My family loves Pasta! And I love experimenting with all kinds of
different combinations of ingredients. This recipe works with
just about any variety of pasta.
I hosted a cooking class in my home a few months ago which featured important
details about pasta. A new neighbor, who is a professional chef, taught some
interesting things about pasta. She made a number of recipes where she used
different kinds of pasta, but cooked them all in the same pot of water. She added
salt and a dash of olive oil to the water, but kept the temperature at a soft boil
as she removed each variety of pasta.
It was fun to watch her share a few tips to cooking the perfect pasta. Make sure the water is boiling, add a dash of salt and extra virgin olive oil. Follow the directions on the package but be sure and remove a piece to test a minute or two before the instructions advise. She always let’s it cool before sampling. The pasta should be ﬁrm to the bite. If it is still too crunchy; continue to cook and check the pasta every minute.
Try taking this recipe from Volume Five, and adding what ever you have
in your fridge, create your own original pasta dish.
This recipe just might be one of my favorites. Pairing lobster with
traditional carbonara is amazing!
1 lb. cooked lobster, frozen
1 – 1 ½ c. heavy cream, divided
1 ½ c. fresh Parmesan cheese, shaved
1 lb. bacon
16 oz. pkg. spaghetti
2 tsp. kosher salt
4 garlic cloves
4 green onions
¾ tsp. coarse ground pepper
2 c. sugar snap peas
Place lobster in a colander and rinse with cool water. Set aside to thaw.
Slice bacon into ½-inch pieces. Place the bacon in a heavy pot and begin
to cook. Add garlic cloves to bacon and cook over medium heat for about
10 to 15 minutes, stirring occasionally. When bacon is crisp, add lobster
and continue to cook for 3 to 5 minutes to heat lobster. Place lid on
bacon and lobster and take off burner; set aside.
In a small mixing bowl, whisk eggs and 1 cup of cream together. Cook pasta
al’dente, about 6 minutes. Drain spaghetti and add to bacon pot. Immediately
pour cream and egg mixture over hot pasta and coat evenly to cook the eggs
thoroughly. It is important to pour the egg mixture over the hot pasta when
pot is off the heat of the stove to avoid scrambling the eggs.