Serves 6 entree, 8 appetizer

1-pound thick spaghetti, dry 
1 bottle red wine-table wine-not too dry 
1-tsp sugar 
1/3 cup olive oil
¼ pound pancetta, cut into ½-inch pieces
4 garlic cloves, sliced thin 
½  tsp crushed red pepper flakes 
½ cup flat leafed parsley, roughly chopped
salt and pepper to taste
½ cup freshly grated Italian table cheese
Extra Virgin Olive Oil for drizzling on the finished pasta
 

1. Fill a large cooking pot with water and bring to a rolling boil.  Add 2 Tbs of kosher salt and the dry spaghetti. Cook the spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked). Reserve 1 cup of pasta water and drain pasta in colander and return empty pot to stovetop. Dry it with a towel if wet. 
2. Heat oil in the dry pasta pot. Add the pancetta pieces and cook, stirring occasionally, until crisp and lightly browned, about 6 minutes. Using a slotted spoon, transfer pancetta to paper towels to drain.
3. Add the crushed red pepper and the garlic to the fat in the pot and cook over low heat.  Cook the garlic until it begins to turn light brown on the edges, about 2 minutes. 
4. Add the bottle of wine and the sugar to the garlic in the pot, raise the heat and boil vigorously 2 minutes. 
5. Add the partially cooked pasta. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of the wine is absorbed, about 6 minutes (pasta will be al dente). Use some of the reserved pasta water if the pan becomes dry.  
6. Add the chopped parsley, grated cheese, the salt and pepper to taste. Drizzle with 1-2 tablespoons of extra virgin olive oil. Garnish with the reserved pancetta.  Serve immediately.

Adapted from Alton Brown's "Cacio e Pepe"

​Serves 6
1 pound dry spaghetti
Cold water to cover
1 teaspoon coarse salt
3 ounces parmesan cheese, finely grated
1/3 cup extra-virgin olive oil
3/4 to 1 cup pasta water
Salt and pepper to taste
1 ounce grated parmesan cheese for serving
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Additions: Add any of the following: Cherry tomatoes, cooked chicken, sausage, broccoli, or other vegetable of your choice.
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1. Combine pasta, water and salt in a 3-quart, high-sided saute pan. (Water should just barely cover pasta and measure 1 1/2 inches deep total.) Cover and set over medium-high heat.
2. When water reaches a boil, remove the lid and decrease heat to medium to maintain a simmer. Stir the pasta every minute or so, making sure the ends of the noodles stay submerged and that they aren't sticking together. Add more water as needed to keep it submerged.
3. While the pasta cooks, begin the sauce. Combine the Parmesan and the olive oil in a large, deep mixing bowl. Work ingredients together with a whisk until it forms a batter-like sauce.
4. When the pasta has been simmering for 5 minutes, ladle 1 cup of the cooking water into a measuring cup then slowly drizzle 3/4 cup into cheese paste while mixing until smooth.
5. After the pasta has been cooking for 10 minutes start checking for doneness; you want it to be just barely al dente (a little bite).
6. Use tongs to lift the pasta out of the cooking water and allow to briefly drain before adding to the cheese paste. Grasp the pasta with the tongs and stir vigorously for 2 minutes. The pasta will continue to release starch and the sauce will emulsify. Around a minute thirty you will see cheesy water magically transform into a proper sauce. If you find your sauce clumping, add a bit more of the pasta water and continue working the pasta. Season with salt and pepper to taste.
7. Portion pasta into bowls, top with reserved parmesan cheese and serve immediately.

Serves 6 as a side dish

4 ounces sugar snap peas
4 ounces snow peas, sliced on the bias
4 ounces frozen petite peas, thawed
2 scallions, about ½ cup chopped-or equal about of chives, chopped
2 cups pea shoots or tendrils-water cress or mixed greens can be substituted
2 Tbs fresh mint, roughly chopped
2 Tbs fresh flat leafed parsley, roughly chopped
5 Tbs cider or red wine vinegar
1 tsp Dijon mustard
1/2 cup olive oil
Kosher salt and Pepper
Ricotta salata or parmesan, shaved
Edible flowers for garnish

1. Heat a saucepan filled halfway with water and 1 tsp kosher salt. Bring to a boil. While the water is coming to a boil, prepare an ice bath with ice and cold water, set aside.
2. When the salted water reaches a boil, add the sugar snap peas and the sliced snow peas. Cook for 3 minutes. Remove the peas from the water with a slotted spoon and immediately place them into the ice bath. Once cold, drain and place on a cotton towel to pat dry-as dry as possible.
3. Prepare the dressing by combining the vinegar, Dijon mustard, and olive oil in a lidded jar. Cover and shake until combined.
4. Place the sugar snap, snow, and thawed peas, into a large bowl with the greens. Add the herbs and enough dressing to lightly coat the salad and gently toss.  Season with salt and pepper to taste.  Serve immediately garnished with cheese and edible flowers.

Check out my Facebook Live cooking demo of this salad with the 3 variations below: https://www.facebook.com/thecreativefeast/videos/561124908113428/
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Make this salad a meal: Hard boiled eggs or poached eggs with roasted potatoes and roasted radishes.

Appetizer: Dress the salad and place on top of toasted bread smeared with ricotta cheese

Pasta: Add the undressed salad to Pasta Carbonara https://www.thecreativefeast.com/recipeblog/pasta-alla-carbonara

Makes 6-8 servings

1 pound soba noodles, cooked and drained (follow the package directions)
4 scallions, chopped
1 large red pepper, cored, seeded and sliced thinly or 1 bag frozen sliced peppers, thawed
2-3 cups frozen broccoli florets, thawed
4 garlic cloves, minced
1/2 cup fresh cilantro, chopped
1/4 cup soy sauce (low sodium)
3 Tbs toasted sesame oil
 
 

1. Place the cooked noodles, veggies, and cilantro in a large bowl.
2. Whisk the soy sauce, garlic and sesame oil together in a small bowl.
3. Pour the sauce over the soba noodles and veggies and toss to coat.  This can be served warm or cold.

Substitutes and additions:

• Use whole grain thin spaghetti or brown rice instead of soba noodles.
• Add shredded chicken, cooked shrimp, or tofu for more protein.  

I recently featured this recipe on WMUR's Cook's Corner.  Click here to see the segment.

Makes 1 ½ cups
Zest of 2 lemons, chopped
4 small garlic cloves, minced
1 ½ cups fresh Italian flat-leafed parsley, chopped
1 tablespoon finely chopped fresh rosemary
1 cup shredded Parmesan cheese
½ cup Extra Virgin Olive Oil
Kosher salt and freshly ground pepper to taste
 
Combine all ingredients in small bowl.
 
How to serve your gremolata:

• Toss with 1 pound of hot linguini or fettucine
• Serve with cooked green beans
• Stir 1 spoonful into a bowl of lamb stew or ossobucco
• Serve with roasted or seared chicken
• Serve with grilled fish

Serves 4-6
1 lb of cooked farfalle pasta*
2 Tbs olive oil or 2 Tbs butter
10 cloves of garlic, sliced thinly
2 ½ -3 cups of half & half
1 cup fresh flat leafed parsley, chopped
2 cups Arugula, chopped
2 Tbs fresh rosemary, chopped, fine
1  cup of Parmegiano Reggiano, grated
Salt and pepper to taste

1.  Heat a large sauté pan over low heat with olive oil the sliced garlic.  Cook the garlic until lightly browned, about 3-5 minutes.
2.  Add the half & half to the garlic and bring to simmer over medium-high heat.  Simmer for 3 minutes. 
3.  Add the chopped herbs and simmer for 2 minutes. 
4.  Add the cooked pasta and cheese and gently toss to combine.  Heat for 1- 2 minutes to allow the pasta to absorb some of the sauce and enhance the flavor of the pasta.  Season with salt and pepper to taste.

Cooking Pasta Ahead of time:
Cook your pasta aldante (until there is a slight bite to it).
Strain the pasta and run cold water through it until it is cooled.  Strain well.
Put the cold pasta in a plastic bag and add 2 Tbs of olive oil.  Seal the bag and squish to coat the pasta with the oil.  Refrigerate.

Heating Cooked Pasta:
Fill a large pot with water and bring to a boil.
Just before serving drop the cooked pasta into the boiling water and immediately pour the pasta into a strainer.  Serve with sauce.

Zucchini "Pasta"
Serves 4
3 medium zucchini
Use the attachment with the smaller holes to produce a thin spaghetti like result.  The machine will produce one long, long, long strand.  Be sure to cut the zucchini strand in a few places to make them easier to serve.
Dress with herb pesto.

Herb Pesto
Makes about 1 ½ cups
½ cup olive oil
2 cups fresh baby spinach or arugula, roughly chopped
1 cup fresh flat leafed parsley, stems removed, roughly chopped
6 Tbs mayonnaise
1 Tbs fresh rosemary, roughly chopped
3 Tbs fresh mint, roughly chopped
2-3 cloves of garlic
1/3 cup grated parmesan cheese
¼ cup cold water
Optional:  Add 1/3 cup toasted almonds, pine nuts, or roasted sunflower seeds w/oil, spinach

1.  Place the oil into the blender or food processor.  

2.  Add the spinach or arugula, parsley, mayonnaise, rosemary, mint, garlic, and Parmesan cheese (nuts too if using).  Process until smooth, scraping the sides of the bowl with a spatula as necessary.  Continue to process until smooth adding the water if a smoother consistency is desired.  

3. Toss with hot or room temperature pasta and serve hot or cold.
Tip:  If using spiralized summer squash or zucchini instead of pasta…no need to cook the squash.  The raw squash will stay firm and hold up to the pesto better if left uncooked.  Heat dressed squash in microwave for 2 ½ minutes if you’d like to serve it warm or hot.