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How To make Fettuccine with Cream, Basil and Romano
4 ea Bacon slices; chopped thick 4 ea Green onions; chopped
1/2 c Whipping cream 1/2 c Parmesan; freshly grated
1 x Or: 1/2 c Romano; freshly grated
1/3 c Basil; chopped fresh 1/2 lb Fettuccine
1 x Salt and freshly ground pepp 1 x Parmesan; freshly grated
1 x Romano; freshly grated
Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in 1/2 cup Romano cheese and chopped fresh basil. Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper. Serve immediately, passing additional cheese separately. *** My notes: When I made this, I used 1 cup whipping cream, 1/2 cup each Parmesan and Romano, 1 tbsp dried basil, and substituted 4 or 5 thin slices of Prosciutto for the bacon- frying slightly in butter. I used about 6 ounces of "Pesto Linguini", which is a thinner pasta containing basil. We like LOTS of sauce! Source: Stephanie Dicamillo- Cooking echo -----
How To make Fettuccine with Cream, Basil and Romano's Videos
Nonna Pia's Pasta Sauce Recipe!
All you need to know to prepare pasta sauce just like Nonna Pia!
Spicy Creamy Mushroom Pasta
Today we're making a spicy creamy mushroom pasta with Calabrian chili paste and Pecorino Romano cheese. This easy pasta recipe can be on your table in about 30 minutes! I hope you enjoy this spicy mushroom pasta recipe!
ALSO, WATCH CREAMY GARLIC MUSHROOM PASTA!
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SPICY CREAMY MUSHROOM PASTA
INGREDIENTS
1 pound linguine
1/4 cup olive oil - divided
1 pound mushrooms - sliced
5 cloves garlic - sliced
2 teaspoons Calabrian chili paste - or more/less to taste
3 ounces tomato paste
¾ cup dry white wine
1 cup heavy cream
¼ cup packed basil leaves - hand torn
Reserve pasta water - at least 1 cup, but most likely will not need all of it
1 cup Pecorino Romano cheese
INSTRUCTIONS
1. Bring a large pot of salted water to a boil.
2. In a very large pan saute mushrooms in 2 tablespoons of olive oil over medium heat until brown, then remove and set aside. Work in batches to not crowd the pan.
3. Turn heat to medium-low, add remaining olive oil and the garlic to pan. Saute until golden (about 2 minutes). Next, add in the chili paste and tomato paste. Cook for 5 minutes in the oil.
4. Begin cooking the pasta in the boiling water to al dente.
5. Add the wine and turn heat to medium-high to cook off the alcohol and reduce for 3 minutes.
6. Turn heat down to medium-low and add in 1 ladle of pasta water and the cream. Stir it all together and taste test. Season with salt to taste.
7. Add in the Pecorino Romano cheese, mushrooms, and the al dente pasta. Cook for 30-60 seconds or until the pasta is just cooked. If the sauce is too dry add a bit of pasta water (a couple ounces at a time) to loosen it up.
8. Turn off the heat and add in half of the basil leaves. Serve on plates with the remaining basil on top and grated cheese on the side.
Disclosure:
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Creamy Tuscan Chicken Pasta | The Golden Balance
#shorts
Creamy Tuscan Chicken Pasta ????
2lbs Chicken breast
2 Tbsp flour
2 tsp garlic powder
2 tsp paprika
2 tsp chili powder
1 tsp onion powder
Salt to taste
Brown on both sides and finish in the oven for 10-15 minutes at 350F (depends on thickness)
8oz Pasta
1/2 onion & bell pepper
5 sun dried tomatoes
5 cloves garlic
2 Tbsp tomato paste
1/4 cup stock
1/2 cup heavy cream
1-2 oz Parmesan or pecorino Romano
1/2 cup cherry tomatoes
2-4 oz spinach
Pesto | Basics with Babish
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How to Make FETTUCCINE ALFREDO Like an Italian
Alfredo Pasta is a recipe that invites a lot of discussion –in simple terms, it’s a silky egg pasta smothered with melted butter and parmigiano cheese but today, the authentic recipe has gotten a little lost. This is another episode in my series where I make my version of fake Italian food and even though this originated in Rome in the1890’s the Alfredo Pasta recipe dish is constantly recreated incorrectly outside of Italy – possibly even more than Carbonara!
Maybe one of the simplest dishes to recreate, its main attraction (when it was first invented) was actually the theatrical way it was served right at the table.
Join me to see how one of the most-watched Alfredo Pasta recipes on YouTube completely destroys the original and keep watching to see how the REAL DEAL is made (by me)! The trick? Pasta water and quality ingredients – so don’t change a thing.
???? Follow this link to read and print the written recipe:
#fettuccinealfredo #alfredopasta #alfredo
===============================================
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????Share it with your FOODIE friends on FACEBOOK
????Here is the link to Buy my Merch (and the No Pineapple on Pizza T-shirt):
????Check out my website to get more recipes
????Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available)
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Alfredo Pasta
0:57 Welcome to Vincenzo's Plate
1:13 History of Fettuccine Alfredo Pasta
2:05 Reacting to Most Popular Alfredo Pasta Video
4:37 Ingredients for Fettuccine Alfredo
5:32 Make Fresh Fettuccine Pasta
11:05 How to Boil Pasta
11:30 How to create the Alfredo Sauce
16:25 Time to Eat Fettuccine Alfredo, E ora si Mangia
=========================================================
Check out these PLAYLISTS:
????COOKING WITH MY FAMILY:
????PASTA RECIPES:
????PIZZA RECIPES:
????MAIN COURSE RECIPES:
????DESSERT RECIPES:
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
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???? #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
How to Make FRESH BASIL PESTO Like an Italian
Fresh basil pesto is so easy to make and one of the most versatile condiments in Italian cooking. It originated in the region of Liguria and when made fresh the salty flavour just dances on your tastebuds.
When making your own pesto at home, the trick is to use fresh basil leaves – either from your own garden, the farmers market or your neighbours!
Be warned, once you start blending the basil, your kitchen will be filled with the most delicious aroma and as soon as you combine the pine nuts and parmigiano you will not be able to resist a few scoops almost right away!
#basilpesto #pesto #basilpestosauce
????Get the recipe on my website
===============================================
????SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-)
????Share it with your FOODIE friends on FACEBOOK
????Check out my website to get more recipes
????Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available)
????LIKE Vincenzo’s Plate ON FACEBOOK
????FOLLOW ME ON INSTAGRAM @vincenzosplate
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
=========================================================
Check out these PLAYLISTS:
????COOKING WITH MY FAMILY:
????PASTA RECIPES:
????PIZZA RECIPES:
????MAIN COURSE RECIPES:
????DESSERT RECIPES:
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
=======================================================
???? #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own #kitchen whilst having a laugh (and a glass of vino!).