Emerils Late Night Pasta Recipes

EMERIL'S LATE NIGHT PASTA

Steps:

• 1. Bring a large heavy pot of salted water to a boil. Add the spaghetti and cook, stirring to separate the strands until the pasta is al dente - 7 to 8 minutes for dry pasta. Drain in a colander - reserving 1/4 cup of the pasta cooking water. Return the pasta to the pot.
• 2. Meanwhile, in a large skillet, heat the oil over medium heat. Add the bacon and cook until crisp. Add the garlic, shallots, pepper and salt and cook, stirring until fragrant and the garlic is soft but not brown - about 1 1/2 minutes.
• 3. Remove the pan from the heat and add the egg and reserved pasta cooking water - stirring quickly until the mixture thickens, but the egg does not scramble. Pour over spaghetti in pot and toss until evenly coated.
• 4. Divide the spaghetti among plates or large shallow bowls, sprinkle cheese to taste over the top of each serving and serve immediately. Makes 4 servings.

FRESH PASTA

Steps:

• Mix the semolina and salt together. On a large work surface, form a mound with the semolina and create a "well" in the center of the mound. In a small bowl, beat the eggs and oil together until smooth. Pour this mixture into the well. Working from the inside of the well out, gradually work the semolina into the eggs, until all the flour is worked in. Wrap with plastic and allow to rest for 30 to 40 minutes. Remove from the refrigerator and temper for 5 minutes. Flour a surface and turn the dough out onto it. Roll out the dough to 1/2 of an inch thick. Cut the dough out into thirds. Using a pasta machine, wide cutters, carefully work one piece of the pasta dough through the pasta machine. Lightly toss the cut pasta in flour to prevent from sticking. Pass the remaining pieces of pasta through the machine.

EMERIL'S LATE-NIGHT PARFAITS

Steps:

• Remove the ice cream from the freezer and let it soften slightly, about 5 minutes at room temperature.
• Into the bottom of four parfait or ice cream dishes, scoop about 2 tablespoons of the vanilla ice cream. Top with about 1/2 tablespoon of the cookie crumbs, and drizzle with 1 1/2 teaspoons of the liqueur. Continue layering the ingredients, ending with liqueur on top.
• Serve immediately, garnished with the chopped nuts.