All About Pasta

[CaseyR.]

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carbonara puda ko gusto..waaaahhhhh!!!

[CaseyR.]

asa na man ang mga recipes?

[KE-25]

Here's your Classic Meatballs and Spaghetti Pasta Recipe

1. 2 slices white sandwich bread (crusts discarded), torn into small cubes
2. 1/2 cup buttermilk
3. 3/4 pound ground beef chuck
4. 1/4 pound ground pork (to be mixed with ground chuck)
5. 1/4 cup grated Parmesan cheese
6. 2 tablespoons minced fresh parsley leaves
7. 1 large egg yolk
8. 1 small clove garlic, minced
9. 3/4 teaspoon table salt
10. Ground black pepper
11. 1 1/4 cups vegetable oil for pan-frying
12. 2 tablespoons extra-virgin olive oil
13. 1 teaspoon minced garlic
14. 1 (28 ounce) can crushed tomatoes
15. 1 tablespoon minced fresh basil leaves
16. Table salt and ground black pepper
17. 1 pound spaghetti
18. grated Parmesan cheese

1. For the meatballs: Combine bread and buttermilk in small bowl, mashing occasionally with fork, until smooth paste forms, about 10 minutes.
2. Mix all meatball ingredients, including bread mixture and pepper to taste in medium bowl. Lightly form 3 tablespoons of mixture into 1 1/2-inch round meatballs; repeat with remaining mixture to form approximately 14 meatballs. (Compacting them can make the meatballs dense and hard. Can be placed on large plate, covered loosely with plastic wrap, and refrigerated for several hours.)
3. Bring 4 quarts of water to boil in large pot for cooking pasta.
4. Meanwhile, heat 1/4 -inch vegetable oil over medium-high heat in 10- or 11-inch saute pan. When edge of meatball dipped in oil sizzles, add meatballs in single layer. Fry, turning several times, until nicely browned on all sides, about 10 minutes, regulating heat as needed to keep oil sizzling but not smoking. Transfer browned meatballs to paper towel - lined plate; set aside. Repeat, if necessary, with remaining meatballs.
5. For the sauce, discard oil in pan, leaving behind any browned bits. Add olive oil along with garlic; saute, scraping up any browned bits, just until garlic is golden, about 30 seconds. Add tomatoes, bring to boil, and simmer gently until sauce thickens, about 10 minutes. Stir in basil; add salt and pepper to taste. Add meatballs and simmer, turning them occasionally, until heated through, about 5 minutes. Keep warm over low flame.
6. Meanwhile, add 1 tablespoon salt and pasta to boiling water. Cook until al dente, drain, and return to pot. Ladle several large spoonfuls of tomato sauce (without meatballs) over spaghetti and toss until noodles are well coated. Divide pasta among individual bowls and top each with a little more tomato sauce and 2 to 3 meatballs. Serve immediately with grated cheese passed separately.

Mga 4 servings ni

[taz_mlynn]

i want to learn unsaon pag make baked zitti, pina sbarro.. kibaw mo mga sis?

[spartan]

carbonaeea kay yummy

[MEDIDOSE]

ambot ngano lami gyud ang carbonara... bisan unsaon naa gyuy spot para carbonara akong tiyan... hahahaha

[KE-25]

Where do u get your Carbonara? and Whats in it... usual cream of mushroom style ( wc is used in some restos but a no no ), white sauce perhaps w cream or the original cheese , olive oil , egg yolk... ? Thanks

[anamaevega]

nagdaguok na akong tiyan......

[philip ek3]

hi there, this is an amazing thread you opened up..but to have a good pasta u should be making it from scartch...like egg pasta..really nice and tasty compared to processed ones...after making the egg pasta, u can have it butter glazed muna with salt and pepper to taste, to achieve a mouthful pasta..u can have it with supreme sauce and bacon bits nya garnish with minced carrots and parsley para lively tan.awn then bafore garnishing dont forget to put some parmesan...hehehe..hhhhmmmmmm..great..pwede pud xa bake kajut..

[philip ek3]

carbonara has a three cheese sauce melted together para lami nig bake