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Tag: pasta

  • Linguine Carbonara

    6 Chopped bacon slices or 1 Cup of diced pancetta
    2 Tbsp olive oil
    4 Crushed garlic cloves
    1/2 Tbsp minced rosemary
    1 minced/seeded jalapeno (optional)
    2/3 Lb cooked linguine
    3 Eggs
    3/4 grated Parmesan/Agiago/Pecorino cheese blend
    2 Tbsp chopped Italian parsley
    Pinch of pepper

    Combine first five ingredients and 1/4 cup of water in a skillet. Cook over medium-high heat so the water evaporates and the bacon/pancetta crisps; about 12 minutes. If using pancetta, you may want to crisp it slightly before adding the water and other ingredients just to give it a head start.

    Add cooked linguine to the skillet and toss. In a separate bowl, whisk eggs, cheese, parsley and pepper together and whisk in 1/4 cup of pasta cooking water. Toss with pasta until creamy.

  • Domenick’s Chicken Marinara

    1 Package of 2 split breasts of chicken (though you can use your preferred type of chicken meat)
    2 28oz cans of crushed tomatoes
    1 Small can tomato paste
    1 Tbsp of butter
    1/2 Yellow onion
    4 Cloves of garlic
    1/2 Tbsp of oregano
    1/2 Tbsp of basil
    1 Tbsp grated Parmesan and Romano cheese
    Pinch of red pepper flakes

    Pan-brown chicken with garlic and onions for about 5-7 minutes flipping midway through. Add tomatoes and bring to a boil; once boiling lower heat and cover to simmer for one hour. After an hour remove chicken and separate meat from bone and skin. Discard bone and skin and add pulled chicken back to sauce; also add oregano, basil, cheese and red pepper flakes and stir. Simmer the sauce for another 30-45 minutes.

    For pasta, fill a large pot 3/4 full with water and add a pinch of salt and a 1/2 tsp of olive oil cover and bring to a boil. When the water reaches a rolling boil, add pasta of your choice and lower heat. Stir frequently to prevent the pasta from sticking. Cook time will vary on the type of pasta, so be sure to read the directions on the pasta packaging.