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.

Stromboli Recipe – How to make Stromboli Supreme

My Stromboli is Huge!

I’m using enough pizza dough for one 14″ Pizza to make this Stromboli. It’s approximately 2 ft long so it makes it real easy to cut off a slice, just like you would a sub sandwich, to serve to family and friends. Make yours however you want but I highly recommend making it this way. The Stromboli is both fun to make and equally impressive when it’s served.

Inside this Stromboli

This Stromboli recipe follows the idea of a Supreme Pizza with fresh veggies and Italian meats but you can put whatever you want in it. And that’s the best part. I love vegetarian Stromboli’s because they have so much flavor. Broccoli and Cheese Stromboli… Spinach, Onion and Mushroom Stromboli (Chicken)… Are you starting to see where I’m going with this? The possibilities are endless!

What else you’ll Need

You may need a good Marinara or Pizza Sauce for dipping so I’ll include a link for that down below. You will also find a link for pizza dough in the ingredients if you need a recipe for that too. Both recipes are restaurant quality and worthy of hanging on to or even sharing with friends and family. Just be sure to tell them where you got it!

CLICK HERE for Pizza Sauce

Stromboli Supreme Ingredients:

1 Pizza Dough (Click Here for Recipe)
4 Italian Sausages, sliced
1/2 bag Pepperoni, sliced
1 cup Mozzarella Cheese
1/4 Red Onion, chopped
1/2 Green Bell Pepper, chopped
2 Roma Tomatoes
1 Green Onion, chopped
1 tbsp Fresh Parsley, chopped
3 Fresh Basil leaves, chopped
2 Garlic Cloves, chopped
1/3 cup Black Olives, sliced
2 tbsp Olive Oil
1/2 tsp Oregano, dried
1/2 tsp Italian Seasoning
1/2 tsp Black Pepper
1/4 tsp Kosher Salt
1/2 Lemon, freshly squeezed

1 egg for egg wash and some Olive Oil for the Stromboli Crust to shine. Just follow the instructions in the short video tutorial and I’ll show you exactly how to make an amazing Stromboli.

Tomato and Basil Bruschetta

The Best Bruschetta

Notice my Title question about Tomato and Basil Bruschetta isn’t a question; it’s a statement. It’s absolutely the truth. Only the finest Italian ingredients can pull this off, and I just so happen to have the ingredients to the best recipe on earth for you and your loved ones to personally enjoy what you already love, or what you thought was just an okay appetizer. My recipe is guaranteed to kick your opinion up a notch no matter what the case!

Ingredients to make fresh Tomato and Basil Bruschetta, on a cutting board.

Basic Essentials

First you need to understand that there are various recipes and different styles of Bruschetta; Mushroom or my Sweet Pepper Bruschetta, for example, but there is usually only one specific recipe on the menu, at your local favorite Italian Restaurant and that’s Tomato and Basil Bruschetta.

The secret to great Bruschetta, no matter which variation you choose, is fresh ingredients. The ones that make a difference anyway, and the one that makes the biggest difference is Basil. Never EVER use dried basil. Dried Oregano, Thyme, Rosemary, Marjoram and Sage are all great examples of seasonings that taste wonderful when they are dehydrated but, I’m telling you, Basil is not one of them for this recipe.

Tomato and Basil Bruschetta Ingredients:

2 Roma Tomatoes
1/4 Chopped Red Onion
1 Chopped Green Onion (Scallions)
1 Large Garlic Clove or 2 average 5 Large Chopped
Several FRESH Basil Leaves
1 tsp Italian Seasoning (Oregano, Thyme, Marjoram, Sage, Rosemary, Basil)
1/4 tsp Margarita Salt or Kosher, Sea Salt if you prefer
1/4 tsp Black Pepper
1/4 cup Olive Oil

Chop all Veggies very small, especially the onion, but don’t turn your tomatoes into soup. Combine all ingredients and serve your Tomato and Basil Bruschetta over the top of your favorite toasted Italian bread or French Baguette.