Hello! Here is a popular dish that is commonly seen in Korean pasta/pizza/Italian restaurants: Oven Spaghetti. It is very simple to make and very tasty to eat as well!! This will be a very pretty presentation dish as well if you use a casserole dish. We got mini loaf pans and made individual sized portions. Have fun with it!
Posted in Tasty Oven Spaghetti
Tagged Beef, Cheese, cheese spaghetti, italian, Korean, mozzarella, oven spaghetti, pasta, spaghetti, tomato
Hello Everyone! We hope that you all had a wonderful Thanksgiving holiday. After eating turkey and side dishes for 2 weeks straight, we decided we needed a change. I was craving for some pasta, so K decided to make carbonara pasta. This is a simple and very delicious meal to make that does not take that many ingredients. It is cheesy and creamy…and we go overboard on bacon. Did we ever mention that we LOVE bacon? 
haha. Anyways, we enjoy this dish often at home, and we hope that you enjoy it as well.
What You Need
What to Do:
First, begin by boiling some pasta in salted water. This recipe makes about 2 servings of carbonara sauce. We used about a little less than 1/2 the spaghetti bag. Next, separate to egg yolks into a bowl.
Add in the cream. Depending on how much cream you put in, you will get a creamy or noncreamy pasta. If you like your carbonara kind of dry, do not put all the cream in…maybe about 1/2 cup will do. If you want creamy, put in 3/4. Stir with a fork and break up the eggs. Add in the cheese into the mixture.
Next, chop and dice the onions and garlic.
Next, get your meat and chop into small pieces. We used about 5 slices of bacon. This was a little excessive, but hey, we love bacon. 
Now, heat the pan and begin to saute the meat. Once the meat is half way crispy, put the onions and garlic in. Saute until the onions are translucent the meat is crispy. There was a lot of bacon fat when we fried the bacon up. Drain away the excess bacon fat. Add in the nutmeg. Turn off the heat and set aside.
Next, when the pasta is done, using a slotted spoon, add the pasta into the bacon pan and stir.
Add in the cheese mixture and mix. You can do this over very low heat. Avoid overheating, because this will cause curdling of the sauce.
Now transfer over to a plate, and you are done! Black pepper to taste.
ENJOY!
Here is a tasty first: Pasta! We have pasta frequently at home because it is easy to make in bulk. This is a pasta dish that we are currently obsessed over: puttanesca! We first had it at a tiny Italian restaurant at the Venetian Hotel in Las Vegas. We had it again at a lovely place during a trip to Santa Barbara….and had it again in restaurants in LA…and again at home….and again at home…and, oh you get the idea! We are puttanesca crazy. Why? It is full of our favorite things: olives, tomato, anchovies, garlic, capers, and spicy heat! This dish is definitely not a boring one for sure! Surprisingly, it is not too difficult to make as well! Yay! Let’s get started!
*NOTE: We made this dish for dinner, and the pictures came out very yellow and dark under our crappy kitchen lights. We tried to brighten it up a little, but it didn’t come out all too pretty. Our sincere apologies!
What You Need:
What to Do:
First, slice the olives in half, length wide. Next, in a large pot, heat up about 1 tbsp of olive oil. Saute in the garlic slices. Then, add in the pepper flakes.
Then, add in the anchovies, capers, and olives and saute.
Next, add in splash of wine and deglaze the pot.
Then, stir in the can of tomatoes. Add about 1/2 a tablespoon of oregano. Try to break up the tomatoes with a spoon. Bring to boil and simmer.
While the sauce is simmering, boil the pasta in salted water. Once the pasta is done, add it to the pot of sauce and stir!. Salt and pepper to taste. Garnish with basil and parmesan cheese. You’re done! Easy, eh?
Enjoy!
Posted in Tasty Puttanesca Pasta, West
Tagged anchovy, capers, olives, pasta, puttanesca
