Lazy Carbonara Penne For A Crowd Recipes

Steps:

• Prepare Bechamel Sauce:.
• In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth.
• Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
• Meanwhile, heat the milk in a separate pan until just about to boil.
• Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil.
• Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.
• Prepare filling:.
• In a medium skillet, cook the pancetta. Add garlic. Add wine and cook for an additional 2 minutes. Stir in parsley and salt and pepper.
• Preheat oven to 375 degrees. Butter an 18-by-13 1/2-by-3-inch baking dish. Spread a layer of béchamel sauce on the bottom of the dish. Add half the pasta to the pan. Top with half the remaining sauce and half the pancetta mixture.
• Sprinkle with half of the Parmesan and pecorino. Top with remaining pasta.
• Top with remaining pancetta mixture, sauce and cheeses. (Can be prepared one day in advance. Cover and refrigerate overnight. Let lasagna come to room temperature before baking.).
• Cover with foil and bake for 50 to 60 minutes. Remove foil and bake for 10 to 15 minutes. Remove from the oven. Let rest 10 to 15 minutes before serving.
• SMALLER VERSION (serves 6 to 8).
• Sauce:.
• 4 cups béchamel sauce (see recipe).
• .
• Filling:.
• 1/2 pound pancetta, diced.
• 2 garlic gloves, minced.
• 1/2 cup white wine.
• 1/4 cup chopped parsley.
• 1/2 cup grated Parmesan.
• 1/2 cup grated pecorino Romano.
• Salt and pepper.
• Noodles:.
• 1 pound penne, slightly undercooked and drained.
• Assembly.
• Follow same directions as for larger version, except use a 13-by-9-by-3-inch baking dish with nonstick cooking spray.
• Decrease baking time to 20 to 30 minutes, covered with foil, and an additional 10 to 15 minutes uncovered. Let rest 10 to 15 minutes before serving.
• Per serving based on 25: 508 cal.; 32 g pro.; 55 g carb.; 16 g fat (9 sat., 5 monounsat., 2 polyunsat.); 58 mg chol.; 847 mg sod.; 2 g fiber; 8 g sugar; 29 percent calories from fat.

Steps:

• Heat a large saute pan, until hot. Add pancetta and saute until golden brown and crispy, about 5 minutes. Season with black pepper and remove pan from heat.
• In a medium bowl, beat the eggs and cream. Season with salt and pepper. Stir in Parmesan, reserving 2 tablespoons for garnish.
• In a large pot, boil 6 quarts of salted boiling water. Add pasta and cook until al dente, about 8 to 10 minutes. Drain pasta in a colander. Do not rinse with water; you want to retain the pasta's natural starches so that the sauce will stick. While the pasta is still hot, return it back to the pot. Add the browned pancetta and mix well. Add the cream mixture and coat the pasta completely. It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle. Add remaining Parmesan and chopped parsley.

Steps:

• In a large bowl, mix together macaroni through onions.
• In separate small bowl, mix together the soup and milk till well blended.
• Pour milk mixture into large bowl and stir all ingredients together till blended.
• Pour into a 9 x 13 baking dish.
• Top with grated parmesan cheese. Sprinkle paprika over the top and cover with aluminum foil.
• Store overnight in frig.
• Get casserole out of frig one hour before baking.
• Preheat your oven to 350°F Bake, covered with foil, for 45 minutes. Uncover and bake for an additional 10-15 minutes.
• Serve with salad and bread/rolls.
• **Note: this is not a spicy dish. If you like your food to be spicy feel free to add hot sauce, peppers, celery, etc to your liking. I serve this dish to older relatives when they come to visit and take it to potlucks where it disappears quickly. Simple, old fashioned comfort food. Feel free to adjust to your taste.

Steps:

• Boil potatoes, drain and mash with potato masher.
• Add margarine, salt, thyme, pepper and yolks.
• Mix well with electric beaters to make creamy.
• Use about 2 heaping tablespoons of mixture to form into a log.
• Dip in egg white and roll in crumbs.
• Place on a greased cookie sheet.
• Bake at 425 degrees for 15- 20 minutes.
• These can be made ahead and put in the fridge.
• They can also be made ahead and frozen, just remove from the freezer and put directly into heated oven.
• DO NOT THAW!
• as this will make them soggy.