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August 15, 2011
9 notes
Tossed together a delicious wine & dine with my wonderful boyfriend on Friday evening. I picked up some fresh pancetta at the Italian deli in Chelsea Market to make pasta alla carbonara with the homemade ricotta I made the previous night. What you’ll need: 4 ounces of pancetta, diced into chunks 1 small shallot, diced finely 1 clove of garlic, chopped finely 3/4 cup frozen peas 3 eggs 1/2 cup of ricotta (if you don’t have ricotta, use pecorino-romano or parmesan) Salt & pepper to taste 1lb pasta (of your choice), prepared per instructions (add salt to the water) Before you start anything, prepare the pot/water for the pasta and begin heating to a boil. While that’s starting, in a large skillet over medium heat, cook the pancetta. While the pancetta is cooking combine the egg with half the cheese, salt & pepper, whisk thoroughly. Once the pancetta is cooked, remove from pan and drain on a paper towel (you don’t have to drain it but it was nice to rid the pancetta of the extra grease). Add shallots to the same skillet & saute until tender. Add garlic & saute for 30 seconds. When the pasta has about a minute left for cooking, add the frozen peas to the boiling pot (you will strain these with the pasta). Remove skillet from heat and add the hot pasta to the pan with the shallots & garlic. Add the egg mixture & stir thoroughly until creamy (be careful not to over cook the eggs - you don’t want them to scramble). Add pancetta, parsley and remaining cheese - taste & re-season if needed. Serve immediately. Enjoy. (photo credit: my super awesome sous-chef)

Tossed together a delicious wine & dine with my wonderful boyfriend on Friday evening. I picked up some fresh pancetta at the Italian deli in Chelsea Market to make pasta alla carbonara with the homemade ricotta I made the previous night.

What you’ll need:

  • 4 ounces of pancetta, diced into chunks
  • 1 small shallot, diced finely
  • 1 clove of garlic, chopped finely
  • 3/4 cup frozen peas
  • 3 eggs
  • 1/2 cup of ricotta (if you don’t have ricotta, use pecorino-romano or parmesan)
  • Salt & pepper to taste
  • 1lb pasta (of your choice), prepared per instructions (add salt to the water)

Before you start anything, prepare the pot/water for the pasta and begin heating to a boil. While that’s starting, in a large skillet over medium heat, cook the pancetta.

While the pancetta is cooking combine the egg with half the cheese, salt & pepper, whisk thoroughly.

Once the pancetta is cooked, remove from pan and drain on a paper towel (you don’t have to drain it but it was nice to rid the pancetta of the extra grease).

Add shallots to the same skillet & saute until tender. Add garlic & saute for 30 seconds.

When the pasta has about a minute left for cooking, add the frozen peas to the boiling pot (you will strain these with the pasta).

Remove skillet from heat and add the hot pasta to the pan with the shallots & garlic.

Add the egg mixture & stir thoroughly until creamy (be careful not to over cook the eggs - you don’t want them to scramble). Add pancetta, parsley and remaining cheese - taste & re-season if needed. Serve immediately. Enjoy.

(photo credit: my super awesome sous-chef)

Tags: carbonara pancetta pasta recipe cooking dinner italian

Text
October 12, 2010
2 notes

Linguine with Turkey Italian Sausage, Tomatoes, Arugula, and Ciliengini

The other weekend I ventured down to Long Beach Island to experience their annual Chowderfest! We arrived at a friend’s family’s beach house Saturday and rather than all of us paying to go out to eat or order-in, I decided to cook. Since I was mostly feeding a bunch of hungry boys, I decided to double this recipe but I’m posting it with it’s normal serving size (not doubled!). The flavors were light and paired well with the white wine we picked up on our way to LBI. We followed it up with the Nutella pocket cookies for dessert. I had an idea for something like this in mind but then stumbled across a similar recipe on For The Love of Cooking so decided to just use that.

  • 1-2 tsp olive oil
  • 5 turkey Italian sausages, removed from casings (since I doubled this, I used one package of sweet sausage and one package of hot sausage)
  • 5 cloves of garlic, minced
  • 1 cup of chicken broth
  • 1/2 - 1 tsp dried oregano
  • 1 1/2 cups of grape tomatoes
  • 1 1/2 cups of arugula
  • 10-12 balls of ciliengini mozzarella cheese, sliced in half
  • Sea salt and freshly cracked pepper, to taste
  • 9 oz linguine, cooked per instructions

Heat the olive oil in a large skillet over medium high heat.  Remove the sausage from the casings and form into small balls.  Place the balls into the skillet and cook for 4-5 minutes.  Add the minced garlic and tomatoes then stir constantly for 1 minute.  Add the chicken broth to the skillet as well as the oregano and some sea salt and freshly cracked pepper.  Break up a few of the tomatoes by piercing them with the spatula.   Cook for a 8-10 minutes while the pasta is cooking,


Taste the sauce and re-season with sea salt, freshly cracked pepper, and oregano if needed.  Drain the pasta and add to the sauce, toss to coat.  Add the arugula and ciliengini cheese then serve immediately.  Enjoy!

Tags: linguine pasta pasta recipe italian dinner dinner recipe sausage