The pasta is prepared so that it can be left to dry for a while.
In a bowl, mix the two eggs and the two egg whites with a pinch of salt. Gradually add flour, a tablespoon of oil and knead until you get a soft but elastic dough. At this point, stop adding flour. I used the pasta machine. If you want to make them by hand, I recommend spreading the dough on a well-kneaded countertop, in a very thin layer, then cut them with a pizza roll if you have, if not, with a very sharp knife.
Leave to dry, while the other ingredients are prepared. I prepared the pasta an hour before, then boiled it in boiling salted water and a tablespoon of oil. Leave for 2-3 minutes, then drain and rinse with cold water. It must be cooked somewhat al dente, because they will also cook in the pan when added over the other ingredients. In a frying pan, heat a tablespoon of olive oil.
Drain the mushrooms from the canned oil or if you have dried them, they should be hydrated a little before chopping them.
Peel a squash, grate it and chop finely. Put both ingredients to brown in the oil in the hot pan.
Add the bacon slices (if it is very salty, do not add salt), a pinch of salt, leave until it starts to sizzle and wrinkle, then turn on the other side. Add the white mushrooms cut in half or left whole. Leave for a few minutes, then quench everything with white wine. Leave until the alcohol evaporates, then add cream and a few cubes of goat cheese. Mix lightly with a wooden spoon, just enough to homogenize the sauce a little, then add the pasta, season with salt and pepper and leave on the fire for another 2-3 minutes. Shake the pan in a circular motion to mix the pasta with the mushroom sauce. Set aside and grate Parmesan cheese, sprinkle with pepper powder and a little green parsley.
They are served hot, they are great! May it be useful to you!
You don't really know what to do at dinner - it's tasty, filling and quick. If you have potatoes at home plus 3-4 more ingredients you can prepare delicious carbonara potatoes
There are many recipes for baked potatoes. In order not to be simple and banal, it is good to vary. But for today's recipe it is better to use slices. We guarantee that you will fall in love with these carbonara potatoes.
The sauce for this dish is very similar to that used for carbonara pasta. The dish proves to be very tender and at the same time satisfactory, which is ideal for a family dinner. Instead of turkey, you can use chicken, and you can replace the bacon with smoked pork breast. You can use any hard cheese, but Parmesan works best.
1 kilogram of potatoes
a bunch of green onions or yellow onions
200 grams of bacon
400 ml of sour cream
100 grams of pamezan
a little chopped parsley
Boil the potatoes in their skins, then cool them and clean them. Cut the potatoes into suitable round slices.
Cut the onion into small pieces and fry it in a little oil, together with the bacon cut into thin strips. After the onion softens, add the cream in which you beat the three eggs, possibly mixed with a little warm water, so that it does not cut when it is put in the pan.
Bring to the boil, stirring constantly, until the sauce is creamy and slightly thickened. Season with salt and pepper to taste.
Wallpaper a heat-resistant tray with baking paper or a yena bowl with a little butter and divide the potatoes into 2 or 3 parts. Put the first layer of potatoes on the bottom of the tray and cover with half or a third of the sour cream sauce. Put the second layer of potatoes and put all the sour cream sauce on it. Sprinkle with Parmesan cheese and bake for 10-15 minutes. Sprinkle with chopped parsley.
This recipe is an improvised version of spaghetti carbonara, traditionally prepared with boiled pasta that is mixed with bacon and beaten egg as for the omelet, which is baked in contact with hot pasta. A more popular recipe is one in which the egg is first heated in a pan with a little sour cream, salt and pepper and then mixed with pasta, thus avoiding the risk of contracting diseases due to the raw egg.
The carbonara potatoes resemble the pasta recipe, only they are baked, which reduces a little of the sauce, turning the dish into a pudding.
Easter with mushrooms
Clean the mushrooms with a clean napkin of all soil residues, cut them into pieces and put them to harden in a little olive oil and a clove of garlic!
I also added the parsley stalks (I added the finely chopped leaves only at the end) and let it harden over low heat, covering the pan with a lid so that the mushrooms do not completely lose water!
After ten minutes we can put on the fire the pot of water where the pasta will boil! I found some very good pasta (a type of noodles) but they were very thick, the wider they were, the taller they were and they remained intact when cooked!
When the mushrooms are ready, add a tablespoon of sour cream so that the sauce becomes creamy and season with salt and pepper! At this stage we take out the garlic and the parsley stalks that have already done their duty!
In the pan with mushrooms, turn the cooked pasta over, mix carefully, add the Parmesan cheese and the finely chopped parsley. . . . . and voila:
A goodness, I guarantee you!
One of my favorite pasta recipes is the ones with mushrooms, but not just any mushrooms, but mushrooms!
Very fast and easy to do!
Ingredients for two people (could have eaten even three).
Homemade pasta with mushrooms and bacon - Recipes
wheat flour, eggs, salt, oil, garlic, shrimp (350 g)
Fresh Tomato Noodles --- 25 lei
wheat flour, tomato sauce, cherry tomatoes, eggs, basil, oil, salt (300 g)
Tagliatelle Porcini Mushrooms (optional with truffles) --- 30/34 lei
vegetable cream, wheat flour, eggs, mushrooms, parsley, oil, salt (300 g)
Shrimp and Zucchini Noodles --- 42 lei
wheat flour, shrimp, zucchini, basil, cherry tomatoes, eggs, wine, garlic, salt (450 g)
Tagliolini with Baked Beef --- 40 lei
wheat flour, beef, cherry tomatoes, tomato sauce, eggs, parmesan, mozzarella, oil, basil, salt (300 g)
Noodles with Speck and Saffron --- 37 lei
wheat flour, eggs, grancucina, bacon, saffron, spice, salt, pepper, oil, arugula (300 g)
Black Tagliatelle with Salmon --- 47 lei
wheat flour, eggs, vegetable cream, fresh salmon, asparagus, cherry tomatoes, garlic, white wine, salt, pepper (300 g)
Four Cheese Potato Dumplings --- 33 lei
vegetable cream, potatoes, wheat flour, eggs, walnuts, salt, gorgonzola, brie, grain, scamorza (350 g)
Ravioli Butter and Sage --- 32 lei
ricotta, wheat flour, eggs, spinach, butter, parmesan, salt, pepper, sage (300 g)
Black Ravioli with Shrimp and Dill Ssos --- 42 lei
vegetable cream, wheat flour, shrimp, eggs, cherry tomatoes, oil, wine, garlic, basil, dill, salt, cuttlefish ink (300 g)
Lasagna --- 34 lei
tomato sauce, wheat flour, milk, eggs, mozzarella, carrots, celery, wine, parmesan, onion, oil, minced beef / pork, salt (300 g)
Maltagliati Mushrooms Olives --- 40 lei
tomato sauce, wheat flour, beef, parmesan, mushrooms, mushrooms, mushrooms, olives, eggs, oil, garlic, salt, pepper, chili (300 g)
Seafood Spaghetti --- 47 lei
wheat flour, eggs, shrimp, squid, shellfish, cuttlefish, cherry tomatoes, clams, tomato sauce, olive oil, wine, garlic, basil, salt, pepper (400 g)
Chef's Spaghetti --- 37 lei
wheat flour, eggs, vegetable cream, raw, parmesan, gorgonzola, arugula, salt (350 g)
Spaghetti Carbonara --- 27 lei
wheat flour, eggs, bacon, vegetable cream, parmesan, oil, salt (300 g)
Arabic pens --- 23 lei
tomato sauce, wheat flour, eggs, olive oil, garlic, chili peppers, parsley, salt (300 g)
Penne with Smoked Salmon --- 39 lei
wheat flour, eggs, smoked salmon, rose sauce, cherry tomatoes, garlic, basil, olive oil, salt, pepper (300 g)
Ham and mushroom pens --- 28 lei
wheat flour, eggs, vegetable cream, mushrooms, ham, parsley, oil, salt, pepper (300 g)
Penne all'Amatriciana --- 27 lei
wheat flour, eggs, bacon, tomato sauce, parmesan, onion, salt (300 g)
Feathers with chicken breast and broccoli --- 29 lei
wheat flour, eggs, vegetable cream, chicken, broccoli, chilli, rose sauce, garlic, basil (300 g)
Penne with Shrimp and Pork --- 42 lei
wheat flour, eggs, vegetable cream, shrimp, mushrooms, cherry tomatoes, wine, oil, garlic, basil, salt, pepper (300 g)
Vegetarian Penne --- 26 lei
wheat flour, eggs, zucchini, red pepper, broccoli, cherry tomatoes, basil, eggplant, wine, oil, salt (300 g)
300 g spaghetti, 200 g bacon, a box of mashed tomatoes, a few green onions, a little garlic
& # 8211 Boil the pasta in boiling salted water
& # 8211 In a frying pan put a little hot oil and garlic to flavor, but then set aside
& # 8211 add the sliced bacon and the finely chopped green onion leaves
& # 8211 after they harden, add the mashed tomatoes and bring to a boil until the sauce thickens
Add the sauce over the pasta or mix with them in the pan, as desired
Homemade pasta with mushrooms and bacon - Recipes
- 400 g homemade or purchased pasta - arugula (about 2 hands)
- 3, 4 hribi mari
- 5 cloves of garlic (or as many as you want, according to taste)
- 200 - 250 ml cream
- 2 tablespoons olive oil
- salt and pepper
1. Heat the oil in a pan and fry the chopped garlic a little.
2. Add the chopped arugula and mushrooms cut into smaller pieces. Mix well, then add the cream and let the cream drop for a few more minutes. Season and add grated cheese.
3. Meanwhile, the pasta is boiled with salt and a little oil.
4. The pasta with arugula and mushrooms is served with Parmesan cheese on top.
Verdict: I liked the combination. I would try another kind of mushroom.
For mushroom lovers, other recipes with mushrooms can be found here and here :)
Pasta with mascarpone and bacon sauce
Our dinners during the week, when we are divided between work and homework, office and extracurricular activities, are always fast food, but definitely cooked at home. That's why pasta is an excellent choice for dinner during the week: they are quick to prepare, easy to make and especially extremely versatile! You can prepare pasta in various flavors, with more than enough ingredients, to make sure they are to everyone's taste! And the Easter recipe with mascarpone and bacon sauce are a perfect option for the whole family!
Pasta with mascarpone and bacon sauce - everything you need to know about the recipe
- You can use fresh pasta or dry pasta. Fresh pasta has a shorter cooking time and a special taste, that's why I chose them for the Easter recipe with mascarpone and bacon sauce.
- What can you use besides bacon, onion and garlic? Mushrooms, octopus, broccoli that you scald a little before, boiled or canned peas.
- If you want a more liquid sauce, considering that the mascarpone sauce is quite dense, add once with the pasta and half a polish from the water in which they cooked the pasta. This water is full of starch, so it thins the sauce but without compromising its creaminess.
Pasta with mascarpone and bacon sauce - and more useful information
- For every 100g of pasta (fresh or dried) we boil 1 liter of salt water. It is very important to boil the pasta in enough water for the pasta to take place to "unfold".
- For one person we calculate 80-100g of pasta before boiling them. This is the ideal portion.
- All the ingredients for the Easter recipe with mascarpone and bacon sauce can be found in Lidl stores & # x2665
Ingredients for 4 servings of Easter with mascarpone and bacon sauce
- 400g fresh Chef Select noodles
- 2 tablespoons Primadonna olive oil
- 250g diced Dulano bacon
- a white onion
- 2-3 cloves of garlic cut into thin slices or passed through the press
- 250g mascarpone Lovilio
- will be Castle
- Kania pepper
- a bunch of finely chopped green parsley
- a hot pepper (optional)
First we boil the pasta water. Exactly 4 liters of water and a teaspoon of salt. While the water is boiling, we can take care of the sauce. In a large frying pan, fry the olive oil. Then put the diced bacon, finely chopped onion and garlic cloves cut into thin slices or passed through the press. Heat them all together until the onion is glassy and the bacon slightly browned. Put mascarpone, season to taste with salt and pepper. Remember that bacon is salty, so it is ideal to taste before salting. Put on the fire until the mascarpone melts and we have a creamy sis. Add the cooked pasta, directly from the water, without draining it or passing it under a stream of cold water. If necessary, add more of the water in which they cooked the pasta, to adjust the creaminess of the sauce.
In the end, all we have to do is add salt and pepper if necessary, then the finely chopped parsley and the hot pepper slices.
May you be the best, my dear ones! Luke recommends that you eat them hot as soon as you take them off the heat. I recommend that, if you have leftovers the next day, put them in a heat-resistant dish, grate a little mozzarella on top and put them in the oven for some delicious pasta with FREE mascarpone and bacon sauce & # x2665
Mushrooms with pasta
Mushrooms with pasta from: mushrooms, spaghetti, olive oil, garlic, thyme, thyme, salt, pepper.
- 700 g fresh mushrooms
- 500 g spaghetti
- 100 ml of olive oil
- 1 clove of garlic
- 1 teaspoon grated dried thyme
- 3-4 threads of green thyme
Method of preparation:
Clean the mushrooms, wash them, drain them well and cut them into large pieces, and leave the small ones whole or cut them in half. Heat the olive oil in a large pan and brown the whole garlic clove over a low heat.
The garlic should not be fried too much, when it has browned a little, take it out of the pan. Put the mushrooms in the hot oil and fry them until all the water they leave evaporates. Meanwhile, boil the pasta in 2 liters of water and 1 teaspoon of salt, then drain them from the water in which they boiled and put them in the pan with mushrooms.
Add the dried and green thyme, season with salt and pepper and simmer for another minute. Serve hot.
How to cook pasta recipe with chicken and pesto sauce & # 8211 Best Tips & Tricks
1. Use any kind of pasta or zucchini noodles.
I made this recipe with spaghetti and it turned out perfect for my taste. But if you want, you can replace them with your favorite pasta.
And here are some of the best known:
Remember here, the cooking time differs for each type of pasta.
The dry ones are usually done in 10-12 minutes, but you have to check constantly after 6-7 minutes of cooking.
I mean, you have to take one piece every minute and taste it to see if it's done. Cooked, they will need to be al dente.
Of course, always follow the instructions on the package, but do not forget to taste to check, because, as I told you, the cooking time may be different.
Food Republic has written more about how to cook dried pasta if you want to know more.
And now comes the best part
I know that many of you are (yes) (yes, I know the feeling) all the time on a diet and in this case you can replace spaghetti with gluten-free or whole wheat pasta.
But if your waistline still forbids any kind of pasta due to its high carbohydrate content, then you can replace them with zucchini spaghetti.
These are a healthy, carbohydrate-free version of pasta, and at the same time a good way to increase your diet.
This way, you will make some pasta with chicken and pesto sauce that is healthy and with very few carbohydrates. And if you want it to be super tasty, then pay close attention to the next piece of advice I will give you.
2. Make pasta with homemade pesto sauce
I know you've heard me say this many times before but I just can't help it: & # 8216 Homemade is always tastier and healthier & # 8217.
So for the thousandth time, I don't need to buy pesto sauce from the supermarket because it's very easy to make at home, in just 10 minutes.
In addition, you can make a large quantity and keep it in the refrigerator for up to 2 weeks.
It's cheaper, tastier, healthier, what better to say in any way.
And if you get a little bored of the classic pesto sauce recipe, you can adapt it and change the basil with mint or parsley.
Or, you can try other types of basil, such as Thai, purple, or lemon flavored. Moreover, you can add arugula, baby spinach or kale.
If you can't manage to combine these ingredients, don't hesitate to ask me for help in comments, on Facebook or Instagram.
And now let's move on to the last part.
3. Bring the chicken to room temperature before cooking
This step is not mandatory and will increase the cooking time a little, but it will make the chicken tender and juicy.
So, take the chicken out of the fridge 30 minutes before cooking. Put it in pesto sauce and let it reach room temperature for about 20-30 minutes.
This method will not only make the meat tenderer but will help it cook faster and more evenly (see more details about this process).
At the end I will summarize everything you need to know before making this pasta recipe with chicken and pesto sauce:
- You can exchange spaghetti with your favorite pasta or zucchini noodles.
- Make pesto sauce at home.
- If time allows, grease the chicken with pesto sauce and let it sit for about 20-30 minutes at room temperature before cooking.
And now that you have all this information I'm sure you'll be able to make the best pasta with chicken and pesto sauce.
So sharpen your knives, heat the stoves, and let's start cooking.
And if you liked this chicken pasta video recipe and want to see more please subscribe to my YouTube Channel.
How to make simple pasta with bacon, garlic and parmesan & # 8211 quick recipe?
Ingredients for pasta with kaiser, bacon or smoked ribs, parmesan, garlic and basil
I put a pot on the fire in which the pasta will boil. For every 100 g of dry pasta I calculate 1 L of water and 1 teaspoon of salt.
For these simple pasta with bacon we used dried fettucine but you can choose tagliatelle, linguine, spaghetti or even short pasta (penne, fusilli etc). I boiled them for 1 minute less than it says on the package.
In the meantime, I took care of the sauce. The sauce must be ready before the pasta. I cut the kaiser into cubes. I used homemade kaiser, natural sausage prepared and smoked by us & # 8211 the recipe here.
For aromatic herbs I always have fresh leaves in the window or on the terrace. I tore a few fresh basil leaves from the pots. In winter we use dried basil.
How do we prepare homemade bacon recipe?
Prepare the salt in which spices are added and mix well. Put a lot of salt to cover the meat well and it is good to use salt never, high, not fine.
What spices are used: thyme, coriander seeds, fennel, anise, hot peppers, pepper, allspice, everything to your personal taste. It is not a specific amount.
Sprinkle the meat with salt on all sides, cover well with salt and leave to soak. It is ideal to stay in a room, cellar, cool room, the optimum temperature is 4-6 degrees.
Do not keep in the freezer. Leave to salt for 15 days. Do not be afraid, the meat will get enough salt, it will not be salty.
Another method would be to make a concentrated brine with 100 g of salt per 1 l of water (to float the egg on top), in which the belly is placed.
The brine is changed daily, until the water is no longer red and all the blood has been cleaned.
Now add in water and spices: thyme, bay leaf, pepper, allspice, hot pepper, garlic. Leave for about 10-15 days, until it freezes.
If put in brine, the meat will be soft and watery, very tender.
If it is put in salt, being covered on all sides with salt, the water will be eliminated, the meat will be drier, it will be possible to cut finer slices.
After a while, remove the meat from the salt, wash well with salt, then dry on all sides with paper towels.