Pasta Carbonara

This is a restaurant favorite that I finally made a decent version of at home.

1 lb pasta (I like rigatoni)

5 eggs
2/3 cup half and half (or 1/2 c. heavy cream)
salt and pepper to taste
1 1/4 cup freshly grated Parmesan cheese

1/2 to 3/4 pound bacon, cooked and cut into 1/2 inch pieces
Olive oil
2 T. minced garlic
2 T. butter

Cook pasta in salted water.

Combine eggs, half and half and salt and pepper and set aside.

Warm olive oil in skillet. Add garlic and bacon pieces and saute for 5-10 minutes being careful not to overcook the garlic. Just before the pasta is done, add the butter.

 Drain the pasta, return it to the pot and add the bacon mixture. Off heat, add the egg mixture, 3/4 cup Parmesan cheese and stir until it thickens and is heated through. Serve with additional Parmesan cheese.

 Notes: if possible, the eggs and half and half should be room temperature. If the mixture heats on the stove, the eggs will cook and make the mixture look curdled.

Based on a recipe from Cooks.com

The Pioneer Woman's Chicken Spaghetti

I found this recipe a few weeks ago and Michael made it last week. OMG. It is amazing. Really, really amazing.

Chicken Spaghetti

We ate every last noodle over the next few days. It reheats great in the microwave, and includes directions for making it ahead and for freezing.

I am already looking forward to making it again.

Easy Mock Lasagna (aka Italian Noodle Bake)

Easy Mock Lasagna

1 pound Italian sausage (hot or sweet to preference), browned and drained
15 ounce container ricotta
1 egg
3 c. shredded mozzarella cheese, divided
1/8 tea. nutmeg
black pepper
8 ounces small egg noodles (or pasta of your choice - see notes), cooked to package instructions
1 25.6 ounce jar pasta sauce

Combine ricotta, egg, 1/2 c. mozzarella cheese, nutmeg and black pepper to taste in a bowl.

Heat oven to 375 degrees. Spray a casserole dish with Pam (see notes). Place cooked noodles covering the bottom of dish. Top with ricotta mixture.

Combine sausage and pasta sauce and put it on the ricotta in casserole dish. Top with remaining 2 1/2 cups of mozzarella cheese.

Bake for 45 - 55 minutes or until cheese begins to brown and is hot all the way through.

Notes:

The little egg noodles worked great in the dish because they were nice and soft and did not add a distinct flavor, like a wheat penne or the like would. But, the instruction said to cook them 10 minutes. They were PLENTY done at 6, so if you use them, watch them closely. I would recommend cooking any noodle you use no longer than the short end of the cooking time because they will cook more in the oven.

I used my 8 1/2 by 10 inch dish for this recipe. It would work in something slightly bigger, but I would not go smaller. If you go a lot bigger, you may want more cheese on top.

We really like this - it had all the flavor of lasagna with MUCH less work and mess. I would make this again in place of lasagna any time.

I might add some Parmesan cheese next time for a little stronger cheese flavor.

Chicken with Finger-Licking Peanut Sauce

If I had to pick my one, absolutely favorite recipe this would be it. I have made it numerous times for lots of different people and nearly everyone raves about it - adults and children alike.

It originated as Fettuccine and Tofu with Finger-Licking Peanut Sauce in Cooking Light magazine in April, 2001. My version uses most of the same ingredients, but in different amounts.

Chicken with Finger-Licking Peanut Sauce

2/3 C. chicken broth
1/2 peanut butter (I use natural, smooth but chunky works good as well)
1/2 low sodium soy sauce
5 T. brown sugar (4 if you use regular peanut butter)
3 T. rice vinegar
3 tea. fresh ginger, peeled and grated
1/2 - 2 tea. of chili paste (sambal oelek) (see notes)
5 garlic cloves minced
8 ounces soba noodles (can use any long, thin pasta)
1 1/3 c. shredded carrots
3/4 pound chicken breast, cooked and shredded

Combine first 8 ingredients (chicken broth through garlic) in a medium sauce pan and cook over medium heat 7-10 minutes until smooth and slightly thickened. Add chicken to warm it. Remove from heat.

Cook the soba noodles according to package directions, adding the carrots during the last minute of cooking.

Drain the noodles and carrots and place in a large bowl. Add peanut/chicken sauce and stir gently to combine.

Notes:
The chicken works best if it is shredded, otherwise it won't incorporate well into the noodles.

If you use 1/2 tea. of the sambal oelek, it will give it a very mildly spicy taste. Use the full amount and it will be HOT. I use the 1/2 tea. then put it on the table to add more as desired.