How to make the tastiest paste of what is under the hand

Pasta “A la Carbonara”

 Italian cuisine offers many exquisite pasta dishes that have long gained popularity around the world. Unfortunately, accurately repeat classic recipes do not always manage due to the high price or unavailability of some products. For example, the classic Carbonara paste recipe requires raw pork cheeks and Pecorino Romano cheese. Because these delicacies are not easy to find in a regular shop, you can prepare delicious pasta based on classic Carbonara, changing the ingredients a little. So, on 4 servings it will take:

  • 250g of spaghetti;
  • 200g of bacon
  • ; 4 yolks;
  • 150ml of cream with fatness above 30%;
  • 60g of solid cheese (best of all – Parmesan);
  • 3 garlic cloves;
  • 3 sprigs of parsley;
  • salt and pepper to taste.

To start, the bacon needs to be cut into thin strips and fry in a frying pan for about 3 minutes to allow the fat to start to be grooved. Next, add finely chopped garlic to the bacon and fry for a couple more minutes. The resulting mass of solim, pepper, mix with finely chopped parsley leaves and remove from the heat.

Now we’ll get into making cream sauce. For this purpose, it is enough to mix egg yolks, cream and grated cheese on a fine grater. All ingredients are lightly whipped by hand using a whisk.

In the meantime, you can move to the main component of the dish — spaghetti. They need to be boiled in boiling water to an “al dente” state. The exact cooking time depends on the pasta brand, so pay attention to the information on their packaging. Combine the finished paste immediately with sautéed bacon and creamy sauce. Stir thoroughly. Due to the fact that the liquid mass is added to still hot spaghetti, the yolks in it have time to prepare.

Pasta with vegetables in tomato cream sauce

This option will appeal to vegans and everyone who cares about their figure. In addition, this dish will easily be able to feed children healthy vegetables. After all, in combination with your favorite pasta, even courgettes will be tastier to them. To prepare you will need:

  • 250-300 g paste;
  • 1 medium bulb;
  • 1 small squash;
  • 1 small eggplant;
  • 2 garlic cloves;
  • 1 bell pepper;
  • 250 ml 10% cream or vegetable milk;
  • 200 g tomato paste;
  • 3 st spoons olive oil;
  • salt and spices to taste.

For starters, fry the cut onion on preheated olive oil, after a couple of minutes add to it crushed garlic. Then we send diced courgette, eggplant, bell pepper to the pan. Solid vegetable mixture and add spices to taste. This is ideal for various dried herbs — oregano, basil, thyme, parsley.

Bring vegetables to semi-ready and pour cream to them. Vegans can replace this product with any vegetable milk or cream. Then add tomato paste and leave vegetables on the stove for another 5 minutes. Meanwhile, boil the paste for about 1 minute less than indicated on the package. Put the finished pasta in a pan with vegetable dressing and mix thoroughly. Leave on a medium heat for 2-3 minutes, so that the paste is well soaked in the sauce and fully reached ready.

Pasta with mushrooms and chicken in creamy sauce

In classic Italian cuisine, fetuccini is used for this dish, a type of paste that is made in the form of long flat strips thickness 7 mm. These pasta goes perfectly with a sauce based on butter, eggs and parmesan cheese. European stores even sell a ready-made pasta dressing that includes the ingredients listed. It’s called Alfredo sauce. As a third flavor accent, in addition to pasta and sauce, chicken, mushrooms, shrimp, bacon or vegetables are generally added.

At home, you can repeat the popular recipe by replacing fetuccini with any paste to your taste and cooking Alfredo sauce yourself. This will need:

  • 300g paste;
  • 400g chicken breast;
  • 300g champignons;
  • 1 medium bulb;
  • 4 st spoonful olive oil;
  • 2 garlic cloves;
  • 300ml cream 10 -20%;
  • 20g butter;
  • 70g hard cheese;
  • 1 yolk;
  • salt and spices to taste.

To start, in a frying pan with 2 spoons of olive oil, fry half the chopped onion. Then add the cut mushrooms here. When all the liquid from the mushrooms is evaporated, spread the cut chicken breast. Add salt, pepper. Fry until ready.

In a separate pan or soteynik with a thick bottom, prepare Alfredo sauce. On the remaining olive oil, fry the other half of the onions for 1 minute. Add to it finely cut garlic and leave for another 1-2 minutes. Then pour in the cream and a lightly whipped yolk. Solim, add dried herbs to taste. Add a slice of butter and grated cheese on a fine grater. Bring the mixture to a boil and cook for a couple of minutes, stirring periodically. The finished sauce should thicken a bit. Combine sauce and chicken with mushrooms. We simmer for a couple more minutes over medium heat.

Pasta is cooked in boiling water for about 1 minute less than the manufacturer offers. Drain water and combine pasta with creamy meat dressing. Let the dish stick under the lid for a couple of minutes and can be served on the table.

Leave a Comment