Spaghetti with Pancetta & Rosemary

Oh is this every yummy! And so super easy & quick--10/10! Made this to celebrate National Spaghetti Day and every happy that I did :)

 Link to my YouTube "making of the recipe" video: https://youtu.be/XrB8m8NKL5k

Original recipe credit: https://www.cookingwithnonna.com/italian-cuisine/spaghetti-with-pancetta-and-rosemary.html

Recipe below contains my modifications.

Ingredients:

8 oz. (dry weight) spaghetti, cooked according to package directions

1 1/2 T. olive oil

2-3 sprigs of rosemary (or some dried rosemary--I ended up doing a combo of both in the video)

2 cloves garlic, minced

4 oz. diced pancetta

1/4 c. dry white wine (I used Barefoot Chardonnay)

14 oz. crushed tomatoes with basil

salt and pepper, to taste

1/2 c. grated Parmigiano-Reggiano, plus additional for garnish

 

Directions:

 

1. In a large skillet, heat olive oil over medium heat. Add the rosemary and swirl in the oil until fragrant (around 30 sec).

 

2. Add the garlic and cook for around 1 minute, stirring constantly.

 

3. Add the pancetta. Cook, stirring frequently, for about 3 minutes.

 

4. Carefully add the wine. Cook, stirring occasionally, for around 2 minutes.

 

5. Stir in the crushed tomatoes and season with salt and pepper. Bring to a boil, then reduce heat to keep at a simmer for around 10-12 min, stirring occasionally.

 

6. Turn off the heat. Stir in the cooked pasta until all is coated in the sauce. Add the Parmigiano-Reggiano and stir until mixed in. Serve up and enjoy!

 

Garlic Butter Parmesan Potatoes

Made these to go with Christmas Dinner (which was steak with Merlot reduction). Soooo yummy!

Original recipe credit: https://www.eatwell101.com/roasted-garlic-butter-parmesan-potatoes-recipe

Recipe below contains my modifications.

Ingredients:

3 lbs. red potatoes, cut in small chunks

1/4c. olive oil

6 large garlic cloves, finely chopped

salt and pepper, to taste

1 T. Italian seasoning

3/4 c. finely shredded fresh Parmiginao-Reggiano

1/4 c. unsalted butter

 

Directions:

 

1. Heat oven to 400°F with rack at the lowest setting.

 

2. Line a large, rimmed baking sheet with parchment and spray with non-stick cooking spray. Set aside. 

3. Place potatoes in a microwave-safe bowl, cover, and microwave for 8 minutes.

4. In a large bowl, stir together the olive oil, garlic, salt & pepper, Italian seasoning, and Parmigiano-Reggiano. If the cheese absorbs all of the oil, add a bit more.

5. Add the microwaved potatoes to the oil mixture and stir/toss to coat. 

6. Pour the coated potatoes and spread out on the prepared baking sheet. 

7. Transfer to the oven and roast for 25 minutes. Turn/toss the potatoes on the sheet, then continue roasting for additional 15 minutes, or until browned/crisped at edges.

 

8. Meanwhile, heat the butter until just melted. After potatoes come out of oven, drizzle all over with the melted butter and stir to coat. Serve and enjoy! 

Creamy Chicken Breast with Pasta

Yum! Made this because I had some mushrooms that I got on sale and it turned out delicious! For me, it was 9/10; hubby was 10/10. I think it could use the onion that I left out (for hubby's sake) and a bit less red pepper flake. At any rate, I would happily make it again :)

 Original recipe credit: https://www.eatwell101.com/creamy-garlic-parmesan-mushroom-chicken-recipe

Recipe below contains my modifications.

Ingredients:

~8 oz. (uncooked weight) penne pasta 

2 large chicken breasts, sliced horizontally

salt and pepper, to taste

~1 tsp. dried oregano, divided

4 T. butter, divided

splash olive oil

16 oz. button mushrooms, sliced

~2 tsp. bottled minced garlic

1/2 c. chicken broth

1/2 c. heavy cream

1/3 c. freshly grated Parmigiano-Reggiano

1/4 c. marinara/pasta sauce (I used Bertolli Five Cheese)

chopped parsley, to taste

~1/8 tsp. red pepper flakes (this is corrected amount) 

Directions:

1. Cook pasta according to package directions.

2. Season the chicken breasts with salt, pepper, and ~1/2 tsp. of the oregano.

 

3. Melt 2 T. of the butter in a large skillet over medium-high heat. Add the splash of olive oil and swirl to combine. Place the chicken breasts in the pan and cook on each side for around 4 minutes, or until cooked through. Transfer chicken to a plate.

4. Reduce heat to medium. Add the remaining 2 T. of butter to the pan. Once melted, add the sliced mushrooms to the pan. Season with salt and pepper, plus the remaining ~1/2 tsp. oregano. Cook, stirring often, until mushrooms begin to soften. Add the garlic and cook for additional 1-2 min.

 

 5. Slowly pour and stir in the chicken broth, followed by the cream, Parmigiano, and marinara sauce. Continue cooking and stirring occasionally for around 3-4 min.

 

6. Stir in the parsley and red pepper flakes. Return the chicken to the pan, stir to coat in the sauce, and let cook for around 1 more minute. Add the pasta and stir to combine all. Serve and enjoy!