need recipe for pasta?

Question

I was recently in Italy and loved there food. I really liked there one pasta recipee. I can not find one in the cook books. I will try to desribe what it was and maybe some one will have the recipee>. It was a spaggetia fixed with ground up eggs and bacon and some kind of cooking oil. I would love hear from you cooks!

Answer 1

Fresh Pasta: It's Easier Than You Think! Print
pasta Twirling fresh, homemade pasta around your fork and savoring each light, tender strand between your teeth is truly one of life's simple pleasures. Making pasta at home may sound entirely too painstaking and exotic, but it's easier than you think! Dried pasta and store-bought fresh pasta cannot be compared with homemade, so if you have never experienced this unparalleled treat, it's high time you gave homemade pasta a whirl.

The Anatomy of a Noodle
Basic fresh pasta contains only three ingredients: flour, salt, and eggs. Superior pasta is made from semolina flour. Semolina is a high-quality flour derived from a special variety of hard wheat called Durum wheat. Semolina is golden in color and its grains are coarser than those of all-purpose flour. The high protein content of semolina allows it to build a strong gluten structure, giving pasta a resilient texture, allowing it to be rolled very thin without falling apart, and preventing it from absorbing too much water as the pasta cooks. Salt adds flavor, and eggs provide richness in addition to strengthening and binding the dough. There are, of course, variations on the flour-salt-eggs formula. Some fresh pasta recipes also include olive oil to make the texture more silky and pliable. Likewise, pasta that is intended to be dried out and stored is often made with water instead of eggs, and contains no olive oil lest it go rancid on the shelf.

Muscling Up
If you are lucky enough to have a mixer with a dough hook attachment, making pasta is really a breeze; just mix together your dry ingredients, add the eggs, and let 'er rip! Mixing pasta by hand, though, is very fun, and allows you to really connect with your ingredients. Not only that, but kneading stiff pasta dough is great exercise!

Start by sifting together your flour and salt. (Some pasta recipes call for a mixture of semolina flour and all-purpose flour. If so, make sure that the two types of flour are thoroughly mixed before you proceed to add any wet ingredients.) On a large, clean work surface, make a mountain out of your dry ingredients, and make a deep well in the center. Break the eggs carefully into the center of the well, then begin whisking them very gently with a fork. Slowly incorporate the flour from the sides of your well into the egg mixture, pushing up the outside "wall" of your flour mountain as needed, so that the eggs do not spill down the side. Continue to whisk with a fork while you pull more and more of the flour into the mixture. Once you have incorporated the eggs with enough of the flour enough to form a workable dough, it's time to begin the fun: roll up your sleeves and get ready to knead!

Pasta dough is stiffer than your typical bread dough, so you will need to use all your muscle power to work this dough. Sprinkle a clean, flat surface with semolina flour, and add more to the dough periodically if it feels sticky. Expect to knead for at least 8 minutes, and possibly even longer. You will know when your dough is ready because, under your loving-but brutishly strong--touch, it will transform from a stiff, chunky mass of flour and egg, to a smooth, supple, and slightly shiny ball of pasta dough. It's imperative that you don't cut corners on the kneading step; if the dough is not kneaded enough, it will not hold together when you try to roll it, and it will not have the right texture when it's cooked!

Once you've kneaded your dough to satiny, elastic perfection, you will need to let it rest. 'Resting' means allowing the gluten to relax so that you will be able to roll and shape the dough more easily. If you do not let the gluten relax, your dough will be TOO elastic, and it will just keep shrinking and bouncing back when you try to roll it. You should wrap it tightly in plastic to keep it from drying out, and allow it at least half an hour to relax. When you're ready to roll, divide the dough into several portions no larger than your fist.

Answer 2

You are probably thinking of Spaghetti or Fettucine a la Carbonara.
Spaghetti a la Carbonara
1 lb. spaghetti
1/2 lb. pancetta (Italian bacon)
2 tbs. Olive Oil
1/2 cup dry white wine
4 large eggs
1 cup grated cheese (whatever combination of Parmigiano or Romano you like best)
2 cloves garlic
Freshly ground pepper to taste

First, put a large ceramic bowl in the oven to warm up (200° should do) and put a pot of well salted water (it should taste like salt water, not just water with salt in it) on the stove to boil. If you don't have a pasta bowl (which, to be honest, I don't), you can finish the dish in the skillet your fry the pancetta in (which will significantly increase the chances of the sauce breaking).

Dice the pancetta into 1/4" to 1/2" cubes and fry in a little bit of olive oil until lightly browned. Add about a half cup of white wine to the pan and reduce by about 1/2. Set this aside. Yes, there's gonna be a lot of oil and fat. Get used to it.

Boil a your pasta until al-dente. While the pasta is boiling mix four eggs with two pulverized garlic cloves (one of the few instances where the use of a garlic press is perfectly fine) and a cup of grated cheese (I use 100% parmigiano, Cooks Illustrated recommends 3/4 cup parmigiano and 1/4 cup romano, traditional recipes call for 100% romano) until well blended. When the pasta is cooked, drain and toss with the cooked pancetta. Add the egg mixture, toss, grind in about a teaspoon of black pepper (less or more to your preference) and serve.

Serves 4-6 adults (depending on how much they eat. It'd probably only serve one 17 year old hockey player)

Answer 3

Sausage pasta bake
Ingredients

3 cloves of garlic
50 g mature Cheddar cheese
50 g stale bread
2 teaspoons dried oregano
olive oil
4 higher-welfare sausages
1 pinch of dried chilli flakes
3 x 400 g tins of chopped tomatoes
400 g dried rigatoni

Method

Preheat the oven to 200ºC/gas 6.

Peel and finely slice the garlic. Coarsely grate the Cheddar. Tear the stale bread into small chunks or blitz in the food processor.

Tip the breadcrumbs into a bowl with one of the sliced garlic cloves, a good pinch of the oregano, the grated cheese and a pinch of sea salt and black pepper. Drizzle with a little oil and toss to mix it all together.

Pop the sausages out of their skins, roll each into 4 balls and place in an ovenproof dish. Drizzle over a little oil and roll to coat. Bake in the oven for about 10 minutes, or until golden and cooked through.

Heat a little oil in a frying pan over a medium heat. Add the remaining sliced garlic and oregano, and the chilli flakes. Stir until the garlic is coloured, then tip in the tomatoes.

Add a pinch of salt and pepper, bring to the boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.

Cook the rigatoni according to the packet instructions, taking it off the heat 2 minutes before the end, so it’s al dente. Drain in a colander and tip into a large baking dish.

Add the meatballs, pour over the sauce and toss well. Sprinkle over the cheesy crumb mix and bake for 15 minutes, or until golden on top and bubbling.

Answer 4

Bacon & Eggs Spaghetti


INGREDIENTS:
12 ounces cooked and drained spaghetti
8 thick slices bacon, diced
2 onions, chopped
4 eggs
4 ounces processed cheese food (eg. Velveeta), cubed


DIRECTIONS:
In a large skillet, cook the bacon and remove to a paper towel-lined plate. Add the onion to the bacon drippings and cook until clear (about 5 minutes). Add the spaghetti and the bacon to the onions and toss until well mixed.
Add the eggs and the cheese and stir until the cheese is melted. Serve while warm.



Rigatoni alla Carbonara :-

Salt
1 pound rigatoni
1/3 pound pancetta, cured Italian meat, available at deli counter, chopped
Drizzle extra-virgin olive oil, plus 2 tablespoons (2 turns around the pan)
4 or 5 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes, a few pinches, crushed in palm of hand
1/2 cup dry white wine or chicken stock
2 large egg yolks
3 tablespoons (about 2 palmfuls) grated Parmigiano Reggiano, plus more, for sprinkling
A handful fresh parsley leaves, finely chopped
A few grinds black pepper

Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup pasta water.
While pasta cooks, heat large skillet over moderate heat. Saute pancetta in a drizzle of oil until it browns, 3 to 5 minutes. Add extra-virgin olive oil, garlic, and crushed pepper flake. Saute garlic 2 minutes. Add wine or stock to the pan and reduce liquid by half, 2 minutes.

Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water. Beat in parsley and pepper and set aside.

Drain pasta. Add pasta to pan with sauce. Toss pasta with pancetta, then add egg mixture and toss 1 minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating the pasta. Adjust seasonings with salt and pepper and serve with extra cheese, for passing.



Spaghetti with eggs & bacon:

Ingredients
Spaghetti: 350 g. (12.50 oz.)
Steaky bacon: 100 g. (3.50 oz.)
Very fresh hen eggs: 3
Grated Parmesan cheese: 30 g. (1 oz.)
Grated sheep cheese: 30 g. (1 oz.)
Garlic: 1 clove
Extra-virgin olive oil: 2 table spoons
Salt and black pepper


Preparation
Cut the bacon in small cubes and fry it in a wide pan (later it will contain also the spaghetti) with the olive oil. Add the clove of garlic and, when it will be well browned, put it away.
Beat the whole eggs (or, if you like better, only the yolks) with a whisk or a fork.
Boil spaghetti in plentiful salt water, drain underdone and put them in the pan where the bacon is frying.
Mix, put the pan away from the fire, add the beaten eggs, a good pinch of black pepper minced at the moment, half the parmesan and sheep cheese and mix again stongly, so that the eggs will become a soft cream.
At last add the remainder of the cheeses and serve at once.


PASTA WITH FRIED EGGS, CARAMELIZED ONIONS, AND BACON:-


3 bacon slices, chopped
4 teaspoons olive oil, divided
4 medium onions, thinly sliced
1/2 teaspoon dried crushed red pepper
12 ounces spaghetti or linguine

4 large eggs
1 6-ounce bag fresh baby spinach
1/3 cup grated pecorino Romano cheese




Sauté bacon in large skillet over medium heat until crisp. Transfer to paper towels. Pour off all but 1 tablespoon drippings; add 3 teaspoons oil and maintain heat. Add onions; sauté until deep golden brown, about 20 minutes. Stir in crushed red pepper. Season with salt and pepper. Remove from heat; cover to keep warm.
Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid in bowl. Return pasta to pot; add onions. Cover to keep warm.

Heat remaining oil in large skillet over medium heat. Crack eggs into skillet; fry until whites are set but yolks are still soft, about 4 minutes. Add spinach, cheese, eggs, and bacon to pasta; toss until egg whites are torn into shreds and spinach wilts. Add pasta cooking liquid to moisten. Season with salt and pepper; serve.

Answer 5

go to allrecipes.com or italianrecipes.com!