Sweet Love and Ginger

Pasta

Authentic Italian Carbonara, with Sun Dried Tomatoes

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Authentic Italian Carbonarra, with Sun Dried Tomatoes

By now I’m sure you guys are dying to see pictures from our trip to Italy, and I promise that they are coming soon. I just have to get around to going through the photos. But alas, I am still sitting on a cloud over here, daydreaming about the amazing trip we just took. So, instead of editing photos, for now, I’ll just tell you about this amazing recipe that I made while we were there because you know, when in Rome.

Carbonara is one of Chuck’s favorite things to eat, and I have tried to make it for him for years. Until now I thought I was doing a pretty good job. How naive was I?  After trying it in several places in Italy I realized just how silky and lusciously creamy the sauce, made traditionally, really is. I knew I had to re-perfect my recipe.

Authentic Italian Carbonarra, with Sun Dried Tomatoes

While staying in Rome, we chose to go through Airbnb and get an actual apartment. This way we could cut down on some of the food costs, wash some clothes, and have a bit more freedom. It was totally the right idea, we really enjoyed the freedom and the extra space, that it gave us, especially the opportunity to cook. One of my goals for this trip was to cook with fresh Italian ingredients while we were here. I shouldn’t say goal, it was a long time dream. Raw ingredients in Italy for Italian food are so incredibly different from what you find in the U.S.

We found a great little farmers market in Campo Fiori, Rome where I bought everything that I needed to make this carbonara. I loved walking through the stalls and watching the locals haggle with the stall keepers. This is the way shopping is supposed to be. Everyone has their specialty, and everything is fresh! So fresh, you can smell the earth from which it came.

This recipe is based on a dish that we had during our stay in Florence, just days before. The sauce has an utterly silky texture that is full of rich flavor pulled in from the fresh eggs, pancetta, cheeses, and sundried tomatoes. I chose sundried tomatoes because of the extra sweetness. They add a certain depth to the simple dish. This sauce is tossed with a thick pasta cooked aldente, so there’s a bit of firmness to it. You need a thick pasta what will really hold onto the sauce and stand up to the other ingredients. It’s topped with a bit of fresh cracked pepper because, well, that’s how it’s done. The pepper brings a contrast not only in color but flavor to the overly rich dish.

With it, I served a simple Caprese salad over arugula. You need something lighter to balance out all that pasta. Of course, there was also a bottle of Chianti wine. Chianti was kind of the theme wine of our trip, so it made an appearance quite a bit.

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Authentic Italian Carbonarra, with Sun Dried Tomatoes
Prep time:
Cook time:
Total time:
Serves: 4 to 6 servings
Ingredients
  • 1 pound dry spaghetti
  • 8 ounces pancetta or slab bacon, cubed
  • ½ cup sun dried cherry tomatoes (or large tomatoes, chopped)
  • 4 Large, fresh eggs
  • ½ cup freshly grated Parmesan Cheese
  • ½ cup freshly grated Pecorino Cheese
  • Freshly cracked black pepper to taste
Instructions
  1. Cook the pasta according to package instructions to al dente (cooked, though slightly firm). Reserve 1 cup of the pasta water before draining and set aside.
  2. In a medium size bowl whisk together the eggs and cheese until well blended and set aside.
  3. While the pasta is cooking heat a large skillet over medium high heat. Add the pancetta and sauté for 2 to 3 minutes. The pancetta should begin to brown and crisp.
  4. Add the cherry tomatoes and sauté for another minute.
  5. Stir in ¼ cup of the reserved pasta water until well combined. Add the pasta to the pan and toss lightly.
  6. Remove the pan from the heat and add the egg mixture, stirring quickly so that the eggs do not have time to scramble. As you stir and toss the pasta the eggs will thicken into a sauce. If the sauce becomes too thick slowly stir in more reserved pasta water.
  7. Top generously with pepper and serve immediately.

Similar Recipes:

Sausage, Kale & Sun Dried Tomato Pasta

Butternut Squash & Spinach RIsotto

Butternut Squash & Spinach RIsotto

Chuck’s Alfredo

French Onion Baked Gnocchi

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French Onion Gnocchi Recipe

If you need a recipe for something that oozes home-style deliciousness and will quickly put you to sleep if you eat too much this would be the one for you.

I made this a couple of weekends ago when Chuck and I had gotten up early to go apple picking and work on house projects. It was pretty nippy out, and after a busy morning we were both in the mood for something that would both fill us and warm us up as well.

We may or may not have taken a 2 hour post lunch break to laze on the couch under blankets and watch netflix.

I think it was well deserved.

Our new normal seems to be setting in. I say this because we finally have time to watch Netflix, but I can’t say that it’s the same old routine anymore because we are watching said Netflix as a married couple in our new home. A lot of things have changed (and are still to change) in our lives recently and so our new normal is vastly different from our old.

I’ve caught myself referring to Chuck as my fiancé, only to remember that he’s now my husband, and then I have to stop and think about that for a minute. It’s pretty amazing when you think about it. I found someone that while he can drive me nuts sometimes, truly makes me happy and loves me with all of his heart. I’m really lucky.

French Onion Gnocchi Recipe

Ok, I know you’re not here to listen to (read?) all my sappy nonsense. It’s all about that comforting cheesy deliciousness on top of onion and broth slathered gnocchi right?

So back to the recipe, I remember coming up with this while we were on our honeymoon after I had just indulged in the biggest plate of gnocchi baked with tomato sauce and a ridiculous amount of mozzarella cheese. Gnocchi and cheese go really well together if your into that whole coma after eating thing like I am this time of year, so the wheels got turning and I decided to turn one of my favorite soups into a baked gnocchi dish.

It was a great idea if I do say so myself. The key, in my opinion to a really good French Onion Soup is the thyme as well as time. Taking the time to slowly sweat the onions and reduce the broth really sets the base and adding a hint of thyme (the herb) to the mixture really pulls it together. Now all that goodness poured over hot, chewy gnocchi, and topped with some really good gruyere cheese and you’ve got yourself a right masterpiece in my book.

 

French Onion Gnocchi Recipe

French Onion Baked Gnocchi
Author: JC
Prep time:
Cook time:
Total time:
Serves: 4 to 6 Servings
Ingredients
  • 3 tablespoons butter
  • 2 tablespoon olive oil
  • 2 ½ lbs yellow onions
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp sugar
  • 2 tablespoons flour
  • ½ cup white wine
  • 5 cups low sodium beef (or vegetable) broth
  • 1 teaspoon of dried thyme
  • 1 bay leaf
  • 1 lb gnocchi
  • 2 cups fresh grated gruyere cheese
  • Chopped chives for garnish
Instructions
  1. Preheat the oven to 375.
  2. Heat the oil and butter over medium heat.
  3. Once melted add the onions, stirring to incorporate, then cover and cook for 10 minutes.
  4. Add the salt, pepper and sugar, stirring well and cook for another 30 minutes, stirring often.
  5. Stir in the flour and cook for another minute before adding the wine, broth, thyme, and bay leaf. Bring to a simmer and cook for another 20 to 30 minutes. Adjust seasonings and remove from heat.
  6. While the onions simmer prepare the gnocchi according to package instructions.
  7. Place cooked gnocchi a baking dish. Pour the onion mixture over the gnocchi and top with cheese garnish and place in the oven to bake for 20 minutes or until the cheese has melted and begins to brown.
  8. Serve immediately.

Here are a few of my favorite similar recipes:

Roasted Red Pepper Soup with Smoked Gouda

Roasted Red Pepper Soup with Smoked Gouda

Risotto Style Pasta

Risotto Style Pasta

6 Ingredient Creamy Sausage Gnocchi

6 Ingredient Creamy Sausage Gnocchi

Summer Garden Vegetable Tomato Sauce

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This is a recipe for Summer Garden Vegetable Tomato Sauce that I canned for later use using a pressure canner.

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The tomato bounty is winding down now. I’m so happy that despite my negligence my tomato plants produced enough for me to make a small batch of veggie tomato sauce. Something that’s kind of new in this house. In years past meat sauce has always been the thing, but I’m doing my best to change that, little by little.

I had a ton of vegetables sitting on my counter and in my fridge and they needed to get used up so I pretty much dumped them all in this sauce. I did find that the tomato flavor was dulled by all the vegetables, but it still tasted delicious so it’s a recipe I decided should be recorded.

Here is my Basic Tomato Sauce Recipe if you are interested.

Since adding vegetables to tomato sauce reduces the acidity a pressure canner is required to can it. I’m so happy to finally have one! I cannot wait until the temperatures go down a bit so I can comfortably make broth and can that. I sound like a total dork, but I really cannot wait!

If you are interested in canning your tomato sauce I used this method.

Summer Garden Vegetable Tomato Sauce
Prep time:
Cook time:
Total time:
Serves: 10 Servings
Ingredients
  • ½ cup olive oil
  • 1 small onion, chopped fine
  • 6 cloves of garlic, minced
  • 1 medium carrot, shredded fine
  • 1 cup eggplant, chopped fine
  • 1 cup zucchini, chopped fine
  • ½ cup green bell pepper, chopped fine
  • 10 cups tomatoes, seeded & chopped
  • 2 tsp black pepper
  • ½ tablespoon fresh chopped parsley
  • 1 ½ tablespoons fresh thyme
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh oregano, chopped
  • Salt to taste
Instructions
  1. In a large thick bottomed sauce pan heat the oil over medium high heat. Add the onion, garlic, and carrots, cooking for one minute or until it becomes fragrant.
  2. Stir in the eggplant, zucchini, and green pepper and cook for another 2 to 3 minutes until the vegetables begin to soften.
  3. Add the tomatoes & spices and bring the mixture to a boil, stirring occasionally. Once boiling reduces the heat to low and allow it to simmer for 2 to 3 hours, with occasional stirring. Longer cooking times will result in a smoother – less chunky sauce.
  4. Adjust seasoning & serve.
  5. Note: To reduce cooking time use pureed tomatoes or puree the mixture after 30 minutes of simmering and serve.

 

Garlic Parmesan Pasta with Chicken & Peppers

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This is a recipe for Garlic Parmesan Pasta with Leftover Chicken and fresh peppers. It’s a great way to use up leftover chicken and please the whole family.

Garlic Parmesan Chicken & Peppers Pasta

Sometimes when you stumble on fresh vegetable bounty you just have to throw caution to the wind and fly by the seat of your pants.

That’s been the thing lately.

Despite not having a successful garden of our own right now we are still full of fresh veggies thanks to our family and friends. I’m so thankful that so many of them love to garden as much as I do, it has been awesome.

Zucchini, cucumbers, and green beans seem to be the big stars at the moment, though as summer winds down I’m looking forward to more tomatoes, peppers, squash, and root veggies.

Recently I walked into the store for some pantry staples and my jaw dropped when I saw the abundance of red, green, and yellow peppers lining the produce section shelves. I tossed my original dinner plan and decided to make something with these beautiful little babies instead.

Garlic Parmesan Chicken & Peppers Pasta

I decided on a variation of Chuck’s favorite Garlic Parmesan Pasta, needless to say this recipe got a double thumbs up. I just like that it’s a different way to use up cooked chicken, which we always seem to have hanging around our house. The peppers wilt just a little and add a wonderfully sweet flavor to the dish balancing out the salty and creamy nature of the parmesan.

If you were interested in leaving the chicken out it would also make a really great side dish to go with a number of summer meals.

Garlic Parmesan Chicken & Peppers Pasta

Garlic Parmesan Pasta with Chicken & Peppers
Prep time:
Cook time:
Total time:
Serves: 4 Servings
Ingredients
  • 1/3 package whole wheat pasta
  • 1 tablespoon olive oil
  • 4 cloves of garlic, minced
  • 1 red pepper, sliced thin
  • 1 yellow pepper sliced thin
  • ½ cup chicken broth
  • ½ teaspoon crushed red pepper flakes
  • 1 cup shredded, cooked chicken
  • ¼ cup fresh grated parmesan
  • Salt & pepper to taste
  • 1 tablespoon chopped basil for garnish (optional)
Instructions
  1. Cook pasta according to package directions and set aside, reserving 1/3 cup of pasta water.
  2. Heat oil in a large skillet over medium high heat. Add garlic and sauté for 1 minute. Add peppers and cook for another minute.
  3. Stir in broth, cover and simmer for 4 to 5 minutes, or until the peppers have softened.
  4. Add the red pepper flakes chicken, pasta and reserved liquid tossing to combine.
  5. Remove from heat and add parmesan cheese and toss gently.
  6. Adjust seasonings and serve with garnish.

 

Chicken Basil Meatballs with Sundried Tomato Cream Sauce

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Chicken Basil Meatballs & Sun-dried Tomato Cream Sauce Recipe. This decadent sauce is the perfect companion to the flavorful and tender meatballs.

Chicken basil Meatballs w Sundried Tomato Cream Sauce

Oh man you guys this sauce. It’s pretty much the best thing ever, err at least this month.

I originally saw the recipe over at Closet Cooking, but it made a reappearance on damn delicious both here and here and on Julia’s Album.

I have made it quite a few times, and poured it over many different things, chicken, fish, shrimp pasta, rice. Basically you name it. I swear this is one of those sauces that I could eat for life and not get bored, though it may add some inches to my waistline. It’s seriously that good.

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This time around I wanted to try it with meatballs, because meatballs are like my favorite thing right now. Combining two of my favorites in one dish is usually a good idea. In this particular case it was an amazing idea!

These tender and flavorful meatballs were only amplified by the delicious, creamy sauce and sweet little bits of sundried tomato. Of course I served this tossed together with pasta, because again we are talking favorites here.

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Chicken Basil Meatballs with Sundried Tomato Cream Sauce
Prep time:
Cook time:
Total time:
Serves: 4 Servings
Ingredients
  • 16 oz. short pasta
  • 1 lb lean ground chicken
  • ¼ teaspoon salt
  • ¼ teaspoon Pepper
  • ¼ teaspoon Oregano
  • 1 tablespoon basil chopped fine
  • ¼ cup unseasoned bread crumbs
  • 1 egg white
  • 1 tablespoon oil
  • 2 tablespoons unsalted butter
  • 3 cloves of garlic, minced
  • 1 cup of chicken broth
  • ½ cup whipping cream
  • 1/3 cup oil packed sundried tomatoes, chopped
  • ¼ cup grated parmesan
  • Salt and pepper to taste
Instructions
  1. Cook pasta according to package instructions and set aside.
  2. In a large bowl combine the chicken with salt, pepper, oregano, basil, bread crumbs, and egg white. Use your hands to mix well and then form balls about 2 inches in diameter.
  3. In a large skillet, heat oil over medium high heat. Add meatballs and cook for about 6 to 8 minutes, while turning frequently. They should be browned on all sides and cooked through. Remove the meatballs from the pan and set aside.
  4. Add the butter to the pan and let it melt. Add the garlic and cook until it becomes fragrant, about 1 to 2 minutes.
  5. Add the broth and use a wooden spoon to scrape the browned bits from the bottom of the pan. Stir in the sundried tomatoes, cream and parmesan. Bring to a boil, and then reduce to a simmer and cook for about 3 minutes or until the sauce thickens. Add salt and pepper to taste.
  6. Return the meatballs to the pan tossing well to coat. Remove from heat and stir in the pasta. Serve immediately.
Clean Salisbury Steak Meatballs

Clean Salisbury Steak Meatballs

Teriyaki Chicken Meatball Skillet

Teriyaki Chicken Meatball Skillet

Shrimp with Sun Dried Tomato Cream Sauce

Shrimp with Sun Dried Tomato Cream Sauce