What your favorite pasta recipe?

Also your favorite dessert.What your favorite pasta recipe?
I love pasta with a homemade sauce of about 2 cups roasted pumpkin cubes added to sauteed onion and bacon, with a can of chopped tomatoes added to it.





My favourite dessert is baked cheesecake. Any flavour, but I once had a fantastic chocolate and pumpkin spice baked cheesecake with melted marshmallows on the top. I haven't found a recipe for it yet, but I live in hope.What your favorite pasta recipe?
I have an Italian friend who introduced me to Bigoli, a wonderful dish made with duck. Dessert would have to be strawberry shortcake.
Either Guy's Cajun chicken alfredo (food network site), or Olive Gardens Tuscan Garlic Chicken (recipe on Olive Garden site). Both are yummy!!
fettuchini carbanara (probably spelt wrong but word check isn't helping much lol)


Favourite dessert...anything that involves lemons
my favorite pasta is just homemade tomato sauce with linguini... and my favorite dessert has to be frosted brownies.
GARLIC %26amp; OIL PASTA (AGLIO E OLIO)





Sometimes, less is more.





Serves 2





INGREDIENTS





2 cloves of garlic


2 tablespoons of olive oil


250ml of water


录 of a teaspoon of salt


200g of pasta


Ground pepper to taste





METHOD





Peel the garlic and chop it into tiny pieces.





Put the oil into a frying pan on a moderate heat. Add the garlic. Fry the garlic for about 5 minutes until it is golden brown, stirring to stop it sticking.





Put the water and salt into a saucepan and bring to the boil. Put the pasta into the water. Stir it to stop it sticking to the bottom of the pan. Bring back to the boil and continue to cook, stirring to stop it sticking.





Begin testing the pasta about 2 minutes before the packet instructions say it should be done. The best way to judge if pasta is cooked is to bite it. This is tricky, because if you fish out a bit and stick in your mouth you may burn your mouth on the boiling water. Wait a bit and blow on it, then bite it. If it is hard it needs longer. If it is chewy (or 鈥榓l dente鈥? Italian for 鈥榯o the teeth鈥? it is ready. If it is soft it is overcooked.





Drain the pasta in a sieve or colander.





Always 鈥榯ake the pasta to the sauce鈥? Put the pasta in the pan with the sauce and stir until thoroughly coated. Season with the pepper. Serve immediately.





ADDITIONS %26amp; ALTERNATIVES





Use any long thin plain pasta, like spaghetti (thin and round), spaghettini (very thin and round), linguine (thin and flat) or tagliolini (very thin and flat).





For Aglio e Olio Pepperoncino, add 录 of a tablespoon of chilli flakes at the start.





For Garlic %26amp; Parsley Pasta, add 25g per person of fresh parsley. Wash, shake dry and finely chop the parsley. Add the parsley just before serving.





For Garlic %26amp; Anchovy Pasta, add 13g (录 of a 50g tin) per person of anchovy fillets in olive oil. If you are using the whole tin, use the oil from this to fry the garlic. Add the anchovies to the garlic after the 5 minutes and mash up until smooth.





For Garlic, Anchovy %26amp; Olive Pasta, add 2 or 3 pitted black olives and 2 or 3 pitted green olives per person to the Garlic %26amp; Anchovy Pasta just before serving.





TIPS





If you use enough water, add the pasta when the water is boiling, stir the pasta and don鈥檛 wander off (鈥楪li spaghetti amano la compagnia鈥?or 鈥榮paghetti loves company鈥? and don鈥檛 overcook it, adding olive oil to the water to stop it sticking is totally unnecessary.





PS. I have seen Aglio e Olio Pepperoncino on a restaurant menu for 拢8.50!





I'm not really a pudding person.