Two of my favorite recipes that can be made in about 15 minutes.
Penne Carbonara with Bacon
1 pound penne
8 egg yolks
8 tablespoons heavy cream
1/2 cup grated Parmesan cheese
8 slices precooked bacon, sliced into 1 inch peices
- Boil the pasta in salted water according to package instructions, until al dente; about 13 minutes.
- Meanwhile, combine egg yolks and cream in a bowl and whisk just until combined.
- When the pasta is al dente, drain it and return it to the pot. Add the egg yolk and cream mixture to the warm pasta and stir to combine. Add the chopped bacon and Parmesan cheese, a pinch of salt and season liberally with pepper. Toss. Serves 2 - 4
- Meanwhile, combine egg yolks and cream in a bowl and whisk just until combined.
- When the pasta is al dente, drain it and return it to the pot. Add the egg yolk and cream mixture to the warm pasta and stir to combine. Add the chopped bacon and Parmesan cheese, a pinch of salt and season liberally with pepper. Toss. Serves 2 - 4
Cheese Tortellini with Tomatoes and Broccoli 3 tablespoons butter
2 pounds broccoli, stalks removed, heads cut into small florets
4 garlic cloves, thinly sliced
3 plum tomatoes, seeded and chopped
1 1/2 pounds frozen cheese tortellini
- Bring a pot of salted water to a boil. Heat 1 tablespoon of the butter in a large skillet over medium heat. Add broccoli and garlic and season with salt and pepper. Toss occasionally just until the broccoli is crisp-tender.
-Cook tortellini in boiling water according to package instructions, until al dente; about 9 minutes and then drain, reserving a 1/2 cup of pasta water. Return tortellini to the pot and add the broccoli and garlic mixture, the remaining 2 tablespoons of butter and season with salt and pepper. Toss gently and add just enough reserved pasta water to create a sauce that lightly coats the tortellini. Serves 2 - 4
-Cook tortellini in boiling water according to package instructions, until al dente; about 9 minutes and then drain, reserving a 1/2 cup of pasta water. Return tortellini to the pot and add the broccoli and garlic mixture, the remaining 2 tablespoons of butter and season with salt and pepper. Toss gently and add just enough reserved pasta water to create a sauce that lightly coats the tortellini. Serves 2 - 4










