Tag: spaghetti

Spaghetti with bacon, mushrooms and cream sauce

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  • Serves: 2

  • Prep time: 15 mins

  • Cooking time: 20 mins

  • Total time: 35 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

You can make this creamy smoky sauce in batches and freeze it. It is fantastic with chicken and pork, or just on it’s own, as with this pork dish. For best results, use any kind of ribbon pasta, such as spaghetti, linguine, angel hair or pappardelle. Cook for according to the packet instructions and toss in the delicious, creamy mushroom sauce for the perfect finish. Top with grated Parmesan and fresh herbs to serve.

Ingredients

For the sauce:

  • 1tbsp olive oil
  • 6 rashers smoked streaky bacon
  • 250g white or chestnut mushrooms
  • 250ml double cream
  • 1 glass white wine
  • 1 garlic clove
  • 30g unsalted butter
  • 2 spring onions, finely chopped
  • 1tbsp thyme leaves thyme
  • Salt and freshly ground black pepper

For the pasta:

  • Dried spaghetti (cooked in a large pan of boiling water, according to packet instructions, approx. 8-9 mins)

That’s goodtoknow

Have you tried American bacon? It is sweeter and smokier than British bacon and works wonderfully well with this recipe

Method

  1. Clean and prepare the mushrooms (If there is a lot of soil, you can wash them in water and pat them dry with kitchen towel)
  2. Remove the stalks and reserve for the mushroom stock. Finely chop the tops.
  3. Make a simple mushroom stock by adding the stalks to a pan of water and bringing it to the boil. Once it boils, add a capful of wine and a crushed clove of garlic then turn down the heat and let it simmer.
  4. Add a knob of butter to a hot saucepan pan and add a splash of olive oil, which will stop the butter from burning. Add the spring onions and mushrooms and cook them down until all the water has been released (you will hear the sound change from a bubbling to a sizzling). Now add a splash of wine into the pan. The pan must be hot enough for the wine to bubble fiercely and burn off the alcohol. Once the booze has cooked off add 100ml of the mushroom stock to the mushrooms and leave to simmer.
  5. Cut the bacon into a fine dice and fry off until crispy. Reserve for later.
  6. Once the liquid of the sauce has reduced down again, add the cream and allow to simmer and reduce the flavours. When the sauce starts to bubble thickly it is ready. Add a tablespoon more of the mushroom stock to thin it out and then add the bacon and thyme. Season with salt and pepper to your taste.
  7. Stir through the cooked spaghetti. Finish with some chopped flat-leaf parsley and a sprinkle of freshly grated Parmesan.

By Keith Kendrick

What do you think of this recipe? Leave us your comments, twist and handy tips.

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Spaghetti Squash with Meat Ragu

 

Roasted Spaghetti squash topped with a simple-yet-delicious meat sauce simmered with tomatoes, onions, carrots and celery.

I originally posted this recipe way back in 2009, before I owned a decent camera and I just had to give this a photo makeover (the photo was so bad I’m surprised anyone made it at all). It’s so darn good you won’t miss the pasta, and think of all the calories you’re saving by making the swap! It’s also low-carb, clean, gluten-free and perfect for my paleo followers out there too!

The beauty of this dish is you can totally make this family friendly. I know my kids prefer to have their meat sauce with pasta (plus they need their carbs too) so I cook some pasta for them and serve this with spaghetti squash for my husband and I. It’s a very generous amount and extremely satisfying.


Of course, you can swap the beef for turkey if you wish, and you can certainly make the spaghetti squash in the microwave which is so much quicker. The sauce can be frozen for a later date and reheated when for a busier night. I’ve never tried freezing spaghetti squash, anyone out there know if I can? So there you go, a meal that can make the whole family happy – gotta love that!


Spaghetti Squash with Meat Ragu
gordon-ramsay-recipe.com
Servings: 8 • Size: 1 cup squash, scant 3/4 cup sauce • Old Points: 3 • Points+: 4 pts
Calories: 175 • Fat: 3 g • Carb: 19 g • Fiber: 3 g • Protein: 14 g • Sugar: 8 g
Sodium: 263 mg (without the salt) • Cholesterol: 40 g

Ingredients:

  • 8 cups cooked spaghetti squash (from 2 medium, about 6 lbs total)
  • salt and fresh pepper, to taste

For the Meat sauce:

  • 1 tsp butter
  • 1 tsp olive oil 
  • (4 oz) 1/2 onion, finely chopped 
  • 1 carrot, peeled and chopped  
  • 1 celery stalk, finely chopped 
  • 1 lb 95% lean beef  
  • 28 oz can of crushed tomatoes (I prefer Tuttorosso)  
  • 1/4 cup white wine (yes, you can leave this out if you dont drink wine) 
  • 1 bay leaf 
  • salt and fresh pepper, to taste


Directions:


Preheat oven to 400ºF. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season with salt and bake about 1 hour, or longer if needed on a baking sheet, cut side up.


If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish and cover. Microwave 8-9 minutes or until soft.


In a large deep sauté pan, melt butter and add oil. Add onions, celery
and carrots and sauté on medium-low for about 3 to 4 minutes, until
soft. Add the beef and season with salt. Brown the meat and cook,
breaking it into smaller pieces with your spoon until cooked trhough.
When cooked, add the tomatoes and adjust salt and pepper to taste. Add
wine and simmer until it reduces a bit, then add bay leaf and cover,
reducing heat to low. Simmer at least an hour, stirring occasionally.


When spaghetti squash is cooked, let it cool for about 10 minutes. When cool, use a fork to remove flesh, which will come out in spaghetti looking strands. Keep covered and set aside keeping warm until sauce is ready. Serve topped with meat sauce and grated parmesan cheese, if desired.

Pasta Carbonara with Bacon and Peas

Pasta Carbonara with Bacon and Peas

by Pam on July 28, 2014

When I think of simple comfort food, I think of this dish. There’s something so comforting about this pasta with the salty bacon, creamy Parmesan cheese, and sweet pop of the peas. It takes less than 15 minutes to cook and tastes wonderful. My son loved this pasta while my daughter wasn’t a fan since she doesn’t care for pasta. My husband and I like extra black pepper on top when serving and we absolutely love this dish!

Prepare the sauce while the pasta is cooking. It is very important that the pasta is hot when adding the egg and Parmesan mixture, so that the heat of the pasta cooks the raw egg in the sauce.

Bring a large pot of salted water to a boil, add the pasta and cook, per instructions. Drain the pasta well, reserving 1/3 cup of the starchy cooking water to use in the sauce.

While the pasta is cooking, cook the bacon slices until crispy, about 3-5 minutes.  Remove the bacon and place on paper towels to drain. Chop into bits. Toss the garlic into the pan with bacon grease.  Side Note: My pan only had a teaspoon of grease since my bacon was pre-cooked so I added another teaspoon of olive oil to the pan. Sauté garlic for 45 seconds , stirring constantly.

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon grease/olive oil/garlic. Beat the eggs and Parmesan together in a mixing bowl, stirring well. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, stirring quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Add the peas and bacon bits then season with lots of freshly cracked black pepper. Season with sea salt if needed then add fresh parsley, mix well. Place into serving bowl and serve immediately. Enjoy.

 



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Pasta Carbonara with Bacon and Peas




Yield: 4

Cook Time: 15-20 minutes



Ingredients:

1/2 lb spaghetti, cooked per instructions
5-6 slices of bacon (I used pre-cooked so there is less grease)
1 tsp olive oil, if needed
2 cloves of garlic, minced
1 egg
1/2 cup Parmesan cheese, finely grated
1/2 cup of frozen peas, thawed
Sea salt and freshly cracked pepper, to taste
2 tbsp fresh parsley, chopped

Directions:

Prepare the sauce while the pasta is cooking. It is very important that the pasta is hot when adding the egg and Parmesan mixture, so that the heat of the pasta cooks the raw egg in the sauce.

Bring a large pot of salted water to a boil, add the pasta and cook, per instructions. Drain the pasta well, reserving 1/3 cup of the starchy cooking water to use in the sauce.

While the pasta is cooking, cook the bacon slices until crispy, about 3-5 minutes. Remove the bacon and place on paper towels to drain. Chop into bits. Toss the garlic into the pan with bacon grease. Side Note: My pan only had a teaspoon of grease since my bacon was pre-cooked so I added another teaspoon of olive oil to the pan. Sauté garlic for 45 seconds , stirring constantly.

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon grease/olive oil/garlic. Beat the eggs and Parmesan together in a mixing bowl, stirring well. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, stirring quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Add the peas and bacon bits then season with lots of freshly cracked black pepper. Season with sea salt if needed then add fresh parsley, mix well. Place into serving bowl and serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Tyler Florence

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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