Recipe Corner (4/30/09)

New ways to serve pasta

April 30, 2009

By Ginger Isham

The Italian word “carbonara” describes a white sauce made with eggs, cheese and Italian bacon or ham and served over spaghetti. It’s easy and quick to make, and best when served with a green salad and crusty bread and fruit.

Spaghetti Carbonara

1 onion, chopped

1 clove of garlic, chopped

1 cup ham or pancetta (Italian bacon), chopped

1/2 cup white wine

1/2 cup chicken stock or water

2 eggs

1/2 cup sour cream

1/2 cup milk

1 ounce Parmesan cheese

salt and pepper

pinch of nutmeg

2 tablespoons chopped parsley

1 pound of spaghetti, cooked and drained

In 2 tablespoons of olive oil, cook onion and garlic. Add chopped ham and cook until heated thru. Add wine and chicken stock and simmer until liquid is almost gone. Mix together eggs, sour cream, milk, cheese, salt, pepper to taste and nutmeg. Stir into the onion, garlic and ham mix and cook until thickens. Add parsley. Heat and serve over cooked spaghetti.

Hot and Spicy Turkey Spaghetti

(taken from Yankee Magazine some time ago)

1 8-ounce package spaghetti, cooked

1 small onion, chopped

1 8-ounce package mushrooms, sliced

1/2 red bell pepper, chopped

2 tablespoons oil

pinch of salt

1 10-ounce can diced tomatoes with green chilies, do not drain

8 ounces cheddar cheese, cut into cubes

2 cups cubed cooked turkey

1 cup frozen peas, thawed

Sauté in oil the onion, mushrooms and red pepper until tender. Add salt, cooked spaghetti, tomatoes, cheese, turkey and peas. Cook over medium heat until all are heated and serve immediately.


Ginger Isham was the co-owner of Maple Grove Farm Bed & Breakfast in Williston, a fifth generation family farm on Oak Hill Road where she still lives.