Carla Lalli Daddy pasta

Anyone can be a daddy, and everyone likes pasta. RECIPE Daddy Pasta 4 Servings 1 pound pasta, any shape Kosher salt; freshly ground pepper 1 cup finely grated Parmigiano, plus more for serving 3 large egg yolks ¼ cup extra-virgin olive oil ¼ cup (2 ounces) unsalted butter, at room temperature Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, 3 minutes less than the time indicated on the package. While the pasta is cooking, whisk together 1 cup Parm and the egg yolks in a medium bowl; season generously with salt and pepper. When the pasta is about halfway done, slowly whisk about 1 cup of pasta cooking liquid into the egg and cheese mixture. Reserve an additional 2 cups pasta cooking liquid; drain pasta (reserve pot). Return the pasta to the pot and add olive oil and butter; stir until butter is melted. Continue stirring and tossing constantly while gradually adding cheese mixture to pasta. Stir, more pasta cooking liquid as needed, until sauce is thickened and emulsified and blankets noodles completely. You may not need all the pasta water, but use enough to make things super saucy.  

Serve pasta topped with pepper and more cheese. 

red sauce marinara

 Tomato sauce:

2 tablespoons olive oil

1 large shallot, minced

1 large garlic clove, minced

1/2 teaspoon crushed red pepper flakes

1 (28-ounce) can San Marzano crushed tomatoes

1 tablespoon minced fresh thyme leaves

Kosher salt and freshly ground black pepper

1 cup torn fresh basil leaves

1/2 cup freshly grated Parmigiano-Reggiano cheese

1 recipe Fresh Pasta Dough (recipe included), rolled into semi-thin sheets (second thinnest setting on

pasta roller) and cut into 1/3-inch wide ribbons

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1. To make tomato sauce: To a large skillet set over medium heat, add oil. When oil is shimmering, add shallot and cook until

softened, about 3 minutes. Add the garlic and pepper flakes; cook until fragrant, about 1 minute. Stir in the tomatoes and thyme

and simmer until the sauce comes together and thickens, about 10 minutes. Taste and adjust seasoning with salt and pepper.

Reduce heat to low, cover, and keep warm.

creamy pesto pasta

 pasta

meat like chicken or whatever

1 can cream of something soup

1/2 c pesto sundried tomato or normal

1/2 c milk

sun dried tomatoes? artichoke hearts?

cook pasta

put everything in big pan situation

eat

scratch pasta

 prep 30 min

resting 30 min

2.5 c flour

4 large eggs

1 t sea salt

1 T evoo

Flour on work surface, make well. Add eggs, oil and salt to center. Break up eggs and incorporate until to have dough. If dry, add water.

Knead 8-10 min until smooth. (Can do all this in stand mixer with dough hook)

Wrap in clear wrap and rest 30 min.

Dust baking sheets with flour for noodles

slice dough into 4 pieces. Roll into oval, fold sides in to make straight edge.

Run through past roller 3 times 2, 3 on 3 and once on further levels. Lightly flour sheets before cutting into noodles.

Cook in boiling water 1-2 min.

Fresh pasta can stay in fridge 2 days.

Pasta carbonara

 

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Recipe Image

 Servings

Pasta Carbonara

Servings: 6 Servings

Prep Time 1 hour 45 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 8 - 10 slices bacon , cut into 1/2-inch pieces
• 8 1/2 cups water , divided
• 4 cloves garlic , minced
• frozen peas 
• 1 lb linguine or spaghetti
• 1 1/4 cups finely grated parmesan cheese , plus more for serving
• 3 large eggs
• 1 large egg yolk
• 1 tsp each salt and pepper
• Chopped fresh parsley , for garnish

Instructions

1. Add bacon and 1/2 cup of the water to a large non-stick skillet and bring to a simmer over medium-high heat.
2. Allow to simmer until water evaporates about 6 - 7 minutes, then reduce heat to medium-low and continue to cook until bacon is brown and crisp, about 6 - 8 minutes longer.
   
3. Place a fine mesh strainer over a bowl then pour bacon into strainer while reserving about 1 tsp of the rendered fat in pan. Return pan to heat and saute garlic about 30 seconds, until fragrant and lightly golden. defrost peas and add them here.
   
4. Pour into a medium mixing bowl then add 1 Tbsp rendered bacon fat (drippings in bowl set under strainer) to mixing bowl with garlic. Add eggs, egg yolk, parmesan and pepper to garlic mixture and whisk until well combined.
5. Meanwhile, bring 8 cups of water to a boil in a large dutch oven (no more than 8 cups because you want a very starchy water for the sauce). Add spaghetti and salt to boiling water and cook until al dente. While pasta is boiling, set a colander in a large bowl
6. . Drain al dente pasta into colander in bowl, while reserving pasta water in bowl. Measure out 1 cup hot pasta water and discard remaining water. Place pasta in now empty large bowl.
   
7. Slowly pour and whisk 1/2 cup pasta water into egg mixture, then slowly pour mixture over pasta while tossing to coat. Add bacon and toss to combine. Season with salt if desired.
   
8. Let pasta rest, tossing frequently, 2 - 4 minutes until sauce has thickened slightly and coats pasta. Thin with remaining 1/2 cup hot pasta water as needed. Serve immediately topped with additional parmesan and parsley.

Recipe Notes

• Recipe source: adapted from Cook's Illustrated
• Use freshly grated Parmesan, not the stuff in the shaker can. It'll melt better and gives this dish a richer flavor. 
• Be sure you immediately add the hot pasta water into the egg mixture to help cook it (if needed, you could even re-warm it in the microwave, but it needs to be very hot).

Copyright © 2020 Cooking Classy

Shrimp pasta

INGREDIENTS:

• 8 ounces fettuccine
• 1 pound medium shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper, to taste
• 8 tablespoons (1 stick) unsalted butter, divided
• 4 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 2 cups baby arugula
• 1/4 cup freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves (half dried)

DIRECTIONS:

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. Season shrimp with salt and pepper, to taste; set aside.
3. Melt 2 tablespoons butter in a large skillet over medium high heat. Add garlic, oregano and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes.
4. Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
5. Melt remaining 6 tablespoons butter in the skillet. Stir in pasta, arugula and Parmesan until arugula begins to wilt, about 2 minutes. Stir in shrimp.
6. Serve immediately, garnished with parsley, if desired.

Spinach Artichoke creamy pasta

Ingredients

• 12 oz. pasta
• 1 tbsp. extra-virgin olive oil
• 2 cloves garlic, minced
• 3 c. baby spinach
• 1 15-oz. can artichoke hearts, quartered
• 1 lb. boneless skinless chicken breasts
• kosher salt
• Freshly ground black pepper
• 3 tbsp. butter
• 2 tbsp. all-purpose flour
• 1/2 c. low-sodium chicken broth
• 1/2 c. milk
• 1 c. shredded mozzarella
• 1/4 c. shredded Parmesan, plus more for garnish

Directions

1. In a large pot of salted boiling water, cook pasta. 
2. Meanwhile, in a large skillet over medium heat, heat oil. Add garlic and spinach and cook until wilted, 3 minutes, then add artichokes and cook until heated through. Set aside.
3. Add chicken to skillet and season with salt and pepper. Cook until golden and cooked through, 6 minutes per side. Set aside.
4. To skillet, add butter and let melt. Add flour and whisk until combined, then add chicken broth, milk, and cheese. Season with salt and pepper.
5. Return cooked pasta to skillet and toss with sauce until coated, then add spinach and artichokes and toss until combined.
6. Garnish with Parm and serve.

one pot chicken alfredo

2 chicken breasts cubed
3 cloves garlic

saute in pot


1 cup heavy cream
14 oz chicken stock
1/2 lb penne

bring to boil, then reduce to simmer 15-20 minutes

1.5 c parmesan cheese, mix in

lasagna

BARILLA NO-BOIL LASAGNA NOODLES LASAGNA

1 box (16 sheets) Barilla No-Boil Lasagna Noodles
1 lb. ground beef or ground sausage, cooked to crumbless and drained (or half-and-half is what I did).  You could also use veggie crumbles.
2 jars Barilla Marinara sauce
2 eggs
4 cups shredded mozzarella cheese
15 oz. container ricotta cheese
1/2 cup grated Parmesan (or Parmesan Romano) cheese

I used a disposable foil pan because my lasagna was traveling, but if you have a deep rectangle casserole dish you can use that.  A 13x9 might need to eliminate one layer or it might spill over.

Brown meats and crumble as they cook.  Drain.

In medium bowl, beat two eggs, and combine with ricotta with 2 cups of the mozzarella and 1/2 cup grated parmesan.  Set aside.

Spray pan with cooking spray.
Layer 1:  Spread 1 cup of marinara sauce in pan.  Cover with 4 noodles, overlapping a bit as necessary.  Spread with 1/3 of the ricotta cheese mixture.  Layer half the meat over top. Sprinkle with 1 cup mozzarella. Spread 1 cup marinara over that.

Layer 2:  Cover first layer with 4 more noodles.  Spread with next 1/3 of the ricotta mixture.  Spread 1 cup marinara over that.

Layer 3:  Cover 2nd layer with 4 more noodles.  Spread last 1/3 of the ricotta mixture.  Layer last half of the meat over that.  Spread with 1 cup marinara.

Layer 4:  Cover 3rd layer with last 4 noodles.  Spread remaining marinara over top, completely covering noodles.  Sprinkle last 1 cup of mozzarella over top.

Cover pan with aluminum foil.  Bake at 375 degrees F for 50-60 minutes or until bubbling.  Remove foil and bake for another 10 minutes.

Let stand for half an hour before cutting.

meatballs

1 lb ground meatloaf mix

1 egg 

1/4 cup milk 

1/2 cup breadcrumbs 

1/2 teaspoon salt 

1 teaspoon oregano 

1 tablespoon fresh parsley 

1/2 teaspoon garlic powder 

1/2 teaspoon fresh ground pepper 

1/4 cup grated parmesan cheese 

 

1 Mix all ingredients in a large bowl by hand. 

 2 Use your bare hands for best results. 

3 Roll meatballs to about the size of a golf ball. 

4 Drop raw meatballs into large (I use a stock pot) pot of sauce. 

5  Simmer for about 3 hours.

Sraw & Hay Pasta

Ingredients

• 1 box fettuccine
• Salt
• 3 tablespoons butter or 1 stick if no bacon
  
• 1/4 pound cubed prosciutto or pancetta or bacon
• small head of cabbage
  
• 2 cloves garlic, finely chopped
• 3 to 4 sprigs fresh sage, thinly sliced
• 1/2 cup grated Parmigiano-Reggiano, a few handfuls
• maybe 2 potatoes, diced 1/2"
  

ONE VERSION
1. Bring large pot of water to boil
Add potatos & cook 7 min
Add pasta & cook 2 min.
Add cabbage and cook 5 min
2. Melt 1 stick butter in giant skillet over M. Add garlic & sage. Cook 3-4 min 2 ladles of starchy water and pepper
3. Drain pasta pot and add to butter. Toss & add cheese. Salt to taste

SECOND VERSION
1. Melt butter in big skillet. Add pancetta and cook 3-4 min. Add sage
2. Boil pasta in big pot
3. Cook cabbage in skillet until tender. Add garlic & maybe scallions
4. Add starchy water & pasta to cabbage. Toss & add cheese. Salt to taste.