The main rule of using fresh, quality ingredients is even more important in a recipe that requires so few items. In other words, choose your ingredients wisely. With that said, this meal is still easy on the wallet.
Click here to see 15 Easy 15-Minute Pasta Recipes.
This pasta is from the region of Lazio, around Rome. Some sources believe the dish was developed at the end of World War II, when American soldiers stationed in Rome brought rations of eggs and bacon to Italian friends who turned them into this pasta sauce. Other sources suggest that it originated with coal miners (carbonari) in the region. It may be made with either pancetta or guanciale. Both are cured pork products: Pancetta is made from the pork belly, guanciale from pork jowl. Bacon (which, unlike guanciale, is smoked) is not commonly used in Italy. But it frequently appears in this dish in the United States. The pancetta or guanciale should be cooked just to render the fat but not until crisp. The egg yolks, which serve as a liaison to thicken the sauce, are whisked with cream, then cooked with the spaghetti — to ensure that the sauce is hot — but only briefly; exposure to heat will eventually scramble the eggs and ruin the smooth consistency of the sauce. (Cream is not traditional but it is often used because it prevents the eggs from scrambling.)Click here to see 15 Easy 15-Minute Pasta Recipes.
This fresh, easy pasta is amazing in the summer, with the classic combination of tomatoes, basil, and mozzarella in an uncooked sauce. But it can easily be made year-round to enjoy that same garlicky taste.
See all tomato recipes.
Some people only think of sautéeing these vegetables with a little butter, but this recipe shows us how far the two can go when cooked with fresh basil, Parmesan cheese, and toasted pine nuts. Perfect as a salad or as a side dish to your holiday meal.
Everyone loves baked pasta and there is no better time to indulge than winter. The carbs in the pasta fill you up and the cheesy-oven-baked-goodness of a casserole warms you up. This version from Spicy Southern Kitchen has a flavorful twist: barbecue sauce, green onions, and cilantro.Click here to see more of our best pasta recipes.
This recipe is a great way to utilize leftovers in your refrigerator. If using leftover cooked spaghetti, use about 3 1/2 cups. Use other vegetables you might have, including broccoli florets or cooked cubed potatoes.
Click here to see 8 Late-Summer Casserole Recipes
This is a classic dish of spaghetti dressed with clams steamed in white wine, seasoned with garlic and red pepper flakes.
Traditionally, this dish is made with small clams (about the size of an adult fingernail), served in the shell. Any variety of small clam, such as New Zealand cockles or Manila clams, will work; the latter are particularly nice because they are plump.
The best method for cleaning clams is to soak them in cold, salted (sea-like) water for up to an hour so that they expel any grit.
Click here to see What Fish Should You Be Eating Now for Flavor, Health, and Environment.
Click here for the 10 Seafood Recipes You Can Make in Less Than 15 Minutes
When the craving strikes, nothing quite beats fresh pasta with a simple fresh tomato sauce. Here's a simple and delicious version from Lugo Caffé, located near Madison Square Garden in New York City. This restaurant specializes in homemade pasta, so be sure to give this recipe a try.
I’ve always had this thing for Italians. And in a way they’ve had their thing for me, too. I went to Italy for a little bit after my dark days of gambling and replenished my soul in Genoa, Milano, and Venice. Then, during culinary school, I had the good fortune of hanging with many friends from the Italian neighborhoods Bensonhurst and Sheepshead Bay in Brooklyn, and Howard Beach, Bayside, and Middle Village in Queens, and even in New Brunswick, N.J.
Imagine this: a semitall Korean kid from LA in his mid to late 20s getting weird looks, then immediate hugs from grandmas and mamas. I’d be thrust into the kitchen with "Oh, you go to culinary school with my girl/boy? Let me show you a thing or two." Then they’d have me cook. This was my icebreaker, ’cause a Korean kid in Howard Beach walking a girl home ain’t that easy, son.
Once I cooked, even in my early days, it was magic. Big fat kisses from grandma as she let me stir the pot of tomatoes. So here you go, my $4 spaghetti. Tastes almost as good as the $24 one.
I grew up eating this dish on family trips to the Jersey Shore. We'd go crabbing in a small rented motor boat, using a man-made crab trap with a chicken wing attached to bait the fresh shellfish. We'd catch as many as we could and make this dish, which I consider to be a "crab gravy" thanks to the combination of crabs, tomatoes, and herbs, which create such profound flavors. Remember, it’s not sauce — it’s gravy. And this dish is incredible. The first time I cooked it, people lined up around the block for it.
See all spaghetti recipes.