RACHAEL RAY SPAGHETTI POT RECIPES

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CLASSIC SPAGHETTI CARBONARA | RECIPE - RACHAEL RAY SHOW



Classic Spaghetti Carbonara | Recipe - Rachael Ray Show image

A bacon-lover's dream!

Provided by Emeril Lagasse

Number Of Ingredients 15

1/2 pound bacon
chopped
1 tablespoon garlic
chopped
black pepper
Freshly ground
1 pound fresh spaghetti cooked to al dente
4 eggs
large
beaten
Salt
1 cup Parmigiano-Reggiano cheese
freshly grated
1 tablespoon parsley leaves
finely chopped fresh

Steps:

  • In a large sauté pan over medium heat, cook the bacon until crispy, about 6 minutes
  • Remove and drain on paper towels
  • Pour off all of the oil in the skillet except for 3 tablespoons
  • Add the garlic; season with black pepper
  • Sauté for 30 seconds then add the crispy bacon back to the skillet along with the pasta
  • Sauté for 1 minute
  • Season the eggs with salt
  • Remove pan from the heat and add the eggs, whisking quickly until the eggs thicken—but do not scramble
  • Add the cheese and re-season with salt and pepper
  • Mound into serving bowls and garnish with parsley

SPAGHETTI AND MEATBALL "STOUP" (THICKER THAN SOUP, THINNER ...



Spaghetti and Meatball "Stoup" (thicker than soup, thinner ... image

Provided by Rachael Ray : Food Network

Categories     main-dish

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 carrot, peeled and chopped into a small dice
1 medium yellow skinned onion, chopped 
2 small ribs celery from the heart, chopped
3 cloves garlic, chopped
3 cups tomato sauce or one 14-ounce can plus one 8-ounce can
3 cups chicken stock, available in a box on the soup aisle
1 pound ground beef, pork and veal mix (meatloaf mix), available at butcher counter
1 pound ground beef, pork and veal mix (meatloaf mix), available at butcher counter 
1/2 cup grated cheese, Parmigiano or Romano, plus more to pass at table
1/2 cup Italian bread crumbs, a few handfuls
1 large egg, beaten
2 tablespoons chopped parsley leaves
1/2 pound spaghetti, broken in half
1 cup basil leaves, torn or shredded
1 loaf Italian crusty bread, for dunking

Steps:

  • Preheat a medium soup pot over medium heat. Add extra-virgin olive oil, 2 turns of the pan, carrots, onions, celery, garlic and saute 5 minutes. Add tomato sauce and stock and cover pot. Turn up heat and bring to a fast boil. 
  • While soup comes to a boil, mix the ground meat with cheese, bread crumbs, egg and parsley. Roll into 1 1/2- to 2-inch balls. 
  • Remove lid from soup and slide balls into soup. Bring back to a boil then stir in spaghetti. Reduce the heat and simmer soup 10 minutes more, until pasta is tender and balls have cooked through. Stir in basil and remove "stoup" from the stove. Serve soup with bread and cheese.

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