What is your favorite pasta recipe? Can I have the recipe?

Answer 1

Fettucine Salmon Alfredo Serves 4
• 10 ounces fettuccini pasta
• Salmon
• 1/2 cup butter
• 5 cloves garlic, chopped
• 1 cup heavy cream
• 1 egg yolk
• 2 cups freshly grated Parmesan cheese
• 2 tablespoons dried parsley
1. Bring a large pot of lightly salted water to a boil. Add fettucine pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large skillet melt the butter and add the chopped garlic. Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic. Add salmon.
3. Pour about a 1/4 cup of the heavy cream into a small bowl. Add the egg yolk and beat together; put aside. Pour the remaining cream into the frying pan. Increase the heat to medium-high. As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mixture. You do not want the egg to curdle. Continue whisking until well blended.
4. Add 1 cup of the Parmesan cheese and continue to mix the cream. Pour in the remaining Parmesan and the parsley, mix until smooth. Immediately remove from stove. Serve over cooked pasta.

or my version of spaghetti vongole:

spaghetti 200g
7 garlic chopped into tiny bits
Butter half a pack
chopped small green chilis
coarsed pepper
prawns any amount/sizes
Cooking oil

Cook pasta 8-10 minutes/al-dente
Melt butter in the wok, add garlic
Once butter melted, add the prawns
Salt to taste
Once prawns are cooked add the spaghetti
Add the rest of the ingredients (pepper etc.)
Mixed well.

Answer 2

1

Answer 3

Spaghetti Ala Chicken Carbonara

2 teaspoons olive oil
4 ounces thinly sliced pancetta, chopped
2 teaspoons minced garlic
2 1/2 cups whipping cream
1 cup freshly grated Parmesan
8 large egg yolks
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
Salt
1 pound spaghetti
4 cups coarsely shredded chicken (from 1 roasted chicken)
Freshly ground black pepper
1/2 cup chopped walnuts, toasted
1 tablespoon finely grated lemon peel

Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.
In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.

Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.

Answer 4

Chicken de parma proscutto ala fungi

carmelize an onion. If you don't know what carmalizing is. You slice and onion and cook over low heat in a little butter until brown and soggy but sweet to taste. set aside to cool. To a hot saute pan add 1 Tbsp minced garlic, 1 oz of EVO (extra virgin olive oil), 4 oz sliced grilled chicken breast, 2 oz proscutto, 2 oz sliced portabella caps, 2 oz carmelized onions, and 6 oz. of chicken stock. Season with a pinch of salt and pepper to taste. Add 2 cups of cooked linguinni and 1/4 cup parmesan cheese and toss until the cheese is melted into the sauce. Finish with 1 Tbsp of whole butter to slightly thicken the sauce so it clings to the pasta better and also for flavor and luster in the sauce. This makes enough for 1 serving. Increase amount to the number of people you are serving. Enjoy this a true italian classic that will blow someone taste buds away, and is easy to make.

Answer 5

I fry chopped and seeded tomatoes, onions, and garlic in olive oil. If I have some Italian sausage I add that too. Then I toss it with the hot pasta and sprinkle in some basil, oregano, parsley, and parmesan. Red pepper flakes at the very end. It's super good and takes like 10 minutes, so it's perfect when you're really tired and can't handle cooking. A salad and some bread and you've got dinner!

Answer 6

Fettuccine Primavera

Ingredients:
1 large jar pasta sauce
3 teaspoons olive oil
2 cups fresh broccoli florets
1/2 medium red bell pepper, sliced into strips
1/2 medium onion, chopped
1 small zucchini, sliced
1 small yellow squash, sliced
1 teaspoon dried basil
1/2 teaspoon dried thyme
8 ounces cooked fettuccine
Grated Parmesan cheese

Heat oil in a large nonstick skillet over medium heat. Add vegetables, basil and thyme and saute for until vegetables are crisp-tender. Pour sauce over vegetables and heat through. Spoon sauce over hot pasta and then top with grated Parmesan cheese.

Makes 8 Servings

Answer 7

Lemon Pasta
Boil 1 pound of any pasta - reserve 1 cup of the pasta water

in a separate large bowl combine
1 cup olive oil
1 cup fresh lemon juice
2 tlb fresh lemon zest
1 cup fresh Parmesan cheese
blend well with whisk
add cooked pasta
slowly add in pasta water until the pasta is well coated with the mixture (may not need all of the pasta water)
garnish with 2tlbs basil that has been finley chopped.

great with grilled chicken or shrimp

Answer 8

Pasta Primavera

Ingredients
1/3 cupChopped onion
3 tbspButter
3 tbspFlour
1 cupWater
2Medium carrots, pared and sliced
1 tbspChicken Bouillon
3/4 tspBasil leaves
1 cupBroccoli flowerets
1 cupSliced fresh mushrooms
1 cupSliced summer squash
1 cupHalf-and-half
1/4 tspPepper
1/2 packageFettucini cooked and drained
Grated Parmesan cheese, optional

Preparation:
In large saucepan, cook onion in butter until tender; stir in flour until smooth, Add water, carrots, bouillon and basil; bring to a boil. Reduce heat; cover and simmer 5 minutes. Add broccoli, mushrooms and squash; cook 5 minutes. Add half-and-half and pepper; cook and stir until slightly thickened. Serve over hot fettuccini. Garnish with cheese if desired. Refrigerate leftovers.

enjoy hun

Answer 9

I like my pretty simple, depending on my mood as well, if i want it simple, i would just have the butter with garlic pieces and parmsean cheese, or just an jar of tomato sauce made by Classics (i believe that is the compnay name), and add seasonings if desiered, or if i am in the mood for a creamy flavor i would have the Garlic alfredo kind with chopped garlic pieces and a little butter and sometimes for garnish i'd add parsley, basil, or rosemary whatever i have in hand. nothing wrong with having pasta with extra virgin olive oil and herbs and a little bit parmsean cheese works too.

Answer 10

i love this recipe it is a good rainy day food i hope you enjoy
Macaroni and Cheese Recipe courtesy Michael Symon
Show: Melting Pot
Episode: Eastern European--Kindergarten Cooks





6 (6-ounce) boneless skinless chicken breasts
2 tablespoons Hungarian paprika
1 tablespoon kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 quart heavy cream
2 tablespoons of thyme
2 pounds of cooked rigatoni
6 ounces goat cheese

Season chicken breasts with paprika salt and pepper and set aside. Heat olive oil in large saute pan and place chicken in it browning on both sides. Place in 400-degree oven for 8 to10 minutes. Remove from oven and let cool then dice into large pieces. Heat cream in large saucepan, add herbs, salt, and pepper and reduce by half. Add the cooked rigatoni, cheese and cooked chicken and simmer for 2 minutes. Remove from heat and serve. i dont use gaot cheese i use munster im still experamenting. but im sure its good with any cheese