HOMEMADE PICI PASTA WITH CARBONARA SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- For the homemade pici pasta: Whisk the flour, semolina and salt together in a large bowl. Heat 1 cup water in a small saucepan to a simmer. Add the olive oil and just 2/3 cup of the water to the flours and mix to combine. If the dough still looks a little dry, add more water, a small splash at a time, until the dough comes together. Gather the dough into a ball and transfer to a work surface. Knead the dough until elastic and somewhat smooth, about 3 minutes. Wrap in plastic wrap and let sit at room temperature for at least 1 hour and up to 4.
- Lightly flour a work surface with semolina. Divide the dough in two and roll each piece out to be about 1/4-inch-thick or a little less. Cut all of the dough into 1/4- to 1/2-inch-wide ribbons. Working one ribbon at a time, use the palms of your hands to roll it into a tube shape, pressing firmly to thin it out slightly and make elongated, uneven, wormlike strands. Repeat with the remaining pasta ribbons, transferring the pici to a sheet tray and lightly dusting with semolina as you go.
- Bring a large pot of salted water to a boil.
- Add the pici to the boiling water and cook until al dente, about 4 minutes. Reserve about 1 cup of the cooking water, then drain the pici.
- For the carbonara sauce: Put the pancetta in a large skillet over medium-high heat. Cook, stirring occasionally, until the fat has rendered and the pancetta is crisp, 6 to 8 minutes. Transfer the pancetta to a paper-towel lined plate with a slotted spoon. Pour about 1 tablespoon of the rendered pancetta fat into a large bowl.
- Add the eggs, Parmesan, pecorino and a generous amount of pepper to the bowl with the fat and whisk to combine.
- Add the cooked pici to the bowl with the cheese and egg mixture, then add a splash of the cooking water and the pancetta and toss until creamy and well coated. Add a little more pasta water to loosen if desired.
- Add to a serving dish and top with parsley. Serve with additional Parmesan.
PICO DE GALLO
Provided by Guy Fieri
Time 1h10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- In a medium bowl, combine 4 diced plum tomatoes, 2 tablespoons chopped cilantro, 1/2 minced red onion, 1 minced garlic clove, 1 minced jalapeño (seeded), the juice of 1 lime, 1 teaspoon fresh celery juice (optional), 1/2 teaspoon kosher salt and a few grinds of pepper; mix well. Cover and refrigerate to allow the flavors to meld, 1 hour or up to 3 days. Drain any excess liquid before serving.
PICO DE GALLO
Quick and easy pico de gallo that is a great app or addition to dinner. Huge hit in my house!
Provided by Rachel Love
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 3h20m
Yield 12
Number Of Ingredients 9
Steps:
- Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.
Nutrition Facts : Calories 9.6 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 15.2 mg, Sugar 1.1 g
PICO PASTA
Make and share this Pico Pasta recipe from Food.com.
Provided by mariposa13
Categories Mexican
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions.
- Mix all other ingredients in large bowl.
- Add pasta and toss.
- Season with salt and pepper.
Nutrition Facts : Calories 413.3, Fat 15.9, SaturatedFat 2.4, Sodium 20.9, Carbohydrate 61.5, Fiber 10.7, Sugar 6.2, Protein 11.1
PICO DE GALLO
This classic salad is the perfect side to a steak fajita or a barbecued rib-eye
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Supper
Time 15m
Number Of Ingredients 6
Steps:
- Stir all the ingredients together in a medium bowl with some seasoning then put it into the fridge to chill. You could do this the day before. About 20 mins before you are ready to eat, take the salad out and bring it back to room temperature.
Nutrition Facts : Calories 29 calories, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.08 milligram of sodium
HOW TO MAKE PICO DE GALLO
Sometimes when you eat authentic Mexican food, they give you this salsa stuff made with tomatoes, onions, and jalapenos. You can add a squeeze of lime juice to pico de gallo, but I prefer this basic recipe. Once you serve this with your Mexican dish such as tacos, you will want it with all your Mexican dishes!
Provided by Paula Stotts
Categories Salsa
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Combine tomato, onion, jalapeno pepper, cilantro and green onion in a medium bowl. Season with garlic powder, salt, and pepper. Stir until evenly distributed.
- Refrigerate for 30 minutes before serving.
Nutrition Facts : Calories 21 calories, Carbohydrate 4.7 g, Fat 0.1 g, Fiber 1 g, Protein 0.8 g, Sodium 76.3 mg, Sugar 2.3 g
PICO DE GALLO RECIPE BY TASTY
Here's what you need: roma tomatoes, red onion, jalapeño, garlic, fresh cilantro, kosher salt, ground black pepper, lime
Provided by Pierce Abernathy
Time 30m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Combine tomatoes, onion, jalapeño, garlic, cilantro, salt, pepper, and lime juice in a small bowl and stir.
- Transfer to an airtight container and store in the fridge up to 6 days.
- Enjoy!
Nutrition Facts : Calories 48 calories, Carbohydrate 11 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, Sugar 5 grams
More about "pico pasta recipes"
5-INGREDIENT SUMMER PICO PASTA - THIS MESS IS OURS
From thismessisours.com
Estimated Reading Time 3 mins
- Place a large pot of salted stare on to boil. Once the water is at a rolling bowl cook the pasta according to the instructions on the package.
- Meanwhile, in a small bowl combine the Cannellini beans, olive oil, pico de gallo, and a generous pinch of salt and pepper. Set aside to marinate while the pasta cooks.
- Before draining the pasta, reserve 1/4 cup of the cooking liquid. Drain the pasta and return it back to the warm pot. Add the pico and white bean mixture to the pasta, tossing to coat. Drizzle in 1 – 2 tablespoons of the pasta water at a time, if necessary, while tossing the ingredients together until all of the noodles are coated in the thin sauce. Top with crumbled ricotta salata and serve immediately.
PICI PASTA RECIPE - TUSCANY | EATALY
From eataly.com
Estimated Reading Time 1 min
HOW TO MAKE THE BEST PICO DE GALLO - TASTE OF HOME
From tasteofhome.com
PICI (RUSTIC HOMEMADE PASTA) | RICARDO
From ricardocuisine.com
AUTHENTIC PICO DE GALLO RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
HOW TO MAKE PICI PASTA - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
5/5 (1)Calories 364 per servingCategory Pasta
BEST TIKTOK SPINACH PICI PASTA RECIPE - WHAT IS PICI PASTA - PARADE ...
From parade.com
PICO DE GALLO CHICKEN RECIPE - THE NOVICE CHEF
From thenovicechefblog.com
SPINACH PICI PASTA | JAMIE OLIVER RECIPES
From jamieoliver.com
HOW TO MAKE HAND-ROLLED PICI PASTA - GEMMA’S BIGGER BOLDER …
From biggerbolderbaking.com
PICO DE GALLO {QUICK AND EASY} - SPEND WITH PENNIES
From spendwithpennies.com
CLASSIC PICO DE GALLO RECIPE
From allrecipes.com
FRESH PICO DE GALLO SALAD (NATURALLY FAT FREE!)
From dinnerthendessert.com
HOMEMADE PICO DE GALLO (FRESH TOMATO SALSA) - INSPIRED TASTE
From inspiredtaste.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love