Pineapple Pancetta Pasta Recipe By Tasty

PANCETTA AND PEA PASTA

Steps:

• Boil a large, salted pot of water for the pasta. Cook it al dente according to package directions.
• Meanwhile, in a skillet, fry the pancetta over medium-high heat until it's nice and crispy (about 10 min.).
• If there's a lot of fat left over, drain the majority of it.
• Add the garlic to the pan and cook for about 30 seconds, then add the half-and-half, Italian seasoning, and peas.
• Let the sauce bubble for a few minutes, then drain the cooked pasta and add it to the skillet, along with the parmesan.
• Toss the pasta with the sauce and let it cook for a few more minutes, tossing often (turn heat down to medium/med-low). This will help more of the starch to release from the pasta so the sauce thickens up a bit more. Serve immediately with fresh cracked pepper if desired.

SPAGHETTI WITH GARLIC AND OIL PASTA RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Save ¼ cup (60 ml) of pasta water, then drain.
• Add the olive oil and garlic to a large cold sauté pan. Turn the heat to medium-low and slowly heat up until the garlic is fragrant and lightly colored, about 3 minutes.
• Add the chile flakes and cook for another minute.
• Add the reserved pasta water and bring to a simmer. Add the cooked spaghetti and parsley, if using. Stir until the pasta is well-coated. Season with salt to taste.
• Enjoy!

PANCETTA PASTA (EASY 4 INGREDIENT RECIPE)

Steps:

• Boil water in a large pot, adding plenty of salt (it should taste like sea water) when it comes to a boil.
• Then add the pasta and cook as directed.
• While the pasta is cooking, sauté the pancetta in a large pan with a tablespoon of extra virgin olive oil.
• Cook for a few minutes, turning so they cook evenly, then turn off the burner.
• When the pasta is almost ready, use a strainer spoon to remove the pasta and place it directly into the pancetta in the pan, OFF THE HEAT. Do not drain the pasta and do not throw away the water.
• Continue until all the pasta is in the pancetta pan, then add the grated cheese.
• Stir, and add the parsley and some pasta water as needed. It will form a bit of a creamy sauce.
• When everything is mixed well, serve immediately with extra Parmigiano Reggiano cheese on top.

CARBONARA RECIPE BY TASTY

Steps:

• In a medium bowl, whisk together the eggs, egg yolks, Parmesan, Pecorino Romano, salt, and pepper.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package instructions. Reserve ½ cup of pasta water, then drain the pasta through a colander.
• While the pasta is cooking, add the bacon to a large pan over medium-high heat and cook, stirring occasionally, until crispy, about 8 minutes. Remove the bacon from the pan and transfer to a paper towel-lined plate. Leave the rendered bacon fat in the pan.
• Transfer the drained pasta to the pan with the bacon fat and toss with tongs for 1 minute, until fully coated. Remove the pan from the heat and let sit for 1 minute.
• Add 2 tablespoons of the reserved pasta water to the egg mixture and whisk to combine, then carefully pour the mixture over the pasta, quickly tossing to coat. Add the reserved pasta water, 1 tablespoon at a time, as necessary until the sauce is creamy and has the consistency of heavy cream.
• Add the bacon and toss to combine. Serve immediately topped with more freshly ground black pepper.
• Enjoy!

ONE-POT SPINACH AND TOMATO PASTA RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to a boil over high heat and cook the pasta according to the package instructions. Reserve ¾ cup (175 ml) of pasta cooking water, then drain the pasta in a colander and place the pot back on the stove over medium heat
• To the pot, add the olive oil, onion, red pepper flakes, and garlic. Cook until fragrant, about 2 minutes. Add the tomatoes and reserved pasta water, and simmer until reduced by half, about 4 minutes. Season with the salt and pepper.
• Add the pasta back to the pot, along with the shredded chicken and spinach, and stir to combine and wilt the spinach.
• Store the leftovers in the fridge for the rest of the week.
• *Vegan/Vegetarian Substitution: Omit the shredded chicken.
• Enjoy!

CLAMS CARBONARA RECIPE BY TASTY

Steps:

• In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook, stirring occasionally, until lightly browned, about 3 minutes.
• Add the clams, wine, and pepper, and increase the heat to high. Cover and cook, shaking the pan occasionally, until the clams open, 6-10 minutes. Discard any clams that have not opened after 10 minutes.
• Use tongs to transfer the clams to a medium bowl and set aside. Scrape the contents of the pan into a large bowl. Whisk in the Parmesan, egg yolks, and egg until smooth.
• Add the warm linguine to the Parmesan cheese mixture, quickly tossing to coat evenly. Stir half of the clams into the pasta.
• Transfer the pasta to a large serving dish and top with the remaining clams. Sprinkle with more 6. Parmesan cheese and the parsley. Serve hot.
• Enjoy!

PENNE ALLA VODKA WITH BACON RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to a boil. Add the penne and cook according to the package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta and rinse under cold water.
• Heat a large saucepan over medium-high heat. Add the bacon and cook until the edges are crisp, 2-3 minutes. If bacon is not particularly fatty, add 1 tablespoon of butter and stir until melted. Add the shallot and cook until softened, 3-4 minutes. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
• Add the vodka and cook until almost completely evaporated, 1-2 minutes. Add the crushed tomatoes, pepper, and salt. Bring to a simmer, then cook for 4 minutes, or until the sauce the mixture comes to a low boil. Add the cream, reduce the heat to low, and simmer for 5 minutes, until the sauce has thickened.
• Add the penne and remaining tablespoon of butter and stir until well coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water.
• Remove the pan from the heat. Add the Parmesan and Romano cheeses and stir until incorporated.
• Transfer the pasta to a serving dish and top with torn burrata, a drizzle of olive oil, pepper, and basil.
• Enjoy!