Tag: pasta recipe

Pasta Carbonara With Pancetta: Simple Ingredients, Big Flavor

There’s no debating pasta carbonara’s standing in the pantheon of Italian pasta recipes. A Roman classic, its glossy sauce is built from eggs, hard cheese, cured pork, and black pepper—no cream required. This version of the pasta carbonara recipe from Epicurious relies on egg yolks, finely grated Parmesan cheese, rendered pancetta fat, and starchy pasta water—nothing more. As the pancetta cooks, its savory, aromatic drippings become the backbone of the dish, while a generous amount of freshly ground black pepper keeps the richness in check. The key is timing. The eggs and cheese are whisked together off heat, then gently tossed with hot pasta until silky and emulsified, never scrambled. Traditionalists can swap pancetta for guanciale or Parmesan for Pecorino Romano, but the result remains the same: a spare but luxurious, deeply satisfying pasta carbonara that’s ready in about 25 minutes.

Ingredients:

  • ● 12 oz. mezze rigatoni 
  • ● smashed 4 oz. pancetta (Italian bacon) cut into ½” pieces 
  • ● 3 oz. Parmesan, finely grated (about 2 cups) 
  • ● 6 large egg yolks 
  • ● 1 large egg 
  • ● 2 garlic cloves
  • ● Kosher salt 
  • ● 2 tsp. freshly ground black pepper

Directions:

1. Cook 2 garlic cloves, smashed, and 4 oz. pancetta (Italian bacon), cut into ½” pieces, in a dry large skillet over medium heat, stirring often, until garlic is fragrant and browned in spots and pancetta is beginning to crisp, about 4 minutes. (It’s okay that the garlic will be cooking in a dry skillet before the fat renders from the pancetta.) Set a fine-mesh sieve over a small bowl and scrape pancetta mixture into sieve to drain. Pluck out and discard garlic. Transfer pancetta to a small bowl and let cool. Set fat from pancetta aside. 

2. Whisk together 6 large egg yolks and 1 large egg in a medium bowl. Add 3 oz. Parmesan, finely grated (about 2 cups), and whisk to combine.  Meanwhile, cook 12 oz. mezze rigatoni in a large pot of boiling salted water, stirring occasionally, until very al dente, about 1 minute less than package directions. Drain, reserving 1 cup pasta cooking liquid. Reserve pot. 

4. Stir 1 Tbsp. reserved pancetta fat and ¼ cup warm pasta cooking liquid into egg mixture. Combine egg mixture, pancetta, pasta, and another ¼ cup pasta cooking liquid in reserved pot and place over low heat. Cook, stirring constantly and adding more pasta cooking liquid as needed (up to remaining ½ cup), until sauce thickens and coats pasta in a glossy sheen, about 3 minutes. Remove pasta from heat, add 2 tsp. freshly ground black pepper, and season with kosher salt. Divide pasta among shallow bowls to serve.

Notes:

Pasta carbonara was traditionally served on its own, but it paired well with simple accompaniments. A crisp green salad dressed with lemon and olive oil provided contrast to the richness of the pasta. Roasted vegetables, such as broccolini or asparagus, also worked well alongside the dish without overwhelming it.

For those looking to explore variations, pancetta could be replaced with guanciale for a more traditional Roman profile, while Pecorino Romano could stand in for Parmesan for a sharper, saltier finish. Mezze rigatoni worked especially well because its ridges held onto the sauce, but spaghetti or bucatini were equally suitable.

This pasta carbonara with pancetta demonstrated how restraint often led to the most memorable results. By focusing on technique and timing rather than extra ingredients, the dish delivered depth, richness, and balance in every bite. Ready in about 25 minutes, it was an ideal example of how classic Italian cooking turned simplicity into something luxurious. When prepared with care, carbonara remained one of the most satisfying pasta dishes ever created.

For more delicious recipes, click here.

Creamy Chili Crisp Pasta: A Quick and Flavorful Weeknight Dinner

There are few things more satisfying than a pasta dish that comes together in under 30 minutes and delivers a perfect balance of creamy richness and spicy heat. Enter this Creamy Chili Crisp Pasta recipe from Epicurious, a simple yet vibrant meal that’s sure to make its way into your weekly dinner rotation. With tangy Greek yogurt forming the base of a luscious sauce and chili crisp providing an addictive, tongue-tingling kick, this dish is a true weeknight wonder. It’s not only easy to whip up but also flexible enough to cater to different taste preferences.

The use of Greek yogurt as the primary sauce base brings a tangy, creamy element that keeps the dish light yet indulgent. Mixing it with starchy pasta water helps achieve a glossy texture, similar to Alfredo sauce, but with a refreshing tang. The chili crisp, a popular condiment known for its flavorful combination of chili oil, fried garlic, and fermented soybeans, takes things up a notch. One bite and you’ll understand why this pasta is a hit. With minimal effort and ingredients, you get a restaurant-quality meal that’s both comforting and exciting. Let’s dive into the details of how to make this fantastic dish.

Ingredients:

Directions:

  1. Start by bringing a large pot of salted water to a boil. Make sure to generously salt the water, as this is your only chance to properly season the pasta. Once the water is boiling, add 1 pound of spaghetti (or any pasta of your choosing) and cook until al dente, about 1 minute less than the package directions. You want the pasta to be slightly undercooked since it will continue to cook when mixed with the sauce.
  2. Before draining the pasta, reserve about 2 cups of the starchy pasta cooking liquid. This water will be used to create the creamy sauce, so don’t forget this step! Drain the pasta and return it to the warm pot.
  3. In the same pot with the pasta, add 1¼ cups of plain whole-milk Greek yogurt. Toss the pasta with tongs to thoroughly coat it in the yogurt. At this stage, it might look thick, but don’t worry. Gradually add about ½ cup of the reserved pasta water, tossing as you go. You want to add just enough water to form a smooth, creamy sauce that clings to the pasta, resembling a light Alfredo sauce. If the sauce becomes too thick, continue adding splashes of pasta water until you reach your desired consistency.
  4. Once the sauce has come together, taste the pasta. If needed, add a pinch of kosher salt to enhance the flavors. Keep in mind that the chili crisp will add some saltiness, so be cautious not to overdo it.
  5. Divide the pasta among shallow bowls or plates, and top each portion with as much chili crisp as your heart desires. If the chili crisp looks a little dry, you can thin it out with a bit of grapeseed or any neutral oil before spooning it over the pasta. The key is to let the chili oil coat the pasta for an extra layer of heat and flavor.

The beauty of this Creamy Chili Crisp Pasta lies in its simplicity. It’s an effortless dish that feels far more luxurious than the time and ingredients required. Whether you’re cooking for yourself or sharing with roommates, this pasta is a surefire hit. The combination of Greek yogurt and chili crisp creates an irresistible balance of creamy, tangy, and spicy flavors, while the starchy pasta water ensures the sauce clings to every noodle. Plus, it’s highly customizable—whether you like more or less heat, or prefer a different type of pasta, this dish adapts to your needs.

With minimal prep, easy cleanup, and an unforgettable flavor profile, this pasta dish is bound to become a favorite. And don’t be surprised if you find yourself reaching for that family-size jar of chili crisp sooner rather than later!

For more delicious recipes, click here.

Fresh Cherry Tomato Pasta: A Weeknight Delight

As summer unfolds, it’s the perfect time to indulge in the vibrant and fresh flavors of seasonal produce. One of the stars of this season is the cherry tomato, a small yet flavorful fruit that bursts with sweetness and acidity. While this recipe for Cherry Tomato Pasta from Epicurious is perfect for a summer evening, it’s versatile enough to be enjoyed all year long. Thanks to the convenience of greenhouse-grown cherry and grape tomatoes, you can savor this delightful dish whenever you please. Whether you’re a seasoned home cook or just starting, this simple yet satisfying recipe will quickly become a go-to for weeknight dinners.

This Cherry Tomato Pasta is the epitome of a quick and easy meal. By the time your pasta is perfectly al dente, the tomatoes have softened, released their juices, and created a delectable sauce. The beauty of this recipe lies in its simplicity. With just a handful of ingredients, you can whip up a comforting and flavorful dish in no time. Plus, it’s easily customizable: if you’re in the mood for a little spice, a sprinkle of crushed red pepper flakes adds a welcome kick. For added texture, consider topping the pasta with toasted Italian breadcrumbs.

Ingredients:

Directions:

  1. Cook the Pasta: Begin by cooking 1 lb. of pasta in a large pot of boiling salted water. Stir occasionally to ensure even cooking. Aim for an al dente texture, which provides the perfect bite. Once cooked, drain the pasta, reserving a cup of pasta water. Transfer the pasta to a large bowl and set aside.
  2. Prepare the Sauce: While the pasta cooks, heat ½ cup of extra-virgin olive oil in a large skillet or wide, heavy saucepan over medium-high heat. Add the finely chopped garlic and sauté until fragrant, about 1-2 minutes. Be careful not to let the garlic brown. Next, add the cherry tomatoes, ground black pepper, a pinch of sugar, and the measured salt. Cook, stirring occasionally, until the tomatoes burst and release their juices, about 6-8 minutes. The resulting sauce will be light and flavorful, with a perfect balance of sweetness and acidity.
  3. Combine and Serve: Toss the cooked pasta with the cherry tomato sauce. If the sauce seems too thick, gradually add some of the reserved pasta water until you reach the desired consistency. Stir in the coarsely chopped fresh basil, which adds a burst of freshness and color. Finish the dish by generously grating Parmesan cheese over each serving. The cheese melts slightly from the heat of the pasta, adding a creamy and salty element.

Side Dishes:

To complement this light and fresh pasta dish, consider serving a simple mixed greens salad with a tangy vinaigrette. A crusty loaf of garlic bread or a baguette with olive oil and balsamic vinegar for dipping can also be a delightful addition. For a more substantial meal, pair the pasta with a protein, such as grilled chicken or shrimp.

Cherry Tomato Pasta is a celebration of simple, high-quality ingredients. With minimal effort, you can create a dish that is both comforting and sophisticated. This recipe is a testament to the idea that less is often more, allowing the natural flavors of the ingredients to shine. Whether you’re enjoying a leisurely summer dinner or looking for a quick weeknight meal, this pasta dish is sure to satisfy.

For more delicious recipes, click here.

Creamy Chicken Alfredo Recipe

Sometimes you need nothing more than a soothing plate of chicken alfredo pasta to turn a day around. Luckily, this recipe for creamy chicken pasta from RecipeTin Eats is the perfect way to ensure that you’re focused on “eating good” while not spending forever in the kitchen.

While there are many recipes for chicken pasta available to choose from, this one simply takes the lead due to its essentialness in not only the number of ingredients but also its economic use of time. The following recipe benefits from multitasking, so you will want to ensure that you’re cooking your chicken while the pasta water boils and similarly making the sauce while your pasta cooks. If timed correctly, this meal can be on the table in less than half an hour.

Ingredients:

10 oz. of fettuccine noodles

2 tablespoons of butter, seperated

2 chicken breasts, horizontally cut in half

4 oz. of bacon, cooked and crumbled

2 cloves of garlic, minced

¾ cup of parmesan cheese, finely shredded

2.5 oz. of baby spinach

3 oz. of sun-dried tomato strips (about 4)

½ cup of dry white wine

½ cup of low sodium chicken broth

1 ¼ cup of heavy cream

½ teaspoon of salt

½ teaspoon of pepper

2 oz. of parsley, for garnish

Directions:

  1. You’ll want to begin this recipe by boiling a pot of water for your fettuccine. Using approximately 4 quarts of water for every 1 pound of pasta you have, place the water into a heavy pot on the stove burner. Partially cover the pot, add a sprinkle of salt to the water, and bring the water to a boil.
  2. Once it begins to boil, remove the pot lid from the pot, and then add your 10 ounces of fettuccine to the pot after the water has come to a boil. Boil your noodles until they are al dente, and then remove them from the pot, setting them aside. Remember to scoop out a mugful of pasta cooking water for later.
  3. Take your two chicken breasts, and cut them each in half horizontally. Sprinkle both sides of all four pieces with salt and pepper. Meanwhile, melt half of your butter in a large skillet on your stove burner. Melt it over high heat. After the butter is melted, add your seasoned chicken halves to the skillet and cook them for 2 minutes on each side until they are a deep golden color. Afterward, remove your chicken from the skillet, place it onto a plate, and shred it with two forks.
  4. In preparing your alfredo sauce, turn down the heat to about medium-high, and cook the remaining garlic and butter in the same skillet that you used for the chicken. Cook these minced garlic cloves for only about 30 seconds and then add the dry white wine to the pot.
  5. Rapidly simmer the butter, garlic, and wine. Stir the contents and ensure to scrape up the brown bits off of the bottom of the pan. Once the contents are mostly evaporated, add in your chicken broth, cream, parmesan, and sun-dried tomatoes. Simmer this on medium heat for an additional 3-5 minutes, stirring leisurely until it all thickens and is reduced.
  6. You truly bring this recipe together by tossing the ingredients together. Add your 2 ½ ounces of baby spinach to the skillet alongside your cooked chicken and pasta. Toss this in the skillet for 1 ½-2 minutes on the stove until the sauce thickens and coats the pasta strands entirely. If the alfredo sauce begins to get too thick, you can thin it up with the pasta cooking water you reserved earlier.
  7. Using tongs, plate your chicken fettuccine alfredo into separate bowls or plates and sprinkle a garnish of crumbled bacon pieces and parsley. Enjoy!

For more delicious recipes, click here.