Fettuccine A La Ferrari Recipes

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CARBONARA CLASSICA



Carbonara Classica image

Provided by Guy Fieri

Time 30m

Yield 6 servings

Number Of Ingredients 9

1 1/2 cups 1/4-inch diced pancetta
5 organic large eggs
1/2 cup grated Parmigiano-Reggiano
1/2 teaspoon fresh cracked black pepper
1/8 teaspoon cayenne pepper
1 pound bucatini
1 cup frozen peas
1 tablespoon kosher salt
1 tablespoon chopped Italian parsley, for garnish

Steps:

  • In a medium saute pan over medium heat, cook the pancetta until tender-crisp. Remove to a paper towel-lined plate and set aside. Reserve the pan with the drippings.
  • Separate 4 of the eggs and set the yolks aside. Discard the 4 whites. Crack the fifth egg and add it to the yolks.
  • In a large bowl, whisk together the egg yolks, 2/3 of the pancetta, the Parmigiano-Reggiano, black pepper and cayenne.
  • Cook the pasta until al dente. Add the peas when the pasta is just about finished and strain both into the reserved pancetta drippings. Reserve about 3/4 cup pasta water to fortify the sauce.
  • Add the egg mixture into the pasta and toss well with tongs for about 1 minute. Add the reserved pasta water to the bowl in 1/4 cup increments, combining and adding until desired sauce consistency is reached. Add the parsley and gently combine and place into a serving dish.
  • Garnish with the reserved pancetta.

SPAGHETTI AGLIO E OLIO



Spaghetti Aglio E Olio image

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

Kosher salt
1 pound dried spaghetti, such as DeCecco
1/3 cup good olive oil
8 large garlic cloves, cut into thin slivers
1/2 teaspoon crushed red pepper flakes
1/2 cup minced fresh parsley
1 cup freshly grated Parmesan cheese, plus extra for serving

Steps:

  • Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
  • Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
  • Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.

FETTUCCINE A LA FERRARI



Fettuccine a La Ferrari image

Make and share this Fettuccine a La Ferrari recipe from Food.com.

Provided by Nat Da Brat

Categories     One Dish Meal

Time 12m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb fettuccine pasta
2 teaspoons butter
1/2 ounce cognac
1 cup whipping cream
3 cups tomato sauce
4 slices prosciutto
12 sliced mushrooms (or more if wish)
2 teaspoons butter
salt and pepper

Steps:

  • Saute mushrooms and proscuitto in 2 tspns of butter until fragrant.
  • Add tomato sauce, cream and cognac.
  • Season with salt and pepper.
  • Simmer for 5 minutes.
  • Cook fettucine until al dente.
  • Drain, add other 2 tspns of butter and sauce.
  • Toss, taste and add salt and pepper to taste.
  • I garnish with fresh grated parmesean and fresh parsley or Basil.

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