PASTA LA VISTA, BABY!

Spaghetti Carbonara

Ingredients

3 large free-range egg yolks

40 g Parmesan cheese , plus extra to serve

sea salt

freshly ground black pepper

1 x 150 g piece of higher-welfare pancetta

200 g spaghetti

1 clove of garlic , peeled

extra virgin olive oil or unsalted butter

Method

Put the egg yolks into a bowl, finely grate in the Parmesan, season with pepper, then
mix well with a fork and put to one side. Cut any hard skin off the pancetta and set
aside, then chop the meat.

Cook the spaghetti in a large pan of boiling salted water until al dente. Meanwhile,
rub the pancetta skin, if you have any, all over the base of a medium frying pan (this
will add fantastic flavour, or use 1 tablespoon of oil instead), then place over a
medium-high heat. Crush the garlic clove with the palm of your hand, add it to the
pan and leave it to flavour the fat for a minute. Stir in the pancetta, then cook for 4
minutes, or until it starts to crisp up.

Pick out and discard the garlic from the pan, then, reserving some of the cooking
water, drain and add the spaghetti. Toss well over the heat so it really soaks up all
that lovely flavour, then remove the pan from the heat. Add a splash of the cooking
water and toss well, season with pepper, then pour in the egg mixture the pan will
help to cook the egg gently, rather than scrambling it. Toss well, adding more
cooking water until its lovely and glossy. Serve with a grating of Parmesan and an
extra twist of pepper.

Tip: Use ready-sliced quality pancetta if you cant buy it in one piece. Its traditional
to use spaghetti in this recipe, but bucatini or rigatoni are just as good.

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One-Pot Creamy French Onion Pasta Bake

Ingredients

4 tablespoons butter

2-3 sweet onions (I like to use 2 smaller onions)

1 tablespoon brown sugar

1 tablespoon worcestershire sauce (omit if vegetarian)

1 cup red wine

8 ounces button mushrooms, sliced

salt + pepper, to taste

2 cloves garlic, minced or grated

3 cups low sodium chicken broth + 3/4 cups water

1 pound of your favorite short cut pasta (use gluten free if needed)

2 bay leaves

2-3 fresh thyme sprigs

1 1/4 cups heavy cream

pinch of cayenne pepper

6 ounces gruyere cheese, shredded

1/3 cup gorgonzola cheese, crumbled (optional)

Instructions
Heat a large high-sided dutch oven over medium-high heat and add the butter. Add
the onions + brown sugar and cook about 10 minutes, stirring frequently, until
softened. At this point you want to slowly add the Worcestershire sauce and the
wine, let them cook into the onions, add more and continue to cook. Do this until the

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 the wine is gone or the onions are caramelized to your liking. Make sure the wine has
evaporated.

Preheat the the broiler to high.

Toss the mushroom and garlic in with the caramelized onions, season with salt +
pepper, cook another 3-4 minutes or until the mushrooms are soft.

Pour in the chicken broth + water and bring to a boil. Add your pasta, bay leaves and
thyme, cook, stirring often until most of the liquid has been soaked up by the pasta
and the pasta is al dente. If you feel your pasta needs more water to continue
cooking, add around 1/2 cup.

Stir in the cream and a pinch of cayenne pepper. Stir in half the gruyere cheese and
the gorgonzola cheese. Cook 2 minutes and then remove from the heat. Top with the
remaining cheese and place under the broiler for 1-2 minutes until the cheese is
melted.

Serve warm, top with fresh thyme and parsley if desired.

Chicken and Broccoli Alfredo

Ingredients

8 ounces rotini pasta

12 ounces broccoli florets
1 tablespoon olive oil
2 boneless, skinless thin-sliced chicken breasts
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3/4 cup chicken broth
3/4 cup milk, or more, as needed
1/4 cup heavy cream
1/4 teaspoon garlic powder
1/4 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves

Instructions

In a large pot of boiling salted water, cook pasta according to package instructions.
Within the last 2 minutes of cooking time, add broccoli; drain well.

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Heat olive oil in a large skillet over medium high heat. Season chicken breasts with
salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through,
about 3-4 minutes per side. Let cool before dicing into bite-size pieces.

Melt butter in the skillet over medium heat. Whisk in flour until lightly browned,
about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking
constantly, until incorporated, about 1-2 minutes. Stir in heavy cream and garlic
powder until slightly thickened, about 1-2 minutes.

Stir in Parmesan until well combined, about 1 minute. If the mixture is too thick, add
more milk as needed.

Stir in pasta, broccoli and chicken. Gently toss to combine; season with salt and
pepper, to taste.

Serve immediately, garnished with parsley, if desired.

Creamy Pappardelle with Leeks and Bacon (6 servings)

Ingredients
2 tablespoons olive oil
1 tablespoon unsalted butter
4 slices thick-cut bacon, cut into 1/2-inch pieces
2 medium leeks, white and pale-green parts only, halved lengthwise, sliced
crosswise
Kosher salt
3/4 cup heavy cream
2 teaspoons chopped fresh thyme
1 pound pappardelle or fettuccine
1 cup finely grated Parmesan or Grana Padano

Preparation

Heat oil and butter in a large heavy pot over medium heat. Add bacon and cook,
stirring often, until fat is rendered and bacon is crisp, 5-8 minutes. Add leeks and
season with salt. Increase heat to medium-high and cook, stirring often, until leeks
begin to brown, 5-8 minutes. Add cream, thyme, and 1/2 cup water. Bring to a boil,
reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the
back of a spoon, 5-8 minutes.

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Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally,
until al dente. Drain pasta, reserving 2 cups pasta cooking liquid.

Add pasta, Parmesan, and 1 cup pasta cooking liquid to sauce and stir to coat.
Increase heat to medium and continue stirring, adding more cooking liquid as
needed, until sauce coats pasta.

Penne Pasta in Creamy Vodka Tomato Sauce with Mushrooms

Ingredients

1 tablespoon olive oil

1/2 medium onion, diced
4 garlic cloves, minced
14 oz canned tomatoes
3/4 cup vodka
1/2 teaspoon crushed red pepper
1 teaspoon basil (if you have fresh basil - use more)
1/2 teaspoon oregano
1 cup mushrooms, sliced
1/2 cup heavy cream
1/2 cup half & half
3/4 teaspoon salt or more
8 oz penne pasta (for gluten free version, use gluten-free brown-rice penne,
such as Tinkyada brand)
Parmesan cheese, freshly grated

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Instructions

1. In a large skillet, saute onion and garlic in olive oil on medium heat, until
onion softens.
2. Add tomatoes, vodka, crushed red pepper, basil, oregano - break tomatoes if
necessary.
3. Bring the mixture to boil. Reduce to simmer and simmer, covered,
occasionally stirring, for about 20 minutes or until sauce thickens. During the last
10 minutes, add mushrooms, and continue to simmer for 10 minutes.
4. While on low heat, add heavy cream and half & half to the sauce and stir
everything to ensure even consistency. Add 3/4 teaspoon of salt or more to season
the sauce.
5. In the mean time, cook pasta according to package instructions. Rinse cooked
pasta with cold water and drain (this stops pasta from cooking and prevents it
from being too mushy). Add cooked and rinsed pasta to the sauce. Reheat the
sauce on low heat to heat everything through.
6. Serve each plate topped with freshly grated Parmesan cheese

Cheesy Butternut Squash Macaroni

Ingredients

1 and cups macaroni noodles, uncooked

3-4 cups cubed butternut squash, peeled and de-seeded
2 tablespoons unsalted butter
cup vegetable broth
cup 1% milk
1 and cup cheese, I used sharp cheddar
Salt and pepper
1 teaspoon paprika
Optional: fresh parsley
Instructions

1. Cook the macaroni according to package directions. Drain and set aside.
2. Heat the butter in a skillet over medium low heat.
3. Meanwhile, peel the butternut squash and remove the seeds. Cut into
large chunks.
4. Boil the squash until completely tender and then drain. Place the squash
in the blender with the butter, lots of salt, pepper, broth, paprika, and milk.

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5. Pulse until smooth.
6. Pour the sauce over the cooked noodles and add the cheese. Stir until
melted.
7. Add more salt and pepper to taste.
8. Serve with parsley if desired.

Chorizo Bolognese Pasta with Sourdough Pangrattato + Burrata.

Ingredients

2 tablespoons olive oil

1 pound ground chorizo (or chorizo links with the casing removed, do not use
dried chorizo)

2 cloves garlic, minced or grated

1 (28 ounce) can whole peeled san marzano tomatoes, crushed with your
hands

1/2 cup whole milk

1/2 cup red wine

1/2 cup sun-dried tomato pesto (I use DeLallo Brand)

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 2 teaspoons dried basil

1 teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes (or to taste)

1 dried bay leaf

salt + pepper, to taste

8 ounces fresh burrata cheese, torn

Sourdough Pangrattato

4-6 ounces thin sliced prosciutto

2 thickish slices sourdough bread (use a gluten free bread if needed), toasted

1/2 cup shelled, toasted pistachios

2 tablespoons unsalted butter

salt and pepper, to taste

Pasta

1/2 cup fresh sage leaves

1 1/2 cups baby kale

1/3 cup olive oil

1/2 cup manchego cheese, grated

1 pound dry fettuccine

Instructions

Heat a large dutch oven over medium heat. Add the olive oil and once hot, add the
chorizo and brown all over, breaking up the meat as it cooks. Toss in the garlic and
continue cookies for another minute. Stir in the tomatoes, whole milk, red wine, sun-
dried tomato pesto, basil, oregano, crushed red pepper flakes and a pinch of salt +
pepper to taste.

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Simmer the sauce over medium low heat for 20-30 minutes or until it has slightly
reduced. If you have time, I recommend making the sauce in the morning and
allowing it to simmer, covered, all day long. The longer the sauce cooks, the more
flavor it will have.

Meanwhile, make the pangrattato. Preheat the oven to 350 degrees F. Line a baking
sheet with parchment paper. Place the prosciutto slices on baking sheet and bake for
10-15 minutes or until crisp. Remove and allow to cool, then add to a food processor
along with pistachios and toasted sourdough bread, process until fine crumbs. Add
the butter to a large skillet or brasier with high sides. Allow the butter to brown
lightly until it smells toasted, about 2 minutes. Now add the bread crumb mixture.
Toast the mixture for about 5 minutes or until the bread crumbs are golden. If the
bread crumbs seem as though they need more butter, add another 2 tablespoons.
Season with salt and pepper. Remove the pangrattato from the skillet and set aside
until ready to serve.

To make the pasta, add the sage, baby kale, olive oil and manchego cheese to a food
processor and process until you have a pesto. Season with salt + pepper.

Bring a large pot of salted water to a boil. Boil the pasta until al dente. Scoop out 1
cup of the pasta cooking water and then drain. Return the pasta to the hot pot and
toss with the sage/kale pesto mixture and as much of of the pasta cooking water as
needed to create a sauce.

Divide the pasta among plates or bowls. Top each bowl with some chorizo bolognese
and sprinkle with the pangrattato. Add a few pieces of torn burrata + a pinch of
pepper.

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 Carbonara Pasta With Charred Brussels Sprouts

Ingredients

10 ounces DeLallo whole wheat orecchiette

2 tablespoons DeLallo extra virgin olive oil
8 ounces brussels sprouts, trimmed and leaves separated
3 ounces pancetta, chopped
8 ounces shiitake mushrooms, trimmed and sliced
Kosher salt and freshly ground black pepper
4 tablespoons butter, cut into pieces
cup grated parmesan cheese
2 large egg yolks, beaten
Instructions

1. Bring a medium sauce pan of water to a boil and season generously with
kosher salt. Add the DeLallo whole wheat orecchiette and cook until al dente.
Drain and reserve the pasta water.
2. While the pasta is cooking, add 1 tablespoon of olive oil to a large, high sided
saut pan over high heat. Add the brussels sprouts leaves and cook for 4-5
minutes, or until the leaves are lightly charred, turning occasionally. Season with
kosher salt and transfer to a bowl.
3. Heat the last tablespoon of olive oil in the pan over medium high heat and
cook the pancetta until browned and crispy, about 5 minutes. Add the
mushrooms to the pan and cook for another 3 minutes. Season with freshly
ground black pepper.
4. Lower the temperature and add cup of the reserved pasta water to the pan
and then add 1 tablespoon of the butter at a time, whisking until the sauce is
smooth and adding more pasta water until the sauce thickens and becomes silky.
Add the pasta to the sauce and cook for about 2 minutes then add the parmesan
cheese and stir to combine. Add the beaten eggs and stir into the pasta until
totally incorporated into the pasta. Add the charred brussels sprout leaves and
garnish with more parmesan and serve.

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Skinny fettuccine alfredo
Ingredients

12 ounces fettuccine (or any pasta shape)

1 Tablespoon extra virgin olive oil or butter
4 cloves garlic, pressed or finely-minced
3 Tablespoons all-purpose flour
1 cup chicken stock
1 cup low-fat milk (I used 1%)
3/4 cup freshly-grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
(optional toppings: chopped fresh parsley, extra Parmesan)

Directions

Cook pasta al dente according to package directions, in generously salted water.

Meanwhile, heat olive oil (or melt butter) in a large saute pan over medium-high
heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle
with flour, and stir to combine. Saute for an additional minute to cook the flour,
stirring occasionally.

Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and
bring the mixture to a simmer. Let cook for an additional minute until thickened,
then stir in Parmesan cheese, salt and pepper until the cheese melted. Reduce heat to
medium-low until pasta reaches al dente.

Drain pasta, then immediately add pasta to the saute pan with alfredo sauce. Toss to
combine. Serve topped with chopped fresh parsley if desired.

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Creamy Mushroom Fettuccine

Ingredients

8 ounces fettuccine
2 tablespoons unsalted butter
2 cloves garlic, minced
1 pound cremini mushrooms, thinly sliced
1 onion, diced
1/2 teaspoon dried thyme
1/4 teaspoon dried dill
Kosher salt and freshly ground black pepper, to taste
2 tablespoons all-purpose flour
3/4 cup vegetable broth
1 cup half and half, or more, as needed*
2 cups baby spinach
1/4 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves

Instructions

In a large pot of boiling salted water, cook pasta according to package

instructions; drain well.
Melt butter in a large skillet over medium heat. Add garlic, mushrooms and
onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme
and dill until fragrant, about 1 minute; season with salt and pepper, to taste.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in
vegetable broth, and cook, whisking constantly, until incorporated, about 1-2
minutes. Stir in half and half until slightly thickened, about 1-2 minutes.
Stir in baby spinach and Parmesan until the spinach has wilted, about 2
minutes. If the mixture is too thick, add more half and half as needed.
Stir in pasta and gently toss to combine.
Serve immediately, garnished with parsley, if desired.

Notes

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can
substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3
cup heavy cream.

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Avocado pasta

Ingredients

12 ounces spaghetti
2 ripe avocados, halved, seeded and peeled
1/2 cup fresh basil leaves
2 cloves garlic
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper, to taste
1/3 cup olive oil
1 cup cherry tomatoes, halved
1/2 cup canned corn kernels, drained and rinsed

Instructions

In a large pot of boiling salted water, cook pasta according to package instructions;
drain well.

To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the
bowl of a food processor; season with salt and pepper, to taste. With the motor
running, add olive oil in a slow stream until emulsified; set aside.

In a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn.

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