2 Ingredient Pasta Recipe By Tasty
2-INGREDIENT PASTA RECIPE BY TASTY
Here's what you need: shredded mozzarella cheese, egg yolk
Provided by Alix Traeger
Categories Dinner
Yield 1 serving
Number Of Ingredients 2
Steps:
- Add the mozzarella to a bowl and microwave for 1-2 minutes, until melted.
- Allow the mozzarella to cool for 30 seconds.
- With a spatula, gently fold the egg yolk into the cheese.
- Turn the mixture out onto a parchment paper-lined baking sheet.
- Place another piece of parchment paper on top of the dough and press down with your hand until thin.
- Remove the top piece of parchment and cut the dough into thin strips.
- Place the "pasta" on a rack and refrigerate for four hours or overnight.
- Place the "pasta" in boiling water for one minute.
- Drain into a colander and run cool water over the pasta to prevent sticking.
- Serve with your favorite sauce and toppings.
- Enjoy!
Nutrition Facts : Calories 520 calories, Carbohydrate 11 grams, Fat 34 grams, Fiber 0 grams, Protein 41 grams, Sugar 3 grams
CREAMY PARMESAN BAKED PASTA
Step aside mac and cheese. This baked pasta dinner is creamy, crunchy and nutty -- thanks to pancetta, peas and plenty of Parmesan.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Grease a 9-by-13-inch baking dish with butter; set aside.
- Bring a pot of water to a boil and salt generously. Cook the pasta according to the package directions for al dente. Drain, transfer to a large bowl and set aside.
- Meanwhile, mix together the panko, oil, 1 cup of the Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl; set aside.
- Melt the butter in a medium saucepan over medium-high heat. Add the pancetta and cook, stirring frequently, until golden and crispy, about 8 minutes. Use a slotted spoon to transfer the pancetta to the bowl with the breadcrumb mixture and stir to combine.
- Heat the saucepan with the drippings over medium-high heat. Whisk in the flour and cook until smooth, about 2 minutes. Slowly add the milk and cream, whisking to avoid lumps, and bring to a simmer. Cook until thickened, about 3 minutes. Turn off the heat and whisk in the peas, remaining 2 cups Parmesan, 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
- Pour the sauce over the pasta and stir to combine. Transfer to the prepared baking dish and sprinkle with the breadcrumb mixture. Bake until golden and bubbly, about 10 minutes. Let sit for 5 minutes, then sprinkle with additional Parmesan before serving.
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