Pasta recipes: turn pasta into gourmet plates

Pasta Carbonara

Β is prepared with spaghetti β€” long thin noodles with round section . Classic Carbonara is made with a product widely distributed in Italy β€” pancetta, but in Russia it has been replaced with more familiar bacon.

Ingredients for 2 servings:

  • Spaghetti β€” 250 g;
  • Bacon, brisket or pachetta β€” 200 g;
  • Cream β€” 100 g;
  • Parmesan β€” 50 g;
  • Egg yolk β€” 2 pcs
  • ;

  • Garlic β€” 1 clove;
  • Salt, pepper β€” to taste.

How to cook

  1. Rub the garlic on a fine grater and roast it over a little olive oil. Slice the meat into small pieces and add to the garlic, fry until blush.
  2. Rub the cheese on a fine grater. Combine in a separate container of yolks and cream, whisk lightly with a fork.
  3. Boil the spaghetti in salted water until ready.
  4. In a deep soteynik, combine the finished spaghetti, meat, yolks with cream and grated parmesan. Warm it up together for a few minutes.
  5. Put the finished paste on plates and season with ground pepper. Submit right away.

Pasta with shrimp

For this recipe, it is best to use the pasta β€œTagliatelle” – long flat noodles. In Russian brands, this product is often presented under the name β€œNests”.

Ingredients for 2 servings:

  • Pasta Tagliatelle β€” 2 β€œnests”;
  • Prawns boiled ice-cream β€” 300 g.
  • ;

  • Cream fatty β€” 150 ml.
  • ;

  • Spinach in washers frozen β€” 1 washer;
  • Garlic β€” 2 cloves;
  • Hard cheese β€” to taste;
  • Mix of dried Italian herbs (rosemary, oregano, etc.) β€” 1 tsp;
  • Salt, black ground pepper β€” to taste.

How to cook

  1. the boiled ice-cream shrimp defrost, remove the pansy and intestinal vein. Grind the garlic.
  2. Roast the peeled shrimp with garlic, salt a little and pepper. Set aside in a separate container.
  3. In the same pan, pour cream, add a washer of spinach and grate over a low heat until a homogeneous mass is produced without bringing to a boil. Salt and pepper to taste.
  4. Parallel to the preparation of the filling, boil tagliatelle paste in salted water for 1-2 minutes less than indicated on the package.
  5. Add the shrimp with garlic and paste to the preheated cream, sprinkle all the Italian herbs and warm over a low heat for 2-3 minutes, stirring periodically.
  6. Divide the paste into 2 parts and spread over plates. Sprinkle with grated cheese and serve immediately.

Pasta with chicken, honey and soy sauce

For this dish the most suitable short types of paste, preferably flat. The most ideal option is pasta farfalle (pasta in the form of flat bows).

Ingredients for 2 servings:

  • Farfalle Pasta β€” 200 g.
  • ;

  • Chicken fillet β€” 1 pc.
  • ;

  • Soy sauce β€” 2 tbsp.
  • ;

  • Honey β€” 2 tbsp.
  • ;

  • Butter for frying.

How to cook

  1. Put the paste boiled in salted water. Cook according to the instructions on the package.
  2. Cut the fillets into small cubes, roast in butter until a ruddy crust.
  3. Pour soy sauce and honey to the chicken, fry over a medium heat for 3-4 minutes.
  4. Add the finished paste to the meat, stir and warm everything together for about 5 minutes, stirring constantly to let the honey sauce soak up the pasta. Divide by plates and serve.

Pasta with mushrooms

The recipes of dishes with mushrooms most often use long varieties of macaroni – spaghetti or tagliatelle. Mushrooms can be used any, but most often take champignons.

Ingredients for 2 servings:

  • Pasta Tagliatelle β€” 2 β€œnests”;
  • Champignons β€” 150 g;
  • Onion β€” 1 small bulb; Cream
  • oily β€” 150 g;
  • Garlic β€” 1 cog;
  • ground nutmeg β€” pinch;
  • Provence herbs dried β€” pinch;
  • Hard cheese β€” to taste;
  • Salt, black ground pepper β€” to taste.

How to cook

  1. Clean the onion from the peel and cut it into very small cubes. Passify until golden shade on a small amount of vegetable oil.
  2. While the onions are cooked, remove the peel from the champignons and cut them into thin plates along with the legs.
  3. Add the chopped mushrooms to the onions and fry until the mushrooms are blush.
  4. Boil tagliatelle according to the instructions on the package.
  5. Grind the garlic by grating it on a fine grater or skipping through the press.
  6. Pour to the onions and cream mushrooms, add garlic, dried herbs, pinch of nutmeg, pepper and salt. Warm everything over a medium heat for about 5 minutes, stirring periodically.
  7. Put in plates the finished paste, pour creamy mushroom filling into the center. Sprinkle the hot dish with grated cheese and serve immediately.

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