Pasta carbonara, Bolognese, with cheese sauce … There are many recipe options to enjoy pasta for dinner
Pasta is really that kind of dish you can’t get enough of, right? Besides being delicious, it can be prepared in many different ways, from carbonara to béchamelso your preparation can vary greatly.
So if you’re craving some tasty pasta for dinner today, there they are many recipe options to choose from. See some of them below:
Traditional carbonara pasta
Time: 45 minutes
Performance: 5 servings
Difficulty: easy
Ingredients:
- 1 pack of spaghetti (500 g)
- 4 eggs
- 1 yolk
- 3 cups of fresh cream (milk)
- 2 cups parmesan (grated)
- Salt and black pepper to taste
- 300 g of diced bacon
- 2 tablespoons of butter
- Chives chopped for sprinkling
Method of preparation:
First, cook the noodles according to the package information. Then drain and keep 1 cup (tea) of cooking water. Then, in a bowl, beat the eggs and yolk well with a fork. Add the cream, half of the Parmesan, season with salt and pepper. Reserve.
Heat a very large skillet and fry the bacon in butter until golden brown. Add the pasta with the water kept aside and mix. Add the egg mixture, stirring constantly, until it is incorporated and creamy. Finally, transfer to a serving dish and sprinkle with the remaining Parmesan and chives. Serve immediately.
Rosé Bolognese pasta
Time: 40 min
Performance: 5 servings
Difficulty: easy
Ingredients:
- 1 pack of noodles (500 g)
- Salt to taste
- 100 g of grated Parmesan cheese to sprinkle
Sauce:
- 4 tablespoons of oil
- 1 chopped onion
- 2 minced garlic cloves
- 1/2 yellow pepper, chopped
- 400 g of minced meat
- 1 chopped courgette
- 2 chopped tomatoes
- 2 cans of tomato sauce (680 g)
- 1 cup mushrooms (sliced)
- Salt and black pepper to taste
- 1 box of sour cream (200 g)
Method of preparation:
Cook the pasta in salted boiling water until al dente. Drain and reserve. For the sauce, in a skillet over medium heat, heat the oil and sauté the onion, garlic and pepper for 2 minutes or until wilted.
Add the meat and sauté until the water dries. Add the courgettes, tomatoes, sauce, mushrooms, season with salt, pepper and cook for 5 minutes. Add the cream, cooked pasta and pour into a serving dish. Sprinkle with Parmesan and serve.
Macaroni Stuffed With Bacon And Cheese Sauce
Time: 1 hour
Performance: 6 servings
Difficulty: easy
Ingredients:
- 200 g of diced bacon
- 1 pack of spaghetti with spinach cooked al dente (500 g)
Sauce:
- 2 tablespoons of butter
- 1 tablespoon of wheat flour
- 2 cups (tea) of milk
- 1 cup (s) of cream cheese
- 100 g of grated provolone
- 100 g of grated mozzarella
- 50 g of crumbled gorgonzola
- Salt and grated nutmeg to taste
Method of preparation:
In a skillet over medium heat, sauté the bacon in its own fat until golden brown, drain on absorbent paper and set aside. For the sauce, in a pan over medium heat, melt the butter and fry the flour for 2 minutes. Gradually add the milk, stirring constantly until it thickens. Add the ricotta, provolone, mozzarella and gorgonzola, stirring until dissolved. Season with salt, pepper and nutmeg.
Cook the pasta in boiling salted water for the time indicated on the package or al dente. Drain and with the help of a fork make nests with the dough and place them in a refractory. Stuff the nests with the bacon and cover with the sauce. Sprinkle with Parmesan and bake in a preheated oven for 15 minutes. Serve immediately.
Screw with chicken sauce
Time: 20 min
Performance: 6 servings
Difficulty: easy
Ingredients:
- 1 cup bacon (cubes)
- 2 cups of cooked and shredded chicken
- 1 chopped onion
- 2 minced garlic cloves
- 1 can of drained corn
- 1 chopped red pepper
- Salt and black pepper to taste
- 1 chicken stock cube
- 1 cup (tea) of hot water
- 15 tomatoes, blended in a blender
- 2 tablespoons of tomato paste
- 1 pack of spaghetti with vines (500 g)
- 3 tablespoons of chopped parsley
- 1 pack of grated Parmesan cheese (50 g)
Method of preparation:
In a skillet, over medium heat, sauté the bacon until it loses its fat and turns golden. Remove the bacon and set aside. In the same pan in the bacon fat, sauté the chicken, onion, garlic, corn and pepper. Sauté for 5 minutes and season with salt, pepper and put the broth dissolved in hot water.
Fry until the water has evaporated and place the beaten tomato, the extract and the bacon kept aside. Adjust to seasoning and cook over low heat for 10 minutes Cook the pasta according to the instructions on the package, drain the pasta and place it on a serving dish. Add the parsley to the sauce and cover the pasta. Sprinkle with Parmesan and serve immediately.
Pasta with sauce under pressure
Time: 20 min
Performance: 6 servings
Difficulty: easy
Ingredients:
- 1 chicken stock cube
- 2 cups of water (tea)
- 2 cans of sour cream
- 1 cup (s) of cream cheese
- 100 g of diced cooked ham
- 1 pack of frozen peas
- Salt and black pepper to taste
- 500 g of feathers, screw or tied
- grated parmesan to sprinkle
Method of preparation:
Dissolve the chicken broth in the water, pour it into a pressure cooker and add the cream, cream cheese, ham, peas, salt and pepper to taste. Add the pasta and mix with a spoon. Cover, bring to medium heat and cook for 5 minutes after pressure starts. Turn it off and let the pressure naturally recede. Open the pan, transfer to a serving dish, sprinkle with Parmesan cheese and serve.
Tagliatelle with pepperoni meatballs
Time: 1 hour
Performance: 6 servings
Difficulty: easy
Ingredients:
- 3 minced garlic cloves
- 300 g of minced meat
- 1 slice of mashed pepper sausage
- 2 slices of bread without crust, crumbled
- 2 tablespoons of chopped parsley
- 1 cup (s) of grated Parmesan cheese
- 2 eggs
- Salt and black pepper to taste
- 1 cup (tea) of wheat flour
- 2 tablespoons of oil
- 1 chopped onion
- 1 can of chopped peeled tomatoes (400 g)
- 1 cup (tea) of water
- 1 cube of beef broth
- 1 pack of spaghetti with vines (500 g)
Method of preparation:
In a bowl put the garlic, meat, peppers, bread, parsley and half of the cheese. Add the eggs, salt and pepper. Stir until it binds, shape into balls and pass them in the wheat flour. Reserve. In a skillet, heat the oil over medium heat and brown the onion until translucent.
Add the meatballs and sauté over low heat until golden brown. Add the peeled tomato, water, meat broth and cook for 40 minutes in a covered pan. Cook the pasta al dente, drain and arrange on a serving dish. Drizzle with the sauce, place the meatballs on top, sprinkle with the rest of the cheese, then serve.
vegetarian noodles
Time: 30 minutes
Performance: 6 servings
Difficulty: easy
Ingredients:
- 1 pack of spaghetti with vines (500 g)
- 3 liters of water
- 1 tablespoon of salt
- 3 tablespoons of oil
- 1 chopped onion
- 1/2 cup (tea) of olive oil
- 1 can of green corn (drained)
- 230 g or 1 small glass of mushrooms
- 1 cup of pitted black olives
- 300 g of white cheese, cut into cubes
- 1 can of peas (drained)
- Salt and black pepper to taste
- 1/2 cup chives (chopped)
Method of preparation:
Cook the pasta in the water with the oil and salt for 20 minutes or al dente. Drain and reserve. In a skillet over medium heat, sauté the onion in the oil until golden brown. Add the corn, mushrooms and olives. Let it cool for 5 minutes. Add the peas and chives.
Season with salt and pepper and remove from heat. Put the cooked pasta in a refractory and add the sauce, mixing well. Pour in the cubed cheese and take it to a medium oven, preheated, for 10 minutes. Serve immediately.
Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
