Pasta Carbonara

(Serves 4)

Ingredients

1/2 pound Pancetta, chopped

1-1/2 tablespoon chopped garlic Freshly ground black pepper

1 pound fresh spaghetti

4 large eggs, beaten

1/2 cup heavy cream Salt

1 cup freshly grated Parmigiano- Reggiano cheese

1 tablespoon finely chopped fresh Italian parsley leaves

Directions In a large sauté pan, over medium heat, cook the pancetta until crisp. Remove and drain on paper towels. Pour off all of the oil except for 3 tablespoons. Add the garlic. Season with black pepper. Sauté for 30 seconds. Add the pancetta and the pasta. Sauté for 1 minute. Mix the beaten eggs with the cream, salt and Parmigiano- Reggiano cheese. Cook pasta according to package directions then remove the pan of pasta from the heat and quickly add the egg mixture, whisking quickly until the eggs thicken, do not allow to scramble. Re-season with salt and pepper. Mound into bowls and garnish with parsley.

FARFALLE WITH SHRIMP AND ASPARAGUS

(Serves 4)

Ingredients

5 tablespoons olive oil

2 cloves garlic

8 ounces shrimp

1 pound asparagus

1 teaspoon salt

1 teaspoon hot red pepper flakes

1/2 cup vegetable stock

2 tablespoons Italian parsley

10 basil leaves

1 pound farfalle pasta

2 tablespoons Parmigiano-Reggiano cheese

Directions Cook the pasta in a large pot of boiling salted water until al dente (firm to the bite), about eight to 10 minutes. While the pasta is cooking, heat olive oil in a large sauté pan and cook the garlic until golden. Add the shrimp and sauté for an additional two minutes. Remove the shrimp from the pan and add the asparagus, salt, hot red pepper flakes and vegetable stock. Bring the mixture to a boil and simmer for three minutes. Return the shrimp to the pan and add the parsley and basil, and stir to combine. Add the well-drained pasta to the sauce and stir over low heat until the pasta is coated with the sauce. Remove the pan from the heat and add the Parmigiano-Reggiano and stir. Serve immediately.

WHITE CHEESE LASAGNA WITH GRILLED CHICKEN

(Serves 10)

Ingredients

4 skinless boneless chicken breast halves

9 lasagna noodles

1/2 cup butter

1 onion, chopped

1 clove garlic, minced

1/2 cup all-purpose flour

1 teaspoon salt

2 cups chicken broth

1-1/2 cups milk

4 cups shredded mozzarella cheese, divided

1 cup grated Parmesan cheese, divided

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon ground black pepper

2 cups ricotta cheese

2 (10 ounce) packages frozen chopped spinach, thawed and drained

1 tablespoon chopped fresh parsley

1/4 cup grated Parmesan cheese for topping

Directions Grill chicken breast on a barbecue grill or stovetop grill pan. When done, allow to cool then cut into strips. Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for eight to 10 minutes. Drain, and rinse with cold water. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for one minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside. Spread 1/3 of the sauce mixture in the bottom of a 9 by 13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese. Bake 35 to 40 minutes in the preheated oven.

CHOCOLATE STRAWBERRY RAVIOLI

(Serves 4)

IngredIents

2 ounces semisweet chocolate

1 cup butter or margarine, softened

1/2 cup sugar

1 egg

1-1/4 teaspoon chocolate extract

1/4 teaspoon baking soda

1 dash salt

2-1/2 cups flour

1-1/2 cup strawberry jam Powdered sugar to garnish

Directions Melt chocolate in the top of a double boiler or in a microwave at medium power. Remove from heat and cool. In a large bowl, cream butter and sugar until blended. Add egg, chocolate extract, baking soda, salt and melted chocolate. Beat until light. Blend in flour to make a stiff dough. Divide dough in half, cover and refrigerate until firm. Preheat oven to 350 degrees. Lightly grease baking sheets. Roll out 1/2 the dough to 1/8- inch thick between two sheets of waxed paper. Repeat with other 1/2 of dough. If dough becomes too soft, refrigerate until firm again. Cut dough into 1-1/2 inch squares. Place 1/2 the squares, 2 inches apart, on prepared baking sheets. Spoon about 1/2 teaspoon of strawberry jam into the center of each square and top with another square. Press edges of squares together with a fork to seal. Bake for 10 minutes or just until edges are browned. Remove and place on wire racks to cool. Dust lightly with powdered sugar when completely cooled.

SHOPPING LIST

1/2 pound Pancetta

8 ounces shrimp

4 skinless boneless chicken breast halves

1 head of garlic

1 onion

2 (10-ounce) packages frozen chopped spinach Fresh parsley Italian parsley Fresh basil leaves

1 pound asparagus

1 pound fresh spaghetti

1 pound farfalle pasta Lasagna noodles 6 large eggs Heavy cream Parmigiano-Reggiano Ricotta cheese Shredded mozzarella cheese Milk Butter Olive oil Vegetable stock Chicken broth All-purpose flour Semisweet chocolate morsels Sugar Chocolate extract Baking soda Strawberry jam Powdered sugar Dried basil Dried oregano Hot red pepper flakes Freshly ground black pepper Salt