Sorry about the lack of a post last week. With the crazy weather and several appointments, I just couldn’t find the time to put one up. Thankfully, this week seems to be a little less busy. Because of all the changes in the weather, I thought I’d share a couple pasta recipes that will taste good in cold or warm weather.
This first recipe is a classic pasta dish that I made for the hubby for Valentine’s Day. With bacon, eggs, parmesan, and half & half, this pasta dish is decadent, delicious, and easy. Basically, you can’t go wrong!
Spaghetti Carbonara (from Martha Stewart)
8 oz. diced bacon
1 lb. spaghetti
3/4 c. grated Parmesan
1/2 c. half and half
1. Bring a large pot of water to boil. In a large skillet, cook the bacon over medium heat, stirring occasionally, til crisp, 8-12 minutes. Remove the bacon to a paper towel-lined plate.
2. Salt the boiling water and add the pasta. Cook to al dente according to the package instructions.
3. In a large bowl, whisk together the eggs, Parm, and half & half. Set aside.
4. Drain the pasta briefly, leaving some water still clinging to it. Immediately transfer the hot pasta to the egg mixture. Add the bacon, season with salt and pepper, and toss to combine everything. (The heat from the pasta cooks the eggs.)
My other recipe is for a white cheddar mac and cheese that I’ve loved for years. I don’t make it very often because it calls for a lot of white cheddar, but it’s one of my very favorites. (Does anyone else find it weird that white cheddar costs more than regular? Why do they charge more to leave out the food coloring?) This recipe is actually really easy, and it delivers a perfect dish that makes a great side to just about any meal.
White Cheddar Macaroni & Cheese (from Real Kitchen by Tyler Florence)
1 lb. elbow macaroni
3 tbsp. butter
3 tbsp. flour
3 c. milk
5 c. shredded sharp white cheddar
1. Cook the macaroni in lightly salted boiling water for about 10 minutes, til tender but firm. Drain well and set aside.
2. Preheat the oven to 400 degrees. In a deep skillet, melt the butter over medium heat. Add the flour and cook, stirring constantly. Pour in the milk and cook til the mix is thick, stirring constantly. Stir in 4 c. of the cheese and continue to stir while it melts. Season with salt and pepper. Add the macaroni and fold to incorporate. Transfer to a greased 3 quart baking dish. Sprinkle with the remaining 1 c. cheddar and bake 30 minutes, til hot and bubbly.
I hope this makes you all warm and fuzzy inside. 😉 Talk to you soon!