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Spaghetti

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Spaghetti

Lo Mein Noodles

If you want lip smackingly delicious Lo Mein noodles just like takeout, you just need to get the SAUCE right! The noodle part is easy – you can literally use any noodles, even pasta (yep, seriously). Also, switch out the vegetables with 5 cups (packed) of any chopped vegetables of choice.

Spaghetti

Simple Carbonara

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Simple Carbonara
Humble ingredients—eggs, noodles, cheese, and pork—combine to create glossy, glorious pasta carbonara. It's the no-food-in-the-house dinner of our dreams.
Author:
Cuisine: American
Recipe type: Spaghetti
Ingredients
  • 3 Tbsp. kosher salt, plus more
  • 4 oz. guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon
  • 2 oz. Parmesan
  • 4 large egg yolks
  • 2 large eggs
  • Freshly ground black pepper
  • 2 Tbsp. extra-virgin olive oil
  • 1 lb. spaghetti, bucatini, or rigatoni
Instructions
  1. Heat 6 qt. water in a large pot over high. When water starts to steam, add 3 Tbsp. salt and cover pot with a lid (this will bring water to a boil faster).
  2. While you are waiting on the water, do a little prep. Remove 4 oz. guanciale from packaging and cut into about 1x¼" strips. Finely grate 2 oz. cheese and set aside one-quarter of cheese for later.
  3. Whisk 4 egg yolks and 2 whole eggs in a medium bowl until no streaks remain, then stir in remaining grated cheese. Add several cranks of pepper and set aside.
  4. Working next to pot, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Add guanciale and cook, stirring occasionally, until crisp around the edges, 7–10 minutes.
  5. Remove pot from heat. Using a wooden spoon, fish out guanciale and transfer to a small bowl. Pour fat into a heatproof measuring cup, then add back about 3 Tbsp. to pot. Discard any remaining fat.
  6. Cook 1 lb. pasta in boiling water, stirring occasionally, 2 minutes shy of package instructions. Just before pasta is finished, scoop out 1¾ cups pasta cooking liquid with same heatproof measuring cup.
  7. Add 1 cup reserved pasta cooking liquid to Dutch oven and bring to a boil over medium-high. Drain pasta in a colander, then transfer to Dutch oven.
  8. Cook pasta, stirring constantly and vigorously, until al dente and water is reduced by about half, about 2 minutes. Remove pot from heat.
  9. Whisk ¼ cup pasta cooking liquid into reserved egg mixture, then very slowly stream into Dutch oven, stirring constantly, until cheese is melted and egg is thickened to form a glossy sauce. Season with salt, if needed. Thin sauce with remaining ½ cup pasta cooking liquid, adding a tablespoonful at a time, until it's the consistency of heavy cream (you most likely won’t use all of it).
  10. Mix in guanciale and divide pasta among bowls. Top with pepper and reserved cheese.

Watch the recipe video here:

The no-food-in-the-house dinner of our dreams. (via Basically)Make it: http://bonap.it/PIM7a3I

Posted by Bon Appétit Magazine on Wednesday, June 26, 2019

Spaghetti

Spaghetti And Meatballs

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Spaghetti And Meatballs
A simple spaghetti and meatball recipe is a staple dish everyone should know how to cook! Don't worry! We're here to help!
Author:
Cuisine: American
Recipe type: Spaghetti
Ingredients
MARINARA SAUCE
  • ¼ cup olive oil (60 mL)
  • 2 large yellow onions, chopped
  • 10 cloves garlic, minced
  • kosher salt, to taste
  • pepper, to taste
  • ½ teaspoon red pepper flakes
  • 12 oz tomato paste (340 g)
  • 56 oz crushed tomato, 2 cans (1.5 g)
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
MEATBALLS
  • 1 lb ground beef (455 g)
  • 1 lb ground pork (455 g)
  • 1 cup bread crumbs (115 g)
  • ½ cup ricotta cheese (125 g)
  • ¼ cup fresh parsley, chopped (10 g)
  • 2 large eggs, beaten
  • ½ cup grated parmesan cheese (55 g)
  • ¼ cup milk (60 mL)
  • kosher salt, to taste
  • black pepper, to taste
FOR SERVING
  • 1 lb dried spathetti (455 g)
  • fresh basil, chopped
  • grated parmesan cheese, fresh
Instructions
  1. Preheat the oven to 425°F (220°C). Set a wire rack over a baking sheet and grease with nonstick spray.
  2. Make the marinara sauce: Heat the olive oil in a large saucepan over medium heat. Add the onions and garlic and season with salt, pepper, and the red pepper flakes. Cook until soft and caramelized, about 15 minutes.
  3. Set aside ⅓ cup (50 G) of the cooked onions and garlic for the meatballs and let cool.
  4. Stir the tomato paste into the onions and cook until browned and aromatic, 3-5 minutes.
  5. Add the crushed tomatoes, dried basil, dried oregano, and dried parsley. Stir together and bring to a boil. Reduce the heat to low, cover, and simmer for at least 30 minutes.
  6. Make the meatballs: In a large bowl, combine the ground beef, ground pork, reserved onion and garlic mixture, bread crumbs, ricotta, parsley, eggs, Parmesan, milk, salt, and pepper. Mix with your hands until well combined.
  7. Shape about 2 (55 G) ounces of meat at a time into balls and set on the prepared wire rack.
  8. Bake the meatballs for 20 minutes, until the outsides are browned and the centers are tender and juicy and reach about 155˚F (68˚C).
  9. Bring a large pot of water to boil and add a generous pinch of salt. Cook the pasta according to the package instructions, 7-10 minutes, until al dente. Stir occasionally to keep the noodles from sticking together.
  10. Drain the pasta and add it directly to the simmering marinara sauce. Reserve some pasta water, in case you need it to loosen the sauce. Stir the pasta into the sauce until fully coated.
  11. Add the pasta to serving bowls, top with the meatballs, and garnish with Parmesan, fresh basil, and cracked pepper.
  12. Enjoy!

Watch the recipe video here:

A simple spaghetti and meatball recipe is a staple dish everyone should know how to cook! Don't worry! We're here to help! Get the recipe: https://tasty.co/recipe/spaghetti-and-meatballs

Posted by Tasty on Friday, November 16, 2018

Spaghetti

Spaghetti alla Carbonara

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Spaghetti alla Carbonara
Cheesy and creamy Spaghetti alla Carbonara! (via Tyler Florence)
Author:
Cuisine: Italian
Recipe type: Spaghetti
Ingredients
  • 1 pound dry spaghetti
  • 2 tablespoons extra-virgin olive oil
  • 4 ounces pancetta or slab bacon, cubed or sliced into small strips
  • 4 garlic cloves, finely chopped
  • 2 large eggs
  • 1 cup freshly grated Parmigiano-Reggiano, plus more for serving
  • Freshly ground black pepper
  • 1 handful fresh flat-leaf parsley, chopped
Instructions
  1. Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
  2. Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving ½ cup of the starchy cooking water to use in the sauce if you wish.
  3. Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.
  4. Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

Watch the recipe video here:

Tyler's Spaghetti alla Carbonara

Cheesy and creamy Spaghetti alla Carbonara! (via Tyler Florence)The recruits make pasta from scratch on an all-new #WorstCooks tonight at 9|8c.

Posted by Food Network on Sunday, February 25, 2018

Spaghetti

Crispy Chicken Lemon Spaghetti

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Crispy Chicken Lemon Spaghetti
This crispy chicken lemon spaghetti is a delicious and creamy. With minimal ingredients and just a bit of time this meal is ready in just 30 minutes.
Author:
Cuisine: Italian
Recipe type: Spaghetti
Ingredients
  • 2 tbsp oil
  • 4 chicken breasts, butterflied
  • ½ cup flour
  • 1½ cups grated parmesan cheese, split
  • 1 tsp pepper
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 2 cups heavy cream
  • Juice of 2 lemons
  • Zest of 1 lemon
  • Salt and pepper to taste
  • 500g spaghetti, cooked
  • 2 tbsp chopped parsley
Instructions
  1. Mix together flour, 1 cup parmesan, and 1 tsp pepper.
  2. Coat chicken in mixture and press to adhere.
  3. Heat oil in a non-stick pan over medium heat. Sear chicken breasts on each side until golden brown and cooked through. Set aside and keep warm.
  4. Reduce temperature of the pan to medium. Add butter and garlic. Cook until fragrant. Add lemon juice and let reduce slightly. Pour in cream and remaining parmesan cheese. Bring to a simmer.
  5. Add cooked spaghetti, parsley and season with salt and pepper to taste. Toss to coat
  6. Serve pasta and sliced chicken on top .Garnish with additional parsley (optional)
  7. Enjoy!

Watch the recipe video here:

Crispy Chicken Lemon Spaghetti

Crispy Chicken Lemon Spaghetti

Posted by Twisted on Friday, July 13, 2018

Spaghetti

Baked Camembert Spaghetti

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Baked Camembert Spaghetti
Camembert - Normandy's cheesy darling. Apparently initially created by a farmer on the advice of a visiting priest from Brie, this oozing wonder has gone on to capture the hearts of the world. Of all France's pungent, oozing soft cheeses this for some reason seems to get people going the most, particularly when it's baked. Eating it warm and with pasta is, in our eyes at least, utter perfection.
Author:
Cuisine: Italian
Recipe type: Spaghetti
Ingredients
  • 1 tbsp olive oil
  • 200g streaky bacon
  • 3 cloves garlic, crushed
  • 600ml double cream
  • 75g parmesan, grated
  • 1 tbsp black pepper
  • Splash of pasta water
  • 400g spaghetti, cooked
  • 1½ camembert, cut in half
  • 3 tbsp butter
  • 100g breadcrumbs
  • 3 tbsp thyme leaves
  • 20g parmesan, grated
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Heat the olive oil in a large heavy based frying pan. Fry the bacon until crispy, then add the garlic and continue frying for another 30 seconds or until light brown.
  3. Pour in the double cream and add the parmesan, pepper and salt. Stir everything together to make a thick, rich sauce - add a little pasta water if its looking too thin. Add the cooked spaghetti and gently stir it in, then pour into an ovenproof dish.
  4. Cut the camembert(s) in half down the middle. Place the halves, cut side down, on top of the pasta.
  5. for 15 - 20 minutes until the cheese has melted all over the pasta.
  6. Meanwhile, heat the butter in a saucepan and fry the garlic and thyme. Add the breadcrumbs and continue frying until light brown, then scatter the parmesan in and continue stirring - don't worry if they clump together a little, they'll be extra delicious this way.
  7. Scoop the pasta into bowls and eat straight away.

Watch the recipe video here:

Baked Camembert Spaghetti

Baked Camembert Spaghetti

Posted by Twisted on Saturday, June 16, 2018

Spaghetti

Garlic Butter Scallops

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Garlic Butter Scallops
Rich and creamy garlic butter scallops on pasta... delightfully decadent!
Author:
Cuisine: Italian
Recipe type: Spaghetti
Ingredients
  • 1½ pounds scallops, approximately 20 pieces
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 5 cloves garlic, minced
  • ½ cup white wine
  • 1 cup heavy cream
  • 2 tablespoons lemon juice
  • Red pepper flakes
  • ¼ cup chopped parsley, more to garnish
  • 1 tablespoon lemon zest
  • Salt, to taste
Instructions
  1. Heat a large nonstick pan to medium-high heat and add olive oil. Place scallops spaced evenly in the pan, 8 to 10 at a time. Cook until the bottoms are golden, approximately 3 to 4 minutes, and flip. Cook until scallops are translucent, another 3 to 4 minutes. Remove from heat and set aside while you make the cream sauce.
  2. Keeping the pan on medium-high heat, add butter and garlic and saute until golden and fragrant. Add white wine to deglaze the pan and finish with heavy cream, lemon juice, red pepper flakes and parsley. Reduce heat to medium-low and return scallops to pan to warm. Top with parsley and lemon zest and serve over your favorite rice or pasta.

Watch the recipe video here:

Creamy Garlic Butter Scallops

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Posted by Tastemade on Thursday, July 5, 2018