There's really no recipe for this. And I have to admit, but I used a store-bought alfredo sauce (I still feel guilty). Just warm the sauce, add your favourite cheese, spices and herbs. Cut some cooked smoked sausages and mix into the sauce. Add macaroni, mix, put into ramekins, sprinkle with some grated cheese and bake until golden brown.
Warm, salty, and satisfying recipe for a cold night. Crunch bacon and soft peas are perfect contrast to chewie pasta.
recipe adapted from Everyday Food Magazine
- Cook the spaghetti until al dente. Drain and save 1/2-1 cup cooking water.
- Fry the bacon until it's crispy. Transfer to a paper towel to get rid off some excess oil.
- Drain a little bit of the bacon fat, leaving only 1-2 tablespoons.
- Saute the onion in bacon fat until it's caramelized.
- Add cream and 1/2 cup of pasta water to the pan and let it cook for about 1 minute.
- Add the peas and let them warm through.
- Return the bacon to the sauce.
- Add the pasta to the sauce, mix and check for seasoning.
- Add more pasta water if the sauce is too thick.
Salmon caviar is very popular in Russian culture. It's mostly eaten on a white toast, but also used as a filling for crepes. And that's the only way I used to eat it, but then I thought that there surely is another way and I was right. This pasta is really good with creamy caviar dill sauce and tender scallops.
recipe adapted from carina-forum
for 2 portions
- Cook the spaghetti al dente.
- While the spaghetti is cooking, in a large skillet melt the butter/
- Add the scallops and fry for 2-3 minutes until they are nicely caramelized and cooked.
- Add cream, dill and caviar to the pan (leaving a little for garnish).
- Drain the spaghetti reserving a little bit of pasta water.
- Add pasta to the pan with the sauce, thin with reserved pasta water if neccesary.
- Season to taste.
- Serve with the rest of the caviar as garnish.
