Pasta Carbonara

The Best Pasta Carbonara is Americanized

Pasta Carbonara is a delicious Italian recipe that can virtually be made with just about any pasta. In this recipe I’m using Penne but feel free to substitute Spaghetti, Linguine or whatever else your favorite pasta might be. One of the other main ingredients is Pancetta. If you don’t know what this is, the best way to describe it is comparing it to bacon. It’s generally around the same cut of meat and it’s treated the same. The major difference is it’s a thicker slice more like ham. But the flavor, as you can imagine just really sets this dish off. The Carbonara sauce itself is just egg yolks with a dash of pepper and fresh grated Parmesan Cheese. So if you think about the bulk of these ingredients with a clove of chopped garlic and some sliced leak, which is pretty much a mild spring onion, then your really talking about a great recipe!

Pasta Carbonara Nazi’s!

This Pasta Carbonara is one of those recipes that every single Italian in the world thinks they know about. I’ve had everyone and they’re dog try to give me advice on how to make this differently and every single opinion has been completely different from the next. So I look at this like a Hamburger. Am I American? Yes! Did I invent the Hamburger? No! Are there hundreds of different ways to make one? Absolutely, so don’t be scared to dive right in and try this version of this recipe because it’s delicious and you won’t regret it!

If you’re looking for more pasta ideas, I’ve got tons of them. But for now, be sure to check out my Spaghetti Squash Pasta and my Lobster Sauce recipe. And if you want to learn How to make fresh Pasta, you better click the link.

Pasta Carbonara Ingredients:

2 Cups Penne Pasta or your favorite
1/2 cup Fresh Parmesan, grated
1/2 cup Pancetta or Bacon, chopped
1 Garlic Clove, chopped
2 tbsp Leak, chopped
3 egg yolks, whipped
1/2 tsp Black Pepper
1 tbsp Butter

Follow my video tutorial for this Pasta Carbonara recipe and enjoy the results.

Mac and Cheese Clarkston Union Style

Great Mac and Cheese

If you haven’t seen the Mac and Cheese special that Kid Rock appears in on “Diners, Drive In’s and Dives“, then you’re in for a real treat! The Clarkston Union has a Macaroni and Cheese recipe that will knock your socks off. I’m talking about Classic Macaroni Pasta cooked with Creamy Layers of Cheddar Cheese, topped with Mozzarella, Bread Crumbs and then baked to perfection. You end up with tender creamy pasta, Stretchy Cheese and a light layered Mozzarella crunch, from the bread crumbs, with every bite you sink your teeth into. And, If that doesn’t sound good enough, believe this… I figured out how to make it from a box!

Mac and Cheese from a Box

Personally I’ve never been a real big fan of the standard box recipe, but my kids sure love it, and if it’s on the menu when we dine out for something a little more exotic than what kid taste buds are ready for, then we order it. I don’t know if you’re like me, though, anything my kids order, I usually try for myself. Usually when it comes to kids meals in restaurants, especially Mac and Cheese, I’m rarely impressed. And since Macaroni and Cheese is such a big deal for children, you would think that the recipe would be a little more perfected in restaurants by now. I mean, don’t you think it’s sad that a box of Kraft or even the “Generic” brand has got your local Chefs beat? Well not at Clarkston Union, and I’m going to show you how to take a regular box of Mac and Cheese and turn it into a Clarkston Union Style Macaroni.

Mac and Cheese Ingredients:

1 Box of Cooked Macaroni
1 tbsp Olive Oil
1/4 cup Chopped Onion (Optional)
1/4 cup of Butter
1/2 cup of Half and Half or Cream
1/4 tsp Nutmeg
1/4 tsp Black Pepper
1 Cheese packet
3 slices of Cheddar Cheese
1/2 cup Shredded Mozzarella Cheese
2 tbsp Bread Crumbs or Panko

Follow the Mac and Cheese box instructions to cook the Macaroni. Strain, add the olive oil and stir it all together. In a hot pan add the butter, then 1/4 cup (half) of the Half and Half or Cream (Also the onions if you’re using them). Add the dry ingredients, Nutmeg and Pepper. Bring to a boil and add a touch more of the cream just to calm the boil, then add the powdered cheese mix and then the Macaroni Pasta. Stir while adding the rest of the Half and Half. Be careful not to drown the pasta but be sure that it’s cream and not dried out when you are done stirring. Remove from the heat and add enough Mac and Cheese to cover the bottom of an oven dish. Add the Cheddar Cheese, then cover with the remaining Macaroni. Add the Mozzarella Cheese and Panko, then Bake at 425 degrees in the center of the oven for 10 to 12 minutes. Let the Mac and Cheese Cool for a few minutes then serve.

Spaghetti with Meatballs and Angel Hair Pasta

Introducing My Spaghetti with Meatballs!

Making Spaghetti with Meatballs from scratch is about the best thing you can do for your pallet. I mean the flavor is so much more luxurious than a simple can of sauce. Though my children do love those spaghetti O’s, even my year old son couldn’t get enough of this recipe when I filmed it last night. I have posted about this recipe in the past but there are a several differences.

First off, I’ve never included my Meat Ball Recipe, and I even mentioned in the original post that I wasn’t sure if I was ever going to, but here it is. Second, the recipe before used canned ingredients, tomatoes and tomato paste, but today I’m re-introducing this recipe with all fresh ingredients, which I personally like better. Also the option to add a red wine wasn’t exercised in this recipe, but it wouldn’t hurt one bit if you decide to add it. Honestly, I would have but I was out. And just so you know, and as far as I know, Spaghetti has never been made the way I make this Spaghetti with Meatballs recipe, because I use and reduce beef stalk(Bouillon). That’s right! This isn’t a recipe for vegetarians.

Spaghetti with Meatballs Ingredients:

MEATBALLS
2 lbs Ground Beef
1 lbs Ground Sausage
2 eggs
1 chopped Onion
1/2 Chopped Julian Bell Pepper
1 handful of fresh chopped Parsley
1 pkg Ritz Crackers
1/4 cup Parmesan Cheese
1/4 cup Hoisin Sauce
1/4 cup Ketchup
2 tbsp Tempura Dipping Sauce (light soy sauce, water, vinegar, sugar and Lemon Juice mixed)
2 tbsp Sriracha Rooster Sauce
3 chopped Cloves of Garlic
1 tbsp Sugar
1 tbsp Thyme
1 tsp Salt
1 tsp Black Pepper

SPAGHETTI SAUCE
6 Roma Tomatoes
Handful of Fresh Parsley
5 Fresh Basil Leaves
2 Chopped Garlic Cloves
1 tbsp Brown Sugar
1 tsp dried Rosemary
1 tbsp dried Thyme
1 tsp dried sage
1 cup Beef Stock or Bouillon
1/3 cup Red Wine Optional (Cabernet preferred)

1/2 pkg of Angel Hair pasta – Add Olive Oil and Salt to boiling water and cook noodles Al dente.

Combine all the ingredients for the meatballs in a bowl and mix thoroughly. Mold 2 inch Meatballs on a pan and bake at 400 degrees for 20-25 minutes. Then Combine all the ingredients for the Spaghetti Sauce in a blender and Puree. In a Hot pan add 2 tbsp of butter, 2 chopped green onions, then add the Sauce and bring to a boil. Once the noodles are cooked al dente and strained, add some Olive Oil and place the Noodles in the Spaghetti Sauce. Reduce the Sauce until the noodles have almost completely absorbed all the liquid, then kill the heat. Add a shake of Thyme, Garlic Powder and some chopped black Olives, then plate your Spaghetti with Meatballs.