Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “spaghetti”

Chorizo & Spinach Spaghetti Carbonara

We love Spaghetti Carbonara and eat it a lot as it’s probably the easiest pasta dish to put together.  When hubby suggested adding chorizo sausage instead of bacon that sounded very interesting and combined with the spinach it was really delicious… Nutmeg is the best friend of spinach and I always add a pinch when cooking it as it gives a lovely little zing to this wonderful green vegetable…

The amounts here make about 4 serves – depends how greedy you are feeling…

Chorizo & Spinach Carbonara

Ingredients:

Spaghetti

Extra Virgin Olive Oil

1 cured chorizo sausage skinned and chopped in small pieces

350g bag of pre-packaged spinach leaves

I clove of garlic grated

1 cup of finely grated parmesan cheese

4 fresh free range eggs

1/2 teaspoon freshly grated nutmeg

Salt & ground black pepper to taste

Method:

Cook spaghetti in plenty of salted boiling water until al dente

In the meantime heat a generous lug of olive oil and gently fry the garlic and chorizo until slightly coloured

Throw in the spinach and stir until wilted

Season to taste with salt, pepper and nutmeg

In a large jug, gently whisk the eggs and fold in the parmesan cheese

When spaghetti is ready drain well and tip back into the pot over a very low heat

Add the chorizo and spinach mixture coating all the strands of spaghetti well

Add the egg and cheese mixture and toss well – the heat of the spaghetti will cook the egg

Be careful not to have heat up too high as the eggs will scramble if too hot.

Serve in a warmed bowl with additional ground black pepper to garnish

 

Bon Appetit!  🙂

Spaghetti Con Vongole

I recently joined Costco and to my delight discovered they sell packages of snap frozen fresh clams in the shell.  I adore these delicious little bivalves and always love the way the dish of pasta looks with the little shells peeking out.  After some investigating on the Internet, I realised my idea of how to cook them was the same as everyone else – keep it simple and quick.  Well it doesn’t get much quicker than this!

The wine and the natural juice that comes out of the clams created a lovely tangy sauce which the spaghetti just soaks up.  This is my very favourite recipe at the moment – I made enough for three people thinking one of us would have a quick lunch the next day but we scoffed the lot!  Both sitting at the table with olive oil and clam juice running down our chins – heaven…

The Costco clams are Westhaven Littleneck New Zealand clams and they are fabulous…

Spaghetti Con Vongole

Ingredients:

Dry spaghetti

1 good lug of olive oil

2 cloves of garlic grated

1 long red chilli finely

1/2 glass of white wine

1 package of frozen clams

Salt & pepper

Continental parsley finely chopped for garnish

Method:

Bring large pot of well salted water to the boil

When you have added the spaghetti start to cook the clams

Gently fry the olive oil, garlic and finely sliced chilli in a large non-stick pan

Gently tip in the clams and white wine and turn up the heat

Put a lid on the pan – it’s easier with a glass one so you can see the action

When the clams start to open – this can take between 2-10 minutes – turn down the heat to a simmer until the spaghetti is ready

Season to taste with salt and pepper and throw in the parsley

To serve, drain the spaghetti and gently tip the clams and all the lovely juices into the pot and toss together

Serve piping hot

 

Bon Appetit!  🙂

Spaghetti Carbonara

Who doesn’t love a deliciously creamy Spaghetti Carbonara?  It is one of the quickest and easiest pastas to make as we always have eggs and bacon and parmesan cheese in the fridge…

My recipe has been honed over the years and this is our favourite version.  If you don’t have spinach it is also wonderful with peas – just throw in a large handful of frozen peas in with bacon mixture and stir through – they defrost in no time.

Pancetta is also the choice of most people which I always use if I happen to have some but I find bacon does just as well as a substitute.  I never add cream to my Carbonara as I find the eggs are rich and creamy enough and the cream can make it a bit stodgy.

The only tip I will advise you to follow is always use dried pasta for Carbonara.  It can be Linguine or Fettucine but avoid using fresh pasta.  For some reason the fresh pasta doesn’t stay firm when mixed with the eggs and it tends to go a bit gluggy…

Again – it’s your choice – there are no absolute rules – whatever tantalises your taste buds!  I have also cooked this for vegetarians (ones who eat eggs) and omitted the bacon – it’s just as yummy…

Spaghetti Carbonara

 

Ingredients:

Spaghetti

Extra Virgin Olive Oil

200 g of good quality streaky bacon sliced in batons

150g box of prepackaged baby spinach

I clove of garlic grated

1 cup of finely grated parmesan cheese

4 fresh free range eggs

Salt & ground black pepper to taste

Method:

Cook spaghetti in plenty of salted boiling water until al dente

In the meantime heat a generous lug of olive oil and gently fry the garlic and bacon until bacon is slightly crisp

Throw in the spinach and stir until wilted

In a large jug, gently whisk the eggs and fold in the parmesan cheese

When spaghetti is ready drain well and tip back into the pot over a very low heat

Add the bacon and spinach mixture coating all the strands of spaghetti well

Add the egg and cheese mixture and toss well – the heat of the spaghetti will cook the egg

Be careful not to have heat up too high as the eggs will scramble if too hot.

The egg should be creamy like a sauce.

Season well with salt & pepper

Serve in a warmed bowl with additional ground black pepper to garnish

 

Bon Appetit!  🙂

Garlic Prawn Pasta with Chilli & Basil

There is nothing as delicious as Garlic Prawns.  Add these to pasta and you have heaven in a bowl.

This recipe is so quick and easy especially if, like me, you keep a large bag of green prawn cutlets in the freezer.  I leave them out for an hour or two to defrost or run under cold water – they are so so handy to use and help to create many different dishes…

Ingredients Garlic Prawn and Basil pasta

This dish can be whipped up in the time it takes to boil up the pasta.  I have everything chopped and ready to toss in when the pasta is draining.  For extra heat you can leave in the seeds of the chilli if desired…

The freshness of the basil and the sweetness of the baby tomatoes make this a beautifully fragrant pasta and I will make it again and again…  The quantities below make enough for two bowls…

Garlic Prawn Chilli and Basil Pasta

Ingredients:

Spaghetti or linguine

Extra Virgin Olive Oil

12 green prawn cutlets

1 long red chilli deseeded and chopped

2 large garlic cloves grated

6 baby Roma tomatoes finely chopped

4 spring onions finely sliced

½ cup shredded Basil

Salt & black pepper to taste

Method:

Cook the pasta in a large saucepan of salted boiling water until al dente

In the meantime heat a generous lug of good olive oil in a large frying pan over medium heat.

Add the prawns and cook, stirring occasionally, for a few minutes or until prawns change colour.

Add the chilli and garlic and cook, stirring, for 1 minute or until aromatic.

Add the pasta, tomato, green shallot and basil to the prawns and gently toss until well combined and heated through.

Drizzle with the remaining oil and gently toss until well combined.

Season with salt and black pepper to taste

Bon Appetit!  🙂

 

Spaghetti with Clams

This recipe came to me from an Italian girl I met 32 years ago.  My husband worked with her husband and we went to their house to adopt a German Shepherd pup. Invited to stay for lunch, I watched as my new friend quickly prepared this most delicious pasta.  It had been in her family for years and I having been cooking it exactly the same way for the past 32 years…

The quantities given here are for two greedy people…

Ingredients:

I large handful of spaghetti or linguine

1 jar of baby Clams drained (I get these in a small glass jar from Thomas Dux Grocers)

1 tub of tomato paste

1 clove of garlic (grated)

1 finely chopped onion

2 tablespoons of olive oil

1 teaspoon of Sambal Oelek (or one fresh chilli)

2 teaspoons of chicken stock powder (I use Massel brand)

1 generous cup of water

1 good pinch of sugar

salt & pepper to taste

fresh parmesan cheese

Grated tasty cheese (optional)

Method:

Boil the spaghetti in plenty of salted water until al dente

While the spaghetti is cooking, fry the onions, garlic and chilli in olive oil under the onion is transparent

Add drained baby clams and stir in to the onion mixture

Sprinkle over the stock powder and stir again until combined

Add water and tomato paste and stir until smooth – it will be a little thin but will cook down as it simmers

Add in a good pinch of sugar

Season with salt & pepper to taste

When the spaghetti is almost ready, ladle out a little of the water into the sauce if it starts to look too thick.

When spaghetti is ready, drain and add the sauce and toss well to combine.

I often put a sprinkling of grated cheese in the bottom of the bowl before I put in the pasta – it goes all lovely and gooey – we call it Spaghetti Surprise!

Serve with parmesan cheese on top

Bon Appetit!

Lizzie’s Bolognese Sauce

I have been making this sauce the same way for about 30 years.  It can be fiddled with by adding extra ingredients such as mushrooms, spinach, grated zucchini or bacon etc.  The basic sauce however is delicious…

This recipe make quite a lot of sauce but it freezes very well and I also use it for lasagne or savoury pancakes…

Ingredients:

1 kg premium beef mince

2 carrots grated

1 large onion finely chopped

2 large cloves of garlic grated (I find grated garlic more flavoursome in sauces)

splash olive oil

wine glass of red wine

810 gram can crushed tomatoes

tub tomato paste

1 teaspoon Italian herbs (I always have a tube of Garden Gourmet Italian Herbs in the freezer)

nutmeg

salt & pepper to taste

large pinch of sugar (this is to taste and is optional)

1 litre of beef stock

a splash of balsamic vinegar

Method:

Over a high heat sweat the onion, grated carrot and grated garlic together in the olive oil

Add the minced beef and stir constantly to break up as finely as possible

Add the herbs and nutmeg and continue to stir

Add the red wine

Add in the tin of crushed tomatoes and tub of tomato paste

Mix together thoroughly

Add in the beef stock

It will look quite thin and soupy at this stage

Add a little salt & pepper – not too much as you can add more at the end

Bring back to boil then move onto a lower heat and cook uncovered at a slow to medium simmer for 2 hours or until it cooks down to a thick sauce

At this point you can adjust the salt & pepper and add in the sugar – this takes the acidity away from the tomatoes

If necessary add in a splash of balsamic vinegar – it gives a real punch to the sauce…

Serve with any type of pasta – spaghetti is wonderful of course.  I always drain the pasta and toss the sauce through before serving..

Top with freshly grated parmesan cheese..

Bon Appetit!

Spaghetti with Ricotta, Smoked Tasmanian Ocean Trout, Zucchini and Peas

This deliciously creamy pasta dish is lovely with a fresh green salad.  It is surprisingly light and goes well with a crisp cold Riesling…

Ingredients:

200gms Smoked Tasmanian Ocean Trout, chopped

Tbsp Bertolli Light Olive Oil

1 Garlic clove crushed

250gms zucchini, roughly chopped

150gms Ricotta cheese

2 tbsp sour cream

400gms Barilla Spaghetti #5

250gms peas (frozen or fresh)

1⁄4 cup fresh mint leaves, roughly chopped

Method:

Heat oil in frypan & cook garlic & zucchini over gentle heat for 4-5mins until lightly browned.

Cook the pasta in a large saucepan of salted boiling water for 8mins or until al dente.

Stir in the peas & cook for 1 minute

Drain & return to saucepan.

Stir in ricotta, sour cream, Ocean Trout, zucchini & garlic.

Season well & stir in chopped fresh mint.

Heat over gentle heat for 1-2mins.

Mix well & serve immediately.

Bon Appetit!

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