Emerils Late Night Pasta Recipes

FRESH PASTA

Steps:

• Mix the semolina and salt together. On a large work surface, form a mound with the semolina and create a "well" in the center of the mound. In a small bowl, beat the eggs and oil together until smooth. Pour this mixture into the well. Working from the inside of the well out, gradually work the semolina into the eggs, until all the flour is worked in. Wrap with plastic and allow to rest for 30 to 40 minutes. Remove from the refrigerator and temper for 5 minutes. Flour a surface and turn the dough out onto it. Roll out the dough to 1/2 of an inch thick. Cut the dough out into thirds. Using a pasta machine, wide cutters, carefully work one piece of the pasta dough through the pasta machine. Lightly toss the cut pasta in flour to prevent from sticking. Pass the remaining pieces of pasta through the machine.

LATE-NIGHT PASTA

Steps:

• Bring a large pot of salted water to a boil; add pasta and cook for 8 minutes.
• Meanwhile, place bacon in a large skillet over medium heat. Cook, stirring occasionally, until crisp, 3 to 4 minutes. Add onion and 1/2 teaspoon black pepper; cook, stirring until onion softens, 2 to 3 minutes.
• While onion is cooking, heat 1 tablespoon butter in a small skillet. Carefully crack eggs into skillet and cook until whites are just set. Remove from heat and keep warm.
• Add garlic to skillet with bacon and onion and stir to combine. Add 1/4 cup pasta cooking liquid to skillet; drain pasta and add to skillet. Add remaining 3 tablespoons butter and reduce heat to low. Add cheese and toss until melted and sauce is well combined.
• Divide pasta evenly between two serving bowls; top with fried egg and season with pepper. Serve immediately.

LATE NIGHT PASTA

Steps:

• Cook pasta according to package directions. Reserve 1 cup of the pasta water. Drain pasta; keep warm.
• Heat oil in skillet over medium heat. Cook pancetta until fat renders, about 3 minutes. Add onions and cook until they begin to release moisture, 4 to 5 minutes.
• Add garlic and cook until fragrant, about 30 seconds.
• Stir in tomatoes, peas, parsley, Parmesan cheese, and cooked spaghettini. Add the pasta water to create a sauce. Add pepper and red chili flakes to taste. Increase heat until mixture begins to simmer and thicken, stir, and remove from heat.