LATE-NIGHT PASTA
Make a quick, family-friendly meal with Gotham Bar and Grill chef Alfred Portale's take on classic spaghetti carbonara.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Serves 2
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil; add pasta and cook for 8 minutes.
- Meanwhile, place bacon in a large skillet over medium heat. Cook, stirring occasionally, until crisp, 3 to 4 minutes. Add onion and 1/2 teaspoon black pepper; cook, stirring until onion softens, 2 to 3 minutes.
- While onion is cooking, heat 1 tablespoon butter in a small skillet. Carefully crack eggs into skillet and cook until whites are just set. Remove from heat and keep warm.
- Add garlic to skillet with bacon and onion and stir to combine. Add 1/4 cup pasta cooking liquid to skillet; drain pasta and add to skillet. Add remaining 3 tablespoons butter and reduce heat to low. Add cheese and toss until melted and sauce is well combined.
- Divide pasta evenly between two serving bowls; top with fried egg and season with pepper. Serve immediately.
SPAGHETTI AGLIO E OLIO
Steps:
- Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
- Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
- Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.
EMERIL'S LATE NIGHT PASTA
I got this recipe from Emeril's TV show. It's easy and delicious. You can always add/adjust to whatever you have on hand or like.
Provided by Fran Murray
Categories Pasta
Time 35m
Number Of Ingredients 9
Steps:
- 1. Bring a large heavy pot of salted water to a boil. Add the spaghetti and cook, stirring to separate the strands until the pasta is al dente - 7 to 8 minutes for dry pasta. Drain in a colander - reserving 1/4 cup of the pasta cooking water. Return the pasta to the pot.
- 2. Meanwhile, in a large skillet, heat the oil over medium heat. Add the bacon and cook until crisp. Add the garlic, shallots, pepper and salt and cook, stirring until fragrant and the garlic is soft but not brown - about 1 1/2 minutes.
- 3. Remove the pan from the heat and add the egg and reserved pasta cooking water - stirring quickly until the mixture thickens, but the egg does not scramble. Pour over spaghetti in pot and toss until evenly coated.
- 4. Divide the spaghetti among plates or large shallow bowls, sprinkle cheese to taste over the top of each serving and serve immediately. Makes 4 servings.
MIDNIGHT PASTA WITH GARLIC, ANCHOVY, CAPERS AND RED PEPPER
There's something about pasta, cooked properly, that trumps all the other possibilities. And the smell of pasta boiling is a heady cheap thrill. With a few basic staple pantry items, a true feast can be ready in minutes. Good spaghetti, good olive oil, garlic and a little red pepper are all you need, plus some anchovy and capers if you have them.
Provided by David Tanis
Categories dinner, easy, quick, weeknight, pastas, appetizer, main course
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Put the spaghetti in a large pot of well-salted rapidly boiling water and cook only until firmly al dente. (Depending on the brand of pasta, this will be 8 to 10 minutes, but check frequently to see. )
- While the pasta is cooking, warm the olive oil in a small skillet over medium heat. Add the garlic and cook for about 1 minute, without letting it brown. Stir in the anchovies, capers and red pepper and cook for a half-minute more, then turn off the heat.
- Drain the pasta and return it to the pot. Pour in the garlic mixture, add the parsley, if using, and toss well to coat. Serve with grated Parmesan if desired.
Nutrition Facts : @context http, Calories 627, UnsaturatedFat 18 grams, Carbohydrate 87 grams, Fat 23 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 403 milligrams, Sugar 3 grams
LATE NIGHT SPAGHETTI
From a local publication as printed in The Chicago Tribune. From the article: "Each of us, even dedicated cooks, has those nights when we arrive home so late, what with work or other obligations, that the simplest dinner is the only option. Even on those nights, assuming no tantalizing leftovers await, I still don't want something out of a can or the freezer. That's when a quick pasta dish is king. If someone has made it for you, bonus..." This recipe was timely for me as I had exactly 1/4 cup of homemade tapenade (Recipe #373973) in the refrigerator to use. The pasta was accompanied by a basic tossed salad: crisp Romaine, radishes, cucumber, shaved carrots and walnuts; light vinaigrette and of course a rustic loaf of ciabatta.
Provided by COOKGIRl
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook pasta in a large pot of boiling water according to package directions. Drain.
- Return pasta to pot.
- Drizzle with olive oil; toss. Sprinkle with Parmesan; toss. Stir in tapenade; top with gorgonzola.
- Note: if you have any fresh herb on hand: basil, rosemary, Italian flat leaf parsley, etc.-garnish the pasta for added flavor and color.
- Plate and enjoy!
- Servings estimated.
Nutrition Facts : Calories 566.3, Fat 14.5, SaturatedFat 5, Cholesterol 17.3, Sodium 315.8, Carbohydrate 85.8, Fiber 3.6, Sugar 3.2, Protein 21.5
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