Pasta Etc. All’amatriciana
see SAUCES – Amatriciana

Fettucine Alfredo
for 6 500g 1 tspn 1 1 1 tspn fettucine butter lemon yolk salt parsley Cook fettucine to al dente. Cook peas in butter over medium heat for 1 minute. Add wine anf the juice of the lemon, and reduce to half. Add cream and cook over high heat for 4 to 5 mins until almost coats the spoon. Remove from heat and whisk in yolk. Add the cheese, salt and pepper and whisk. Add drained fettucine and toss till is coated with the sauce. Garnish with parsley and you can hold back a little of the cheease for garnish. 250g 4 tblspn 350g 150g 1 tblspn frozen baby peas dry white wine double cream parmesan cheese pepper

Pappardelle trimmed
for 8 650 g 300 g 200 g egg pappardelle pancetta parmesan 12 4 300 ml plum tomatoes chillis double cream

Gently fry chopped pancetta, crumbled chilli until pancetta begins to colour. Add skinned, chopped and deseeded tomatoes and a little salt and pepper. Cook gently for 10 mins. Add cream and cook for another 10 mins. Add pappardelle which have been boiled to al dente. Stir in half the grated parmesan. Sprinkle the rest on top of servings.

Pasta carbonara
for 8 800 g 400 g 4 spghetti (other pasta and gnocchi will do) bacon yolks olive oil Chop bacon into smallish squares and fry. Cook pasta. Beat together egg yolks, grated cheese (leave a bit to sprinkle on top), cream, salt and lots of pepper. Mix with past and warm again with the bacon with a little butter on low heat about 1 min. 2 oz 1 tblspn 150 g butter single cream parmesan

Spaghetti Bolognese
see also SAUCES – ragu for 8 300 g minced beef (or pork) 150 g chicken livers

© Copyright 2012- BecketsBest- Best Recipes

120 g 2 4 tspn 100 ml

streaky bacon onions tomato puree stock nutmeg

1 2 sticks 200 ml (100 ml

carrot celery white wine salt and pepper cream)

Fry bacon to brown, add finely-chopped onion, carrot and celery and brown them too. Add mince and brown that, then chopped chicken livers and after a few minutes, tomato and wine (and cream). Add salt, pepper and nutmeg and stock and simmer covered about 30 to 40 mins. Mix with cooked pasta in hot dish and add a dollop of butter. [ serve with grated parmesan ]

Lasagne verde al forno
see SAUCES: ragu, bechamel lasagne parmesan Butter bottom and sides of fireproof dish. Cover bottom with ragu (bolognese sauce), then a layer of bechamel, then a layer of cooked lasagne, then ragu and bechamel and lasagne again, finishing with ragu and bechamel. Sprinkle top with grated parmesan and put in moderate oven for 30 mins. butter

Spaghetti with spring vegetables
for 8 1 kg 600 g 350 g 600 g broad beans peas asparagus spaghetti 3 cloves chervil basil parsley garlic

Cook beans, peas and asparagus 10 mins in rolling boil. Cook pasta. Briefly turn vegetables in hot oil and garlic and mix with pasta.

Pasta with tomato sauce
see SAUCES: Salsa di pomodoro

Pasta plus
for 8 750 g 24 4 250 g dried pasta spring onions lemons parmesan 1 kg 4 cloves 300 ml mushroom (or spinach, or 750 g leeks) garlic mascarpone or creme fraiche or double cream salt and pepper

Cook pasta to al dente. If using spinach cover with boiling water for a few seconds then drain and wash under cold water. Gently saute chopped spring onion and crushed garlic (and if using chopped mushrooms or leeks rather than spinach) to soften. If using spinach, squeeze it dry, roughly chop and add to onions. Add zest of lemons and mascarpone (or enough creme fraiche or cream to form a sauce) and when melted and sauce is warm add half the grated parmesan. Mix in pasta and sprinkle with the rest of the grated parmesan.

© Copyright 2012- BecketsBest- Best Recipes


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