cacio e pepe

4 oz imported pecorino romano grated on the teeth of the box grater
1 1/2 tsp fresh cracked pepper
2 tbs olive oil
2 tbs heavy cream
1 lb spaghetti

boil 1 lb of spaghetti in 2 quarts of water with 1 1/2 tbs salt, stirring frequently.  drain the pasta into your serving dish, the water will warm the dish.  reserve 1 1/2 cup pasta water, discard the rest of the water.  put the pasta back into your serving dish.

stir 1 cup of pasta water into the grated cheese to melt it.  add 1 1/2 tsp black pepper, 2 tsp olive oil and 2 tbs heavy cream stir until smooth and well combined.

slowly pour sauce into the pasta tossing gently.  serve immediately.

baked pasta fredo

8 oz. penne or bowtie pasta

1 recipe sauce (recipe below)

2 chicken breasts, cooked and chopped

6 oz. crumbled bacon

1 14-oz. jar marinated artichoke hearts, drained and chopped

1/2 c. chopped green onions (about 1 decent-sized bunch)

1 c. shredded mozzarella cheese, divided

Salt and pepper, to taste

Preheat oven to 350.

Cook pasta just short of al dente--will continue to cook in the oven.

While pasta is cooking, prepare the sauce sauce. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.

Transfer mixture to an 8×8″ baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.

Sauce Recipe:

Ingredients:
2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Instructions:

Place milk, cream cheese, flour, and salt in a blender and blend until smooth.  In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using.

lasagna

makes enough for one 8x8 pan and a loaf pan (to give to a friend or to freeze) or one 9x13


for the meat sauce:

• 1 1/2 pounds lean ground beef
• 1 medium onion diced finely
• 1 large carrot, grated
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 1/2 cup water
• 1 tablespoon white sugar
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper

for the cheese layer:

16 oz large curd full fat cottage cheese

2 eggs, beaten

1 tsp salt

1 cup grated parmesan cheese

for assembly:

5 slices provolone cheese

5 slices mozzarella cheese

1 box of no boil lasagna noodles (8-10 pasta sheets)

Put the ground beef, onion and carrot in a large pan and brown over medium-high heat.  Drain the fat and add the garlic.  Pour in the canned tomatoes, tomato paste and water.  Stir together and start breaking the tomatoes up a bit.  Add the salt, sugar, pepper and italian seasoning.  Let simmer for approximately 30 minutes.

In a small dish stir the cottage cheese, eggs, salt and parmesan cheese together.

Spray your pans with cooking spray and ladle in some of the meat sauce (enough to coat the bottom of the pans.  Top with a layer of lasagna noodles, break them so that they cover the whole bottom of the pan.  Top with the cottage cheese mixture, then the meat sauce and then top with the sliced cheese.  Repeat the layers until you are out of ingredients.  Make sure your last layer is sliced cheese.

Cover the pans with foil that you have sprayed with cooking spray.  Bake at 350 degrees for 25 minutes.  Remove the foil and bake for an additional 25 minutes.

 

Let the lasagna cool for 15 minutes before serving.

eggless carbonara

• 2-1/2 cups uncooked farfalle or any shaped pasta 
• 8 bacon strips, diced
• 3/4 cup half-and-half cream
• 1/3 cup butter, cubed
• 1 teaspoon minced garlic
• 1/2 teaspoon salt, optional
• 1/3 cup grated Parmesan cheese
• steamed broccoli or sauteed mushrooms (optional)

Directions

• Cook pasta according to package directions.
• Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. 
• Add the cream, butter, garlic and salt if desired to the skillet; cook and stir over medium heat until butter is melted. Drain pasta; add to cream mixture. Stir in the bacon, mushrooms and broccoli if using, and cheese; heat through. Remove from the heat. 

creamy macaroni and cheese

Servings: 4

Ingredients

12 ounces macaroni (whatever shape you like)

2 cloves garlic, minced

1/4 cup yellow onion, minced

12 ounces cheese (i like to use mostly cheddar, with a little mozzarella and parmesan)

4 ounces cream cheese

Pinch of nutmeg

Salt and pepper, to taste

3 tablespoons unsalted butter

Instructions

1. Cook the pasta as directed until it is al dente, reserving 1 cup of the cooking liquid.

2. Return the pasta to the saucepan immediately.

3. Add the garlic, onion, and cheese to the top and mix lightly to coat.

4. Add the cream cheese, nutmeg, salt and pepper, and butter, stirring well.

5. Add 1/4 cup of the hot cooking liquid to the mixture and stir until the cheese is thoroughly melted, adding more hot water if needed.

6. Stir the mixture until smooth and creamy.  Serve immediately

spaghetti and meatballs

For the meatballs:

• 1/2 pound ground veal (you can substitute more pork or beef if you prefer)
• 1/2 pound ground pork
• 1 pound ground beef
• 1 cup fresh white bread crumbs (4 slices, crusts removed)
• 1/4 cup seasoned dry bread crumbs
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/2 cup freshly grated Parmesan cheese
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 1 extra-large egg, beaten
• Olive oil

For the sauce:

• 1 tablespoon good olive oil
• 1 cup chopped yellow onion (1 onion)
• 1 1/2 teaspoons minced garlic
• 1/2 cup water
• 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

For serving:

• 1 1/2 pounds spaghetti, cooked according to package directions
• Freshly grated Parmesan

Directions

Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.

Preheat the oven to 375.  Place meatballs on a foil lined cookie sheet spaced a few inches apart.  Bake for 25 minutes.

For the sauce, heat the olive oil in a pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute.  Stir in the tomatoes, parsley, salt, and pepper.  Add water to thin sauce.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.