I made this for the first time this week and loved it. It’s super easy to make and perfect for a last minute weeknight meal. It’s so rich and flavorful due to the bacon and Parmesan cheese. This is also great for heating up the next day too, if you end up having some leftovers. Super easy, fast and yummy.
1 pound spaghetti
8 ounces (8 slices) bacon, cut 1 inch thick crosswise
Salt and pepper
1 large eggs
3/4 cup grated Parmesan cheese
1/2 cup half-and-half
1) Set a large pot of water to boil (for pasta).
2) In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; set aside.
3) Add pasta to boiling water and cook according to package instructions.
4) In a large bowl, whisk together eggs, Parmesan, and half-and-half. Add this to the skillet with bacon.
5) Drain pasta, rinse with water (so the spaghetti doesn’t stick together) and add to the skillet with all other ingredients. Season with salt and pepper, and toss all to combine.
Who likes seafood? Who likes shrimp? I really like to make seafood at home because it has to be cooked right and I’m always skeptical if I eat out at a seafood place.
This is a great meal that you can make during the week. It takes about 10-15 minutes. It’s also light (depending on how much butter you use), filling and fresh.
The lime adds a dash of lightness and freshness. Yes, it feels like you’re by the beach eating seafood. Or at least you can pretend, right? Why not?
This is definitely one of my favorite dishes to make.
How do you like to eat your shrimp? What variations of shrimp scampi do you like to make?
½ pound of your favorite pasta (I like to use spaghetti)
½ stick butter
2 tablespoons extra virgin olive oil
6 cloves garlic, minced
½ teaspoon cayenne
About 1 pound shrimp, peeled and washed
2/3 cup white wine
½ cup cilantro, finely chopped
Salt and pepper
1) Put pasta in a large pot of boiling water. Cook for about 10 minutes. Drain pasta after done.
2) In a large skillet, melt butter and olive oil. Saute the garlic, cayenne pepper, and shrimp until they brown a little. Season the shrimp with salt and pepper. Reduce to low heat, add wine and let simmer for a few minutes. Remove skillet from hot stove.
3) Add cooked pasta to a plate, pour the shrimp and the buttery garlic sauce on top, add cilantro, put lime on the side and serve.
This dish is one of my traditional, quick, go-to dishes when I need something in the moment and I need it to be hearty.
The vegetable combination really gives this dish its flavor and pulls everything together. I know you’re probably wondering where is the salt? I try not to use a lot of salt if I can. In this case, the pasta sauce that I’m using already has salt in it and so do the sausages. This much salt is enough in order for it not to overpower the other flavors in the dish.
When I think of Italian this is definitely one of the things that comes to mind. The vegetable combination really gives this dish its flavor and pulls everything together. What are some of your favorite ways to cook pasta? What kinds of combinations do you like to try?
4 small tomatoes, diced
1 green bell pepper, diced
1 red onion, diced
8 cloves garlic, minced
6 sausage links, cut into pieces
½ cup pasta sauce
1 lb spaghetti
1 tablespoon olive oil
1) Put olive oil in a skillet and over medium heat with minced garlic. Once the garlic starts to brown, add the bell pepper and red onion. Keep stirring the pepper, garlic and onions until they turn into a golden brown. Then add tomatoes with the sausages and stir around until the sausages began to brown. Once they brown, add pasta sauce, close lid and let simmer on low for about 10 minutes.
2) Put spaghetti in a pot of boiling water and cook.
3) Once the spaghetti is ready, drain and rinse with cold water.
4 ) Put spaghetti onto plates, ladle the sauce with everything over it and serve warm.