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Pasta Recipe.
- Thread starter Efren
- Start date
- Joined
- Jul 31, 2005
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- 36,705
- Reaction score
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- Gender
- Male
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- Slightly Conservative
What kind of pasta recipe are you talking about. Are you talking about making noodle from scratch? Or are you talking about making a homemade pasta sauce or dish?
If its a pasta sauce or dish then I have some recipes.
This is my favorite.With the bacon spaghetti recipes I usually use regular bacon and I fry up an extra batch to top the spaghetti once it is done.
Dinner Tonight: Pasta with Onion, Bacon, and Tomato (Pasta All'Amatriciana) | Serious Eats : Recipes
One 28-ounce can plum tomatoes( I used a can of regular dice tomatoes,This allowed me to skip a step or two)
½ teaspoon kosher salt, plus a tablespoon for the pasta
¾ pound yellow onions, sliced ⅓-inch thick (about 4 cups)( I used a 1/2 cup of dehydrated onion)
4 tablespoons extra-virgin olive oil
4 garlic cloves, peeled and crushed
6 ounces bacon, chopped(I used a pound of bacon ends and pieces that was thinly shaven when frozen)
½ teaspoon red pepper flakes
1 pound spaghetti or bucatini
1 cup grated Pecorino Romano(I used Parmesan)
Procedures
1. Bring a large pot of water to a boil. Add a tablespoon of salt.
2. Drain the tomatoes in a colander, saving all the juice. Roughly chop the tomatoes into ½-inch squares. Set aside.
3.Pour ½ cup water into a heavy-bottomed 12-inch stainless steel skillet over medium-high heat. Add the sliced onions. Cook, stirring often, until onions have softened, and water has nearly evaporated.
4.Add olive oil, garlic, and ¼ teaspoon of salt to the skillet. Stir occasionally, and cook until onions and garlic are sizzling, about 2 minutes.
5.Move onions and garlic to the side of the skillet to clear a space for the bacon. Add the bacon and cook until they start to render their fat, and then stir with the onions. Add the red pepper flakes, stir well, and let everything cook until bacon is crisp and onions are golden, about 5 minutes.
6.Add the chopped tomatoes and the reserved juice, along with a cup of water. Season with ¼ teaspoon salt, and stir well. Turn heat to high and bring to a boil, and then turn to medium-low. Simmer sauce, adjusting the heat to make sure it doesn’t boil, until it thickens, about 20 minutes.
7.With about ten minutes left, add pasta to the boiling water. Cook according to the directions on the box. When it is al dente, remove pasta with a pair of tongs and transfer it to the skillet with the sauce. Toss over medium heat until pasta is coated in the sauce. Add 1/4 cup of the water from the pasta pot if sauce is too dry.
8.Turn off the heat, and add grated cheese. Divide pasta between the plates and serve.
Avenue Food: Pasta with Pancetta, Pepper, and White Wine
PASTA WITH PANCETTA, PEPPER, AND WHITE WINE
1 pound spaghetti
3 ½-thick slices pancetta (about 1/2 pound total), cut into small chunks
2 minced shallots
½ cup dry white wine
Black pepper
1/4 cup chopped parsley
Grated Parmigiano-Reggiano
Put pasta water on to boil. In a large sauté pan over fairly low heat, render pancetta in a little olive oil until it's dark and crisp. Add shallots, sauté a couple of minutes. Add wine and a generous amount of coarsely ground black pepper, simmer for about ten minutes. Boil pasta, adding about 1/2 cup of the pasta water to the pancetta sauce and simmering a few minutes longer. Drain pasta, toss with sauce and parsley. Finish with a sprinkle of cheese.
This something I grew up eating.
ABC pasta
1 7oz bag of La Moderna abc pasta http://ecx.images-amazon.com/images/I/51TFkOqz2UL.jpg
1 15 Oz can of petite diced tomatoes
bacon grease(enough to fry the pasta)
1/4 cup of finely diced onion or dehydrated onion.
1. fry the pasta in bacon grease in a pan
2.once the pasta is golden brown add the can of tomatoes juice and all.
3.fill the can up with water and add it to the pan.
4.add the onion.
5.bring to a boil. turn the heat down to low, put a lid on the pan and simmer for 15 minutes or until done.
6. salt and pepper to taste.
Similar to the ABC pasta recipe
Vermicelli Recipe
1/2 lb vermicelli or fideo
1/2 cup olive
1/2 yellow onion, minced
2 fresh tomatoes, peeled and chopped or 1 can of diced tomatoes drained.
2 cups chicken broth(or prepared chicken bullion)
Salt and pepper
1 In a frying pan (with lid), fry the vermicelli(or fideo) on both sides in hot oil until golden brown in color. Remove from pan.
2 In the same oil, brown the minced onion, add the chopped tomato. Add chicken broth. Season with salt and pepper to taste.
3 When broth is boiling, add vermicelli and reduce heat to a low simmer. Cover and cook until the vermicelli has soaked up the liquid, about 30 minutes.
Pasta a Cacio e Pepe
cacio e pepe
1/2 cup pecorino romano cheese, freshly grated
black pepper, freshly grated from the mill
1 lb (450 g) spaghetti
salt
Mix the grated pecorino romano cheese and a very generous quantity of black pepper freshly grated from the mill in a bowl.
Cook the spaghetti in abundantly salted water following manufacturer’s instructions, tasting for readiness from time to time. Before draining, reserve about 1/2 cup of the pasta boiling water.
When the spaghetti is al dente (firm but not too soft or overcooked). drain the pasta into a colander, without shaking it too much, to keep the pasta moist.
Pour the pasta into a bowl, top with the cheese, and toss
Add 1 or more tablespoon of the reserved cooking water. Toss thoroughly. Serve at once.
Family Secrets #51: Spaghetti Aglio e Olio (with garlic and oil)
Serves four
1 lb. dried long pasta
1/2 cup olive oil
4 medium garlic cloves
Paprika
1 tsp. salt
Freshly ground black pepper
Red pepper flakes
1 or 2 Tblsp. minced fresh herbs such as parsley, fresh oregano or a mixture (optional)
Freshly grated Parmesan (pass separately)
Bring a large pot of salted water to the boil. Cook the pasta al dente and drain, saving about 1/2 cup of the pasta water. While the pasta is cooking, gently warm the olive oil in a large sauté pan, add the garlic either slivered or minced and heat just until the garlic turns golden. If you are using the red pepper flakes, add them here. Remove garlic or not according to your taste. Set oil aside until pasta is drained. Place oil back on medium low flame and toss pasta, in the sauté pan, with salt until well coated. If the pasta seems dry add dribbles of the pasta water. Add herbs and just heat through. Serve immediately with a good grind of black pepper, and pass the grated cheese at table.
A Japanese spaghetti recipe
Spaghetti Napolitan Recipe - The Delectable Hodgepodge
Ingredient For Two
spaghetti 7 oz.
onion ½ medium
green pepper 1 small
red pepper 1 small
mushrooms 6-8 (any type)
sausage 8 oz.
garlic 1 clove
ketchup 5-6 Tbsp.
Worcester sauce 1 Tbsp.
olive oil 2 Tbsp.
butter 1/2 - 1 Tbsp.
pepper to taste
heavy cream (or milk) 2-3 Tbsp.
Parmesan cheese to taste
Preparation
Slice up the onion, red and green peppers, and mushrooms. Try for roughly pinky-sized strips of everything but the mushrooms.
If the saussages you’re using aren’t pre-cooked, cook them. If you’re using one or two large saussages, slice them at a 45 degree angle so you get oval-shaped pieces about 1/4 inch (7-8 mm) thick; for smaller or thinner ones, slice at an angle into bite-sized pieces.
Mince the garlic.
Directions
Start cooking the pasta.
Follow the directions of whatever brand you’re using. Start preparing the rest of the ingredients while it cooks.
Sauté vegetables and sausage.
Heat the olive oil in a frying pan over medium heat. Once the oil is hot, add the garlic and start stirring. When the garlic starts to smell garlicky, add the onion and cook while stirring until the onion turns transparent. Once the onion is transparent, add the peppers and sausage then continue to stir. Once those are lightly cooked, add the mushrooms.
Add the sauce and seasonings.
Add ground pepper to taste, then 5 Tbsp. of ketchup, one tablespoon of Worcester sauce, and two tablespoons of water from the spaghetti pot.
Drain pasta.
When the spaghetti is cooked (aim for al dente), drain it, and mix in the butter.
Combine and season.
Add the pasta to the frying pan (with the heat on) and mix thoroughly with the sauce. If the flavor isn’t strong enough for your taste at this point, add another tablespoon of ketchup. Either way, add the milk or heavy cream (cream will of course make it richer, but milk is fine if you prefer or don’t have cream) and stir over heat briefly.
Serve.
Transfer it straight to a couple of plates, and serve with parmesan cheese at the ready—add anywhere from a dusting to a small pile depending on your taste.
Really good with crackers.
SOPA DE FIDEOS(vermicelli soup)
4 c. water
3 chicken bouillon cubes or 4 c. chicken stock
3 tbsp. tomato paste
3 oz. angel hair or vermicelli pasta
1 very lg. clove of garlic, crushed
2 tbsp. dried minced onion
1 tsp. dried herb oregano
1/4 tsp. dried herb thyme
2 tsp. dried parsley
Ground black pepper & salt to taste (bouillon cubes are salty)
Optional: Chopped fresh avocado for garnish, Tabasco sauce for heat
In saucepan heat water. Add bouillon cubes and tomato paste, stir to dissolve. Add garlic, onion, oregano, thyme, parsley and pepper. Bring to a boil. Add pasta, stir and bring back to boil. Lower heat to simmer and cook pasta to al dente. Taste for salt. Serve as first course or light lunch with hot bread or crackers and butter.
You can not use dried basil for this, it is not the same.
Spaghetti alla carrettiera
1/2 cup fresh basil leaves, washed and shredded fine.
1 14-oz can Italian plum tomatoes (or crushed), drained and chopped - or use fresh tomatoes peeled and seeded.
4 - 5 cloves garlic, peeled and finely chopped
3 T olive oil
salt and freshly ground black pepper
1 lb spaghetti or spaghettini
6 quarts water
Set the pasta water to boil.
Shred the basil by hand. Do not use a knife as it will bruise the basil.Heat the olive oil in a pan over medium heat.Add the garlic and sauté for 1 or 2 minutes. Do not brown. (for a different taste, do not saute the chopped garlic but add with the tomatoes and basil, next step)Add the tomatoes, and the basil and continue cooking for 10 to 15 minutes stirring occasionally with a wooden spoon making sure the sauce does not dry out. Add a tiny bit of water from the pasta cooking water if needed.Check for seasoning and add salt and pepper to taste.Meanwhile cook the pasta.Drain pasta, and place in a warm bowl or, pour directly into pan in which sauce is cooking, (if it is large enough to hold all).Mix well and serve.Hint: For a bit of zing add a tiny piece of chili pepper or some red pepper flakes.
If its a pasta sauce or dish then I have some recipes.
This is my favorite.With the bacon spaghetti recipes I usually use regular bacon and I fry up an extra batch to top the spaghetti once it is done.
Dinner Tonight: Pasta with Onion, Bacon, and Tomato (Pasta All'Amatriciana) | Serious Eats : Recipes
One 28-ounce can plum tomatoes( I used a can of regular dice tomatoes,This allowed me to skip a step or two)
½ teaspoon kosher salt, plus a tablespoon for the pasta
¾ pound yellow onions, sliced ⅓-inch thick (about 4 cups)( I used a 1/2 cup of dehydrated onion)
4 tablespoons extra-virgin olive oil
4 garlic cloves, peeled and crushed
6 ounces bacon, chopped(I used a pound of bacon ends and pieces that was thinly shaven when frozen)
½ teaspoon red pepper flakes
1 pound spaghetti or bucatini
1 cup grated Pecorino Romano(I used Parmesan)
Procedures
1. Bring a large pot of water to a boil. Add a tablespoon of salt.
2. Drain the tomatoes in a colander, saving all the juice. Roughly chop the tomatoes into ½-inch squares. Set aside.
3.Pour ½ cup water into a heavy-bottomed 12-inch stainless steel skillet over medium-high heat. Add the sliced onions. Cook, stirring often, until onions have softened, and water has nearly evaporated.
4.Add olive oil, garlic, and ¼ teaspoon of salt to the skillet. Stir occasionally, and cook until onions and garlic are sizzling, about 2 minutes.
5.Move onions and garlic to the side of the skillet to clear a space for the bacon. Add the bacon and cook until they start to render their fat, and then stir with the onions. Add the red pepper flakes, stir well, and let everything cook until bacon is crisp and onions are golden, about 5 minutes.
6.Add the chopped tomatoes and the reserved juice, along with a cup of water. Season with ¼ teaspoon salt, and stir well. Turn heat to high and bring to a boil, and then turn to medium-low. Simmer sauce, adjusting the heat to make sure it doesn’t boil, until it thickens, about 20 minutes.
7.With about ten minutes left, add pasta to the boiling water. Cook according to the directions on the box. When it is al dente, remove pasta with a pair of tongs and transfer it to the skillet with the sauce. Toss over medium heat until pasta is coated in the sauce. Add 1/4 cup of the water from the pasta pot if sauce is too dry.
8.Turn off the heat, and add grated cheese. Divide pasta between the plates and serve.
Avenue Food: Pasta with Pancetta, Pepper, and White Wine
PASTA WITH PANCETTA, PEPPER, AND WHITE WINE
1 pound spaghetti
3 ½-thick slices pancetta (about 1/2 pound total), cut into small chunks
2 minced shallots
½ cup dry white wine
Black pepper
1/4 cup chopped parsley
Grated Parmigiano-Reggiano
Put pasta water on to boil. In a large sauté pan over fairly low heat, render pancetta in a little olive oil until it's dark and crisp. Add shallots, sauté a couple of minutes. Add wine and a generous amount of coarsely ground black pepper, simmer for about ten minutes. Boil pasta, adding about 1/2 cup of the pasta water to the pancetta sauce and simmering a few minutes longer. Drain pasta, toss with sauce and parsley. Finish with a sprinkle of cheese.
This something I grew up eating.
ABC pasta
1 7oz bag of La Moderna abc pasta http://ecx.images-amazon.com/images/I/51TFkOqz2UL.jpg
1 15 Oz can of petite diced tomatoes
bacon grease(enough to fry the pasta)
1/4 cup of finely diced onion or dehydrated onion.
1. fry the pasta in bacon grease in a pan
2.once the pasta is golden brown add the can of tomatoes juice and all.
3.fill the can up with water and add it to the pan.
4.add the onion.
5.bring to a boil. turn the heat down to low, put a lid on the pan and simmer for 15 minutes or until done.
6. salt and pepper to taste.
Similar to the ABC pasta recipe
Vermicelli Recipe
1/2 lb vermicelli or fideo
1/2 cup olive
1/2 yellow onion, minced
2 fresh tomatoes, peeled and chopped or 1 can of diced tomatoes drained.
2 cups chicken broth(or prepared chicken bullion)
Salt and pepper
1 In a frying pan (with lid), fry the vermicelli(or fideo) on both sides in hot oil until golden brown in color. Remove from pan.
2 In the same oil, brown the minced onion, add the chopped tomato. Add chicken broth. Season with salt and pepper to taste.
3 When broth is boiling, add vermicelli and reduce heat to a low simmer. Cover and cook until the vermicelli has soaked up the liquid, about 30 minutes.
Pasta a Cacio e Pepe
cacio e pepe
1/2 cup pecorino romano cheese, freshly grated
black pepper, freshly grated from the mill
1 lb (450 g) spaghetti
salt
Mix the grated pecorino romano cheese and a very generous quantity of black pepper freshly grated from the mill in a bowl.
Cook the spaghetti in abundantly salted water following manufacturer’s instructions, tasting for readiness from time to time. Before draining, reserve about 1/2 cup of the pasta boiling water.
When the spaghetti is al dente (firm but not too soft or overcooked). drain the pasta into a colander, without shaking it too much, to keep the pasta moist.
Pour the pasta into a bowl, top with the cheese, and toss
Add 1 or more tablespoon of the reserved cooking water. Toss thoroughly. Serve at once.
Family Secrets #51: Spaghetti Aglio e Olio (with garlic and oil)
Serves four
1 lb. dried long pasta
1/2 cup olive oil
4 medium garlic cloves
Paprika
1 tsp. salt
Freshly ground black pepper
Red pepper flakes
1 or 2 Tblsp. minced fresh herbs such as parsley, fresh oregano or a mixture (optional)
Freshly grated Parmesan (pass separately)
Bring a large pot of salted water to the boil. Cook the pasta al dente and drain, saving about 1/2 cup of the pasta water. While the pasta is cooking, gently warm the olive oil in a large sauté pan, add the garlic either slivered or minced and heat just until the garlic turns golden. If you are using the red pepper flakes, add them here. Remove garlic or not according to your taste. Set oil aside until pasta is drained. Place oil back on medium low flame and toss pasta, in the sauté pan, with salt until well coated. If the pasta seems dry add dribbles of the pasta water. Add herbs and just heat through. Serve immediately with a good grind of black pepper, and pass the grated cheese at table.
A Japanese spaghetti recipe
Spaghetti Napolitan Recipe - The Delectable Hodgepodge
Ingredient For Two
spaghetti 7 oz.
onion ½ medium
green pepper 1 small
red pepper 1 small
mushrooms 6-8 (any type)
sausage 8 oz.
garlic 1 clove
ketchup 5-6 Tbsp.
Worcester sauce 1 Tbsp.
olive oil 2 Tbsp.
butter 1/2 - 1 Tbsp.
pepper to taste
heavy cream (or milk) 2-3 Tbsp.
Parmesan cheese to taste
Preparation
Slice up the onion, red and green peppers, and mushrooms. Try for roughly pinky-sized strips of everything but the mushrooms.
If the saussages you’re using aren’t pre-cooked, cook them. If you’re using one or two large saussages, slice them at a 45 degree angle so you get oval-shaped pieces about 1/4 inch (7-8 mm) thick; for smaller or thinner ones, slice at an angle into bite-sized pieces.
Mince the garlic.
Directions
Start cooking the pasta.
Follow the directions of whatever brand you’re using. Start preparing the rest of the ingredients while it cooks.
Sauté vegetables and sausage.
Heat the olive oil in a frying pan over medium heat. Once the oil is hot, add the garlic and start stirring. When the garlic starts to smell garlicky, add the onion and cook while stirring until the onion turns transparent. Once the onion is transparent, add the peppers and sausage then continue to stir. Once those are lightly cooked, add the mushrooms.
Add the sauce and seasonings.
Add ground pepper to taste, then 5 Tbsp. of ketchup, one tablespoon of Worcester sauce, and two tablespoons of water from the spaghetti pot.
Drain pasta.
When the spaghetti is cooked (aim for al dente), drain it, and mix in the butter.
Combine and season.
Add the pasta to the frying pan (with the heat on) and mix thoroughly with the sauce. If the flavor isn’t strong enough for your taste at this point, add another tablespoon of ketchup. Either way, add the milk or heavy cream (cream will of course make it richer, but milk is fine if you prefer or don’t have cream) and stir over heat briefly.
Serve.
Transfer it straight to a couple of plates, and serve with parmesan cheese at the ready—add anywhere from a dusting to a small pile depending on your taste.
Really good with crackers.
SOPA DE FIDEOS(vermicelli soup)
4 c. water
3 chicken bouillon cubes or 4 c. chicken stock
3 tbsp. tomato paste
3 oz. angel hair or vermicelli pasta
1 very lg. clove of garlic, crushed
2 tbsp. dried minced onion
1 tsp. dried herb oregano
1/4 tsp. dried herb thyme
2 tsp. dried parsley
Ground black pepper & salt to taste (bouillon cubes are salty)
Optional: Chopped fresh avocado for garnish, Tabasco sauce for heat
In saucepan heat water. Add bouillon cubes and tomato paste, stir to dissolve. Add garlic, onion, oregano, thyme, parsley and pepper. Bring to a boil. Add pasta, stir and bring back to boil. Lower heat to simmer and cook pasta to al dente. Taste for salt. Serve as first course or light lunch with hot bread or crackers and butter.
You can not use dried basil for this, it is not the same.
Spaghetti alla carrettiera
1/2 cup fresh basil leaves, washed and shredded fine.
1 14-oz can Italian plum tomatoes (or crushed), drained and chopped - or use fresh tomatoes peeled and seeded.
4 - 5 cloves garlic, peeled and finely chopped
3 T olive oil
salt and freshly ground black pepper
1 lb spaghetti or spaghettini
6 quarts water
Set the pasta water to boil.
Shred the basil by hand. Do not use a knife as it will bruise the basil.Heat the olive oil in a pan over medium heat.Add the garlic and sauté for 1 or 2 minutes. Do not brown. (for a different taste, do not saute the chopped garlic but add with the tomatoes and basil, next step)Add the tomatoes, and the basil and continue cooking for 10 to 15 minutes stirring occasionally with a wooden spoon making sure the sauce does not dry out. Add a tiny bit of water from the pasta cooking water if needed.Check for seasoning and add salt and pepper to taste.Meanwhile cook the pasta.Drain pasta, and place in a warm bowl or, pour directly into pan in which sauce is cooking, (if it is large enough to hold all).Mix well and serve.Hint: For a bit of zing add a tiny piece of chili pepper or some red pepper flakes.
Last edited:
atrasicarius
DP Veteran
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Fettuccine Alfredo:
1 stick butter
5-6 large cloves garlic, minced
1 large can of chicken (canned chicken actually works better for this recipe)
1 cup grated Parmesan cheese
1 cup half and half
1/2 cup white wine
20oz Fettuccine
Melt butter in a large sauce pan. When butter is fully melted, add garlic. Cook over medium heat for 1-2 minutes, then add wine. Continue cooking for 2-3 minutes. Add half and half, cheese, and chicken with juice. Stir thoroughly until cheese has melted completely. Continue cooking for about 10 minutes, stirring regularly. Add pasta and mix well. Serve immediately.
1 stick butter
5-6 large cloves garlic, minced
1 large can of chicken (canned chicken actually works better for this recipe)
1 cup grated Parmesan cheese
1 cup half and half
1/2 cup white wine
20oz Fettuccine
Melt butter in a large sauce pan. When butter is fully melted, add garlic. Cook over medium heat for 1-2 minutes, then add wine. Continue cooking for 2-3 minutes. Add half and half, cheese, and chicken with juice. Stir thoroughly until cheese has melted completely. Continue cooking for about 10 minutes, stirring regularly. Add pasta and mix well. Serve immediately.
nonpareil
DP Veteran
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Simple tomato sauce you can use for any pasta:
1 large onion - chopped (or use a processor, a few switch will do, if you're lazy like me)
few cloves of garlic - chopped (or put in with above in processor)
200ml of olive oil (lots I know, but that's what makes it good)
Heat saucepan, on medium or low heat, pour in oil, let heat until ripple, put in the onion and garlic, a few stir, close lid and let steam for a few minutes (3-5).
2 can of chopped tomatoes
Pour into saucepan. Stir
2 tablespoon of tomato paste
Salt (1/2 teaspoon or more to taste)
A few dash of Tabasco sauce if you want
Add and stir. Close lid and leave it on low heat for a few hours (usually 2-3 for me), stirring occasionally.
Add mince beef if you want a bolognese sauce.
1 large onion - chopped (or use a processor, a few switch will do, if you're lazy like me)
few cloves of garlic - chopped (or put in with above in processor)
200ml of olive oil (lots I know, but that's what makes it good)
Heat saucepan, on medium or low heat, pour in oil, let heat until ripple, put in the onion and garlic, a few stir, close lid and let steam for a few minutes (3-5).
2 can of chopped tomatoes
Pour into saucepan. Stir
2 tablespoon of tomato paste
Salt (1/2 teaspoon or more to taste)
A few dash of Tabasco sauce if you want
Add and stir. Close lid and leave it on low heat for a few hours (usually 2-3 for me), stirring occasionally.
Add mince beef if you want a bolognese sauce.
Last edited:
nonpareil
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Sounds like the lazy kind of cooking I like. Will try it.
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Simple German pasta, spaetzle:
2 cups flour
Enough eggs to make sticky thick dough
Use a cheese shredder to shred directly into lightly boiling water.
Cook about 5 minutes and serve with favorite sauce.
2 cups flour
Enough eggs to make sticky thick dough
Use a cheese shredder to shred directly into lightly boiling water.
Cook about 5 minutes and serve with favorite sauce.
- Joined
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- 17,870
- Gender
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- Slightly Conservative
I got this off of America's test kitchen. I suggest adding a bit more lemon juice and zest.
Spaghetti al limone
INGREDIENTS
Table salt
1 pound spaghetti
1/4 cup extra virgin olive oil , plus more for serving
1 medium shallot , minced (about 3 tablespoons)
1/4 cup heavy cream
2 teaspoons finely grated zest (about 1 lemon)
1/4 cup juice from 2-3 lemons
1 ounce finely grated Parmesan cheese (about 1/2 cup), plus more for serving
Ground black pepper
2 tablespoons shredded fresh basil leaves or oregano
INSTRUCTIONS
1. Bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta to boiling water; cook, stirring frequently, until al dente. Reserve 1 3/4 cups cooking water, drain pasta into colander, and set aside.
2. Heat 1 tablespoon oil in now-empty Dutch oven over medium heat until shimmering. Add shallot and 1/2 teaspoon salt; cook until shallot is softened, about 2 minutes. Whisk 1 1/2 cups of reserved pasta cooking water and cream into pot; bring to simmer and cook for 2 minutes. Remove pot from heat, return pasta, and stir until coated. Stir in remaining 3 tablespoons oil, lemon zest, lemon juice, cheese, and 1/2 teaspoon pepper.
3. Cover and let pasta stand 2 minutes, tossing frequently and adjusting consistency with remaining 1/4 cup reserved pasta water if necessary. Stir in basil and season with salt and pepper to taste. Serve, drizzling individual portions with extra virgin olive oil and Parmesan cheese.
Spaghetti al limone
INGREDIENTS
Table salt
1 pound spaghetti
1/4 cup extra virgin olive oil , plus more for serving
1 medium shallot , minced (about 3 tablespoons)
1/4 cup heavy cream
2 teaspoons finely grated zest (about 1 lemon)
1/4 cup juice from 2-3 lemons
1 ounce finely grated Parmesan cheese (about 1/2 cup), plus more for serving
Ground black pepper
2 tablespoons shredded fresh basil leaves or oregano
INSTRUCTIONS
1. Bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta to boiling water; cook, stirring frequently, until al dente. Reserve 1 3/4 cups cooking water, drain pasta into colander, and set aside.
2. Heat 1 tablespoon oil in now-empty Dutch oven over medium heat until shimmering. Add shallot and 1/2 teaspoon salt; cook until shallot is softened, about 2 minutes. Whisk 1 1/2 cups of reserved pasta cooking water and cream into pot; bring to simmer and cook for 2 minutes. Remove pot from heat, return pasta, and stir until coated. Stir in remaining 3 tablespoons oil, lemon zest, lemon juice, cheese, and 1/2 teaspoon pepper.
3. Cover and let pasta stand 2 minutes, tossing frequently and adjusting consistency with remaining 1/4 cup reserved pasta water if necessary. Stir in basil and season with salt and pepper to taste. Serve, drizzling individual portions with extra virgin olive oil and Parmesan cheese.