Spaghetti alla Carbonara with Extra Virgin Olive Oil

Spaghetti alla Carbonara with Extra Virgin Olive Oil

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Pasta alla Carbonara

SPAGHETTI ALLA CARBONARA

Ingredients:

* 400 g (14 oz) Spaghetti (cooked "al dente" - see the box about
cooking time)

* 150 g (5 oz) Smoked streaky bacon slices (very thin - 1 mm thick)

* 50 g (2 oz) Pecorino cheese - matured or Parmesan cheese (freshly grated)

* 15 ml (1tbs) Extra Virgin Olive Oil Gentili

* 2 Egg yolks + 2 whole egg (use large size eggs, preferably free range
organic)

* 80 ml (3 fl. oz) White wine (optional)

* 1 Small size onion (cut into small diced)

* 5 g (¼ oz) Ground pepper grains (freshly ground)

Preparation:

You can find these streaky bacon slices at the supermarket. They are already
thinly cut, so the only thing you have to do is to cut the slices in small
pieces.

Put 2 egg yolks plus 2 whole egg into a large bowl. While whisking, add
the Pecorino or Parmesan cheese, but add it gradually because the cheese
will dry the mixture and you need a smooth and creamy mixture.

Take the grounded pepper you have previously prepared. Add the pepper
to the bowl. Whisk until the mixture is smooth and creamy, and then leave
it to rest. Put the Extra Virgin Olive Oil Gentili into a frying pan and when it is hot move
the pan around distributing the oil all over the pan surface. Put all
the bacon small pieces into the pan and cook at medium heat. After a minute
or so, start stirring the bacon in order to cook it uniformly. When you
see the first sign of browning, remove the pan from the cooker and go
to the next step.

Transfer the bacon into a small bowl and leave it for the moment. Now,
put your spaghetti into the boiling water and while boiling start cooking
the onion. In the same pan you cooked the bacon, which is still hot, add
the onion and cook for a couple of minutes.

Then, if you like it, add the wine and cook for a couple of minutes more.
Then, turn the heat down and gently cook the onion until caramelized.
(optional step)

Remove the pan from the cooker and put the bacon back into the pan. With
the pan away from the cooker (we do not want to overcook the bacon), stir
everything together and set aside. When the spaghetti is ready, put the
saucepan containing the bacon and the onion back on the cooker (low heat)
and meanwhile drain the spaghetti (remember to leave the spaghetti a little
wet). Be quick draining the spaghetti because we do not want it to cool
down. Put the drained spaghetti back into the large pan you used to boil
it, which is still hot, and quickly add the bacon and onions.

Stir quickly for 10 seconds and move on to the next stage. Quickly add
the egg mixture. Stir everything together for 20 seconds. The heat of
the spaghetti and the heat of the pan is enough to cook the egg mixture.
Do not carry out this procedure on the cooker.

The final result should be a creamy sauce coating the spaghetti.

Serve immediately and feel free to season with more pepper if you like,
or sprinkle with some of the remaining Pecorino cheese, if you have any
left.

Pizza Margherita with Extra Virgin Olive Oil

Pizza Margherita with Extra Virgin Olive Oil

http://www.extravirginoliveoil.tv/

Pasta with Italian Squash and Extra Virgin Olive Oil

Pasta with Zucchine (Italian Squash)

PASTA
WITH ZUCCHINE

Ingredients:

Salt and red pepper

1/4 cup Extra Virgin Olive Oil Gentili

5 or 6 medium zucchini, rinsed and cut into thin coins or small diced

1 large onion, chopped

1/2 pound cut pasta, like Fusilli or Farfalle

Freshly grated Parmesan

Preparation:

1. Bring a large pot of water to a boil and salt it. Put Extra
Virgin Olive Oil Gentili in a large skillet over medium heat. Add
zucchini, onion and cook, stirring occasionally. Add salt and red pepper
and adjust heat so onion and zucchini release their liquid without browning.
Cook for about 20 minutes, or until very tender.

Cook pasta until it is nearly but not quite tender.

Drain pasta and put it in the skillet with zucchini, ( Keep a little pasta
cooking water, to add it if everything is too dry while you are mixing
at the end), stir and remove the skillet from the cooker.

Add the parmesan cheese, stir and serve.

Pasta Puttanesca with Extra Virgin Olive Oil

PASTA ALLA PUTTANESCA

SPAGHETTI ALLA PUTTANESCA

Ingredients:

2 tablespoons of Extra Virgin Olive Oil Gentili

1 clove of garlic, chopped

6 anchovy fillets, chopped

1 35 oz can imported Italian plum tomatoes, crushed with their juices

1 tablespoon capers

12 Gaeta olives, pitted

1/2 teaspoon of oregano (if you like it)

freshly ground black pepper to taste

1 pound Spaghetti pasta

Preparation:

1. Heat Extra Virgin Olive Oil Gentili in a large sauté pan over medium high
heat (don't let it reach the "smoke point"). Add garlic and
anchovy, cook until garlic is lightly browned.

2. Crush tomatoes and add with juices. Bring to a boil, stirring occasionally,
then reduce to a simmer.

3. Add capers, olives, oregano, black pepper, and 1/2 cup of water. Cook
at a simmer for 20 minutes.

4. While the sauce is cooking bring a pot of generously salted water to
a boil. Add the Spaghetti and cook uncovered over high heat until al dente
(see the box about cooking time, for Spaghetti more or less 10 minutes).

5. Drain pasta, toss with sauce and serve.

Pasta and Beans with Extra Virgin Olive Oil

Pasta e Fagioli (Pasta and Beans)

PASTA AND BEANS

Ingredients:

" 1/4 cup Extra Virgin Olive Oil Gentili

" 2 large cover garlic, minced

" 1/8 teaspoon hot red pepper flakes

" 3 peeled plum tomatoes, crushed, from a can

" 1/2 teaspoon salt

" 2 1/2 to 3 cups cooked cannelloni beans, cooking water reserved

" 1 pound cooked ditalini pasta, cooking water reserved

" Rosemary whole

Preparation:

In a 3-quart saucepan, combine the Extra Virgin Olive Oil Gentili, garlic, and hot pepper flakes over medium-low heat.

As soon as the garlic begins to color, add the tomatoes and salt. With
a wooden spoon, break up the larger pieces of tomato.

Increase the heat slightly and sizzle for about 5 minutes. Stir in the
cooked beans and enough bean water to cover.

Bring to a boil, stirring frequently. Add the rosemary whole and remove
it before adding the pasta (and before going to mill the sauce if you
decide to do it)

Lower the heat and simmer gently for 5 minutes. Stir in the cooked pasta
and simmer gently over medium heat for 2 minutes.

Add reserved pasta water if necessary.

For a creamier result go to mill a part or whole bean sauce before adding the pasta

Garlic, Extra Virgin Olive Oil and Hot Pepper

Free Italian Recipes with Italian Extra Virgin Olive Oil
www.extravirginoliveoil.tv

Spaghetti Garlic, Extra Virgin Olive Oil and Peperoncino (hot Pepper)
(Aglio, Olio Extra Vergine d' Oliva e Peperoncino)

SPAGHETTI

AGLIO, OLIO E PEPERONCINO

Ingredients:

* 1/2 cup Extra Virgin Olive Oil Gentili

* 2 cloves garlic crushed

* Crushed or milled red pepper

* 1 lb. Spaghetti pasta

Preparation:

Start the water for the pasta adding salt to taste.

Once the water is boiling add the 1 pound of Spaghetti pasta to the pot.
While the pasta is cooking put red pepper and garlic in Extra Virgin Olive Oil Gentili until garlic is golden brown and then remove from heat.Remove the garlic from the pan.

Drain pasta and combine with Extra Virgin Olive Oil mixture. Stir and serve.

Free Italian Recipes with Italian Olive Oil

Free Italian Recipes with Extra Virgin Olive Oil

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