Search results
Results from the WOW.Com Content Network
COOK pasta as directed on package. Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet.
In light of Carbonara Day (April 6th), here is my interpretation to pasta alla carbonara. I made this recipe from being inspired from Luciano Monosilio's recipe for carbonara. Note: Do not add ...
Add the hot pasta to the skillet and stir to coat, 1 minute. Remove from the heat. Stir in the reserved pasta cooking water, the 2 tablespoons of grated cheese and the egg yolks. Season with salt. Divide the pasta into bowls and sprinkle with parsley and pepper. Serve, passing more cheese at the table.
Fresh feta cheese is combined with herbs, garlic, and cream cheese, whipped until super-smooth, then topped with tart homemade cranberry sauce, toasted pistachios, and honey. The result is a salty ...
In 1954, the first recipe for carbonara published in Italy appeared in La Cucina Italiana magazine, although the recipe featured pancetta, garlic, and Gruyère cheese. [24] The same year, carbonara was included in Elizabeth David's Italian Food, an English-language cookbook published in Great Britain. [25]
Philadelphia Cream Cheese also comes to mind with their cheesecake recipe. Sorry for the long rant. -- Chef Tanner, CEC ( talk ) 23:16, 13 February 2008 (UTC) [ reply ]
Creamy, melted Brie creates a velvety sauce that fills in the ridges of fusilli pasta, ensuring the sauce clings to every bite, while Parmesan cheese adds nutty, savory depth.
A cheesesteak (also known as a Philadelphia cheesesteak, Philly cheesesteak, cheesesteak sandwich, cheese steak, or steak and cheese) is a sandwich made from thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll. [1] [2] A popular regional fast food, it has its roots in the United States city of Philadelphia, Pennsylvania. [3]