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! 

Easy 20 Minute Sausage Alfredo Pasta

Ok so I know I'm cheating a little bit, but this website is called HARDLY Housewives, not Honorable Housewives, so I feel like I'm not misleading anyone by posting a recipe that's not totally from scratch. 

The key to making a super fast, super delicious, you'd swear it was made from scratch, recipe, is to choose high quality ingredients.  We went to Mario Batali's new Chicago Eataly this week, so the choice of high quality ingredients was endless.   

Choose an Alfredo sauce that's in the refrigerated section of the grocery store - it will more likely be made with real ingredients and not be packed with a million preservatives and other fake stuff.  I love Giovanni Rana's Alfredo sauce.  

Read your labels people!!  It's made with the same ingredients I'd use at home if I were to make it from scratch.  The only downside is that the nutritional value is on the back (yikes)...besides that, score! 

To make it extra special (and quick!) buy fresh pasta.  It cooks in 3-4 minutes, which is about half the time dry pasta takes to cook.  Oh, and it's amazing.   Try to find a local, Italian market or a Whole Foods - they will be most likely to carry it.

Mmmm...Italian sausage.  We can't forget the sausage.  That's my favorite part of this meal! 

So that's all we have folks - sausage, Alfredo, fresh pasta, and some fresh chopped parsley.

20 Minute Sausage Alfredo Pasta: 

1 lb of Italian Sausage, Casings Removed
1 Lb of Fresh Fettuccine 
1 1/2 Cups of Pre Pade Alfredo Sauce 
2 Tbs of Fresh Parsley  

Brown sausage over medium heat for 5-6 minutes or until completely cooked through.  Drain oil. While sausage is browning, cook pasta according to pasta directions and add to cooked sausage.  Pour Alfredo over pasta and sausage and toss.  Finish with a little fresh chopped parsley and serve.  Voila.
Stay hungry!

Creamy Blackened Chicken Pasta

You guys are going to be so impressed with me.  Cause I'm even impressed with me.  This pasta dish came out SOOOO amazing.  Spicy, creamy, decadently rich...I could write poems about this thing.

 



 

MMMMMMMMMMMMMMMMMMMMMMMMM drool to the face. YUM.

 



 

 

You can use any chicken you want.  I'm a big fan of boneless, skinless chicken thighs.  The darker meat is just WAY more flavorful than white meat.  Get a Cajun seasoning of your liking and HEAVILY season the chicken.  Don't be scared...the seasoning is what's going to make the crust. 

 

Heat up a skillet (cast iron works great) with 3 Tbs of Olive oil and 2 Tbs of butter.  Let the skillet heat on HIGH until the oil and butter are completely melted and glistening but before the butter begins to burn - about 4-5 minutes. Sear the chicken on high for 4-5 minutes per side. This is what you want...a nice blackened crust.

 

While the chicken is searing/blackening, cut bell pepper strips.  I like blending yellow, orange and red peppers for a variety of color.

 



 

I must have blacked out halfway through the cooking process because I just stopped taking pictures.  I was probably too busy eating.  

 

 

 

 Anyway, here's the recipe:

 

1 Lbs of Boneless, Skinless Chicken Thighs

1 Lbs of Bow tie Pasta

3 Bell Peppers, Seeded and Julienned

4 Large Green Onions, Chopped

1/4 Cup of Cajun Seasoning, plus 1 Tsp for seasoning the sauce

3 Tbs of Olive Oil

2 Tbs of Butter

3 Cups of Heavy Cream

1/2 Cup of White Wine

2 Garlic Cloves, Chopped

 

Heat up butter and olive oil in a skillet over high heat until it begins to glisten, about 4-5 minutes.  Season the chicken heavily with Cajun seasoning.  Sear chicken on each side for 4-5 minutes, set aside.  Once the chicken is completed, deglaze the pan with some white wine and simmer, scraping the bottom to release all the yummy bits.  Strain the remaining juice/oil/butter in a pan to remove any burnt bits. Add the juice back to the pan and add 2 cloves of garlic, chopped.  Saute for 2-3 minutes then add 3 cups of heavy cream.  Simmer over medium heat for 8-10 minutes or until cream begins to thicken and reduce a bit.  This is not an alfredo sauce - it's going to be more of a thinner cream sauce.  Cook pasta to package instructions in seasoned water, drain. Add the additional Cajun seasoning to taste to the sauce and then add pasta, peppers, green onions.  Toss and then plate. Chop up the blacked chicken and top the pasta before serving.  Enjoy!

 

Buffalo Chicken Mac n' Cheese

My brother in law, Will, is staying with us for a few weeks.  It's fun having him around.  He likes to drink and eat...even more than I do.  Anyway, he loves buffalo chicken anything.  Remember the buffalo chicken cigars?  Those were his idea.  Then that recipe inspired a skinny makeover.  Needless to say, a lot of my recipes have stemmed from his insatiable quest for the perfect buffalo chicken dish.  

I started browsing some recipes and decided to make a buffalo chicken mac n' cheese.  UM.  You guys.  So good.

It was cheesy and spicy and creamy and oh my.

...not to mention the buttery panko bread crumbs on top.  Drool face.

If someone calculates the calories in this dish, I'll have to kill you. 

Here's the recipe.  You should make this.  Like now.

1 Whole Rotisserie Chicken, skin removed, meat pulled 
1 Box of Medium Shells
1 Stick of Butter 
4 Ounces of Cheddar, shredded
4 Ounces of Monterey Jack, shredded 
4 Cups of Milk
1/4 of Flour 
3/4 Cup of Panko Bread Crumbs 
1/2 Cup of Hot Sauce 
Salt 

Cook pasta for 8 minutes, drain and set aside.  You want pasta to be under cooked since it will finish in the oven.  Melt 1/2 stick of butter over medium heat.  Once melted, sprinkle in flour and cook for 1-2 minutes.  Add milk a little at a time.  Heat until it begins to thicken.  Remove from the heat and let it cool for 2-3 minutes and then add the cheese.  Add hot sauce and then season with salt.  Once incorporated, add the pasta and the chicken and stir.  Add to a casserole dish and top with some more cheese.  Heat second half stick of butter until melted.  Add panko breadcrumbs to the melted butter and stir.  Top the pasta with the breadcrumbs and then cook in a 375 degree oven for 15-18 minutes or until breadcrumbs turn golden brown.

Find the biggest fork you can and go to town.  My oh my.  Stay hungry!

Sausage and Cheese Stuffed Manicotti

I'm not exactly sure where I cooked up this little recipe.  Oh, I remember.  I was eating short rib stuffed cannelloni at this Italian restaurant called Maggiano's and I nearly fell off my chair.  Partly because it tasted amazing and partly because I came to the realization that I can stuff pasta with whatever I want.  

Enter:  Sausage and Cheese Stuffed Manicotti.  If God smoked cigars they would look like this. 

This recipe is pretty easy.  Ok, here we go: 

1 Box of Manicotti 

1 Cup Shredded Mozzarella 

1 Lb of Spicy Italian Sausage

1-1/2 Cups of Freshly Shredded Parmesan (loosely packed) 

1 8 Oz Container of Mascarpone 

1/4 Teaspoon of Garlic Powder 

1 24 Oz Jar of Good Tomato Sauce 

2 Tbs of Panko Bread Crumbs (not pictured)

Parsley (optional)

Cook and crumble the sausage until it's nice and brown.  If you don't like spice you can use mild Italian sausage.  Want to be healthy? (read: lame) use ground turkey.  Don't like meat?  We'll have to conference in Caitlin for that.  

Once the sausage is cooked through, drain it on lots of paper towels.  I forgot to do that and the dish came out a little bit greasy.  I would drain the sausage and then even pat it a bit with some more paper t's.  Add the sausage to a bowl or back into your drained pan and add the mascarpone.   You can usually find mascarpone in the specialty cheese section.  If you can't find it, you could substitute with cream cheese. 

Add 1/2 a cup of the freshly grated parm (we'll use the rest later). 

 

Cook the manicotti in salted boiling water until just under al dente and then lay them out on a cookie sheet so they don't stick together.  They will continue to cook in the oven so we don't want them turning to mush.  

 

So I added most of the mozz before I realized I forgot to capture this step so I sprinkled some extra mozz so you could see that I was, in fact, adding shredded mozzarella. 

 

So I didn't think I would need breadcrumbs, but the sausage and cheese mixture needed to be a little tighter so the filling would stay in while baking.  This was a good move. All I had in the cupboard were Panko breadcrumbs, but any will do.  I LOVE garlic, so I also added a bit of garlic powder to this as well. 

This step was also impromptu.  The mixture was looking a little....beige.  So, I added in just the tiniest bit of chopped parsley to freshen it up. 

The only way to do this is to get down and dirty and use your hands.  Gently stuff the pasta with the sausage mixture.  BE CAREFUL  These puppies wanted to split down the side.  If you cook an entire box, you will have a couple extra left over to play with. I needed those couple extra. 

So this is what I mean by good tomato sauce.  I would eat a hot dog dipped in cement if Mario Batali told me to.  Seriously though, this was good. 

Cover the sausage stuffed pasta with the entire jar o' sauce...

So here is a little secret my Mom taught me.  Parmesan doesn't melt well...but Sargento's Artisan Blends Parm melts beautifully.  It's perfect on top of eggplant parm, baked pastas, well anything really.  No one paid me to say that (call me Sargento!!). 

Sprinkle the top liberally...

...and bake at 425 for 15-20 minutes or until the sauce is bubbling around the sides and the cheese is melted.   This is optional, but I added some chopped parsley as a garnish. 

Let this cool for at least 10 minutes before serving. 

I dare you to wait that long.  I lasted like 10 seconds.

WOWWWZAAAAAAAAAAAAAAAAAAA.  

Nom nom nom. This was ridic.  Make this stat and stay hungry!!