spaghetti

Spaghetti Squash with Parmesan Cheese

spaghetti squash

Parmesan cheese

butter

Salt and pepper

Healthy Curried Spaghetti Squash

spaghetti squash (about 2 3/4 pounds)

olive oil

ginger

garam masala

lemon juice

honey

kosher salt,

cilantro leaves

Lemon Pasta is deliciously tangy and creamy, plus it comes together in under 15 minutes!

Lemon Pasta

spaghetti (or other pasta of your choosing)

Salt

lemons

heavy cream

Parmesan cheese (plus additional for serving)

red pepper flakes

Salt and black pepper

basil

Cook the pasta in a large pot of generously salted boiling water (1 tablespoon of salt for every 6 cups of water) until tender but still firm to the bite, stirring occasionally.&nbsp;

Drain, reserving 1/2 cup of the pasta cooking water. Return drained spaghetti to the pot.

Meanwhile, whisk the lemon juice, oil, heavy cream, Parmesan, and red pepper flakes in a bowl to combine. Add ¼ cup of the pasta cooking water and whisk to combine.

Add lemon sauce to spaghetti in pot; toss until pasta is evenly coated with sauce. Add remaining cooking liquid, if necessary. Season with salt and pepper, to taste.

Garnish with lemon zest, chopped basil and parmesan cheese. Serve immediately.

https://content.jwplatform.com/videos/PfaNAf3j.mp4

Easy Lemon Pasta

This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.

Spaghetti With Fresh Tomato and Basil Sauce

plum tomatoes, blanched, peeled, seeded and quartered

red-pepper flakes

dry spaghetti

basil,

Parmigiano-Reggiano cheese

Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl.

Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand.

Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat.

While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.

Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.

At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orangy color. Taste again and adjust the salt if necessary. Remove to a platter. Serve.

This is the best Alfredo sauce ever. This is several recipes combined into one. You can also add your choice of meat (chicken,  shrimp or even crab). The closest OLIVE GARDEN is an hour away and I will never drive that far again just for Alfredo sauce. I promise this is the best sauce ever. Definitely a dish you would want to impress your guest with.

Better Than Olive Garden Alfredo Sauce

sweet butter

garlic cloves,

white pepper

cheese,

mozzarella cheese

(12 ounce) box angel hair pasta (or fettuccini)

parsley,

black pepper,

Melt butter in medium saucepan with olive oil over medium/low heat.

Add the garlic, cream, white pepper and bring mixture to a simmer.

Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.

When sauce has thickened add the Mozzarella cheese and stir until smooth.            STIR FREQUENTLY.

While the sauce cooks, boil noodles for 3-5 minutes.

Place pasta on serving plates and spoon sauce over pasta.

Garnish with parsley, freshly cracked black pepper and more grated parmesan (optional).

this is a good way to make yummy Alfredo/<br/>You may also wish to add white wine to your recipe as well as add roasted mushrooms and red peppers   <br/>When adding white wine, use a dry white wine  add your wine first with your garlic and reduce, then add your cream and reduce, then add your butter, parmasean and  1/2 C asiago, <br/>to die for!<br/>For Vegans we use a cashews, nutritional yeast, coconut milk, and garlic.... Delicious!

Spaghetti and Meatballs

lb. lean ground beef

c. Parmesan cheese

c. Italian seasoned dry bread crumbs

water

garlic

salt

Bertolli® Tomato & Basil Sauce

Instead of boiling pasta in water, blogger Ashley Rodriguez cooks it in a super-flavorful combination of stock, cream, leeks, scallion, garlic, and chives.

Creamy One-Pot Spaghetti with Leeks

scallions

leeks

shallot

anchovy

red pepper

3 3/4 c. chicken stock

kosher salt

chives

c. Parmigiano-Reggiano cheese

Spaghetti alla Carbonara

eggs,

pancetta

Parmigiano-Reggiano

Pecorino

black pepper

Sea salt

Bring about 6 quarts of generously salted water (it should taste like the ocean) to a boil. Add the spaghetti and cook for 8 to 10 minutes or until al dente. When the pasta is done, reserve 1/2 cup of the water, then drain.

While the pasta is cooking, heat a large skillet over medium heat. Add the guanciale and sauté for about 3 minutes, or until the meat is crispy and golden and has rendered its fat. Turn off the heat.

In a small bowl whisk the eggs and the cheeses until well-combined.

Return the guanciale pan to medium heat, and add half of the reserved pasta water to the pan. Toss in the spaghetti and agitate the pan over the heat for a few seconds until the bubbling subsides. Much of the water will evaporate

Remove the pan from the heat and add the egg mixture and stirring quickly until the eggs thicken. The residual heat will cook the eggs but work quickly to prevent the eggs from scrambling. If the sauce seems too thick, thin it out with a little bit more of the reserved pasta water.

Season liberally with freshly cracked black pepper. Taste for seasoning; depending on the kind of pork used, it may not need any salt.

Divide the pasta into bowls and serve immediately.

In a pinch, canned baby clams make a very decent pasta ingredient. There is great variation between different brands of canned clams — some are not salty at all, so bear that in mind when seasoning. The liquid in the cans is not needed here, but you may save it for another purpose if you wish.

Spicy Clam Pasta With Bacon, Peas and Basil

basil leaves, loosely packed,

parsley

garlic cloves, minced

extra-virgin olive oil

bacon,

baby clams, drained

serrano chile

peas,

Lemon wedges

Put basil, parsley and garlic in a mortar or food processor. Add salt and pepper to taste and 1/4 cup oil. Pound or whiz to obtain a bright green purée.

Put a pot of water on to boil and make it very salty. (It will boil faster with the lid on.)

Over medium heat, render bacon in its own fat until browned and crisp but not hard, 5 to 8 minutes. Remove with a slotted spoon and set aside. Pour off fat but leave a small amount in the pan, just to coat the bottom.

Increase heat to medium-high, add 2 tablespoons olive oil, the clams, serrano chile and red pepper. Season with salt and pepper and cook for 2 minutes, stirring and coating clams well. Add peas and warm through, then turn off heat.

Boil pasta and cook until slightly underdone. Drain pasta and add to pan with clams. Turn heat to medium-high and stir all together. Add a splash of pasta water, if it seems dry. Add basil purée and toss well. Top with bacon and reserved basil leaves. Pass lemon wedges.

This One Pot Italian Sausage Pasta is a weeknight dinner dream! Made with sun-dried tomatoes, baby spinach, garlic, and Italian sausage, this family friendly dinner comes together in less than 30 minutes!

One Pot Italian Sausage Pasta

dry spaghetti noodles

Italian sausage, sliced

sun-dried tomatoes, chopped (dry, not packed in oil)

garlic,

sea salt

baby spinach leaves

parmesan cheese

red chili pepper flakes (more to taste)

Cook sausage &amp; pasta: In a large pot over high heat, add spaghetti, sausage, sun dried tomatoes, garlic, olive oil, salt and water. Stir and bring to a boil uncovered, then reduce heat to medium high and cook for 10-11 minutes, stirring occasionally so the pasta doesn&#8217;t stick.

Add veggies &amp; cheese: Add spinach to the pot and continue to cook for about 3-4 minutes while stirring, until the spinach is completely wilted and almost all of the water has reduced from the pot. Remove from heat and add the parmesan cheese, ground black pepper and red pepper flakes, then mix. A thin sauce will form from the remaining pasta water and cheese. Serve with additional parm and red pepper flakes. Enjoy!

Spaghetti with Oil and Garlic (Aglio e Olio)

Kosher salt

zested,

Parmigiano-Reggiano,

Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.

While the pasta cooks, combine the garlic, olive oil, 1 teaspoon salt and the red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.

Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with grated cheese, if desired.

This was an excellent, light side dish.  I used 1/4 tsp. of pure lemon oil instead of the lemon zest, otherwise followed directions... will definitely make again; the fresh parsley is a nice addition... I served with pesto &amp; mozzarella stuffed chicken breast and caprese salad.

Wonderful recipe!  Made it exactly (except I forgot to add the reserved pasta water).  It was a great side dish for grilled shrimp and chicken.  (followed excellent Grilled Marinated Shrimp recipe on allrecipes website).

I didn’t use the lemon zest because I didn’t have any, but it still turned out delicious! Will definitely make this again.

Pretty good, I’d add the ingredients in different order.

This was beyond good!!!  I also added a little squeeze of fresh lemon juice and some Basil.  

This was so good! I used angel hair pasta and adjusted the cooking time accordingly. I used a large pinch of red pepper flakes that added a little extra heat that worked well. Very simple, but yummy pasta meal!

Very simple recipe and the taste was great.

https://www.foodnetwork.com/videos/spaghetti-with-oil-and-garlic-0249201

Pasta is tossed in warm olive oil and garlic, and topped with grated parmesan and fresh herbs in this quick, classic recipe.

Spaghetti with Oil and Garlic

In this simple recipe, raw pasta and cherry tomatoes are simmered together in a single pan, cooking the pasta and forming a thick, starchy sauce at the same time. The efficient technique is internet famous, but this is the British cookbook author Anna Jones’s vegetarian take on the phenomenon, adapted from her book “A Modern Way to Cook.” The technique is easy to master and endlessly adaptable: When you add the kale, you could also toss in a couple of anchovies and a generous pinch of red-pepper flakes. When you season and top with cheese, you could add a pile of fresh chopped herbs, like mint, basil or oregano.

One-Pot Spaghetti With Cherry Tomatoes and Kale

cherry tomatoes, halved (about 2 pints)

lemons, zested

kale

Black pepper

Parmesan,

Bring just over a quart of water to a boil. Meanwhile, place spaghetti, tomatoes, lemon zest, oil and 2 teaspoons kosher salt in a large, dry, shallow pan. (The pan should be large enough that the dry spaghetti can lie flat.)

Carefully add the boiling water to the pan with the spaghetti. Cover pan, and bring up to a boil. Remove lid and simmer for about 6 minutes, using tongs to move the spaghetti around now and then so it doesn’t stick. Add kale or spinach and continue cooking until remaining liquid has reduced to a sauce and the pasta is cooked through. Taste, season with salt and pepper, and top with Parmesan.

Just a handful of ingredients makes a fantastic carbonara and, done properly, it’s a thing of beauty. 

Gennaro's classic spaghetti carbonara

g Parmesan cheese

x 150 g piece of higher-welfare pancetta

extra virgin olive oil

Luxurious and hearty, cheap and easy, this vegetarian pasta uses mostly pantry staples, requiring just a few fresh ingredients, like baby spinach, rosemary and heavy cream. Canned chickpeas form the foundation of the dish: They’re cooked until crisp and caramelized. Half are then saved as a garnish, while the rest are simmered until they break down and thicken the sauce. You can swap out your greens or beans, and if you want to experiment with flavor, raid your spice cabinet: Ground coriander, toasted fennel seeds, coarsely crumbled pink peppercorns or a sprinkle of smoked paprika perk up the dish.

Creamy Chickpea Pasta With Spinach and Rosemary

chickpeas,

rosemary,

shallot,

garlic cloves, finely chopped

baby spinach

Parmesan

Lemon wedges,

Bring a large pot of salted water to a boil over high.

In a wide, deep skillet, heat the oil over medium-high. Add the chickpeas, rosemary and Aleppo pepper, if using. Season generously with salt and pepper, and cook, stirring occasionally, until chickpeas start to caramelize at their edges and pop, 5 to 7 minutes. Using a slotted spoon, transfer about half the chickpeas to a bowl. Reserve for garnish.

Reduce the heat to medium, add the shallots and garlic to the skillet, and season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Add the heavy cream and cook until slightly thickened, about 3 minutes. Turn off the heat, stir in the spinach and season to taste with salt and pepper.

Add the pasta to the boiling water and reduce the heat to medium. Cook the pasta until a couple minutes short of al dente according to package instructions, about 5 minutes. Do not drain the pasta, but using tongs, transfer the pasta directly from the pot to the spinach and cream sauce. Add 1 cup pasta cooking water and the Parmesan, and cook over medium-high, stirring vigorously with the tongs, until the sauce is thickened and the noodles are al dente, about 2 minutes. Add a splash of pasta water to loosen sauce, if needed.

Transfer to bowls, and top with reserved chickpeas, rosemary and black pepper. Serve immediately, with lemon wedges for squeezing on top.

Here's a quick and delicious pasta dish to make when you have little time, and even less food in the house. All you need is a box of spaghetti, four eggs, olive oil and garlic (Parmesan is a delicious, but optional, addition).

Spaghetti With Fried Eggs

eggs

Parmesan cheese,

Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils.

Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil.

Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.

A classic Italian recipe for spaghetti with olive oil, garlic, red pepper flakes, and parsley.

Spaghetti Aglio e Olio

olive oil, divided

parsley leaves

Parmesan or Pecorino Romano cheese,

Bring a large pot of salted water to a boil. Add the pasta and cook 1 minute less than al dente, about 9 minutes or according to package instructions. Reserve 2 cups of the cooking water. Drain the pasta and set it aside.

Meanwhile, heat 3 tablespoons of the olive oil in a large skillet over medium-low heat until shimmering. Add the garlic and red pepper flakes and cook until the garlic just begins to turn light golden-brown, 2 to 3 minutes. Remove the pan from the heat if the pasta is not ready.

Add the pasta water to the skillet and bring to a simmer over medium-high heat. Simmer until the liquid is reduced by half, about 5 minutes. Add the spaghetti and toss continuously until the sauce thickens and coats the pasta, 1 to 2 minutes. Remove from heat, stir in the parsley and remaining 1 tablespoon olive oil, and toss to combine. Serve immediately, topping with plenty of grated cheese.

Spaghetti Pasta Carbonara—indulgent and delicious, yet so easy! Pasta carbonara takes only 30 min start to finish! Learn how to make carbonara sauce with bacon or pancetta and loads of parmesan.

Spaghetti Pasta Carbonara

extra virgin olive oil or unsalted butter

garlic cloves, minced,

cheese

spaghetti pasta (or bucatini or fettuccine)

"Awesome recipe  \r\nMy husband said it was restaurant quality \r\nThank you"

Heat pasta water: Put a large pot of salted water on to boil (1 Tbsp salt for every 2 quarts of water.)

Sauté pancetta/bacon and garlic: While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat. Add the bacon or pancetta and cook slowly until crispy.
Add the garlic (if using) and cook another minute, then turn off the heat and put the pancetta and garlic into a large bowl.

Beat eggs and half of the cheese: In a small bowl, beat the eggs and mix in about half of the cheese.

Cook pasta: Once the water has reached a rolling boil, add the dry pasta, and cook, uncovered, at a rolling boil.

Toss pasta with pancetta/bacon: When the pasta is al dente (still a little firm, not mushy), use tongs to move it to the bowl with the bacon and garlic. Let it be dripping wet. Reserve some of the pasta water.
Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It's the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce.
Toss everything to combine, allowing the pasta to cool just enough so that it doesn't make the eggs curdle when you mix them in. (That's the tricky part.)

Add the beaten egg mixture: Add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste. Add some pasta water back to the pasta to keep it from drying out.
 
Serve at once with the rest of the parmesan and freshly ground black pepper.
If you want, sprinkle with a little fresh chopped parsley.

"Absolutely my favorite carbonara recipe!!! It’s my go to week after week. Thank you for posting! My favorite fail proof step I add is tempering the egg mixture with a little pasta water before adding it to the pasta. Works like a charm every time!"

"Amazing and very easy to make. I made it for my family last night and it was such a crowd pleaser that I had to make it again for lunch today. The kids loved it!"

"Great recipe. I added shrimp, two more eggs, and a tablespoon-ish of homemade pesto. I was so happy I got it to turn out without turning to scrambled eggs. First time making carbonara and the hubby and the one kid at home liked it a lot."

"Turned out pretty good and managed to not scramble the eggs! Lol I added a little heavy cream to make it creamier like alfredo and it was delicious, but the recipe is exactly how my dad made it for me as a kid and it was our favorite dinner. He called it spaghetti and bacon... I never knew it was carbonara until a few years ago"

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