spaghetti alla carbonara

Ingredients

• 1 pound dry spaghetti
• 2 tablespoons extra-virgin olive oil
• 4 ounces pancetta or slab bacon, cubed or sliced into small strips
• 4 garlic cloves, finely chopped
• 2 large eggs
• 1 cup freshly grated Parmigiano-Reggiano, plus more for serving
• Freshly ground black pepper
• 1 handful fresh flat-leaf parsley, chopped

Directions

Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.

Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.

Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

tiramisu

Ingredients

• *6 egg yolks
• 3 tablespoons sugar
• 1 pound mascarpone cheese
• 1 1/2 cups strong espresso, cooled
• 2 teaspoons dark rum
• 24 packaged ladyfingers
• 1/2 cup bittersweet chocolate shavings, for garnish

Directions

In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.

In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.

Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.

Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.

once is cooled,  sprinkle with chocolate shavings.

scampi pasta

•                                                                                         this is an easy recipe just follow the next steps         first you need to chose the kind of noodle you would   like to make (spaghetti, fettuccine, penne,       linguini)
•                                                                                                                                          
• ingredients :
• -shrimp any size no teals 
• -any kind of noodle
• -fresh plum tomato 
• -fresh italian parsley 
• -capers., can be from can
• -lemon juice fresh or from can 
• -plain butter, any white wine, fresh garlic, fresh shallots, cayenne pepper, paprika spice, salt & p
•           
• directions
• 1) prepare spaghetti:
•  -in a pasta pot with strainer fill it up with water and wait until the water is boiling. 
• -once the water is hot cook the spaghetti for 11-12 minutes., strain and pour cold water to cool off 
• -strain until is dried, then put olive oil. the olive oil helps the pasta to not get stack or soggy
• -once the spaghetti is prepared put it into a container.
• 2) prepare the garlic wine sauce:
• -in a flat pan heat it up olive oil and add 1 table spoon of fresh crushed garlic cook until is golden   brown add a little bit of salt and black pepper 
• -ones the garlic is browned add 1/2 bottle of white wine any kind you like., boil the wine until reduce a little bit for better quality and flavor. put the wine into a container let it cool off
• 3) prepare the garlic butter:
• -you can use a blender to blend the garlic and the shallots if you prefer. the garlic/shallots they must to be very small peaces because you will mix it with the butter then chop the parsley you can use any amount you like. 
• -in a big bowl add a 1/2 # lb. of plain butter add 1- table spoon of garlic, 2- tea spoons of shallots, two table spoons of chopped italian parsley, 1-tea spoon of cayenne pepper, 1 table spoon of paprika spice. ones you have added everything in the bowl mix it until is light pink butter.
• 4) prepare the dice tomato:
• -cut the end of the tomato and slice it in small parts., then cut it as dices you will need one tomato 
• now that you have done prepared all these ingredients you're all  ready to cook your scampi pasta dish and enjoy with your family or friends.
• 5) pay-attention and follow step by step
• -heat it up a flat pan with olive oil once the oil is hot add the amount of shrimp you like it, cook them until they're pink then add the dice tomatoes let them cook for a little be together then add the garlic wine once all this is hot add the spaghetti, salt, black pepper, chopped parsley, garlic butter & parmesan cheese. mixed very well for 1-2 minutes.
• 6) place the pasta into the bowl and add parmesan cheese on top and enjoy your scampi.
•              

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