Pasta

crowdsource Community Insights

This recipe can break if you add the cheese while the pan is still hot, and people who made this found their sauce turned stringy or the cheese clumped. The fix people used was to pull the skillet off the heat and let things cool slightly, and to work on low heat so the cheese melts into the sauce instead of seizing. Also, people who piled on salt, butter, or extra cheese often ended up with a gluey, overly salty sauce, so add those more cautiously.

military_tech Why This Recipe Stands Out

• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 12 oz (340g) fettuccine
• 1/4 cup salt
• 2 cup pasta water
• Butter
• 3/4 cup Parmigiano-Reggiano, grated
• Black pepper

book_ribbon Instructions

1. Bring a pot of water to a boil and heavily salt it with at least 1/4 cup salt.
2. Add 12 ounces fettuccine to the boiling salted water and give it a few stirs as it comes back up to a boil to prevent sticking.
3. Measure and reserve pasta cooking water: collect 2 cups total, putting 1 cup into a saucepan and saving the other 1 cup for adjusting the sauce later.
4. Grate Parmigiano-Reggiano to total 3/4 cup; do not use pre-grated canned parmesan. Verify Parmigiano-Reggiano by the stamped rind if available. Alternatively, pulse the cheese in a food processor or blender to get uniformly grated pieces.
5. In the saucepan with 1 cup of reserved pasta water, whisk in the butter until melted so the fat is distributed before adding cheese.
6. Add the 3/4 cup grated Parmigiano-Reggiano to the butter-and-water and whisk until the mixture becomes a smooth, saucy emulsion.
7. Using tongs, lift the cooked pasta from the pot directly into the saucepan with the sauce (do not drain into the sink), then vigorously stir, toss, and toss until the sauce clings to the noodles and becomes creamy and emulsified.
8. If the sauce tightens or is too dry, loosen it with the reserved pasta water a little at a time until the desired glossy, saucy consistency is reached.
9. Taste and adjust seasoning; the dish barely needs salt. Finish with a little extra grated cheese and a crack of black pepper before serving.

grocery Ingredients

• Onion, very finely chopped
• Celery, very finely chopped
• Carrot, very finely chopped
• Olive oil
• Beef (or lamb)
• Pork
• Wine
• Whole milk, full fat
• Stock (or chicken stock, beef stock)
• Tomato concentrate
• Passata, sieved tomato
• Salt, to taste
• Water
• Fresh pasta

book_ribbon Instructions

1. Prepare a sofrito by very finely chopping onion, celery, and carrot.
2. Heat olive oil in a pan and gently fry the finely chopped onion, celery, and carrot until softened.
3. Mix the beef and pork with a little olive oil by hand so the oil begins to help break up the meat.
4. Place the meat in the hot pan over high heat and use a wooden spoon to crumble it, twisting the spoon to break the meat up; brown the meat.
5. Add the wine and cook until the alcohol has evaporated.
6. Add whole (full fat) milk and cook until the mixture begins to become creamy.
7. Add stock (chicken or beef) after the milk has been incorporated.
8. Stir in tomato concentrate (tomato paste); (passata is mentioned separately as a different, more liquid tomato product).
9. Reduce the heat to very low and simmer covered for 1.5 hours, checking every 15 minutes and adding a little more stock if needed.
10. After 1.5 hours covered, continue to cook uncovered for an additional 1.5 hours.
11. Bring a pot of water to a boil, salt the water, and cook fresh pasta for about three minutes.

crowdsource Community Insights

This one usually comes together fine, but a few things people who made it noticed. The biggest hiccup was raw meat handling, people who touched raw meat and didn’t wash their hands ran into sticky, messy situations, while those who washed right away avoided the hassle. If you’d like the greens more evenly distributed, some people mixed the spinach into the sauce instead of layering it so it’s in every bite. And if you want more savory depth, some cooks added Italian sausage either in place of or alongside the recipe’s meat.

We couldn't confidently pull the full ingredient list and instructions from this video yet — watch it above for the complete recipe.

crowdsource Community Insights

This comes together fast and tastes pleasantly rich, and people keep making it again — but the trick is texture, not timing. Don’t add salt to the finished pasta. Save some pasta water and use it to loosen the sauce so it coats the noodles. Keep the pan at low–medium heat when you finish the sauce; if it’s too hot the eggs will scramble and the texture goes chalky. Don’t add cream — that was a common misstep. If you want small, optional tweaks: a teaspoon of fresh lemon brightens things, a handful of peas adds a touch of sweetness, or extra grated cheese and black pepper on the plate is nice. Otherwise focus on gentle heat and pasta water and you’ll get the result this recipe intends.

military_tech Why This Recipe Stands Out

• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Traditional Carbonara

• 1/2 lb (227 g) Guanciale, cut into relatively sizable chunks (or pancetta, thick-cut bacon)
• 3 Eggs, large
• 1 Egg yolk
• 4 oz (113 g) Pecorino Romano and Parmigiano-Reggiano, finely grated
• Freshly ground black pepper
• Salt, to taste
• Pasta
• 1/4 cup Pasta cooking water, starchy

Modern / Less Traditional Carbonara

• 1/2 lb (227 g) Thick-cut bacon, sliced into big chunks
• 1/4 oz (7 g) Parmesan, finely grated
• Pecorino Romano, finely grated
• 3 Eggs, large
• 1 Egg yolk
• Bucatini
• Garlic
• 1/3 cup Pasta cooking water, starchy
• Salt, to taste
• Freshly ground black pepper
• 2 tbsp Rendered bacon fat

book_ribbon Instructions

Traditional Carbonara

1. Finely grate and measure out 4 ounces of cheese.
2. In a medium bowl or measuring cup combine 3 large eggs, 1 egg yolk, the grated cheese, and a whole lot of freshly ground black pepper; beat with a fork until homogenous.
3. Place the guanciale in a cold pan and turn the heat to medium; cook slowly to render fat until the guanciale is fully cooked but not too crispy, then kill the heat.
4. Bring a pot of water to boil and season it very heavily (as salty as the sea); keep the pasta moving while it cooks to prevent sticking and test doneness by tasting a strand.
5. As soon as the pasta is done, dump it directly into the sauté pan with the guanciale and toss to coat the pasta evenly in the guanciale fat.
6. Work quickly and add the egg-and-cheese mixture to the hot pasta, then agitate rigorously to emulsify the sauce and prevent curdling; rely on the residual heat from the pasta to cook the eggs.
7. If the sauce is not as smooth as desired, add a little pasta water, about 1/4 cup, to loosen and emulsify.
8. Taste for seasoning and add salt if needed. Optionally toss the pasta to aerate the sauce and make it creamier.
9. Plate the pasta and top with the remaining guanciale and any remnants of the creamy sauce.

Modern / Less Traditional Carbonara

1. Grate Parmesan and Pecorino Romano into a bowl with 3 eggs and 1 egg yolk; season with a few healthy twists of freshly ground black pepper and beat with a fork until combined.
2. Slice about 1/2 a pound of thick-cut bacon into big chunks.
3. Place the bacon in a cold nonstick pan and cook to render the fat until the bacon is fully cooked; strain off all but about 2 tablespoons of bacon fat and leave that fat in the pan.
4. Return the pan with 2 tablespoons fat to medium-low heat, add the garlic, and sauté for 1 minute until fragrant; then kill the heat.
5. Add the bucatini to very heavily salted boiling water (use the presented palm technique if desired) and cook until done; keep the pasta moving to prevent sticking.
6. Add the cooked pasta directly to the pan, then add about 1/3 cup of starchy pasta water to help the sauce cohere.
7. Add the egg-and-cheese mixture to the pasta and agitate vigorously; if the pan is too small, dump everything back into the emptied pasta pot and keep moving to avoid scrambling the eggs.
8. Taste for seasoning and add salt and pepper as necessary. If the sauce is not thick enough, rescue it by adding maybe another 1/4 ounce of finely grated Parmesan and mix rigorously.
9. Plate the pasta and serve; note this version has a lighter sauce with less fat and stays creamier longer.

grocery Ingredients

• 4 organic chicken cutlets, pounded thin
• Regular flour
• 4 eggs, beaten
• Italian breadcrumbs, seasoned
• Olive oil
• 2 can Mutti whole tomatoes
• 1 onion, whole, trimmed
• Fresh basil
• Spaghetti
• Mozzarella cheese, shredded (or bulk mozzarella, sliced)
• Parmesan, grated
• Salt, to taste

book_ribbon Instructions

1. Make the sauce: heat a little olive oil in a pot, add the two cans of Mutti whole tomatoes and crush the tomatoes directly in the pot, add one whole trimmed onion (do not break it up) and add a little fresh basil.
2. Prepare the chicken: pound each chicken cutlet very thin, working from the center toward the edges.
3. Set up a dredging station with regular flour, the beaten eggs (about four eggs), and Italian seasoned breadcrumbs.
4. Dredge each pounded cutlet first in flour (cover well), then in beaten egg (cover well), then in breadcrumbs, fully coating both sides.
5. Heat oil to about 350° (test by listening/looking for a steady sizzle). Fry the breaded cutlets about 2 minutes per side until golden brown and crispy, then let excess oil drain off.
6. Assemble for baking: place fried cutlets, spoon sauce over each cutlet to cover, sprinkle a little parmesan, and add shredded mozzarella (or use bulk mozzarella sliced if preferred).
7. Bake at about 350° for about 15 minutes (20 minutes tops) until the cheese melts.
8. Cook the spaghetti in boiling salted water until al dente; optionally add a little olive oil to the pasta water to help prevent sticking.
9. Serve each baked cutlet topped with sauce and melted cheese alongside spaghetti and extra sauce as desired.

grocery Ingredients

• 2 boneless skinless chicken breasts, butterflied and pounded thin
• 1/2 onion, diced (or yellow onion, sweet onion)
• 1-2 tbsp garlic, minced
• Fresh basil
• 2 tbsp tomato paste
• 28 oz (794g) crushed tomatoes, canned (or beef broth, red wine, water)
• 2-3 tbsp olive oil
• Red pepper flakes
• Italian seasoning, to taste
• All-purpose seasoning, to taste (or salt, pepper, garlic powder, onion powder)
• Chicken bouillon powder, to taste
• Salt, to taste
• Black pepper, to taste
• Onion powder
• Garlic powder
• 2 cup all-purpose flour
• 2 cup panko bread crumbs
• 1/2 cup grated Parmesan cheese
• 2 eggs
• 1/4 cup milk or half and half
• 1-2 cup cooking oil
• Fresh mozzarella
• 1 lb (454g) spaghetti noodles (or any pasta)

book_ribbon Instructions

1. Make the marinara: heat 2 to 3 tablespoons olive oil in a saucepan over medium-low heat, add 1 to 2 tablespoons minced garlic (about 4 cloves) and gently cook without browning to infuse the oil.
2. Add 1/2 diced onion and let it sweat until beginning to soften, then add red pepper flakes if using.
3. Stir in 2 tablespoons tomato paste and cook briefly, then add the entire 28 ounce can of crushed tomatoes and stir to combine.
4. Simmer the sauce over medium-low heat for as long as you have; if in a rush simmer for about 30 to 45 minutes, or simmer for a couple hours if desired.
5. Season the sauce with Italian seasoning and all-purpose seasoning, add fresh basil, and let simmer while you prepare the chicken.
6. Prepare the chicken: butterfly each chicken breast (or halve as shown) and place in a Ziploc bag; pound with a rubber mallet (or heavy flat object) until the pieces are flat and even.
7. Season the flattened chicken on both sides with all-purpose seasoning and Italian seasoning, then refrigerate and let rest for about 30 minutes to allow the seasoning to penetrate.
8. Bring a pot of salted water to a boil and cook the spaghetti according to package directions while you bread and fry the chicken.
9. Set up a breading station with three bowls: a bowl of about 2 cups all-purpose flour seasoned with salt, pepper, chicken bouillon powder, and a little Italian seasoning; a bowl with 2 cups panko lightly dusted with all-purpose seasoning plus about 1/2 cup grated Parmesan; and a bowl with 2 beaten eggs mixed with 1/4 cup milk or half and half for the egg wash.
10. Dredge each seasoned chicken piece in the seasoned flour, dip into the egg wash, then press firmly into the panko-Parmesan mixture on both sides to form a compact crust. Place breaded chicken on an aluminum foil–lined baking sheet.
11. Heat frying oil to 350°F. Gently lay the breaded chicken into the hot oil and fry until golden brown, about 4 to 5 minutes total for these thin pieces; chicken is done when it reaches an internal temperature of 165°F.
12. Remove fried chicken and while still piping hot sprinkle a little finishing salt and more grated Parmesan over the top.
13. Top each chicken piece with about 1 tablespoon (at most) of marinara, then place slices/pieces of fresh mozzarella on top.
14. Melt and brown the mozzarella under the oven broiler for a few minutes (or bake at 400°F, or use a blowtorch) until the cheese is melted and lightly browned.
15. Plate with the cooked spaghetti, finish with more grated Parmesan, and garnish with fresh basil or chopped parsley.

grocery Ingredients

Main

• 2 chicken breasts, skinless, boneless, patted dry (or veal cutlets)
• 1 tsp Emeril's Essence
• 1/2 cup all-purpose flour
• 1 egg, large, beaten
• 1 cup bread crumbs, fine, dry, unseasoned
• 2 cup marinara sauce, jarred
• 2 tbsp olive oil
• 1/2 cup mozzarella cheese, grated
• 2 tbsp Parmigiano-Reggiano, finely grated
• Cooked pasta

Emeril's Essence (blend)

• 2/3 cup Emeril's Essence
• 2 1/2 tbsp paprika
• 2 tbsp coarse salt
• 2 tbsp garlic powder
• 1 tbsp black pepper
• 1 tbsp onion powder
• 1 tbsp cayenne pepper
• 1 tbsp dried oregano
• 1 tbsp dried thyme

book_ribbon Instructions

1. Preheat the oven to 350 degrees.
2. Place the chicken breasts between two pieces of plastic wrap about 3 inches apart and pound with the smooth side of a meat mallet until an even thickness; pat dry if not already.
3. Season both sides of the chicken breasts with Emeril's Essence.
4. Set three shallow pans side by side: put the all-purpose flour in one pan, the beaten egg in a second pan, and the bread crumbs in the third pan.
5. Season the flour with 1 teaspoon Emeril's Essence and whisk to incorporate.
6. Working with one breast at a time, dredge both sides of the chicken in the seasoned flour and shake off any excess, dip both sides in the beaten egg to coat, then press into the bread crumbs to coat evenly; transfer to a plate and repeat with the remaining breast.
7. Warm the marinara sauce in a small saucepan over medium-low heat.
8. Set a large nonstick skillet over medium heat and add the olive oil. When the oil is hot, add the breaded chicken and cook until golden brown, 1 1/2 to 2 minutes per side.
9. Spread 1/4 cup warmed marinara sauce over each chicken breast, then top each with 1/2 cup grated mozzarella and 1 tablespoon finely grated Parmigiano-Reggiano.
10. Transfer the skillet to the oven and bake until the cheese is bubbly and lightly browned in spots and the chicken is just cooked through, 12 to 14 minutes.
11. Spread some warmed marinara on a platter, remove the chicken from the oven, and transfer the chicken to the platter. Serve with additional warmed marinara and cooked pasta if desired.

grocery Ingredients

• Chicken breast
• Salt, to taste
• Black pepper
• 2 clove garlic
• 2 egg, beaten
• Sauce
• Breadcrumbs
• Flour
• Mozzarella, sliced
• Parmigiano cheese
• Oil
• Pasta

book_ribbon Instructions

1. Season the chicken breasts with salt and black pepper.
2. Beat two eggs with salt and black pepper until combined.
3. Season the breadcrumbs with black pepper and a little salt.
4. Set up a dredging station with flour, the beaten eggs, and the seasoned breadcrumbs; dredge each chicken breast in flour, dip into the eggs, then coat in breadcrumbs.
5. Heat oil in a frying pan and add the two garlic cloves to infuse the oil; warm until the garlic sizzles.
6. Fry the breaded chicken in the hot oil until a deep golden color is achieved on both sides.
7. Place the fried chicken over the sauce (in the ovenproof spots/pan) and spoon a little sauce on top of each piece.
8. Preheat the oven to 400 degrees and bake the sauced chicken for 10 minute.
9. Remove the chicken from the oven, sprinkle Parmigiano cheese over each piece, and place sliced mozzarella on top.
10. Return the chicken to the oven and bake until the mozzarella melts.
11. While the chicken finishes, boil water, cook the pasta until done, and drain.
12. Plate the pasta with a little sauce and Parmigiano cheese, and serve the baked chicken parmigiana alongside or atop the pasta.

grocery Ingredients

Chicken & Seasoning

• 2 boneless skinless chicken breasts, butterflied and pounded thin
• All-purpose seasoning, to taste (or blend of salt, pepper, garlic powder, onion powder, and Italian seasoning)
• Salt, to taste
• Black pepper
• Garlic powder
• Onion powder
• Italian seasoning, to taste
• Chicken bouillon, to taste

Breading & Frying

• 2 eggs, beaten
• 1 cup Panko bread crumbs, seasoned
• 1 cup all-purpose flour
• 1/2 cup grated Parmesan cheese, freshly grated
• 1-2 cup cooking oil

Marinara Sauce

• 1 can crushed tomatoes
• 3 clove garlic, minced
• 1 shallot, diced
• 2 tbsp tomato paste
• Red pepper flakes
• Fresh basil, fresh leaves
• 1/4 cup water
• 3 tbsp olive oil
• Sugar

Sandwich & Garnishes

• 1 hoagie roll, sliced lengthwise
• Butter, melted
• Garlic paste, to taste
• Garlic and herb seasoning, to taste
• Fresh parsley, chopped
• Fresh mozzarella
• Finishing salt, to taste

Pasta & Serving

• 1 lb (454g) spaghetti noodles
• Extra grated Parmesan, freshly grated or shaved
• Oregano

book_ribbon Instructions

1. Butterfly each chicken breast and place inside a Ziploc bag or between plastic; pound with a meat mallet or rolling pin until thin.
2. Season both sides of the pounded chicken with all-purpose seasoning (or a blend of salt, pepper, garlic powder, onion powder, and Italian seasoning) and a light sprinkle of chicken bouillon.
3. Beat the eggs to make an egg wash.
4. Press each seasoned chicken piece into the egg wash, then coat evenly in the seasoned Panko mixed with freshly grated Parmesan.
5. Heat cooking oil in a skillet to 350°F and gently fry the breaded chicken until golden brown on the outside (do not rely on the fry to reach final doneness).
6. Remove fried chicken and immediately sprinkle with a pinch of finishing salt and freshly grated Parmesan; top with fresh mozzarella and transfer to the oven.
7. Bake the chicken in the oven until the cheese is melted and a browned, bubbly texture forms and the chicken reaches an internal temperature of 165°F.
8. For the sandwich: slice a hoagie roll lengthwise with a serrated blade, whisk melted butter with garlic and herb seasoning, chopped fresh parsley, and a little garlic paste; brush both sides of the roll and toast in the oven for about 5–6 minutes.
9. Assemble the sandwich by layering sauce, sliced chicken, more sauce, grated Parmesan, and parsley on the toasted roll; return assembled sandwich to the oven one last time to finish if desired.
10. Make the marinara: over medium heat, warm 3 tablespoons olive oil, add minced garlic and toast until fragrant and lightly browned but not burned, then add one diced shallot (or two small shallots) and stir.
11. Add 2 tablespoons tomato paste and red pepper flakes, lower the heat and toast briefly, then add the crushed tomatoes and fresh basil; add about 1/4 cup water and simmer on low for about an hour.
12. Fish out basil leaves at the end and season the sauce to taste with salt, pepper, onion powder, Italian seasoning and a bit of sugar to balance acidity.
13. Plate the finished chicken Parmesan alongside spaghetti, and garnish with shaved or freshly grated Parmesan and extra chopped parsley; for the sandwich option, serve the assembled hoagie.

grocery Ingredients

• Marinara sauce (or store-bought marinara)
• Spaghetti (or other pasta shapes)
• Chicken breast fillet, butterflied and pounded thin (or chicken cutlet)
• All-purpose flour
• Egg, beaten with a little water
• Water, a little
• Panko bread crumbs, seasoned (or regular breadcrumbs)
• Parmesan cheese
• Salt, to taste
• Black pepper
• Olive oil
• Fresh basil leaves, fresh leaves
• Provolone cheese
• Mozzarella cheese

book_ribbon Instructions

1. Start a simple marinara sauce on the stove, or use store-bought marinara if you prefer.
2. Choose a pasta shape (Nicole uses spaghetti). Toss the pasta with some of the sauce before serving.
3. Place each chicken breast fillet between sheets of wax paper or plastic wrap; butterfly the breast open slightly and place a second piece on top, then pound both pieces thin so they are the same thickness.
4. Set up a breading station with three shallow bowls: flour; beaten egg mixed with a little water; and seasoned panko breadcrumbs (the panko already contains Italian seasonings and Romano cheese) with additional Parmesan added to the panko mixture.
5. Season the chicken pieces with salt and pepper, dredge in flour for a light but complete coating, dip in the egg wash, then press into the breadcrumb mixture so they are completely coated.
6. Place the coated chicken on a pan and let them rest for about 10 to 15 minutes so the coating adheres.
7. Heat a good amount of olive oil in a skillet for shallow frying; the oil should come up about halfway on the chicken.
8. Shallow-fry the chicken about 2 minutes per side, until golden and crispy; the chicken will finish cooking in the oven.
9. Top each fried chicken piece with fresh basil leaves, then a little cheese under the sauce, spoon on marinara, and finish with the remaining cheeses (a combination of provolone, mozzarella, and Parmesan).
10. Bake the topped chicken at 450° for about 10 minutes, just until the cheese is melted and gooey.
11. Serve the baked chicken with the tossed pasta and additional sauce on the side if desired.