Whenever I think of some delicacy meted out of mutton, mostly it had to be in the form of curry with thick, tempting gravy and generous spices. Just to depart from this usual preparations, I come up with this present recipe where mutton is used along with Spaghetti and easily be touted as an Indo-Italian marriage. Being an admirer of Spaghettis, which are often accompanied with lamb minces, I thought, why not mutton? As I thought, so I did. At the end the dish came out fabulous and made me reignite my creativity in a slightly new Avatar.
I am back with pasta after ages. This time it is the naughty spaghetti with chicken slices and parsley herbs. An absolute delight for non-vegetarians who love pasta. It seems that this recipe satisfies each of your taste buds without going wild. It is a bit of gingery, a bit of lemony with a flavour of olive oil and butter too. Can be made quick and consumed even quicker. Don’t worry if you are not having parsley, coriander leaf would be a smashing alternative too. Enjoy.
Carbonara is a very common Italian pasta dish comprised of egg, cheese and bacon. Often I order this preparation when visit an Italian restaurant. I just adore its whitish creamy texture along with the smell of bacon. This time I gave it a try at my own kitchen following my small pasta book. The recipe doesn’t require a long list of ingredients. I made it with spaghetti, however you can use any type of pasta of your choice.
Ingredients to serve 2 :
- Dried spaghetti – 225 gm.
- Olive oil – ½ tbspoon
- Rindless pancetta or lean bacon (chopped) – 110 gm. (I used bacon)
- Egg – 2
- Single cream – 2½ tbspoon
- Salt and pepper
- Freshly grated Parmesan cheese – 2 tbspoon
Bring a large, heavy-based saucepan of lightly salted water to the boil. Add the pasta, return to the boil and cook for 8-10 minutes, or until tender but still firm to the bite.
Meanwhile, heat the olive oil in a heavy based frying pan. Add the chopped pancetta/bacon and cook over medium heat, stirring frequently, for 8-10 minutes.
Beat the egg with the cream in a small bowl and season with salt and pepper. Drain the pasta and return it to the saucepan. Tip in the contents of the frying pan, then add the egg mixture and half the Parmesan cheese. Stir well, then transfer to a warmed serving dish. Serve immediately, sprinkled with the remaining Parmesan cheese.
Among various European cuisines, Italian cuisine is vastly poular all over the globe. It is my favorite too. While on travel across Europe, I never miss an opportunity to try Italian foods whenever I see a good Italian restaurant. However, Italian food is not limited to pizzas, its most recognisible face; in fact there are various others among which pasta is my all time favourite. Pastas come in varius shapes and with innumerable delightful creamy sauces. Among many delicatable meat-based pasta sauces, here I share one.
Ingredients to serve 4 :
- Olive oil – 4 tbspoon
- Garlic (sliced thinly) – 3 cloves
- Bacon (chopped) – 75 gm.
- Canned chopped tomatoes – 800 gm.
- Dried chilli flakes – ½ teaspoon.
- Salt & pepper
- Rigatoni – 450 gm.
- Fresh basil leaves (shredded) – 10
- Freshly grated Parmesan cheese – 2 tbspoon.
Heat the oil and garlic in a large frying pan over medium – low heat. Cook until the garlic is just beginning to colour. Add the bacon and cook until browned.
Stir in the tomatoes and chilli flakes. Season with a little salt and pepper. Bring to the boil, then simmer over medium – low heat for 30 – 40 minutes, until the oil separates from the tomatoes.
Cook the pasta(rigatoni) in plenty of boiling salted water until tender but still firm to the bite. Drain and transfer to a warmed serving dish.
Pour the bacon & tomato sauce over the pasta. Add the shredded basil and grated Parmenan, then toss well to mix. Delicious pasta is ready to serve.