Garlic Italian Carbonara Recipe

Garlic Italian Carbonara

A delightfully creamy sauce, with mushrooms and ham, making this delicious Spaghetti Carbonara ideal for all the family.

Ingredients

225 g (8 oz) spaghetti
1 tbs oil
1 onion, chopped
250 g (9 oz) mushrooms, sliced
3 chopped and crushed garlic cloves
250 g (9 oz) cooked ham, sliced
300 ml (1/2 pint) double cream
.

Method

STEP 1
Cook the spaghetti in boiling, salted water until tender. Drain.
STEP 2
Heat the oil in a saucepan and fry the onion for 5 minutes, until softened. Add garlic and cook till slightly colored, Add the mushrooms and ham and cook for 2-3 minutes.
STEP 3
Stir in the cream and spaghetti. Toss well and serve immediately.

Creamy Garlic Italian Pasta recipe | Schwartz... by smvseo

Flash Pan Spaghetti Bolognese

This is possibly the most famous and favorite of all pasta dishes.This is a quick an easy way to make this recipe in one pan.I love this meal and enjoy cooking it.

Spaghetti Bolognese

 Ingredients

• 1/4 lb (125 g) ham or bacon cut into cubes
• 1 lb. (450 g) beef lean or medium ground
• 1 tbsp(15 ml) olive oil
• 1 cup (225 ml) coarsely chopped onion
• ¼ cup (50 ml) coarsely chopped celery
• ¼ cup (50 ml) coarsely chopped carrot
• ¼ cup (50 ml) coarsely chopped fennel bulb, if available
• ¼ cup (50 ml) butter
• 1 cup (225 ml) canned plum tomato
• ½ cup (125 ml) red wine
• 2 cups (500 ml) beef stock (preferably fresh, but canned beef stock will do)
• ¼ cup (50 ml) tomato paste
• 1 strip of lemon rind
• 1 bay leaf
• 1 lb. (450 g) spaghetti pasta, preferably made from durum wheat
• 1 cup Parmesan cheese for garnish, preferably freshly grated Reggiano Parmesan
• salt and fresh ground pepper to taste

 Procedure

1. Mix the coarsely chopped onion, carrot, celery and fennel (optional) together and finely chop them (this is called a battuto in Italian, or a finely chopped mixture of vegetables and herbs to flavour a dish)
2. Cut the ham or bacon into little cubes and saute in a heavy large pan or Wok
3. Add the butter and allow it to melt. Then add the battuto
4. Cook, stirring occasionally until very lightly browned,then remove and keep warm in a dish.
5. Heat the olive oil in the pan and when the oil is hot, add the beef and stir to break up lumps, cooking until well browned
6. Add  battuto back to the pan
7. Add the wine to the pan and stir on high heat, scraping any brown bits stuck to the pan
8. Add the tomato paste and stock and stir until well mixed and add this mixture to the pan
9. Drain and coarsely chop the plum tomatoes and add them to the pan
10. Add the bay leaf and lemon rind
11. Bring the pan to a boil, then reduce to a gentle simmer, with bubbles barely breaking the surface
12. Simmer, stirring occasionally for an hour (or more), until thick
13. Add pepper to taste, and salt if necessary to taste
14. When the sauce is ready, bring a gallon (4 litres) of water to a full boil over high heat in a large pan
15. Add the pasta, give it a brisk stir to ensure it is all covered by water and not clumped together. Cook for about 10-12 minutes, or until al dente (firm but not hard, there should still be a bit of 'bite' when chewing pasta, rather than soggy and mushy)
16. Drain the pasta well and serve immediately
17. Remove the bay leaf and lemon rind, then spoon the Bolognese sauce over the pasta and have guests garnish with the grated Parmesan cheese,some people also like to add chedder or other good melting cheese.

Fast Chilli garlic and Olive Oil pasta Recipe

Flash pan quick and easy recipe using chillies,garlic,olive oil and tagliatelle.This pasta dish is one of my favorites as it's cheap yet nourishing full of flavor with a kick of chilli heat.

Preparation and cooking time-approximately 10 minutes

Fresh Tagliatelle

Recipe for one serving-ingredients can easily be increased for extra servings

Ingredients

1) Tagliatelle-amount to requirement
2) 1 tbsp of extra virgin olive oil
3) dried chilli flakes-amount to taste-fresh chopped chilli if preferred
4) 3 chopped garlic cloves-more if you love garlic

Method

In a large wok or pan add olive oil chopped garlic and chilli.
Fry on a gentle heat until garlic just starts to colour,do not burn or over cook or it will taste bitter.With practice you will achieve your personal taste preference.

Remove ingredients from pan and place in a dish.
Add plenty of water to the pan to allow the tagliatelle to move freely while cooking.
Bring water to the boil and add tagliatelle and a pinch of sea salt to taste,lower heat and simmer for about 4 minutes and test pasta to see if cooked to your requirements.
Drain pasta in a colander and return to the pan adding the cooked olive oil,garlic and chilli .
Toss all ingredients together over a low heat adding more olive oil if required.
Serve and enjoy.
Fresh grated Parmesan can be added but I like all the individual taste of the basic dish.
More chilli can also be sprinkled on.

Sliced cooked broccoli and cooked frozen peas can be added to change recipe.Then sprinkle with grated parmesan cheese.