Recipe Results

No shame on the OG Carbonara game, but this one was a delishhh twist. I instead crisped up some Salami that I had in the fridge to substitute bacon (sorry to all of my amazing Italian Nonnas out there, please don’t come for me!!!!), also shout out to Trader Joe’s for your Spinach tortellini for being the base of this fab dish, you're my King! And of course I added a little zest to add a bit of UMPH to it. Hope you can take the time of your Summer to try this one -- it's a goody for sure! Ingredients: 5 slices thick-cut Salami about ¼ lb — chopped! 1 clove garlic peeled and smashed 1 heaping teaspoon freshly cracked black pepper plus more for sprinkling Trader Joe’s Spinach Tortellini (it’s addicting, heads up to your tummy and your time) 1 large egg plus 2 egg yolks room temperature 1/2 cup finely grated Pecorino Romano cheese plus extra for sprinkling 3/4 cup finely grated Parmesan cheese plus extra for sprinkling 1 cup frozen peas defrosted (ain’t nobody got time to break out your own peas) 1 full LARGE lemon with the full lemon's zest! Instructions: Boil Water: Bring a medium sized pot of salted water to a boil. Sauté Salami: While the water is heating, place the chopped salami in a large pan at room temperature. Gradually bring it to medium heat, sautéing the salami for 2-3 minutes until it starts to render. Then, add the garlic clove and a pinch of black pepper. Crisp Salami: Continue to cook until the salami becomes crisp and the garlic is a light golden brown. You can remove the garlic clove at this point if you prefer, though I like to leave it in. Prepare Egg Mixture: While the Salami is crisping and the delicious scent is taking up your kitchen, whisk together the eggs and grated cheese in a medium bowl. Cook Tortellini: Add about about a tablespoon of salt to the boiling water, then add the tortellini and give it a stir. NOTE: this tortellini literally cooks in 2-3 minutes so I only pop in for literally 60 seconds before I pop it into the pan with the Salami. Combine Tortellini and Salami: Scoop out the tortellini after that quick 60 second timeline, and add it to the pan with the crisped salami. Place the pan over medium-high heat and toss the pasta around in the Salami fat for about 1-2 minutes. Mix with Egg Mixture: Add a splash of the hot reserved pasta water to the egg mixture and whisk. Quickly add the hot pasta to the bowl and toss so the eggs don't scramble. ZEST it Up: Add in the full lemon's juice and full outer zest as well. Continue mixing until the heat from the pasta forms a rich, thick sauce. Add Peas: Add the peas and continue tossing until everything is well combined. Adjust the consistency with more pasta water if needed or add more cheese to thicken. Taste and adjust seasoning as necessary. Serve: Transfer the pasta to plates and add some extra grated parmesan and black pepper on top. Serve immediately. HOPE YOU ENJOY!!!

Still on my Zesty Springtime game, and this one is perfect for that patio weather! Serve with a sprig of dill on top, some extra capers & feta, and a glass of your favorite wine. See the full recipe below! Ingredients: 1 lb pasta of your choice protein fusilli for some (I used chickpea protein pasta — s/o to Rotini /// s/o to Banza for keeping me still pasta-obsessed and a tad healthier because swimsuit season is almost here!) 1 lb of Italian sausage (for an extra protein kick and flavor burst, but totally optional!) 1 block of creamy Feta Cheese 2 tablespoons of olive oil 3 cloves of garlic (let's keep those vampires away!) 1 cup of starchy pasta water 1 LARGE lemon Zest of the lemon 1 tablespoon of dijon mustard A bunch of FRESH dill (if you use dried dill, it’ll kill the Springtime vibe so must be FRESH!) Capers (& 1 teaspoon of caper juice) Step-By-Step Instructions: Boil your pasta in a pot of bubbling water until it's al dente, but make it a bit gentler on the salt since Feta brings enough salt itself! Save about a cup of that starchy pasta water before draining your pasta. It's liquid gold! While your pasta is boiling away, in a pan, cook down the Italian sausage (if not including meat, feel free to skip this step. Once the sausage is cooked to perfection, toss in the Feta, garlic, caper juice, dijon mustard, and the pasta water into the pan and whisk until a creamy sauce develops. Squeeze in the juice of your lemon and its zest for an added citrusy flavor. Cook it all up on medium heat until it becomes a velvety, dreamy sauce. Toss in those capers and stir in! Now, add your cooked pasta to the pan and toss it together, adding more pasta water if needed to make it extra creamy. Serve immediately and enjoy!

It’s springtime, which means all. things. ZEST. I cooked this one up in the kitchen after a day in the sun, and it just involved everything I had in the fridge that reminded me of spring. See the full recipe below, grab a glass of your favorite rosé, and enjoy this nice springtime weather (at least in Texas, before it gets too hot to be outside). Ingredients: 1 lb long pasta (I used fettuccine because it’s what was lying in my pantry) 2 tablespoons olive oil 1 cup of starchy pasta water 2 cups cherry tomatoes 1/2 white onion A splash of rosé wine (and grab a glass for yourself to celebrate this delish dish) Red chili flakes 3 garlic cloves 1/3 cup ricotta 1 large lemon (seriously, this lemon was humongous, so if you don’t have a huge one, use 2 lemons) TONS of the large lemon’s zest 2 egg yolks 2 tablespoons of Dijon mustard Step-by-step instructions: Bring a large pot of salted water to a boil. Cook the spaghetti in salted boiling water al dente (it will finish cooking in the sauce). Reserve 1/2 cup of pasta water. While the water is boiling, roughly chop the onion and add to a large pan on medium with 1 tablespoon of olive oil. Stir until translucent (about 1 min). Add in the cherry tomatoes, chopped garlic, and cook down in a splash of your favorite springtime rosé wine (don’t forget to pour yourself a glass while you’re at it!), for a few minutes until the mixture reaches a thicker consistency and the alcohol is cooked out. Adjust heat to low, and fold in as much lemon zest as you can (I pretty much used the entire large AF lemon), along with 1/2 of the large lemon’s juice. Add in 2 tablespoons of Dijon mustard and some chili flakes for an extra kick. Salt to taste. In a separate bowl, whisk together the 2 egg yolks with a little more zest and lemon juice with the ricotta. Add the al dente pasta into the saucepan. Fold in the egg yolk & ricotta mixture with a bit of the starchy pasta water, and mix thoroughly until it’s a velvety, saucy texture. The creaminess of the the ricotta, yolk mixture perfectly blends with the sweetness from the cherry tomatoes to create this ultimate zest cream tomato sauce - truly the best springtime dish. Serve immediately and top with more zest & a squirt of lemon juice. ENJOY and tell me what you think!

I am still in a SPRING mood, even if the weather in San Antonio is still gloomy. Enter my rendition of the viral feta pasta: Feta, Lemon, and Artichoke Pasta. It's a delightful blend of flavors—light, creamy, and bursting with zest—that's also SO simple to prepare. See the full recipe below and I hope you enjoy! Ingredients: 1 pound of short pasta of your choice 1/2 white onion, finely chopped Zest and juice of 1 lemon 4 garlic cloves, chopped 1 artichoke, chopped (canned works perfectly) 5 oz block of Feta cheese 1 cup of starchy pasta water 2 tablespoons of olive oil Fresh basil leaves Salt and pepper to taste Instructions: Preheat your oven to 425°F (220°C). In an oven-safe dish, combine chopped garlic, onion, and artichokes with a drizzle of olive oil. Squeeze the juice of 1 lemon over the mixture, add lemon zest, and season with salt, pepper, and torn basil leaves. Mix well. Place the block of Feta cheese in the center of the dish and drizzle with a little more olive oil. Bake in the preheated oven for 30 minutes. Meanwhile, in a large pot, bring salted water to a rolling boil. Cook the pasta until it reaches al dente. Remember to reserve about 1 cup of the starchy pasta water for the sauce! Once the cheese mixture is golden and bubbly, remove it from the oven. Carefully transfer the contents to a large pasta bowl. Add about half of the reserved starchy pasta water to the mixture with the al dente pasta, stirring vigorously to create a creamy sauce. For an extra indulgent touch, you can incorporate a splash of cream (not needed, but just optional!). Adjust the consistency of the sauce as needed, then serve the pasta with a generous sprinkle of grated Feta cheese and an additional garnish of lemon zest for a burst of flavor. Indulge in the bright, tangy notes of this Feta, Lemon, and Artichoke Pasta—a perfect embodiment of spring on a plate. Enjoy!

Introducing... the ultimate fusion of indulgence and flavor: Carbonara-Tomato Pasta, with crispy bacon and prosciutto. Picture this: the silky richness of traditional carbonara intertwined with the tangy zest of tomato sauce. It's a tantalizing rendezvous of creamy and vibrant. When torn between a tomato or carbonara, why have to choose?! This recipe offers the best of both worlds and is full of flavor, with a delicious bite of prosciutto and bacon for that extra meaty crunch. See below for the full recipe (to note it serves 4) - hope you enjoy! Ingredients: 1 pound spaghetti 1 white onion, finely chopped 3 garlic cloves, minced 1/2 pound of cured prosciutto, cooked & chopped 5 strips of bacon, cooked & chopped 1/4 cup of tomato paste 1 cup of freshly grated Pecorino Romano 6 large egg yolks 1 cup starchy pasta water 2 tablespoons of olive oil 3 tablespoons of butter Red chili flakes Instructions: Begin by sizzling the chopped bacon in a large pan with a tablespoon of olive oil until halfway crisp. Once halfway cooked, add the chopped prosciutto and stir occasionally until all meat is crisp. Once done, set aside. In a spacious pot, bring salted water to a rolling boil. Cook spaghetti until it is al dente. Remember to reserve about 1 cup of pasta water! While the pasta cooks, it's time to prep the carbonara side of the sauce! In a small bowl, whisk together egg yolks, grated cheese, and a pinch of salt and black pepper. Set aside. In the same pan you cooked the meat in, drop in the chopped onion with a tablespoon of olive oil and a tablespoon of butter. Cook on medium heat until softened and translucent. Add in garlic and stir up the caramelized fond left by the meat. Reduce heat to low and add tomato paste to the pan, blending it with the aromatic onions and garlic. Sprinkle in red chili flakes for a hint of spice, then turn off the heat, allowing the flavors to blend well. Add about 2 tablespoons of the starchy pasta water to the egg yolk mixture, stirring gently to temper them. Transfer the cooked spaghetti directly to the pan with the tomato paste mixture, and add in the crisped meat. The pan should be warm, but not insanely hot. Stir until the spaghetti is coated with the tomato sauce. Optional: Add a touch of cream for extra creamy goodness. Pour the tempered egg mixture over the pasta, stirring vigorously to ensure a velvety smoothness without scrambling. Add two tablespoons of butter and add additional pasta water should you need to make the sauce creamier. Once the sauce achieves its desired allure, serve with a generous sprinkling of grated cheese and top with a dash of chili flakes.

Hope everyone had a fabulous Valentine’s Week last week!! For those of you who know me, know that Food is my love language — whether it’s dining out at a fancy restaurant, experimenting with new flavors, or simply sharing cherished dishes with loved ones — food is what unites us all around the table. This recipe was born out of a delightful evening when one of my dear friends joined me for dinner. This pasta perfectly embodies my mantra of "SIMPLE INGREDIENTS = SIMPLY AMAZING" and was crafted in the kitchen using just some leftover herbs and butter from my fridge, with a generous helping of cheese to add that creamy, dreamy touch. Cooking in the kitchen and gathering my friends and family together holds immense significance for me. I hope this recipe will bring the warmth and joy of shared moments in the kitchen to your table. Recipe below — I hope you enjoy it as much as we did! Don't forget to let me know your thoughts! Prep Time: 10 minutes Cook Time: 20 minutes Serves: 4 Ingredients: 1 pound (450g) of short pasta 1/2 white onion, finely chopped 1 stick (8 tablespoons) of unsalted butter 1 & 1/2 cups (packed) of fresh basil leaves, chopped 1/2 cup (115g) of fresh goat cheese 1/2 cup (50g) of freshly grated Parmigiano Reggiano cheese, plus extra for serving 1 cup (240ml) of starchy pasta water 3 cloves of garlic, minced 2 tablespoons of olive oil Instructions: Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until tender but still firm to the bite (al dente). Reserve 1 cup of pasta water, then drain the pasta. Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until translucent, about 3-4 minutes. Make the Basil Butter Sauce: Reduce the heat to low and add the stick of butter to the skillet. Stir until melted. Add the chopped basil leaves and continue to cook until the butter turns a golden brown and the basil is fragrant, about 5 minutes. Keep the heat on low to prevent burning. Combine with Pasta: When the pasta is about 3/4 cooked, add half of the reserved pasta water to the skillet with the basil butter sauce. Add the drained pasta to the skillet and toss to coat, allowing the pasta to finish cooking in the sauce. Cook for about 1-2 minutes until the pasta is fully coated and al dente. Add Cheese: Stir in both types of cheese until melted and well combined. If the sauce is too thick, add more pasta water as needed to reach desired consistency. Serve: Plate the pasta and sprinkle with extra grated Parmigiano Reggiano cheese and red chili flakes for some spice. Serve immediately, and enjoy! Note: You can adjust the consistency of the sauce by adding more pasta water for a thinner sauce or more cheese for a thicker sauce.

Hey there party people! Drop a comment below for your pick: 49ers or Chiefs aka the Swifties? Whether you're rooting for a team or just here for the food, this recipe is a touchdown either way! Need a game day dish that's a cut above the rest? Look no further than this Basil BLT Pasta Salad. It's bursting with flavor, offers the perfect crunch from the bacon, and boasts a tangy twist with our homemade basil ranch dressing. And yes… we are still making a pasta even on Game Day, because we at my house believe there’s a pasta dish for EVERY occasion. Check out the full recipe below and let me know what you think! Ingredients Pasta Salad: 1 pound short pasta (I tried the colorful fusilli for extra flair!) 1 head of romaine lettuce, chopped 2 cups cherry tomatoes, halved 2 cups roasted corn (from frozen works great!) 1 package of bacon (approximately 10 slices), cooked and chopped 1 cup Smoked Gouda, cubed Optional: 1 avocado, diced Basil Ranch Dressing: 2 packets of Valley Farm ranch dressing mix (aka the GOAT) 2 cups milk 2 cups mayonnaise 1/2 onion, chopped 2 cups fresh basil, chopped 2 tablespoons lemon juice 3-4 cloves garlic (depending on your garlic obsession) Salt and pepper, to taste Step-By-Step Instructions: Basil Ranch Dressing: In a blender, combine the ranch dressing mix, milk, mayonnaise, onion, chopped basil, lemon juice, and garlic. Blend until smooth. Season with salt and pepper to taste. Set aside (and whatever you have leftover you can use for your Game Day veg!). Pasta Salad: Pop the bacon over the stove and cook until CRISPY. The crispier the better for that good every-bite crunch. Put frozen corn (or whatever corn you have at-home) on a baking sheet, top with olive oil, salt and pepper and roast at 350 degrees until golden brown. Cook pasta according to package instructions until al dente. Drain and transfer to a large mixing bowl. Add cubed Smoked Gouda to the hot pasta and pour over the prepared basil ranch dressing. Mix gently to combine. As the cheese softens, chop up all your veggies and bacon. Add them to the mixing bowl and stir (add the bacon last so it remains a bit crispy. Stir gently to combine and keep adding in the dressing to taste - make sure you combine well so you get each topping in every bite! Optional: Slice up and pop in a diced avocado for an extra burst of flavor. Serve warm or cold, allowing the flavors to meld together for maximum deliciousness! Enjoy your game day festivities with this Basil BLT Pasta Salad! Let me know how it turns out in the comments below.

I might be breaking some traditional rules here, but trust me, this Vodka Sauce doesn't need any vodka to make your taste buds dance. With a blend of fresh cheese, double-concentrated tomato paste, and the magic of starchy pasta water, this sauce is a flavor explosion that might just make you forget the vodka. Apologies to the Vodka Sauce purists out there—no offense intended and pleaseeee don't come for me! Hope you enjoy and drop a comment with your thoughts! :) Ingredients: 1 Large Red Onion 2 Tsp Pink Salt 2 Tbsp Extra-Virgin Olive Oil 2-3 Tbsp Unsalted Butter 5+ Garlic Cloves, finely chopped 4 Tbsp Double-Concentrated Tomato Paste ½ Cup Heavy Cream Red Pepper Flakes (to taste) ~1½–2 cups of (and I cannot say this enough), FRESH Parmigiano Reggiano cheese ~6 ounces Pre-sliced Cured Prosciutto 2 Tbsp Balsamic Vinegar 1 Cup Starchy Pasta Water 1 lb Short Pasta of your choice Instructions: Step 1: Slice prosciutto into 1/2 inch pieces, crisp them up in a skillet with 1 tablespoon of olive oil, then set aside. Step 2: In the same skillet, add 1 tablespoon of butter, stirring up the prosciutto bits left from browning. Slice the red onion into 2-inch slices and cook with 2 tablespoons of balsamic vinegar until caramelized (for extra flavor, let it sit for at least 30 minutes, stirring occasionally). Step 3: Add another splash of olive oil and 2 tablespoons of unsalted butter. Cook chopped garlic until fragrant and golden, about 1 minute. Step 4: Meanwhile, bring a pot of heavily salted water to a boil and cook the short pasta until tender but not fully done. Step 5: Add 3 Tbsp. tomato paste and ½ tsp salt to the skillet. Cook until the paste is a darker, warm red and begins to stick to the pan, about 4-5 minutes. Add red pepper flakes to taste. Optional Step: For you Vodka lovers out there, add 2 tablespoons of vodka here. Or, skip it and keep going!! Optional Step: For extra flavor, toss in a Parmesan rind and revel in the cheesy, salty goodness it adds to the sauce! Step 6: Reduce heat to low and gradually add ½ cup heavy cream, whisking constantly until incorporated. Stir in 1½–2 cups of fresh Parmigiano Reggiano cheese until melted and incorporated, creating a lusciously glossy sauce. Step 7: Add almost-cooked pasta and a bit more pasta water if needed. Stir for another 3 seconds. Taste the sauce and season with more salt if desired. Step 8: Serve and top with the crispy prosciutto and another dash of the freshly-grated cheese. Get ready to indulge in this pasta delight and enjoy!

I'm still riding the wave of my "simple ingredients = simply amazing" philosophy, and I'm thrilled to share a recipe that embodies this mantra - the authentic Italian Fettuccini Alfredo. It's refreshingly uncomplicated, requires just 3 ingredients (including your pasta water!), and delivers a burst of flavor in every bite. The best part? It only takes a mere 15 minutes to whip up! Back in the day, my Fettuccini Alfredo attempts involved drowning the dish in heavy cream, leaving me feeling like a tired potato afterward. But fear not! Embracing the real Italian approach has transformed my Fettuccini Alfredo experience into a light and delightful culinary adventure. Check out the full recipe below, and get ready to savor every moment! Ingredients: 1 pound of Fresh Fettuccine Pasta: If fresh isn't available, dried pasta works just as well. Butter: Opt for good-quality butter (I use at least 1 full stick, but let's keep that between us!) 2 cups of Freshly and FINELY grated Parmigiano Cheese: The real deal, not the American impostor - this is the secret to authentic flavor. Teaspoon of Salt: For cooking the pasta. 1 cup of Reserved Pasta Water. Steps: Divide and Conquer: Cut the butter into equal chunks and add half to a large metal pasta serving bowl, letting it rest at room temperature. Cheese Please: Grate 2 cups of fresh Parmigiano cheese, aiming for a finer grate for an extra creamy sauce. PRO Tip from a Non-Pro: The FINER you grate the cheese, the creamier the sauce will be! Pasta Prequel: Boil heavily salted water in a large pot and cook the fettuccine to al dente perfection. Liquid Gold: Save 1 cup of starchy pasta water before straining and add it to the metal bowl with half the butter. Melt and Mix: Stir the butter with the hot pasta water, creating a luxurious, thicker sauce. Pasta Ensemble: Add the al dente pasta, using tongs to mix it with the butter sauce until it's coated and thickened. Double Trouble: Introduce the remaining butter and pasta water. Continue mixing until a smooth, creamy sauce forms. Keep the pasta moving until all the butter is fully melted, then generously top it off with the glorious Parmigiano cheese! Finishing Touch: Sprinkle extra Parmigiano on top, and voila! Your authentic Fettuccini Alfredo is ready to be savored. It's that easy!

This recipe is a winter delight, perfect for those cozy evenings wrapped in high socks, an oversized sweatshirt, and a generous pour of your favorite pinot. The beauty of this pasta lies in its simplicity - sometimes the simplest ingredients create the most extraordinary dishes! Ingredients: 1 pound Spicy Italian Sausage (shout-out to HEB for having the best HERE!) 1 pound of long pasta (fettuccini, tagliatelle, etc.) 1/2 stick of unsalted butter (4 tablespoons) 15-20 fresh sage leaves 1 1/2 cups of freshly grated Parmigiano Reggiano cheese 1 cup of starchy Pasta Water Step-by-Step Recipe: Step 1: Bring a large pot of water to a boil, heavily salt it, and cook the pasta until tender but not fully done (it finishes cooking in the sauce). Step 2: In a large skillet, cook the Italian Sausage on medium heat until browned, then set aside. Step 3: In the same skillet, add butter to the pan, stirring up the fond (caramelized bits at the bottom) left from browning the sausage. Step 4: Add sage to the skillet, cooking until the butter turns dark brown, and the sage becomes fragrant. Reduce heat to a minimum. Step 5: When the pasta is 3/4 done, scoop out a cup of starchy pasta water. Combine half of it with the butter-sage sauce, then add the cooked Italian Sausage and pasta. Stir and cook for about 30 seconds, until some water is absorbed, and the pasta is al dente. Step 6: Stir in the cheese, mixing for another minute until the kitchen smells heavenly. Adjust consistency with more water if too creamy or more cheese if not saucy enough (you can never have too much cheese). Step 7: Plate, top with freshly grated cheese, and enjoy! Serve immediately for a delightful pasta experience. Feel free to drop a comment below with your thoughts - I'd love to hear from you!