SPAGHETTI WITH PANCETTA AND RICOTTA
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente. Reserve 1 1/4 cups cooking water and then drain.
- Meanwhile, combine the olive oil and pancetta in a large wide pot over medium-high heat. Cook, stirring occasionally, until the pancetta is golden brown and crisp, 3 to 5 minutes. Stir in 1 teaspoon pepper, then add 3/4 cup of the reserved cooking water and the spaghetti, tossing until combined. Stir in the ricotta and 2 tablespoons pecorino, tossing constantly to evenly coat. (The ricotta will seem thick at first, but as it combines with the hot cooking water it will create a creamy sauce.) Add more cooking water a few tablespoons at a time if the sauce is too thick or dry. Season with salt.
- Divide the spaghetti among bowls. Sprinkle with the remaining 2 tablespoons pecorino and 2 teaspoons pepper.
Nutrition Facts : Calories 560, Fat 22 grams, SaturatedFat 8 grams, Cholesterol 45 milligrams, Sodium 611 milligrams, Carbohydrate 66 grams, Fiber 4 grams, Protein 23 grams, Sugar 1 grams
SPAGHETTI WITH CREAMY PANCETTA SAUCE
Steps:
- Bring a large pot of salted water to a boil.
- Heat the olive oil in a deep-sided skillet set over medium-high heat. Add the pancetta to the pan and cook until lightly browned. Reduce the heat to medium and stir in the onions; cook until softened. Stir in the peas to heat through, and then add the Parmesan and cream.
- Cook the pasta in the boiling water until al dente, 2 to 3 minutes. Taste a noodle before draining to make sure it's cooked. Drain the pasta, reserving 1/4 cup of the pasta water, and add the pasta to the sauce. Stir to coat the pasta in the sauce, adding the reserved pasta water if necessary to thin out the sauce. Taste, and then season with some salt and pepper. Serve the pasta with extra Parmesan.
RONNETTA'S SPAGHETTI SAUCE
This recipe is one my mom used to make and everyone always loved it! It is quick and simple and very delicious! I've found it easy to mash the beef with a potato masher.
Provided by Ronnetta Williams
Categories Tomato Pasta Sauce
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Cook the beef, garlic, and onion in a large pot over medium-high heat until the beef has browned; stirring often to break up the meat. Stir in the sauce mix, tomato sauce, and tomato paste. Reduce heat to low, and simmer for about 30 minutes, adding water to thin if needed. Season to taste with salt and pepper.
Nutrition Facts : Calories 212.7 calories, Carbohydrate 15.2 g, Cholesterol 52.7 mg, Fat 9.6 g, Fiber 2.6 g, Protein 17.5 g, SaturatedFat 3.7 g, Sodium 1325.8 mg, Sugar 6.8 g
RONNETTA'S SPAGHETTI SAUCE
This recipe is one my mom used to make and everyone always loved it! It is quick and simple and very delicious! I've found it easy to mash the beef with a potato masher.
Provided by Ronnetta Williams
Categories Tomato Pasta Sauce
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Cook the beef, garlic, and onion in a large pot over medium-high heat until the beef has browned; stirring often to break up the meat. Stir in the sauce mix, tomato sauce, and tomato paste. Reduce heat to low, and simmer for about 30 minutes, adding water to thin if needed. Season to taste with salt and pepper.n
Nutrition Facts : Calories 212.7 calories, Carbohydrate 15.2 g, Cholesterol 52.7 mg, Fat 9.6 g, Fiber 2.6 g, Protein 17.5 g, SaturatedFat 3.7 g, Sodium 1325.8 mg, Sugar 6.8 g
RONNETTA'S SPAGHETTI SAUCE
This recipe is one my mom used to make and everyone always loved it! It is quick and simple and very delicious! I've found it easy to mash the beef with a potato masher.
Provided by Ronnetta Williams
Categories Tomato Pasta Sauce
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Cook the beef, garlic, and onion in a large pot over medium-high heat until the beef has browned; stirring often to break up the meat. Stir in the sauce mix, tomato sauce, and tomato paste. Reduce heat to low, and simmer for about 30 minutes, adding water to thin if needed. Season to taste with salt and pepper.
Nutrition Facts : Calories 212.7 calories, Carbohydrate 15.2 g, Cholesterol 52.7 mg, Fat 9.6 g, Fiber 2.6 g, Protein 17.5 g, SaturatedFat 3.7 g, Sodium 1325.8 mg, Sugar 6.8 g
RICOTTA SPAGHETTI
A good alternative to regular macaroni and cheese!
Provided by Rachel817
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink, reserving 2 tablespoons of the cooking water.
- Stir the garlic, ricotta, and basil in a saucepan over medium-low until hot, about 4 minutes. Season to taste with salt and pepper; stir in the spaghetti and reserved water from cooking the pasta. Sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 275.1 calories, Carbohydrate 44.7 g, Cholesterol 14.2 mg, Fat 4.6 g, Fiber 1.8 g, Protein 12.8 g, SaturatedFat 2.5 g, Sodium 80.2 mg, Sugar 1.7 g
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