Spaghetti Carbonara - Cook 300 grams of spaghetti in salted boiling water until al dente. Reserve 1/2 cup of Spaghetti cooking water before draining.
- In a food processor or blender, combine 2 cups fresh basil leaves, 1/2 cup grated Parmesan cheese, 1/4 cup pine nuts, and 2 cloves of garlic. Pulse until coarsely chopped.
- While the processor is running, gradually pour in 1/2 cup extra virgin olive oil until a smooth and creamy pesto sauce forms.
- Season the pesto sauce with salt and freshly ground black pepper to taste.
- Transfer cooked spaghetti back to the pot or a mixing bowl. Add the prepared pesto sauce and toss until evenly coated.
- If the Spaghetti seems dry, add reserved spaghetti cooking water gradually, tossing until desired consistency.
- Optional: Add cherry tomatoes, sliced/grated Parmesan cheese, and basil leaves for flavor and garnish.
- Serve immediately and enjoy the vibrant flavors of the fresh basil and Parmesan!
- Feel free to customize with grilled chicken, sautéed vegetables for added variety.
| Aglio e Olio - Cook 300 grams of spaghetti in salted boiling water until al dente. Reserve 1/2 cup of spaghetti cooking water before draining.
- In a large skillet over medium heat, heat 1/3 cup olive oil. Add 6 cloves of thinly sliced garlic and cook until golden and fragrant. Be cautious not to burn it.
- Add 1/2 teaspoon red pepper flakes (adjust according to spice preference) to the skillet and stir for 30 seconds.
- Reduce heat to low and add the cooked spaghetti to the skillet, tossing to coat in the garlic-infused oil.
- If the spaghetti seems dry, gradually add reserved pasta cooking water, tossing until noodles are moist and well coated.
- Season with salt to taste, considering the saltiness of the pasta water.
- Remove skillet from heat and transfer spaghetti to a serving dish.
- Garnish with chopped parsley and optionally sprinkle grated Parmesan cheese on top.
| Spaghetti with pesto - Cook 300 grams of spaghetti noodles in salted boiling water until al dente. Reserve 1/2 cup of noodles cooking water before draining.
- In a large skillet over medium heat, cook 150 grams of diced pancetta/bacon until crispy. Set aside.
- Whisk together 3 large eggs and 3/4 cup grated Parmesan cheese in a mixing bowl. Season with black pepper.
- Reduce heat, add drained noodles to the skillet, and toss with pancetta/bacon fat.
- Remove skillet from heat, quickly pour the egg mixture over noodles, and toss vigorously to coat. The residual heat will cook the eggs, forming a creamy sauce.
- If the sauce is too thick, add reserved noodles water gradually, tossing until desired consistency.
- Add cooked pancetta/bacon back to the skillet and toss everything together.
- Serve immediately, garnished with additional Parmesan cheese and black pepper.
| Spaghetti with clams - Start by scrubbing 500 grams of fresh clams under cold water to remove any dirt or grit.
- Cook 300 grams of spaghetti in salted boiling water until al dente, reserving 1/2 cup of Spaghetti cooking water.
- In a large skillet, heat 4 tbsp of olive oil over medium heat and sauté 4 cloves of minced garlic and 1/2 tsp of red pepper flakes for 1 minute until fragrant. Add the cleaned clams to the skillet along with 1/2 cup of white wine, cover, and cook for 5-7 minutes until the clams open. Discard any clams that remain closed.
- Drain the cooked spaghetti and return it to the pot, then toss with a drizzle of olive oil.
- Remove the opened clams from the skillet and set them aside, keeping the liquid in the skillet.
- Add the cooked spaghetti to the skillet with the clam liquid and toss for 1-2 minutes to absorb the flavors.
- Stir in chopped fresh parsley, season with salt and black pepper, and return the cooked clams to the skillet.
- Toss everything together and serve immediately.
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