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You’ve never tasted pasta salad like this before.
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Patty Catalano
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Tag: mainingredients:pasta
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“Cowboy Pasta Salad” Is Always the First Side Dish to Disappear (It’s the Only One I Make!)
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The Key to the Best Pad Thai Is One Unexpected Ingredient
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Pruitt KerdchoochuenPruitt Kerdchoochuen grew up in Thailand, splitting her time between the city of Bangkok and the northeastern town of Muak Lek, Saraburi. Outside of her regular kitchen job, she runs Thaiglish, an occasional Thai(ish) pop-up, as a way to stay connected to the flavors and memories of her childhood. She is constantly on the hunt for fresh Makrut lime leaves.
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Pruitt Kerdchoochuen
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This 6-Ingredient Pasta Carbonara Might Not Be Traditional, but It’s So Good You Won’t Care
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Rachel PerlmutterRachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free time trying to perfect kolaches and breakfast tacos that taste like home. Rachel currently lives in Brooklyn with her partner, dog, cat and rabbit, where they all share a love of seasonal local produce.
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Rachel Perlmutter
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This 6-Ingredient Gnocchi Alfredo Is My Family’s Most Requested Dinner
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I like to make a similar Parmesan cheese sauce, toss it with pillowy store-bought potato gnocchi, and bake it all together in a cast iron skillet until browned and bubbling. To make this too, you only need six ingredients (most of which you might have on hand) and 30 minutes total before you’re sitting down to a delicious dinner.
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Christine Gallary
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This Creamy Lemon-Dill Sauce Is So Good, I've Already Made It Twice This Month
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Place garlic, lemon zest, 1 1/4 cups heavy cream, 1 1/4 cups low-sodium vegetable or chicken broth, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a large skillet. Bring to a simmer over medium heat, stirring to combine. Add 20 ounces refrigerated or frozen cheese tortellini (it will be halfway submerged in the sauce). Cook, stirring frequently to prevent the tortellini from sticking, until tender and warmed through, about 6 minutes for refrigerated tortellini or 10 minutes for frozen tortellini.
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Kristina Razon
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My “Lazy Lasagna Skillet” Hack Will Forever Change the Way You Make Lasagna
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We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.I like to call this my “lazy girl lasagna.” While my Italian grandfather would gasp at the thought of this one-skillet wonder, I know that if he were still alive he’d take one bite and then quickly devour the entire pan.
Inspired by my love for lasagna, one-pot meals, and the Lasagna Hamburger Helper, this recipe is the ultimate way to feed my hungry family with very little effort. Feel free to swap in regular marinara instead of the arrabbiata sauce if you are sensitive to heat. However, we don’t find this dish spicy at all — the arrabbiata just kicks the flavor up a notch!
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Alex Snodgrass
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My Cozy “Creamy Lasagna Soup” Is So Easy, I'll Be Making a Pot Every Week
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Using tongs, transfer the chicken to a clean cutting board. Return the soup to a simmer. Break 8 ounces lasagna noodles into bite-sized pieces and add to the soup. Simmer, stirring occasionally, until al dente, 10 to 14 minutes, or according to package instructions. Meanwhile, use 2 forks to shred the chicken into bite-sized pieces.
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Patty Catalano
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This 4-Ingredient Italian Pasta Is Irresistibly Creamy — Without a Drop of Cream
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We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.Restaurant-worthy carbonara is easier to make at home than you think. A little patience and a handful of ingredients are all you need to make rich and creamy carbonara. There are innumerable versions of this dish (as well as opinions about what can or cannot be added), but this classic recipe sticks to just the essentials: pasta, eggs, Pecorino Romano, guanciale (cured pork jowl), black pepper, and a little salt. Here’s how you can pull it off in just 30 minutes.
Carbonara is one of several classic Roman pasta dishes that calls for minimal but overlapping ingredients, including Pecorino Romano, black pepper, and cured pork. Unlike pasta alla gricia, amatriciana, or cacio e pepe, carbonara uses eggs to create a rich, silky pasta that’s as perfect at midnight as it is at noon.
Because this recipe has only a few ingredients, each one is critical.
One of the biggest fears in tackling this recipe at home is that you will end up with a jumble of scrambled eggs and noodles. There is no need to let that fear take over. To set yourself up for success, start by tempering the eggs with some hot guanciale drippings and pasta water. When the spaghetti is ready, slowly start pouring the egg mixture into the skillet, pouring into the center over the pasta and not around the edges. Applying a little bit of low heat after the eggs are added, along with vigorous tossing, takes you to creamy carbonara perfection in just a few minutes.
Carbonara is best enjoyed hot and fresh out of the skillet. If you’re cooking for a smaller group, this recipe halves very easily. The cooking times will all be the same; just use a medium skillet (about 10 inches in size) instead of a large skillet.
3 Tips for Making Carbonara
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Melissa Gaman
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This Lemon-Butter Pasta Sauce Is So Good, I've Already Made It Twice in One Week
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Gradually add 3 cups low-sodium vegetable or chicken broth, and 1 teaspoon kosher salt. Stir to combine. Bring to a simmer. Add 20 ounces refrigerated or frozen cheese tortellini. It will be mostly, but not fully, submerged in the sauce. Cook, stirring frequently to prevent the tortellini from sticking, until tender and warmed through, 5 to 6 minutes for refrigerated tortellini or 8 to 11 minutes for frozen tortellini.
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Kelli Foster
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Creamy Broccoli Cheddar Orzo Is the Cozy One-Pot Dinner You’ll Make Every Week
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Kayla HoangKayla Hoang is a freelance recipe developer, writer, and baker. She is a graduate of Johnson and Wales University’s 4-year Baking and Pastry program and has training from Alain Ducasse’s Ecole Nationale Supérieure de Pâtisserie in Yssingeaux, France. Her love of food comes from her parents and their Bangladeshi and Vietnamese roots. In her free time, she can usually be found in the kitchen waiting for a fresh batch of cookies to come out of the oven or taking on a new baking project.
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Kayla Hoang
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