Baked Spaghetti Pie

****RECIPE UPDATE*** - I made this recipe differently this weekend and it came out way more delicious.  See below for revised recipe. 

Salt & Pepper
1 Lb of Spaghetti 
1 Lb of Pancetta, diced
3/4 Cup Freshly Grated Pecorino Ramano 
3/4 Cup Freshly Grated Parmesan 
3/4 Cup Mozzarella, Shredded 
1 1/4 Cups Heavy Whipping cream
3 Tbs Butter 
2 Garlic Cloves, finely chopped 
8 Eggs, whisked

3 Tbs of Vegetable Oil 

Cook your spaghetti in salted boiling water until al dente - 8 - 9 minutes or to the instructions on the box.  Rinse with cold water and let pasta dry for 20 or so minutes in the strainer. Move the pasta around with your hands while cooling so it stays nice and loose. Chop the pancetta and cook in a little olive oil until nice and crispy.  Drain the oil and set aside to cool.  Give the pancetta a rough chop. Heat butter up in skillet over low heat and add garlic.  Saute over very low heat until garlic starts to turn translucent - about two minutes.  Do not overcook garlic - you don't want any color on it at all.  Add cream to the pan.  Continue to heat over medium low heat.  Add pecorino ramano.  Add LOTS of black pepper.  Continue to heat cream for about 2-3 minutes, stirring constantly, until cheese begins to melt.  Remove from heat and cool - about 15 minutes.  Add mozzarella and add parmesan to cooled cream mixture.  Stir.  Add pancetta to eggs.  Mix.  Pour in pasta and mix everything together with your hands.  Add cream mixture.  Season with salt and more pepper.  Mix thoroughly.  Heat a skillet over medium heat for 2-3 minutes with 3 tbs of vegetable oil.  Add pasta mixture and turn heat down to medium low. Press down with your hands.  Let it cook for 4 minutes without touching it.  Get a spatula and run the spatula around the edges.  Lift underneath and check - if it's golden brown get the spatula and run underneath the pasta and lift very gently.  If the pasta isn't golden brown or sticks, let it cook for another 2-3 minutes or so.  Don't rush it.  Put a cutting board that's been misted with a little Pam or rubbed with oil on top of the spaghetti and flip so you can get the other side crusty.  While the pasta is on the board, add another TBS of oil to the pan and let it heat up over medium heat for 2 minutes.  Add pasta and cook for 1 minute.  Without flipping, place pasta in pan in 350 degree oven for 6 minutes.  Remove and let rest for 30 minutes before serving.  Serve at room temperature with a little tomato sauce or as is.

________________________

During our recent trip to Italy, we had a lot of good food.  I mean...a lot.  We went to Positano as well as Rome.  It was some of the best food I had in my life.  

You know when you eat something that you expect will be good but it turns out to be absolutely outstanding?  That was this...the baked spaghetti pie (or whatever they actually call it) in Positano. While we were heading out of town, I went to get a scoop (or four cough cough) of gelati, but then I spotted...this.  I took a hairpin turn on my way to deliciousness.  You should have seen Charlie's face when I came out of the crowded store with this instead of my usual Italian sweet treat.  Here's an actual pic of the spaghetti pie... 

Ever since we got back, Charlie and I have talked about it.  OMG remember that crazy spaghetti cheesy meat thing we had in Positano?  We should try to make it.  We really should.  Well...we finally did.  And it came out great. 

If I don't mind saying so myself. 

Italians use guanciale in lots of recipes.  It's cured pork jowel - think of a saltier and fattier bacon.  It's amazing.  We had it all over Rome in carbonara and other popular pasta dishes gives creamy pastas an extra salty porky kick.  It's only available at specialty stores, so you can easily substitute pancetta, which is what I did.  I asked the deli counter to cut me 1 lb at setting 20 (you'll end up with 5 large, thick disks) and then I just gave it a rough chop.

Brown the pancetta in a little olive oil until nice and golden brown.  About 15 minutes or so over medium high heat.   This is what you want.  Make a little extra because you'll have "casualties."  You have to taste it...ya know...for poison.

While it's browning up, shred yo' cheese. Charlie the cheese thief was roaming around.  Hide yo' cheese, hide yo' wife.  Sorry.  Anyway, I'm not totally sure what cheese they used in Italy, but I went with a mix of provolone and parmesan.  I just asked the deli counter to give me a 3/4 lb block of provolone, which I then just shredded at home.  TA DAAA.  

This is one of my Mom's tricks...Sargento's Artisan Parmesan.  This is the only Parmesan in the history of Parmesan that really melts well.  Luckily, it comes shredded.

Next, whisk up 8 eggs.

Ok - onto the pasta.  You want to cook the spaghetti al dente in salted water (follow box instructions...I cooked mine for 9 mins). Strain and let cool for about 20 minutes.  Next, rinse with cold water and loosen with your hand and then let dry in the strainer for another 10 minutes.  You don't want to work with super hot pasta because it will scramble the eggs and if you let it cool as is, it would form a big block...so rinsing with a little water will help it stay nice and loose.  You can also use left over spaghetti.  I never ever have left over spaghetti...ever...but if you do great and you're probably skinny.  Double great.

Once the pancetta has crisped up and cooled, mix it with both cheeses and the egg....

...like so.

Next, add your pasta.  Get up in there with your hands...you want to make sure everything is well incorporated.

I enlisted Charlie's help because the next few stages are a little complicated.  Heat a large skillet over medium heat with a generous drizzle of light oil (vegetable, canola, whatever).  Add the pasta mixture.  You will hear it sizzle.  That's what you want.

Press the pasta firmly down.  Now...pay attention.  This next step is important.  Lower the heat down to medium low.  LEAVE THE PASTA and don't touch it for 4 minutes.  Once the 4 minutes is up, get a spatula and run it around the edges to remove the pasta from the sides.  Next, gently run the spatula under the pasta and lift ever so carefully.  If it's golden brown, continue to run the spatula under different areas, and lift.  If the pasta gives you a hard time, let it cook for another two minutes and try again.  Don't force it.  You'll know when a nice brown crust has formed and it's time to move on to the next step.

This thing was HEAV-AY so Charlie had to help me flip it.  He got a wooden cutting board and sprayed it with a little Pam so the pasta wouldn't stick to the board.  He then put the cutting board on top of the spaghetti and flipped it over.  I would have photographed it but I was too busy yelling and micromanaging the situation.

Once the pasta is out and onto the board, place the pan back onto the heat and add some more oil.  Let the oil heat up for 1-2 minutes and then slide the pasta back in.  Let the other side cook for about 1 minute and then place in a preheated 350 degree oven for 6 minutes.

Remove it and let it cool for a minimum of 30 minutes.  If you can wait that long.  I waited for 25 minutes.   Oh boy. Check it.  Check it good.



mmm...

I was very proud of myself with this one.  I think I high fived Charlie more than twice.  Ok maybe four times.

Here's the recipe!

Salt & Pepper
1 Lb of Spaghetti 
1 Lb of Pancetta 
1 Lb of Provolone, Shredded (or four cups shredded)
1 Cup Parmesan, Shredded 
8 Eggs, whisked

3 Tbs of Vegetable Oil 

Cook your spaghetti in salted boiling water until al dente - 8 - 9 minutes or to the instructions on the box.  Rinse with cold water and let pasta dry for 20 or so minutes in the strainer. Move the pasta around with your hands while cooling so it stays nice and loose. Chop the pancetta and cook in a little olive oil until nice and crispy.  Drain the oil and set aside to cool.  Add pancetta to eggs and cheese.  Mix.  Pour in pasta and mix everything together with your hands.  Season with salt and pepper. Heat a skillet over medium heat for 2-3 minutes with 3 tbs of vegetable oil.  Add pasta mixture and turn heat down to medium low. Press down with your hands.  Let it cook for 4 minutes without touching it.  Get a spatula and run the spatula around the edges.  Lift underneath and check - if it's golden brown get the spatula and run underneath the pasta and lift very gently.  If the pasta isn't golden brown or sticks, let it cook for another 2-3 minutes or so.  Don't rush it.  Put a cutting board that's been misted with a little Pam or rubbed with oil on top of the spaghetti and flip so you can get the other side crusty.  While the pasta is on the board, add another TBS of oil to the pan and let it heat up over medium heat for 2 minutes.  Add pasta and cook for 1 minute.  Without flipping, place pasta in pan in 350 degree oven for 6 minutes.  Remove and let rest for 30 minutes before serving.  Serve at room temperature with a little tomato sauce or as is.

Stay hungry! 

Eataly Chicago

Eataly...Eataly...where do I EVEN BEGIN.  Charlie and I have been long awaiting the arrival of this adult Disneyland, that is two complete giant huge floors of imported Italian goodness.  There are 10 restaurants and rows and rows of cheese, meat, bread, fresh made pastas, olive oil, a gelato counter, a nutella counter, etc etc ....oh and wine...wine everywhere.  In fact they encourage you to shop with a glass of wine in your hand!!!!!  I mean, I just can't.  I kept creeping around the corners expecting resurrected Jesus to pop out because I thought for sure I died and went to heaven. 

We've gone two Saturdays in a row (oops), but here are pics from just our first visit. 

We first went to La Pizza, and ordered their Neapolitan style pizza, straight from the brick oven...oh my. 

We also ordered a winter roasted veggie salad that was just RIDICULOUSLY fresh and satisfying (for me at least)... Charlie was even kinda into it...

Charlie and I swung by Eataly's fresh pasta counter while we were waiting for our table at La Pizza. We had no idea that they also served their fresh pastas, so we ordered up the sausage filled pasta that caught our eyeballz.  Ummm YUMMMMM.

Ok for those of you that know me, you know that I have a complete and utter (udder?) problem with gelato. Meaning I can't say no to it.  Charlie and I have gotten into ARGUMENTS about it because I'm so obsessed and demand it like a crazy person.  Let me put it this way:  if I had to choose between my trusty Uggs this Chicago winter weather and real, Italian gelato...well, you know what I'd pick.

For example, it was 10 degrees and snowing in Chicago and I carried both of these home with me, sampling them as I went.  There is pistachio and stracciatella on the left and salted caramel on the right.  CAN'T EVEN HANDLE IT RIGHT NOW.

I will continue to photograph my Eataly escapades because I'm expecting many many more. 

Stay hungry! 

Sausage and Kale Soup

So it was 78 on Monday.  I had the AC on and everything.  Then on Tuesday, it was Fall.  Chilly, 60 degree, Fall.  I LOVE IT.  

Fall has always been my favorite season.  Don't get me wrong - drinking on a patio is one of my favorite things in the world.  But Fall...I just love it.  It's refreshing, crisp, and a good soup just makes it so cozy.  You know what also comes with Fall?  Colds.  Everyone (including myself) has some kind of something.  My friend Katie, who I work with and who also lives in my building, was feeling particularly not so great.  So soup it is. 

This was a totally random soup.  I'm not sure how I came up with this.  I think I was craving Italian Wedding Soup and was too lazy to roll the meatballs and all that jazz.  This, was delightfully easy, and had deep, tremendous, garlicky good flavor.

Here's how you do dis:

1.5 Lbs Italian Spicy Sausage (without casings)

8-12 Cups Low Sodium Chicken Broth 

1 Large or 2 Small Dried Bay Leaves

1/2 Cup of Ancini De Pepe Pasta 

4 Large Garlic Cloves (roughly chopped) 

10 Cups of Chopped, Cleaned, Kale (one of the huge bags)  

1/2 Cup of Freshly Grated Parmesan 

Brown the sausage in a large pan (mine was 6 Qt) on high for 5-7 minutes or until golden brown.  If the sausage sticks at all, add a bit of water.  Drain any excess fat from the sausage by either resting cooked sausage on paper towels, or by carefully pouring the fat out. Add the sausage back to the pan.  Add half of the kale.  Pour in 4 cups of the chicken stock.  Once kale begins to wilt, add the rest of the kale and about 4 more cups of stock.  Add garlic and bay leaves.  Let the soup simmer for 20 minutes or so.  Next, add 1/2 cup of ancini di pepe.  If you can't find that kind of pasta, you can use ditalini or any other type of small pasta.  The pasta will puff up and absorb a lot of liquid.  Depending on how brothy you like your soup, add more stock accordingly.  I ended up using about 12 cups total to make it stretch.  If you run out of stock, you could easily add 1-2 more cups of water.  It'll still taste great.  Right before you're ready to serve, add the grated parm and stir.  Of course, add more Parmesan on top of each serving.  Serve with some awesome crusty bread or just eat alone.  It's delish. 

Stay hungry! 

Slow Cooker Lasagna

So I like to think of myself as efficient...but I'm just lazy. 

I got an All Clad Deluxe Slow Cooker for a gift and I honestly use it ALL THE TIME.  I went to Williams-Sonoma to check out what recipes are suggested for this magical piece of machinery since I pretty much ran out of my own ideas.

And voila - the best lasagna I have ever had.  Ever.  Ever ever.  And I don't even really like lasagna.

Wait till you see the close up pics at the end...hummina hummina.

Here are our cast o' characters:

18 Lasagna Noodles (don't get no boil kind)

1 1/2 Cups Whole Milk Ricotta Cheese

1 Cup of Freshly Grated Parmesan 

1-2 Tbs of Fresh Oregano, chopped

1-2 Tbs of Fresh Basil, chopped 

2 Lbs of Spicy Sausage

2 24 Ounce Jars of Tomato Sauce 

2 Cups of Water (not pictured - you know what water looks like)

2 Lbs of Grated Mozzarella 

Salt & Pepper 

Mix together the ricotta, salt and pepper, and herbs.  So, I like a lot of fresh herbs, but I would recommend starting with 1 tablespoon of each.  Since we don't have any raw ingredients in this step, you can taste as you go along.  If you want more herbs, just add some more.  It's super important to taste as you go along - ricotta is a super bland, blank canvas so you need to pep it up a little.

I didn't really measure this, as you can see - but I grated about 1/4 cup of parm into the ricotta mixture.  Nom.

In the slow cooker insert, I browned the sausage to get our sauce going.  If you don't like spice, you can use mild sausage, or even turkey if you want to be a little healthier (sniffle sniffle).

Throw your sauce directly into the pan along with the two cups of water.  Since we are cooking this low and slow in the cooker, we need to add water or else the sauce would reduce too much and would taste like a paste.  Bleh.

PS - Some people will turn their nose up at Classico sauce.  Like my mother, for example.  I can feel her judgmental stares all the way from the east coast.  Here's the deal - it's quick, it tastes good, it's cheap, and it's for lasagna.  We're adding a bunch of different ingredients so it takes on its own flavor anyway.  I'm sorry Mom. I won't do it again.  I'll call you later.

Cook it until it begins to simmer...

...and set aside.

Now, we assemble.  Start with a ladle or two of sauce.  Since slow cookers don't have sharp edges and lasagna noodles do, you need to sort of wing the edges.  Just break up a couple of pieces and throw it in.  I promise it doesn't matter.  It all tastes incredible.

Spread some of the ricotta mixture next.  I used a spatula and it stuck a bit - it's not a perfect science so don't stress too much.  It's lasagna.  In a slow cooker.  Who cares?

After that, add more sauce.  Ask me how many times I spooned the sauce into my mouth while I was assembling.  Actually...don't.

Now, some cheese.  I did some mozz and some parm for a bit of sharpness.

Keep repeating those steps, until you're out of ingredients:  1) Noodles 2) Ricotta 3) Sauce 4) Cheese 5) Drool.

TAAAAAAADAAAAAAAAAAAAAAAAAAAAAAAAAAAAA.  3 hours later, on the slow setting and BAM.

Finish with so extra parm and some greenery - either extra basil or some parsley.

Oh boy.

Layers and layers...

...of cheesy meaty heavenly oh my this is the best lasagna ever goodness. 

Ok...I'm done...

....no I'm not.  

This made a LOT.  I actually gave some away because we would have never eaten it all.  Now I'm mad.  Lauren/Will - give it back.  Make this - it's so easy and so amazing and so worth gaining a million pounds over.  Stay hungry! 

Pulled Beef Stuffed Shells

Beef and cheese and pasta, oh my.

I had a giant box of jumbo pasta shells that were taking up half my condo sized cupboard and left over pulled beef from these sandwiches so I thought I'd whip up something tasty. 

Mmmmm pasta stuffed with meat.  Where do I sign up?  Oh at my house?  That's convenient.

The ingredients were pretty simple, similar to a regular stuffed shells recipe except with the added beef and I used a bechamel type sauce instead of a red tomato sauce.

1 Box Jumbo Shells

2 1/2 Cups Pulled Beef

2 Cups of Parmesan, separated 

1 1/2 Cups Ricotta Cheese

1 Cup of Mozzarella, seperated

1/4 Cup Butter

1/4 Cup Flour 

4 Cups Milk

1 Garlic Clove

1 Bay Leaf 

Mix together the ricotta cheese, beef, 1/2 the mozzarella, and a third of the parmesan.  You do NOT need exact measurements, just sprinkle away.

Mix everything together well.  I added some chopped parsley to this, but you could use fresh basil as well. 

For easy piping I put the shell filling in a large zip lock bag and snipped off the end.  This will make stuffing the shells much easier.  Me = lazy.

Now, we start on zee sauce.  Saute the chopped garlic in the butter...

...and whisk in the flour.

For some added flavor, I threw in a bay leaf.

Once the flour and butter are combined well, slowly whisk in the milk, about a cup at a time.  Add a cup, let it thicken up, add another cup, let it thicken up, and so on.

This is what you want.

Add some more parm.  Make sure you try the sauce at this point.  Need some salt?  More cheese?  Is it too thick?  You can totally adjust it at this point.

Mine needed some pep...so I added pepper.  Hardy har har.

You want to cook the shells about half the time, because they are going to continue to cook in the oven.

Yummmm....now we're talking.

Ladle some of your sauce on the bottom of a casserole dish...

...and add shells seam side down.

Ladle some extra saucy sauce on top of the shells and then on top of your head.  I haven't been drinking, I promise.

This is what it should look like. 

NOW, add the rest of the cheese on top and get ready... 

...for cheesy BLISS. 

Have some extra shells?  Throw them in a freezer bag and freeze them until you are ready for another quick and yummy dinner.  Smart?  I believe I am. 

After baking in the oven for 25-30 minutes at 375 degrees, we get this: golden brown crunchy creamy amazingness. 

Mommy likey. 

These were so good and hearty and yummy. 

I know you want to see a close up. 

What on earth are you waiting for?  Make this stat.  My next stuffed shell adventure?  I'm thinking they will have a Mexican flare.  Stay tuned...and stay hungry!