Simple Pasta Recipe

Simple Pasta Recipe Introduction:

Welcome to a comforting and indulgent dish that brings together the rich flavors of garlic, creamy Parmesan cheese, and perfectly cooked pasta. This Creamy Garlic Parmesan Pasta recipe is not only easy to make but also delivers a restaurant-quality meal right in the comfort of your own kitchen.

Whether you’re looking for a quick weeknight dinner or planning a cozy meal for guests, this dish promises to satisfy. The creamy sauce coats each strand of pasta, infused with garlic and balanced with the nutty richness of Parmesan cheese. It’s a harmony of flavors that will leave you wanting seconds.

Simple Pasta Recipe Overview:

Overview of Classic Spaghetti Carbonara

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Simple Pasta Recipe Ingredients:

• 12 ounces (340g) spaghetti
• 4 large eggs
• 1 cup grated Parmesan cheese, plus extra for serving
• 8 ounces (225g) pancetta or guanciale, diced (or substitute with bacon)
• 4 cloves garlic, minced
• Freshly ground black pepper
• Salt, to taste
• Fresh parsley, chopped (for garnish)

Simple Pasta Recipe Instructions:

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
2. Prepare the Sauce:
   • In a bowl, whisk together the eggs and grated Parmesan cheese until well combined. Season with a generous amount of freshly ground black pepper.
3. Cook the Pancetta and Garlic:
   • In a large skillet or pan, cook the diced pancetta over medium heat until crispy, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
4. Combine Pasta and Sauce:
   • Remove the skillet from heat. Immediately add the drained pasta to the pancetta and garlic mixture. Toss to combine, ensuring the pasta is coated with the rendered fat.
5. Add Egg Mixture:
   • Quickly pour the egg and Parmesan mixture over the hot pasta while continuously tossing or stirring. The heat from the pasta will cook the eggs gently, creating a creamy sauce. Add reserved pasta cooking water a little at a time if needed to loosen the sauce.
6. Serve:
   • Divide the pasta among serving plates or bowls. Sprinkle with additional grated Parmesan cheese, freshly ground black pepper, and chopped parsley for garnish.

Tips for Success:

• Temperature Control: Ensure the skillet is off the heat when adding the egg mixture to prevent scrambling.
• Freshly Grated Parmesan: Use freshly grated Parmesan cheese for the best flavor and melting consistency.
• Consistency: Adjust the amount of pasta cooking water added to achieve the desired creamy sauce consistency.

Variations:

• Vegetarian Option: Omit the pancetta or replace it with sautéed mushrooms for a vegetarian twist.
• Spice it up: Add crushed red pepper flakes for a hint of heat.
• Experiment with Pasta: Try this recipe with other pasta shapes like fettuccine or linguine for variety.

Ingredients:

Pasta:

• 12 ounces (340g) spaghetti

Sauce:

• 4 large eggs
• 1 cup grated Parmesan cheese, plus extra for serving
• Freshly ground black pepper, to taste
• Salt, to taste

Protein:

• 8 ounces (225g) pancetta or guanciale, diced (substitute with bacon if needed)

Aromatics:

• 4 cloves garlic, minced

Garnish:

• Fresh parsley, chopped (for garnish)

Additional:

• Salt, for cooking pasta
• Reserved pasta cooking water (as needed for sauce consistency)

Ingredient Tips:

1. Pasta:

• Type: Choose spaghetti for a classic Spaghetti Carbonara. You can also use other long pasta shapes like linguine or fettuccine.
• Cooking: Cook the pasta in well-salted water until al dente (firm to the bite). Reserve some pasta cooking water before draining—it helps to loosen the sauce later.

2. Eggs:

• Quality: Use fresh large eggs for the best flavor and texture.
• Room Temperature: Allow the eggs to come to room temperature before using. This helps them combine more smoothly with the hot pasta without scrambling.

3. Parmesan Cheese:

• Freshly Grated: Grate Parmesan cheese freshly for optimal flavor and melting properties.
• Quality: Use a good quality Parmesan cheese, preferably Parmigiano-Reggiano, for authentic taste.

4. Pancetta or Guanciale:

• Authenticity: Pancetta is traditional for Carbonara, but if unavailable, guanciale (cured pork cheek) works well too. In a pinch, you can use bacon, but it will alter the flavor slightly.

5. Garlic:

• Freshness: Use fresh garlic cloves and mince them finely for even distribution of flavor.

6. Black Pepper:

• Freshly Ground: Use freshly ground black pepper for the best aroma and flavor. Carbonara traditionally has a generous amount of black pepper, so don’t shy away from it.

7. Salt:

• For Pasta Water: Add enough salt to the pasta cooking water—it should taste like seawater. This seasons the pasta itself and enhances its flavor.

8. Garnish:

• Fresh Parsley: Chop fresh parsley just before serving for a burst of color and freshness.

9. Cooking Tips:

• Temperature Control: When combining the pasta with the egg and cheese mixture, ensure the skillet is off the heat to avoid scrambling the eggs.
• Tossing: Toss the pasta quickly and continuously with the egg mixture to evenly coat each strand with the creamy sauce.

10. Adjustments and Variations:

• Vegetarian: Omit the pancetta or guanciale and replace it with sautéed mushrooms or peas for a vegetarian version.
• Spice: Add a pinch of crushed red pepper flakes for a hint of heat.
• Experiment: Try different pasta shapes or add-ins like sun-dried tomatoes or spinach for variety.

Equipment Needed:

1. Large Pot:

• Use a large pot with plenty of water to cook the pasta. The water should be generously salted to enhance the pasta’s flavor.

2. Skillet or Saucepan:

• You’ll need a skillet or saucepan large enough to toss the pasta with the sauce. Preferably use a non-stick skillet or a stainless steel one.

3. Cooking Utensils:

• Tongs or Pasta Fork: For stirring and handling the pasta while cooking.
• Slotted Spoon: Useful for transferring the cooked pasta from the pot to the skillet.
• Wooden Spoon or Spatula: To toss and mix the pasta with the sauce.

4. Colander:

• To drain the cooked pasta. Make sure it’s large enough to hold all the pasta without spillage.

5. Grater:

• For grating fresh Parmesan cheese. A box grater or a microplane grater works well.

6. Measuring Cups and Spoons:

• For accurately measuring ingredients like grated Parmesan cheese, salt, and pepper.

7. Knife and Cutting Board:

• To mince garlic and chop fresh parsley for garnish.

8. Whisk or Fork:

• To whisk together the eggs and grated Parmesan cheese for the creamy sauce.

9. Heat-proof Bowl:

• Use a heat-proof bowl to mix the egg and cheese mixture before adding it to the pasta.

10. Optional:

• Pasta Ladle: Handy for adding reserved pasta cooking water to the sauce if needed.
• Microplane Zester: For finely grating fresh nutmeg or adding zest to the dish.

Step-by-Step Instructions:

Ingredients:

• 250g pasta (such as spaghetti, penne, or fettuccine)
• Salt (for pasta water)
• 2-3 tablespoons olive oil
• 2-3 cloves garlic, minced
• 1 can (400g) diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Grated Parmesan cheese (optional)
• Fresh basil leaves, chopped (optional)

Step-by-Step Instructions:

1. Boil Water: Fill a large pot with water and add a generous amount of salt (about 1-2 tablespoons per liter of water). Bring the water to a rolling boil over high heat.
2. Cook Pasta: Add the pasta to the boiling water. Stir immediately to prevent sticking. Cook the pasta according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally.
3. Prepare Sauce: While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
4. Add Tomatoes and Herbs: Pour in the diced tomatoes with their juices into the skillet. Stir in dried oregano and basil. Season with salt and pepper to taste. Bring the sauce to a simmer and let it cook for about 5-7 minutes, stirring occasionally, until slightly thickened.
5. Combine Pasta and Sauce: Once the pasta is al dente, reserve about 1/2 cup of pasta cooking water, then drain the pasta. Add the drained pasta directly into the skillet with the tomato sauce.
6. Toss and Coat: Toss the pasta with the sauce until well coated. If the sauce seems too dry, add a splash of the reserved pasta cooking water to loosen it up.

Tips and Tricks:

• Use Ample Salt in Pasta Water: The water should taste like the sea to properly season the pasta. This enhances its flavor from the inside out.
• Don’t Overcook Pasta: Cook pasta until it’s al dente, which means it should be tender yet still firm to the bite. This ensures a better texture in your final dish.
• Save Pasta Water: Before draining the pasta, reserve some of the cooking water. This starchy water can be used to adjust the consistency of your sauce and helps it adhere better to the pasta.
• Quality Ingredients Matter: Use good quality canned tomatoes or fresh tomatoes when making the sauce. The freshness and flavor of the tomatoes will greatly impact the taste of your dish.
• Sauté Garlic Properly: Garlic burns easily, so make sure to sauté it over medium heat just until fragrant. Burnt garlic can turn bitter and ruin the flavor of your sauce.
• Balance the Sauce: Taste and adjust the seasoning of your sauce with salt, pepper, and herbs like oregano and basil. A pinch of sugar can sometimes help to balance the acidity of the tomatoes.
• Finish Pasta in the Sauce: Instead of simply pouring sauce over cooked pasta, finish cooking the pasta in the skillet with the sauce. This allows the pasta to absorb some of the flavors from the sauce.
• Add Fresh Herbs at the End: If using fresh herbs like basil, add them right at the end of cooking to preserve their fresh flavor and color.
• Grate Fresh Parmesan: For the best flavor, grate fresh Parmesan cheese over your pasta just before serving. The heat from the pasta will melt it slightly and enhance the dish.
• Experiment with Additions: Pasta is versatile, so feel free to add cooked proteins like chicken or shrimp, or vegetables like spinach or roasted bell peppers to customize your dish.
• Let the Pasta Rest: After tossing the pasta with the sauce, let it rest for a minute or two off the heat. This allows the flavors to meld together before serving.
• Use the Right Pasta Shape: Different pasta shapes pair better with certain sauces. For example, thicker sauces like ragù cling well to fettuccine or penne, while lighter sauces work better with spaghetti or linguine.

Serving Suggestions:

• Garnishes: Sprinkle freshly chopped herbs such as basil, parsley, or thyme over the pasta just before serving. This adds a burst of fresh flavor and enhances the presentation.
• Grated Cheese: Offer grated Parmesan, Pecorino Romano, or Grana Padano cheese at the table for guests to sprinkle over their pasta. The salty and nutty flavors complement the dish perfectly.
• Crushed Red Pepper Flakes: For those who enjoy a bit of heat, provide crushed red pepper flakes as a condiment. This allows individuals to adjust the spice level to their liking.
• Garlic Bread: Serve garlic bread on the side to mop up any extra sauce. It’s a classic accompaniment that adds a satisfying crunch and garlic flavor to your meal.
• Side Salad: Balance the richness of pasta with a fresh side salad. A simple mixed green salad with a light vinaigrette dressing complements pasta dishes beautifully.
• Antipasto Platter: Before the pasta, serve an antipasto platter with cured meats, olives, marinated vegetables, and cheeses. It’s a delightful way to start the meal and whet appetites.
• Wine Pairing: Consider pairing your pasta dish with a glass of wine. For tomato-based sauces, a light and acidic red like Chianti or Sangiovese works well. For creamier sauces, a crisp white like Pinot Grigio or Sauvignon Blanc complements nicely.
• Dessert: End the meal on a sweet note with a classic Italian dessert like tiramisu, panna cotta, or cannoli. These desserts round out the Italian dining experience.
• Family Style: Serve pasta family-style in a large bowl or platter at the center of the table. This encourages sharing and creates a cozy, communal dining experience.
• Seasonal Touches: Incorporate seasonal ingredients into your meal. For example, roasted vegetables in the fall or fresh cherry tomatoes and basil in the summer can add a vibrant touch to your pasta dish.

FAQs:

1. How much salt should I add to the pasta water?

• Add about 1-2 tablespoons of salt per liter (quart) of water. The water should taste salty, like seawater. This helps to season the pasta from the inside as it cooks.

2. How do I prevent pasta from sticking together?

• Stir the pasta immediately after adding it to boiling water and occasionally while it cooks. Make sure you use a large pot with plenty of water to give the pasta space to cook evenly.

3. How do I know when pasta is al dente?

• Al dente pasta should be tender yet still firm to the bite. Taste a strand of pasta a minute or two before the suggested cooking time on the package. It should have a slight resistance when bitten into.

4. Can I make pasta ahead of time?

• Yes, you can cook pasta ahead of time and store it in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in boiling water for a minute or two until heated through.

5. How can I make pasta sauce thicker?

• If your sauce is too thin, you can simmer it uncovered for a few more minutes to reduce and thicken it. Alternatively, you can mix a tablespoon of cornstarch with a tablespoon of water and stir it into the sauce. Let it simmer for a couple of minutes to thicken.