Oil and Garlic Spaghetti With Mushrooms And Asparagus

Last night we were trying to think of something for dinner and decided on pasta. Don, in his culinary wisdom, decided to put this together. Trust me, you will want it more than once. If there had been any leftovers, I would have had it for breakfast this morning.

  • generous pinches of salt for the pot of water
  • 1 lb. spaghetti
  • 2 garlic cloves, minced
  • 1/2 cup olive oil
  • pinch of red pepper flakes
  • 1 tbsp. Flat leaf parsley
  • Freshly grated Asiago cheese
  • 5-6 white mushrooms, brushed and sliced thin
  • 8 stalks of asparagus, cleaned, end removed and cut in 3 inch pieces

Boil the pasta according to package directions only to al dente.

While that is cooking, combine the garlic, red pepper flakes, olive oil in a large skillet and cook until the garlic softens and turns a golden colour (about 7-8 minutes).  Now place the mushrooms in the skillet and cook until starting to turn golden brown. Remove from skillet and place in a bowl. In the same skillet, add a touch of oil and cook the asparagus until turning a golden brown but not over cooked.

Drain the pasta and into the skillet, mix the spaghetti, mushrooms and asparagus together. Divide equally into bowls and sprinkle grated Asiago cheese over.

You will roll your eyes and exclaim ‘damn we did this’. It is sooooooo delicious. Drat it… we forgot to take pictures. Next time. Sorry, but it smelled so good and I was hungary.

Fantastic Spaghetti in Camembert

Not very often do I ever pull off a recipe to try BUT this one, on facebook recently, really caught my eye and taste buds. I should have been born Italian for my love of anything made with pasta and here we go.

When I forwarded this to Don with the words ‘yum. yum. yum’ he wanted to try it as well. Last night we did and here it is again. It is SO rich but Oh So awesome!

For two:

  • 2 wheels of Camembert cheese
  • white wine
  • 2 garlic cloves, grated
  • 4 slices of bacon
  • 1 tbsp. caramelized onion (for Don)
  • Spaghetti for two

We used two wheels as they were small and also that Don was putting the onion in his.

You cut a circle off the top of the cheese wheel, leaving a 1/4 inch edge. Dice the bacon and cook until really crisp and drain well.

Pour enough wine in to make it level (probably 2 tbsp.) Place 1 slice approximately of bacon lard ons on top of each wheel, reserving the balance. Cook off the grated garlic  and,  for Don, the onion as well.

Replace the top of the cheese wheel and place in a 375 degree oven for about 20 minutes.

While the cheese is in the oven, cook your spaghetti and drain well. Remove the cheese from the oven, and carefully peel back the top. Sprinkle the remaining 1 slice of chopped crisp bacon on each wheel. Now, with tongs, pick a small amount of the spaghetti and gently roll in into the wheel, turning over and over to coat well. Place on a plate and continue this step until your plate is full (to what you would normally eat).

Pour a glass of the white wine (if  you wish) and you will drool, groan and almost lick your plate clean.

Spicy Spaghetti alla Carbonara

This is one of my most favourite pasta treats. You can just change out the hot pancetta for bacon if spicy is not your thing.

 

  • 1 tbsp. butter
  • 3 oz. diced spicy pancetta or 3 slices of bacon cut into thin strips
  • 1/3 cup white wine
  • 12 oz. spaghetti
  • 1 cup coffee cream (18%)
  • 2 large eggs
  • 1 cup finely grated Asiago cheese
  • 1 tsp. cornstarch
  • pinch of salt and pepper
  • 1/4 cup chopped fresh parsley
  • Asiago cheese, grated for garnish

Bring a large pot of salted water to the boil. Heat butter in a wide saucepan over a medium heat. Add the meat, cooking for about 7 minutes (until crisp). Drain all but 1 tbsp. of fat from the pan.

Add the wine and stir until the wine has nearly evaporated. Turn heat to low.

Cook the pasta according to pkg. instructions. In a bowl, whisk together the cream, eggs, cheese, cornstarch, salt and pepper. Drain the pasta and add to the pancetta. Increase heat to medium and add the cream mixture, stirring for about 3 minutes until thickened and all the pasta is coated. Stir in the parsley and sprinkle the Asiago cheese over the top.

Add a crisp, chilled salad and a glass of white wine. YUM! YUM!