Do you have any pasta recipes so I can impress my bf.?

He's crazy for pasta.Do you have any pasta recipes so I can impress my bf.?
Hi Araceli!





If you don't want to fry your brain but do want to serve him up a simple yet sweet Italian treat, I'd go for pasta alla norma.





Lovely sweet eggplant, sumptuous tomato sauce, short succulent pasta and all ready in 25 mins.





Try my recipe here: http://www.pasta-recipes-made-easy.com/a鈥?/a>





Hope he likes it! (Oh, and if he cooks or wants to try himself, he might like the entire site - it's really aimed at beginner-level pasta freaks, of which I am obviously one!)





:-)





Matt.Do you have any pasta recipes so I can impress my bf.?
Tomatoes and Bacon Pasta


鈥?2 tablespoons kosher salt


鈥?16 ounces spaghetti pasta


鈥?1 pound thick-cut bacon or pancetta, chopped


鈥?3 tablespoons extra-virgin olive oil


鈥?1 cup red onion, diced


鈥?1 teaspoon red chili flakes


鈥?3 tablespoons garlic, minced


鈥?2 cups Roma tomatoes, diced


鈥?1/4 cup red wine


鈥?4 tablespoons basil,


鈥?1/4 cup freshly grated Parmesan


鈥?Salt and freshly ground black pepper


Directions


In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.


In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.


Drain pasta and add to the tomato mixture pan. Add basil and bacon to mixture Add basil and bacon. Toss, add parmesan and salt and pepper to taste.


.
I can give you some ideas and you can look them up on internet.





Large Shells stuffed with Italian Sausage, Spinach and Asiago cheese smothered in Marinara sauce topped with Mozarella or Provolone.


Baked Ziti


Make pesto sauce and serve it with linguini, artichoke hearts and kalamata olives.


Cannelloni di Carne (meat filled cannelloni) good served with a bechamel or Alfredo sauce on top


Shrimp` and Jalapeno in a creamy cheese sauce served over Farfalle.


Spaghettini ai Gamberi e Finocchio (Shrimp and Fennel)


Spaghetti with Seafood Sauce


Fettucini al Gorgonzola


Shells with Sausages, Tomatoes and Cream


Fettuccine al Proscuitto e Aaparagi


Lumache ai Carcoifi (lumache with artichokes, pancetta and thyme)





Don't let the names of the dishes intimidate you. None of them are intricately complicated.








Sorry. Everyone else is giving you recipes calling for Prego and premade sauces. I don't know if that's what you want. I'm under the impression that since you stated that you want to impress your bf that you might want to make something from scratch............ My fault.
This recipe is really good. I made it not too long ago. It is Lemon Pepper Cappellini with Chicken Cutlets Brasciole. The combination of the chicken and lemon pasta make it perfect. (I didn't have Cappellini so I used angel hair pasta) Good luck. Rachel Ray originally made it together on the show, but they're on separate pages.





http://www.foodnetwork.com/recipes/racha鈥?/a>





http://www.foodnetwork.com/recipes/racha鈥?/a>
Pasta e Fagioli al Forno:





Ingredients





* Salt


* 1 pound penne rigate or whole-wheat penne


* 1/4 pound pancetta, 3 to 4 slices thick cut like bacon


* 1 tablespoon extra-virgin olive oil


* 2 ribs celery from the heart with leafy tops, chopped


* 1 carrot, peeled and grated


* 1 onion, peeled and chopped


* 2 to 3 large cloves garlic, finely chopped


* 2 sprigs fresh rosemary, leaves finely chopped


* 3 to 4 sprigs fresh thyme, leaves finely chopped


* 1 fresh bay leaf


* Freshly ground black pepper


* 1 (15-ounce) can small white beans ';Roman'; beans, such as Goya brand or, cannellini beans, rinsed and drained


* 1/2 cup dry white wine


* 2 tablespoons butter


* 2 tablespoons all-purpose flour


* 2 cups milk


* Nutmeg, to taste


* 1 1/2 cups grated Romano





Bring a large pot of water to a boil, salt it, cook pasta to just shy of al dente.





Chop pancetta into 1/4-inch dice.





While pasta cooks, heat a skillet with olive oil over medium to medium-high heat. Add pancetta, cook 2 to 3 minutes then add celery, carrot, onions, garlic, rosemary, thyme and bay leaf to the skillet, season with salt and pepper. Saute the vegetables until tender, 6 to 7 minutes. Add beans and heat them through. Stir in 1/2 cup wine, simmer 30 seconds more and turn off heat. Remove bay leaf.





While vegetables cook, place a small sauce pot over medium heat, add butter, melt butter then whisk in flour and cook 1 minute then whisk in milk. Season sauce with salt, pepper and nutmeg and reduce 4 to 5 minutes, stir in half the grated cheese, turn off heat and adjust seasoning.





While sauce cooks, place a rack in the middle of the oven and preheat broiler to high.





Drain pasta and return to the pot, toss with white bean mixture and sauce, stir to coat, transfer to a casserole dish, top with remaining cheese and place in oven to brown, 5 minutes.








OR








Saffron Spaghetti alla Carbonara:





Ingredients





* 1/4 teaspoon saffron, 2 pinches


* Salt


* 1 pound thick spaghetti, such as Barilla brand


* 3 tablespoons extra-virgin olive oil


* 1/3 pound pancetta, cut like thick bacon at deli counter then diced


* 4 cloves garlic, grated or finely chopped


* 1/2 cup dry white wine


* 1 teaspoon turmeric


* 2 egg yolks


* Black pepper


* 1 cup grated pecorino cheese


* A generous handful fresh flat-leaf parsley, finely chopped





Directions





Place the saffron in a small pot with 1 cup cold water. Bring to a boil, reduce to a simmer and let it steep while pasta water comes to a boil, about 6 to 8 minutes.





Bring a large pot of water to a boil, salt the water and cook pasta to al dente. Heads up: reserve a half cup of starchy cooking water just before you drain spaghetti.





While the water comes to a boil, heat olive oil, 3 turns of the pan, over medium heat. Add pancetta and cook until just about crisp, 4 to 5 minutes. Add in the garlic after 2 to 3 minutes and stir another 2 to 3 minutes until fragrant. Stir in wine and turmeric. Beat eggs with starchy cooking water. Drain pasta and add to the skillet. Pour saffron water over the pasta and toss to combine, season with pepper. Add in half the cheese and all of the parsley, pour in tempered eggs and turn off heat. Toss the spaghetti to coat evenly in golden sauce. Top with additional cheese and serve immediately.
chilli salmon tagliatelle





300g fresh salmon poached in lemon water cooled


1/4 tsp finely chopped chilli


chopped dill


2 spring onions finely chopped


3 spoons of cream fraishe


500g dried egg tagliatelli


Preparation





1. Poach the salmon for 5 mins drain and leave to cool then flake into pieces.





2. In pan of boiling salted water add the dried taglietlelle cook as per packet instructions.





3. In a pan add 2 spoons of olive oil and saute the chili and spring onion, then add the flaked salmon.





4. Drain the pasta and toss together with the chopped dill, salmon mix and cream fraiche - serve immediately.
This is the BEST dish ever - my mother calls it my 'signature dish'.





INGREDIENTS:


Right - you'll need eye bacon (about four slices per person) or streaky bacon (whatever your preference). Streaky has a lot more fat, so will be a lot more salty.


2 x egg yolks


Parmesan Cheese (grated) (about half a cup)


Cream - around 350 mls


1 or 2 garlic cloves


Portabello Mushrooms - about 3 large per person





Pasta - fresh and long works best, as it absorbs the flavours.





METHOD:


Cut the bacon in to strips - about 4 or 5cm long, and 2 cm wide.


Put bacon in to medium heat pan (with a touch of olive oil in the bottom) and leave to get crispy.


While bacon is cooking, put raw eggs in to bowl or jug and add parmesan cheese. Mix together.





As the bacon is getting crispy, put the water on for the pasta.





Turn the heat down on the bacon once crispy, and add the one or two (finely chopped) garlic cloves. Once garlic has cooked, add enough of the cream to cover the bottom of the pan, and let simmer.





When the cream has reduced sufficiently (it needs to be fairly thick, but not completely reduced), add the portabello mushrooms (your choice -leave them whole, or slice thinly) I prefer to slice them.





Cook until mushrooms are done and add plenty of cracked pepper.





Ensure that the pasta is done at this point, and drain and put in to warmed dish. take the parmesan / egg mixture from before and mix in to the warm pasta. make sure you mix quickly, otherwise the raw egg will cook and bind to the pasta.





Now add the bacon / cream / mushroom mix to the pasta and mix around (toss).





Grate some parmesan on top, and cracked pepper - and voila!


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Spaghetti Carbonara





8 oz. thin spaghetti


2 tbsp. olive oil


3 tbsp. butter or margarine


6 slices bacon or 1/4 lb. salt pork; diced


3 eggs, at room temperature


3/4 cup grated Parmesan cheese


1/4 cup chopped parsley





1) Cook spaghetti as label directs; drain in colander and keep hot.


2) Meanwhile, in 10';'; skillet over medium heat, in hot oil and butter, fry bacon until crisp.


3) In large bowl with wire whisk, beat eggs; beat in cheese and parsley. Add hot spaghetti; toss with egg mixture to coat well.


4) Add bacon and 2 tbsp. drippings; toss to mix well. Serve immediately. Yields 3 1/2 cups.


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FETTUCCINI CARBONARA





1 pound dry fettuccini noodles


8 slices bacon


4 eggs


1/2 cup grated Parmesan cheese


1 1/4 cups heavy cream


ground black pepper to taste





DIRECTIONS





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


Fry bacon in skillet over medium heat until crispy, remove and drain on paper towel. Chop with knife into bits.


Beat the eggs, cheese and cream in a bowl, then add the bacon. Pour over the pasta in the pan and toss gently using tongs.


Return the pan to a very low heat and cook for 1 to 2 minutes, or until slightly thickened. Don't overheat or the eggs will scramble. Season well with black pepper and serve.








SPAGHETTI CARBONARA





INGREDIENTS





1 pound spaghetti


1 tablespoon olive oil


8 slices bacon, diced


1 tablespoon olive oil


1 onion, chopped


1 clove garlic, minced


1/4 cup dry white wine


4 eggs


1/2 cup grated Parmesan cheese


2 tablespoons chopped fresh parsley


salt to taste


ground black pepper to taste


2 tablespoons grated Parmesan cheese





DIRECTIONS





In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.


Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.


Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).


Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.











PASTA CARBONARA





INGREDIENTS





1/2 pound bacon, cut into small pieces


4 eggs, room temperature


1/4 cup heavy cream at room temperature


1 cup grated Parmesan cheese


16 ounces dry fettuccine pasta


1/4 cup butter, softened


1/4 cup chopped parsley


ground black pepper to taste





DIRECTIONS





Cook bacon until crisp. Drain on paper towels.


In medium bowl beat together eggs and cream just until blended. Stir in cheese and set aside.


Cook pasta according to package directions. Drain and return to pan. Toss with butter until it is melted. Add
What kind of pasta are you thinking? Pasta can be as simple as tomato and herbs over spaghetti to way more complex. I make pasta at least once a week because it's so easy. For super simple but delicious use help from the store. Buy some 4 cheese Prego, italian flavored ground turkey and frozen spinach. Brown the turkey, add the sauce, then add the spinach (defrost and get rid of excess water first). Toss in your favorite pasta. I like penne (tubes w/ lines) or the corkscrew kind. They hold onto the sauce. Top it with some extra parmesan cheese and you are set.
How about chicken and pasta? http://creativelittledaisy.typepad.com/c鈥?/a>





I've made this more than once - its easy to put together and pretty tasty.