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A dish made with pappardelle egg pasta (a large, flat egg pasta noodles, similar to wide fettuccine or Tagliatelle), with a sauce of peas, bacon and Parmigiano-Reggiano cheese Passatelli in brodo: Emilia-Romagna
A mixture of raw eggs (or yolks), grated cheese, and a liberal amount of ground black pepper is combined with the hot pasta either in the pasta pot or in a serving dish or bain-marie, [9] but away from direct heat, to avoid curdling the egg. [5]
Maltagliati or tajulini: pasta to be accompanied, for example, with bean soup. Pasta alla mugnaia: egg pasta resulting from a mix of flours, which is characterized by its elongated and irregular shape and particular consistency, usually seasoned with a very rich meat sauce. It is typical of Elice where the homonymous festival is also celebrated ...
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Combining caramelized bacon and thing ribbons of egg with the broth and noodles makes this dish irresistible any day or night of the week. Cheeseburger Pasta by Kia Damon
Carbonara Deviled Eggs. If deviled eggs had a classy Italian cousin, she would be these carbonara deviled eggs. Loaded with cheese and topped with crispy pancetta bits, these carbonara deviled ...
10 ounces bacon, small dice or ground. 3 eggs. 1 cup grated pecorino or parmesan cheese, packed. 2-½ teaspoons salt. For Pasta, 2 servings. ½ pound spaghetti. 2 ounces thick bacon, diced. ½ ...
A stuffed pasta typical with a filling of potato and mint Culingionis, Culurzones, Kulurjones, angiolottus, spighitti Sardinia (particularly the South-Eastern Ogliastra region) Fagottini: A 'purse' or bundle of pasta, made from a round of dough gathered into a ball-shaped bundle, often stuffed with ricotta and fresh pear Little cloth bundles ...