The Pasta Diary

Exactly what it sounds like!

Ingredients:

• Fresh Spaghetti
• Tomato Sauce
• Fresh Mozzarella Cheese

Instructions:

• Cook spaghetti until slightly before al dente
• add spaghetti to sauce (should be a little over sauced as it will cook down in oven
• Mix in mozz, top with fresh mozz
• bake at 350 for 10-15 minutes until pasta cooked through
• finish under broiler until cheese is bubbly

Enjoy!

Carbonora (for 4)

Ingredients:

• 1lb dried pasta or double batch of pasta fresh from Phillips pasta maker (I prefer linguini)
• 1/4 Lb Guanciale (1/4" cubes) - can use pancetta if can't find guanciale
• 3 egg yolks + 1 egg
• 1/2 cup grated parmigano Reggiano
• 1/2 cup grated Recorino Romano
• lots of fresh ground black pepper

Instructions:

1. Cold 12" skillet or 8" saucier render pork
2. Boil & salt pasta water
3. Heat serving bowls/plates
4. In Bowl combine egg yolks, egg, cheese, and pepper - whisk to combine.
5. When pork is cooked remove from heat, let cool slightly
6. cook pasta
7. Mix pork & pork fat into egg & Cheese mixture (in the bowl)
8. Drain pasta and retain 1/2 cup of pasta water
9. Add sauce to saucier/skillet - Add pasta, slowly add couple Tablespoons pasta water a bit at a time and mix, cheese mixture, pasta, and water vigorously until emulsified- add add pasta water as needed - sauce will thicken as cools, so should appear a bit thin in the pan
10. Serve on warm plates/bowls immediately!

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Penne al Arribiata (for 4)

Ingredients

• 1 LB dried Penne or double batch of fresh penne from Phillips Pasta maker
• 6oz can Tomato Sauce (not pasta sauce)
• 8 cloves garlic
• 1/4 teaspoon dried basil or 1 Teaspoon fresh basil
• 1 teaspoon red pepper flakes
• Fresh Black Pepper
• Kosher Salt
• 2 Tablespoon Extra virgin olive oil
• 1 Cup Reserved Pasta water

Instructions

• Boil water and cook pasta
• While pasta cooks grate or very finely dice garlic
• In Saucier or large skillet
• Heat oil until shimmering
• Add Garlic cook until starting to brown (don't burn)
• Add Red pepper flakes
• Add Tomato Sauce
• Add Basil
• Drain Pasta 1 minute before al dente (Reserve 1 Cup Pasta Water)
• Add 14 cup Pasta water mix vigorously to emulsify sauce until noodles are glossy and coated - adding additional pasta water as necessary
• Serve immediately