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Pasta

Vegetarian Carbonara Is Like Italian Mac and Cheese

Posted By Anna Monette Roberts on Nov 26, 2016 at 9:20PM

It may sound like a stretch to call this carbonara-inspired pasta "Italian mac and cheese," but hear me out. Carbonara sauce is creamy, cheesy, and garlicky, attributes you'll usually find in a bowl of the classic American dish. If the carbonara is made without cured pork and tossed with elbow noodles — as I did here — then can't one call it mac and cheese?

Still have reservations about making it yourself? If you're squeamish about mixing raw egg into the noodles, there's no need to fret! The heat and steam from the pasta will cook the eggs. Just be sure to transfer the pasta into a separate bowl; otherwise, you'll end up with carbonara that has a clotted, scrambled eggy texture.

Italian Mac and Cheese


Notes

Work quickly. Make sure the sauce components are ready to combine with the freshly cooked noodles. It's important that the noodles are piping hot, so the egg cooks and the cheese melts.

Ingredients

1 pound dry elbow macaroni noodles
2 eggs
1 cup parmigiano-reggiano, grated, plus more for serving
2 tablespoons extra-virgin olive oil, plus more for drizzling
4 garlic cloves, finely chopped
Black pepper, freshly ground
1/2 bunch flat-leaf parsley, leaves only, chopped

Directions

  1. Fill a large pot with water. Bring it to a boil, then liberally salt it until it tastes like ocean water. Add pasta and cook according to package instructions, or until al dente. Drain pasta, reserving 1/2 cup of cooking water. Transfer pasta to a large bowl.
  2. Meanwhile, beat the eggs and parmesan together in a small bowl and set aside. In a sauté pan, heat olive oil over medium, then add garlic and cook until fragrant, about 1 minute.
  3. To drained pasta, toss in garlic/oil mixture, then pour in egg/cheese mixture, stirring quickly until the eggs thicken and turn opaque. Thin out the sauce with reserved pasta water, 1 tablespoon at a time, if necessary. Season with ground black pepper and salt. Garnish with parsley and more parmesan.

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Spaghetti Aglio, Olio, e Peperoncino

Posted By Camilla Salem on Feb 6, 2017 at 9:51AM

Translated: spaghetti with garlic, oil, and chili pepper flakes.







This is the kind of meal that makes you stop and think that the simplest foods are often the most wonderful. With only a few ingredients that are staples in most pantries, you can create a beautiful, flavorful, heartwarming meal from scratch.







Spaghetti aglio, olio, e peperoncino is a traditional Italian pasta dish. It's well loved by many because it's so easy and inexpensive to make. This is a perfect solution whenever you're in a bind. For example, if guests come over and you've got nothing to serve, they are certain to be wowed when you present them with this meal.







It packs quite a kick from the minced garlic and chili pepper flakes, and I highly suggest enjoying this dish with fellow garlic lovers.







The pasta is the real star in this meal, as it's not drenched in heavy, overbearing sauce. Because of this, it is really important to make sure you cook the pasta al dente. In some instances, you can get away with overcooking your spaghetti, but this is not one of them. A good, flavorful extra-virgin olive oil is also essential as is mincing the garlic finely enough to avoid eating any big spicy chunks.







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Spaghetti Aglio, Olio, e Peperoncino


Ingredients

7 ounces spaghetti
2 large or 3 small garlic cloves, minced
1 1/2 teaspoons of chili pepper flakes
1/4 to 1/3 cup of extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon freshly-ground black pepper

Directions

  1. Cook spaghetti according to the directions on the package, until it is al dente.
  2. Strain spaghetti and place in a large serving dish.
  3. Add minced garlic, chili pepper flakes, olive oil, salt, and pepper, and mix together well.
  4. Serve warm or at room temperature.
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