Plato 1
Wonderful ALFREDO PASTA WITH SHRIMP
(in 10 minutes)
Ingredients
1 packet of fettuccine pasta
1 tablespoon unsalted butter
3 cloves of garlic paste
½ cup whole cream
½ cup whole milk
1/3 cup parmesan cheese
1 egg yolk, well beaten
2 tablespoons chopped parsley leaves.
Preparation
Cook the pasta as directed on the package and drain well. Let it rest.
In a saucepan, combine the butter, crushed garlic, cream and milk and cook over medium heat. Stir well until the ingredients are integrated without allowing the egg to cook. If the sauce thickens too much you can add a little more milk.
Add the pasta little by little and stir well… season with salt and pepper to taste.
To prepare the shrimp, place them in a pan with butter and salt until they change color. Then add them to the pasta.
Serve immediately garnishing with parmesan cheese and parsley leaves.
This recipe can be prepared with the protein you like the most, from chicken breast to panela cheese cubes.
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Plato 2
SPAGUETTI WITH 3 CHEESES super wonderful
Ingredients:
240 gr of spaghetti
Butter
1 cup of milk cream
100g cheddar cheese
100g mozzarella cheese
100 g of parmesan cheese
garlic powder
Chopped parsley to taste
optional tocineta or cooked jamon
Preparation:
In a large frying pan, put water, salt and pasta, fry with a little butter, salt and ground garlic. Leave for about 10 minutes. Add the cream. Then, until the cream is heated, add the grated cheddar, parmesan and mozzarella cheese over very low heat. Stir very well until they melt and become a thick sauce. Drain the pasta and serve on the plate, cover with the cheese sauce and sprinkle with parsley and cooked bacon to taste.
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Plato 3
SPAGHETTI CARBONARA
Ingredients:
– 250 grams of spaghetti
– 150 grams of fresh bacon
– 150 grams of parmesan cheese
– 4 large eggs
– 4 cloves of garlic
– Extra virgin olive oil
– Shall
– Ground black pepper
Preparation:
We will begin by preparing the pasta first, for which we are going to heat a pot with plenty of water, and when it starts to boil we add a pinch of salt and a splash of olive oil and the spaghetti, and we are going to let it cook for about 12-13 minutes, lowering the intensity of the heat a little so that the water bubbles do not come out of the container when boiling. After that time the spaghetti should be ready, so we pour it into a pasta drainer and let all the excess water drain away.
While the spaghetti is cooking we can take the opportunity to prepare the rest of the ingredients that we will need in the recipe. Peel the garlic cloves and cut them into rather thin slices. We will also cut the bacon into strips, unless we have already bought them that way, although we prefer to buy them in slices and then cut them, but buy the one you prefer. And regarding the eggs, it is better that they are not cold from the refrigerator, so it is interesting to leave them out of it when we start preparing this recipe.
Next we heat a suitable sized frying pan with a little extra virgin olive oil, to brown the sliced garlic in it, preferably over medium heat to prevent it from burning. Once the garlic is well sautéed on all sides, we remove it from the pan and leave it aside for later. In that same pan we are going to sauté the bacon that we had cut before, until it is lightly fried on all sides, but without being completely fried and crispy. When it is ready, turn off the heat and set aside the bacon along with the garlic that we had sautéed before.
The next thing we will do is beat the eggs that we had out of the refrigerator. We can do it by beating the whole eggs or using only the egg yolks, which is how it is done in some areas of Italy in a traditional way. Make the option that you like best, but keep in mind that this second option makes the egg flavor more intense when serving the spaghetti carbonara dish. Once we have beaten the eggs, or their yolks, we add the grated Parmesan cheese and salt and ground black pepper to taste, and beat again to mix well.
And now we are going to finish preparing the dish, for which we put the well-drained spaghetti in the pan that we had used before, along with the bacon and garlic, and we sauté everything over medium heat for a couple of minutes, so that the pasta take on some flavor and the ingredients heat well.
We then serve on individual plates, and on top we add part of the mixture of beaten eggs and cheese that we had prepared, so that with the heat of the pasta the egg does not curdle completely and remains creamy. And enjoy this traditional spaghetti carbonara recipe, which we hope you like.
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Plato 4
Four cheese pasta
Ingredients:
1 package of pasta
1 sliced white onion
2 Cups of milk cream
¼ Cup Roquefort cheese (or blue cheese)
½ cup cheddar cheese
1 Cup Gruyére cheese (grated)
1 Cup of Parmesan cheese (grated)
2 Tablespoons of butter
Salt and pepper to taste
Preparation:
1) Cook the pasta according to the instructions on the packaging.
2) Cut the onion and fry in the butter.
3) Then we add the cream and let it heat over low heat.
4) When it is hot, add the Roquefort, Cheddar and Gruyére cheeses over very low heat. We stir very well until they melt and a thick sauce is made.
5) We drain the pasta and leave it in a pot.
6) Add the sauce, 1/2 cup of Parmesan cheese and stir.
7) We place it in a refractory mold and put the remaining parmesan cheese on top.
Bake at 400ºF for 5-7 minutes, or until the cheese melts a little and browns.