Pasta Carbonara

<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.ricardocuisine.com/pictures/cache/37b91d9c2e5bef813ad710bb6611a49c_w693_h328.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="300" src="http://www.ricardocuisine.com/pictures/cache/37b91d9c2e5bef813ad710bb6611a49c_w693_h328.jpg" width="600" /></a></div><br /><br />Ingredients<br /><br />Carbonara<br /><br />375 g (¾ lb) egg tagliatelle<br />225 g (½ lb) sliced pancetta, about ½ cm (¼ inch) thick, cut into small pieces<br />1 small onion, chopped<br />30 ml (2 tablespoons) olive oil<br />375 ml (1 ½ cups) grated Parmigiano-Reggiano cheese<br />4 eggs<br />Salt and pepper<br /><br />Topping (optional)<br /><br />4 egg yolks<br />Grated Parmigiano-Reggiano cheese<br /> <br /><br />Preparation<br /><br />1. In a large pot of salted boiling water, cook the pasta until al dente. Set aside 250 ml (1 cup) of the cooking water. Drain the pasta and return to the pot.<br /><br />2. Meanwhile, in a large skillet, brown the pancetta and onion in the oil. Pour into the pot with the pasta and stir to combine.<br /><br />3. In a bowl, combine the eggs with 125 ml (½ cup) of the cooking water and the parmesan cheese with a whisk. Generously season with salt and pepper. Pour over the pasta and toss to coat well.<br /><br />4. Reheat over low heat, stirring constantly, until the egg mixture begins to thicken and lose its gloss. Adjust the seasoning. Serve in soup bowls. If desired, form a little nest in the center of the pasta and fill with an egg yolk. Sprinkle Parmesan cheese around the nest.<br /><br /><br />Preparation time: 15 min<br />Cooking time: 15 min<br />Servings: 4 <br /><br /><br />via: <a href="http://www.ricardocuisine.com/recipes/5451-pasta-carbonara">Ricardo Cuisine</a><br /><br /><br />

Pasta Carbonara

Ingredients Carbonara 375 g (¾ lb) egg tagliatelle 225 g (½ lb) sliced pancetta, about ½ cm (¼ inch) thick, cut into small pieces 1 small on...

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Creamy Pasta with Salmon

<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://www.ricardocuisine.com/pictures/cache/0fa7aea4a9ff11c39fee5edcd85ba8a5_w693_h328.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="300" src="http://www.ricardocuisine.com/pictures/cache/0fa7aea4a9ff11c39fee5edcd85ba8a5_w693_h328.jpg" width="570" /></a></div><br /><br />Ingredients<br /><br />375 g (3/4 lb) gemelli or other short pasta<br />A shallot, finely chopped<br />1 clove garlic, finely chopped<br />30 ml (2 tablespoons) butter<br />10 ml (2 teaspoons) flour<br />125 ml (1/2 cup) white wine<br />250 ml (1 cup) 15% cooking cream or 35% cream<br />250 ml (1 cup) coarsely chopped spinach<br />125 ml (1/2 cup) grated Parmigiano-Reggiano cheese<br />125 ml (1/2 cup) mixed chopped fresh herbs (chives, basil, oregano)<br />500 ml (2 cups) steamed salmon confit pieces (see recipe)<br />Arugula, to taste (optional)<br /> <br /><br />Preparation<br /><br />1. In a large pot of salted boiling water, cook the pasta until al dente. Keep 125 ml (1/2 cup) of the cooking water. Drain the pasta and oil lightly. Set aside.<br /><br />2. In the same pot, soften the shallot and garlic in the butter. Sprinkle with the flour and cook for about 1 minute, stirring constantly. Add the white wine and bring to a boil, stirring with a whisk. Add the cream and bring to boil.<br /><br />3. Stir in the spinach, cheese, and herbs. Return the pasta to the pot and toss to coat with the sauce. Reheat and add the cooking water or cream, as needed. Adjust the seasoning. Garnish with pieces of steamed salmon confit and arugula, to taste (optional).<br /><br /><br />Preparation time: 15 min<br />Cooking time: 20 min<br />Servings: 4 <br /><br /><br />via: <a href="http://www.ricardocuisine.com/recipes/5115-creamy-pasta-with-salmon">Ricardo Cuisine</a><br /><br />

Creamy Pasta with Salmon

Ingredients 375 g (3/4 lb) gemelli or other short pasta A shallot, finely chopped 1 clove garlic, finely chopped 30 ml (2 tablespoons) butte...

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