cream through from the heat of the pasta.





Do not let it cook such that the eggs and cream turn out looking like scrambled eggs. This whole process should take no more than 30 seconds to complete. Any more than that and you risk overcooking the sauce.





Finally serve up the Spaghetti alla Carbonara, either into a serving dish or onto the diners plates, adding the remainder of the cheese and plenty of black pepper.





Variations upon a Theme





More or less everything in this recipe can be changed according one's personal tastes.





An alternative long pasta such as linguine or tagliatelle can be used just as successfully as spaghetti.





If you want to use a short pasta, reduce the amount of eggs and cream in the recipe. This is because there is less surface area on this type of pasta for the sauce to coat, and the final dish will have excess sauce if you don't.





The traditional recipe calls for guanciale which is Italian bacon cut from the pig's cheek. However, this is nigh on impossible to find in the UK so good quality streaky bacon is the natural substitute.





The bacon can be cut and fried in anyway you choose. Big pieces; little pieces; lightly cooked; dark and crunchy - it makes no real difference.





The dish can be made wholly with parmesan cheese instead of the Parmesan/Pecorino mix. It isn't advisable however to make it wholly with pecorino as this is a particularly strong tasting cheese which will swamp the flavour of the bacon.





Vegetarian alternatives, if this is your thing, are tricky. A partial solution is to substitute the bacon with small pieces of blanched asparagus. However, there is no way around the fact that Parmesan cheese is made with animal rennet, and that the 'vegetarian parmesan' available is not, and tastes nothing like, the real thing.





There aren't really any low calorie substitutes for any of the ingredients, so this is not a dish for the weight conscious. Indeed with all that saturated fat in the ingredients, it is less a dish to be digested and more one that is laid directly onto the arteries!
I love this one because it's easy and really versatile. You can add chicken or sauteed shrimp or broccoli. It's wonderful!





Creamy Alfredo Sauce





8 ounces dry fettuccine pasta


1 (8 ounce) package cream cheese


3/4 cup grated Parmesan cheese


1/2 cup margarine


1/2 cup milk


1 teaspoon garlic powder


1/4 teaspoon dried basil


1 pinch ground nutmeg


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.


In a medium saucepan, combine cream cheese, Parmesan, margarine, milk, garlic powder and basil and stir over low heat until smooth and creamy, 10 to 15 minutes. Toss sauce with pasta and sprinkle with nutmeg. Serve.





Chris
pasta with a tomato-pesto tofu sauce with lots hof herbs from our garden
Linguine with White Wine %26amp; Clam Sauce





1 pound linguine pasta


Olive Oil (for pasta)


4 cloves garlic, minced


3 Tbs. olive oil (for sauce)


2 (10 oz.) cans baby clams, (with liquid)


6 oz. clam juice (bottled)


1/4 cup dry white wine


2 Tbs. chopped fresh parsley


Dash Cayenne Pepper OR 1/4 teaspoon crushed red pepper (to taste)


2 Tbs. grated Parmesan cheese





Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to package directions, until al dente. Drain the pasta and toss with a bit of olive oil to keep it from sticking.





Meanwhile, drain the clams, reserving the liquid. In a skillet over medium heat, warm the 3 Tbs. olive oil, lighly brown the garlic (do not burn), then add the reserved clam liquid, the clam juice and wine. Simmer, stirring frequently, for 5 minutes. Add the parsley and the clams and simmer another 2 minutes, until the clams are heated through. Stir in the cheese and grind on some black pepper. Pour over pasta and serve, adding more grated parmesan cheese on top, if desired.
Here's a link to a delicious pasta recipe with chicken, alfredo and vegetables:


http://www.ehow.com/how_2242593_pasta-ch鈥?/a>


And here are a couple of different mac and cheese recipes:


Macaroni and cheese with tomato:


http://www.ehow.com/how_2244486_macaroni鈥?/a>


Zesty macaroni and cheese:


http://www.ehow.com/how_2244476_zesty-ma鈥?/a>
spagitti polonaigse
Here is a delicious, yet simple recipe, including a link to the site it comes from:





Tomato and Basil Pasta





For two people, you will need:





2 cups of pasta shells


1 400g tin of chopped tomatoes in tomato juice


2 cloves of garlic (finely chopped)


1 medium sized courgette/zuccini (sliced and chopped in to 1cm cubes)


1 tbsp roughly torn fresh basil leaves


Olive oil


Salt and freshly ground black pepper





In a large pot (which will ultimately minimise any splashes on your hob!) sweat the garlic gently for a few minutes in a little olive oil. Add your tinned tomatoes and your courgette/zuccini and bring up to a gentle simmer, covering the pan and stirring occasionally. Your sauce is going to take approximately twenty minutes, so following the instructions on the packet, cook your pasta in a separate pot, with a view to it being ready at the same time as your sauce. Drain your pasta well, then very importantly, add it to the pan with your sauce for a minute, along with the chopped basil, stirring gently. This allows the sauce to fully coat your pasta and ensures the flavour is spread throughout the dish. Season as required and serve.