Penne Carbonara

This is so simple and so delicious man this cooking stuff is so yummy

Jamie Oliver "Happy days with the Naked Chef" 2002

Classic Penne Carbonara

1 lb dried penne
10 slices of pancetta or bacon
Olive oil
5 organic egg yolks (freeze the whites for later)
7 tablespoon of heavy cream
4 1/2 oz. Parmesan cheese, grated
salt and freshly ground pepper





Cook penne in salted boiling water until al denti (check the package for the cooking time)










 While the pasta is cooking, slowly fry the pancetta or bacon till crisp. Break it up a bit and put it aside.

In a bowl whip up the egg yolks, cream and Parmesan cheese.


When the pasta is done, drain it and immediately toss it with warm crispy pancetta/bacon and the egg mixture.

  A lot of carbonaras are over cooked and resemble scrambled egg sauce-if you add the penne immediately the residual heat is enough to cook the egg sauce enough to keep it smooth and silky.



 Season well, using plenty of fresh ground black pepper, and add extra Parmesan to taste. Serve straight away, with a big bowl of salad


 To the right is a block of Parmesan Cheese we like to shred our cheese fresh.

Macaroni Roma Casserole

This recipe for Macaroni Roam Casserole is simple. It came from the Los Angeles Home Magazine dated July 25, 1965. It is from the Casseroles for Patio Dinners. It is from Marian Manners large repertoire of casseroles.





This Casserole is not as jazzy as I like my food. It could use some more seasoning but like I said
when I started  this project we are sticking to the original recipe. It was really easy to make and put together. Good for a party if you want to make some thing to take to a pot luck or make the day ahead. That way you are left more time to get gorgeous.

Ingredients

1 8-oz package elbow macaroni
(I used cavatappi)
¼ cup butter
½ cup diced onion
1 clove of garlic
1 lb of lean ground beef
1 ½ tsp salt
1 tsp sugar
½ tsp oregano
¼ tsp basil
¼ tsp marjoram
1 tsp chili power
Dash of pepper
1 - 13 oz can tomatoes
1 6 oz can tomato paste
2 cups cottage cheese
½ lb American cheese shredded
2 tbs melted butter
½ cup fine bread crumbs
¼ cup Parmesan

Cook macaroni in boiling salt water until tender then drain.

Melt ¼ cup of butter in sauce pan and add garlic and onion. Cook until tender but not brown.












Add meat and cook until it looses its red color.







Add salt, sugar, oregano, basil, marjoram, chili powder, pepper, tomatoes and tomato paste. Simmer 1 ½ to 2 hours, stirring occasionally.

Pour a little sauce in a greased 2 ½ quart casserole. Top with 1/3 macaroni mixture then a 1/3 shredded cheese.

 Repeat layers using the last ½ of the sauce on the top.

 Combine melted butter bread crumbs and Parmesan cheese and sprinkle over casserole Bake uncovered at 325 degree for 1 hour. Let stand 10 minutes before serving. Makes 6 to 8 servings




Note : The casserole may be prepared in advance and refrigerator overnight.
 Adding the cheese crumb topping prior to making.