Leigh

Spaghetti Carbonara

Posted on by Leigh

Spaghetti Carbonara

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 738kcal

Ingredients

  • 350 g spaghetti
  • 150 g guanciale or pancetta diced
  • 3 large eggs
  • 50 g Pecorino Romano cheese grated
  • 50 g Parmesan cheese
  • salt and black pepper to taste
  • 1 garlic clove (optional)
  • olive oil (for cooking)

Instructions

Boil the Spaghetti:

  • Fill a large pot with water and add a generous pinch of salt. Bring the water to a boil.
  • Add the spaghetti to the boiling water and cook according to the package instructions until al dente. Reserve about 1/2 cup (120 ml) of pasta cooking water, then drain the spaghetti.

Prepare the Sauce:

  • While the pasta is cooking, heat a bit of olive oil (if using) in a large skillet over medium heat.
  • Add the diced pancetta or guanciale to the skillet and sauté until it becomes crispy and golden brown. Remove from heat.

Whisk the Eggs and Cheese:

  • In a bowl, whisk together the eggs, grated Pecorino Romano cheese, and grated Parmesan cheese. Season with a generous amount of freshly ground black pepper. Be cautious with additional salt as the pancetta or guanciale is already salty.

Combine Everything:

  • Once the spaghetti is cooked and drained, quickly transfer it to the skillet with the cooked pancetta or guanciale. Toss to combine and coat the pasta with the rendered fat from the meat.

Add the Egg Mixture:

  • Remove the skillet from the heat to prevent the eggs from scrambling. Pour the egg and cheese mixture over the hot pasta and toss quickly to coat the pasta evenly. The heat from the pasta will cook the eggs and create a creamy sauce. If the sauce is too thick, you can add a bit of the reserved pasta cooking water to reach the desired consistency.

Serve:

  • Serve the Spaghetti Carbonara immediately while it's hot. Garnish with additional grated cheese and freshly ground black pepper if desired.
    Enjoy your delicious homemade Spaghetti Carbonara with metric measurements!
Nutrition Facts
Spaghetti Carbonara
Amount per Serving
Calories
738
% Daily Value*
Fat
 
39
g
60
%
Saturated Fat
 
16
g
100
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
184
mg
61
%
Sodium
 
724
mg
31
%
Potassium
 
266
mg
8
%
Carbohydrates
 
67
g
22
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
28
g
56
%
Vitamin A
 
328
IU
7
%
Vitamin C
 
0.2
mg
0
%
Calcium
 
319
mg
32
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegetarian wraps

Posted on by Leigh

Vegetarian wraps

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 443kcal

Ingredients

Filling

  • 200 g chickpeas cooked and drained
  • 150 g cooked quinoa (white or brown)
  • 1 red bell pepper diced
  • 1 cucumber diced
  • 100 g cherry tomatoes halved
  • 100 g feta cheese crumbled (optional)
  • 50 g black olives pitted and sliced
  • 1 small red onion finely chopped
  • 2 garlic cloves minced
  • 2 tbsp fresh lemon juice
  • 2 tbsp olive oil
  • salt and pepper to taste
  • fresh parsley chopped (for garnish)

Wrap

  • 4 large whole wheat tortillas

Instructions

Prepare the Filling:

  • In a large mixing bowl, combine the cooked chickpeas, cooked quinoa, diced red bell pepper, diced cucumber, halved cherry tomatoes, crumbled feta cheese (if using), sliced black olives, finely chopped red onion, and minced garlic.

Make the Dressing:

  • In a small bowl, whisk together the fresh lemon juice, olive oil, salt, and pepper.

Combine and Toss:

  • Pour the dressing over the filling mixture in the large bowl.
  • Gently toss all the ingredients together until they are well coated with the dressing.

Assemble the Wraps:

  • Lay out one whole wheat tortilla on a clean surface.

Add the Filling:

  • Spoon a portion of the prepared filling onto the center of the tortilla.

Fold and Roll:

  • Fold in the sides of the tortilla over the filling.
  • Starting from the bottom, roll up the tortilla tightly, keeping the filling secure.

Repeat:

  • Repeat the process for the remaining tortillas and filling.

Serve:

  • Optionally, you can heat the wraps in a panini press or a skillet for a few minutes to warm them up and make them slightly crispy.
  • Garnish with chopped fresh parsley before serving.

Enjoy!

  • Your vegetarian wraps are ready to be served. Serve them as a delicious and healthy meal.
    Feel free to adjust the filling ingredients or dressing to your taste preferences. These wraps are customizable and can include your favorite vegetables or toppings. Enjoy your meal!
Nutrition Facts
Vegetarian wraps
Amount per Serving
Calories
443
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
6
g
38
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
8
g
Cholesterol
 
22
mg
7
%
Sodium
 
779
mg
34
%
Potassium
 
504
mg
14
%
Carbohydrates
 
54
g
18
%
Fiber
 
10
g
42
%
Sugar
 
9
g
10
%
Protein
 
15
g
30
%
Vitamin A
 
1279
IU
26
%
Vitamin C
 
52
mg
63
%
Calcium
 
267
mg
27
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan broccoli mac and cheese

Posted on by Leigh

Vegan broccoli mac and cheese

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 532kcal

Ingredients

Pasta

  • 250 g macaroni pasta
  • 1 medium-sized broccoli cut into florets
  • salt for cooking pasta and broccoli

Cheese Sauce

  • 400 ml unsweetened almond milk (or any plant-based milk of your choice)
  • 60 g raw cashews soaked for at least 2 hours and drained
  • 3 tbsp nutritional yeast
  • 2 tbsp cornstarch (cornflour)
  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • 1 tsp Dijon mustard
  • 1/2 tsp turmeric powder (for color)
  • salt and pepper to taste
  • 1/2 cup vegan cheddar-style cheese shreds (optional)

Instructions

Cook the pasta and broccoli:

  • Bring a large pot of salted water to a boil.
  • Add the macaroni pasta and cook according to the package instructions until al dente.
  • During the last 3-4 minutes of cooking, add the broccoli florets to the boiling water with the pasta.
  • Drain the pasta and broccoli, and set them aside.

Prepare the cheese sauce:

  • In a blender, combine the soaked and drained cashews, almond milk, nutritional yeast, cornstarch, Dijon mustard, and turmeric powder. Blend until smooth and creamy.

Make the cheese sauce:

  • In a large saucepan, heat the olive oil over medium heat.
  • Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
  • Pour the cashew mixture from the blender into the saucepan and whisk continuously over medium heat until the sauce thickens. This should take about 5-7 minutes. Make sure it doesn't stick to the bottom of the pan.
  • Once the sauce has thickened, add salt and pepper to taste. Adjust the seasoning as needed.

Combine the pasta, broccoli, and cheese sauce:

  • In a large mixing bowl, combine the cooked macaroni pasta, steamed broccoli florets, and the cheese sauce. Mix until the pasta and broccoli are evenly coated with the sauce.
  • If you want an extra cheesy flavor, you can add vegan cheddar-style cheese shreds and stir until they melt into the sauce.

Serve:

  • Serve your vegan broccoli mac and cheese hot. Garnish with additional nutritional yeast, black pepper, or chopped fresh herbs if desired.
    Enjoy your creamy and delicious vegan broccoli mac and cheese!
Nutrition Facts
Vegan broccoli mac and cheese
Amount per Serving
Calories
532
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
4
g
25
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
10
g
Sodium
 
356
mg
15
%
Potassium
 
847
mg
24
%
Carbohydrates
 
72
g
24
%
Fiber
 
9
g
38
%
Sugar
 
5
g
6
%
Protein
 
19
g
38
%
Vitamin A
 
948
IU
19
%
Vitamin C
 
136
mg
165
%
Calcium
 
232
mg
23
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chicken paprikash

Posted on by Leigh

Chicken paprikash

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 4 people
Calories: 407kcal

Ingredients

  • 750 g chicken breasts cut into bite-sized pieces
  • 2 tbsp vegetable oil
  • 2 large onions finely chopped
  • 3 garlic cloves minced
  • 2 tbsp sweet paprika
  • 1 tsp hot paprika (adjust to your spice preference)
  • 400 g tomatoes diced (canned or fresh)
  • 300 ml chicken broth
  • 300 ml sour cream
  • salt and pepper to taste
  • 1 tsp flour (optional) for thickening
  • fresh parsley for garnish
  • cooked egg noodles or rice for serving

Instructions

  • Season the chicken pieces with salt and pepper.
  • Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
  • Add the chicken pieces and brown them on all sides. You may need to do this in batches. Remove the chicken and set it aside.
  • In the same pot, add the chopped onions and garlic.
  • Sauté them until they become translucent, about 5 minutes.
  • Add the sweet paprika and hot paprika (adjust the amount of hot paprika to your preferred level of spiciness).
  • Stir well to coat the onions and garlic in the paprika.
  • Add the diced tomatoes to the pot.
  • Return the browned chicken pieces to the pot.
  • Pour in the chicken broth.
  • Bring the mixture to a simmer.
  • Cover the pot and let the chicken simmer for about 30-40 minutes, or until the chicken is cooked through and tender.
  • In a separate bowl, mix the sour cream and flour (if using) until smooth.
  • To prevent the sour cream from curdling when added to the hot liquid, you'll need to temper it. To do this, add a spoonful of the hot liquid from the pot into the sour cream mixture and stir well. Repeat this a few times.
  • Slowly add the tempered sour cream mixture to the pot while stirring constantly. This will create a creamy sauce.
  • Let the chicken paprikash simmer for an additional 5-10 minutes to heat through and thicken the sauce.
  • Taste and adjust the seasoning with salt and pepper if needed.
  • Serve the chicken paprikash over cooked egg noodles or rice.
  • Garnish with chopped fresh parsley.
    Enjoy your homemade chicken paprikash with its rich and creamy sauce!
Nutrition Facts
Chicken paprikash
Serving Size
 
1 Serving
Amount per Serving
Calories
407
% Daily Value*
Fat
 
30
g
46
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
10
g
Cholesterol
 
118
mg
39
%
Sodium
 
244
mg
11
%
Potassium
 
503
mg
14
%
Carbohydrates
 
8
g
3
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
26
g
52
%
Vitamin A
 
1823
IU
36
%
Vitamin C
 
12
mg
15
%
Calcium
 
70
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Tagliatelle carbonara

Posted on by Leigh

Tagliatelle carbonara

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 647kcal

Ingredients

  • 300 g tagliatelle pasta
  • 150 g pancetta or guanciale diced
  • 3 large eggs
  • 75 g Pecorino Romano cheese grated
  • 50 g grated Parmesan cheese
  • salt and freshly ground black pepper to taste
  • 15 ml olive oil
  • fresh parsley chopped (optional, for garnish)

Instructions

Prepare the Pasta:

  • Bring a large pot of salted water to a boil.
  • Add the tagliatelle pasta and cook according to the package instructions until al dente.
  • Drain the pasta and reserve about 1/2 cup of pasta cooking water. Set aside.

Prepare the Pancetta/Guanciale:

  • While the pasta is cooking, heat a drizzle of olive oil in a large skillet over medium heat.
  • Add the diced pancetta or guanciale and cook until it becomes crispy and golden brown. Remove from heat and set aside.

Prepare the Carbonara Sauce:

  • In a mixing bowl, whisk together the eggs, grated Pecorino Romano, and grated Parmesan cheese until well combined.
  • Season the mixture with freshly ground black pepper. Remember that the cheese is salty, so you may not need to add extra salt.

Combine Everything:

  • Once the pasta is cooked and drained, return it to the pot.
  • Quickly toss the hot pasta with the crispy pancetta or guanciale to allow the flavors to meld.

Add the Sauce:

  • Pour the egg and cheese mixture over the hot pasta and pancetta.
  • Toss everything together quickly to coat the pasta evenly. The heat from the pasta will cook the eggs and create a creamy sauce.
  • If the sauce is too thick, gradually add some of the reserved pasta cooking water a little at a time until you reach your desired consistency.

Serve:

  • Serve the tagliatelle carbonara immediately, garnished with additional grated Pecorino Romano, Parmesan cheese, and chopped fresh parsley, if desired.
  • Finish with a generous grind of black pepper on top.
    Enjoy your homemade Tagliatelle Carbonara!
Nutrition Facts
Tagliatelle carbonara
Amount per Serving
Calories
647
% Daily Value*
Fat
 
33
g
51
%
Saturated Fat
 
13
g
81
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
13
g
Cholesterol
 
241
mg
80
%
Sodium
 
755
mg
33
%
Potassium
 
342
mg
10
%
Carbohydrates
 
56
g
19
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
29
g
58
%
Vitamin A
 
425
IU
9
%
Calcium
 
357
mg
36
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Rigatoni with lemony kale and pecorino pesto

Posted on by Leigh

Rigatoni with lemony kale and pecorino pesto

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 553kcal

Ingredients

  • 350 g rigatoni pasta
  • 200 g fresh kale stems removed and chopped
  • 50 g pecorino cheese grated
  • 2 garlic cloves minced
  • 1/4 cup olive oil
  • zest and juice of 1 lemon
  • salt and black pepper to taste
  • red pepper flakes (optional, for some heat)
  • 2 tbsp pine nuts (optional) for garnish

Instructions

  • Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.
  • While the pasta is cooking, blanch the chopped kale. Bring another pot of salted water to a boil, then add the kale. Cook for about 2-3 minutes until it's tender but still bright green. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and squeeze out any excess water.
  • In a food processor, combine the blanched kale, minced garlic, grated pecorino cheese, lemon zest, and lemon juice. Pulse until everything is finely chopped.
  • With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. You may need to add a bit more olive oil if it's too thick.
  • Season the pesto with salt and black pepper to taste. If you like it spicy, you can add a pinch of red pepper flakes as well.
  • In a large mixing bowl, toss the cooked rigatoni with the pecorino pesto until the pasta is well coated.
  • Divide the pasta among serving plates. Garnish with extra grated pecorino cheese, a drizzle of olive oil, and pine nuts if desired.
    Enjoy your Rigatoni with Lemony Kale and Pecorino Pesto! It's a delicious and nutritious dish with a lovely balance of flavors.
Nutrition Facts
Rigatoni with lemony kale and pecorino pesto
Amount per Serving
Calories
553
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
13
g
Cholesterol
 
13
mg
4
%
Sodium
 
182
mg
8
%
Potassium
 
416
mg
12
%
Carbohydrates
 
69
g
23
%
Fiber
 
5
g
21
%
Sugar
 
3
g
3
%
Protein
 
18
g
36
%
Vitamin A
 
5048
IU
101
%
Vitamin C
 
47
mg
57
%
Calcium
 
282
mg
28
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Penne bolognese

Posted on by Leigh

Penne bolognese

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 503kcal

Ingredients

  • 300 g penne pasta
  • 250 g lean ground beef
  • 1 medium onion finely chopped
  • 2 garlic cloves minced
  • 1 celery stalk finely chopped
  • 400 g canned crushed tomatoes
  • 200 ml beef broth
  • 1/2 cup red wine (optional)
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • salt and pepper to taste
  • 1 tbsp olive oil
  • grated Parmesan cheese for serving
  • fresh basil leaves for garnish (optional)

Instructions

Cook the Penne:

  • Bring a large pot of salted water to a boil.
  • Add the penne pasta and cook according to package instructions until al dente.
  • Drain the pasta and set it aside.

Prepare the Bolognese Sauce:

  • In a large saucepan, heat the olive oil over medium heat.
  • Add the finely chopped onion, garlic, carrot, and celery. Sauté for about 5 minutes or until the vegetables become soft and the onion turns translucent.

Cook the Ground Beef:

  • Add the lean ground beef to the saucepan with the sautéed vegetables.
  • Break up the meat with a spoon and cook until it's browned and no longer pink.

Add the Tomatoes and Seasonings:

  • Pour in the canned crushed tomatoes, beef broth, and red wine (if using). Stir to combine.
  • Add the dried oregano and basil.
  • Season the sauce with salt and pepper to taste.

Simmer the Bolognese Sauce:

  • Reduce the heat to low, cover the saucepan, and let the sauce simmer for at least 20-30 minutes, stirring occasionally.
  • The longer you simmer, the richer the flavors will be. You can simmer for up to 2 hours if you have the time.

Serve:

  • Once the Bolognese sauce is ready, serve it over the cooked penne pasta.
  • Garnish with grated Parmesan cheese and fresh basil leaves, if desired.
    Enjoy your homemade Penne Bolognese!
Nutrition Facts
Penne bolognese
Amount per Serving
Calories
503
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Cholesterol
 
39
mg
13
%
Sodium
 
370
mg
16
%
Potassium
 
800
mg
23
%
Carbohydrates
 
67
g
22
%
Fiber
 
5
g
21
%
Sugar
 
8
g
9
%
Protein
 
26
g
52
%
Vitamin A
 
223
IU
4
%
Vitamin C
 
12
mg
15
%
Calcium
 
76
mg
8
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Pasta al limone

Posted on by Leigh

Pasta al limone

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 825kcal

Ingredients

  • 300 g spaghetti
  • 2 large lemons (zest and juice)
  • 100 g unsalted butter
  • 4 tbsp olive oil
  • 100 g Parmesan cheese grated
  • 150 ml heavy cream
  • salt and pepper to taste
  • fresh basil leaves for garnish

Instructions

Cook the Pasta:

  • Bring a large pot of salted water to a boil.
  • Add the pasta and cook according to the package instructions until it's al dente. This usually takes about 8-10 minutes.
  • Drain the pasta and set it aside. Be sure to reserve about 1/2 cup (120 ml) of pasta cooking water before draining.

Prepare the Lemon Zest and Juice:

  • Zest both lemons using a fine grater or zester, being careful to only remove the yellow zest and not the bitter white pith.
  • Squeeze the juice from both lemons and strain it to remove any seeds. You should have about 60 ml of lemon juice.

Make the Lemon Cream Sauce:

  • In a large skillet or saucepan, melt the butter over medium-low heat.
  • Add the lemon zest and stir for about 1 minute to infuse the butter with lemon flavor.
  • Pour in the heavy cream and stir to combine.
  • Simmer the mixture for 2-3 minutes, allowing it to thicken slightly.
  • Stir in the grated Parmesan cheese and continue to cook, stirring, until the cheese is fully melted and the sauce is creamy.
  • Season the sauce with salt and freshly ground black pepper to taste.

Combine Pasta and Sauce:

  • Add the cooked pasta to the lemon cream sauce.
  • Gently toss the pasta to coat it evenly with the sauce.
  • If the sauce is too thick, you can add a bit of the reserved pasta cooking water to reach your desired consistency.

Finish and Serve:

  • Drizzle the freshly squeezed lemon juice over the pasta and give it a final toss.
  • Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed.
  • Serve the Pasta al Limone hot, garnished with fresh basil leaves if desired.
    Enjoy your delicious Pasta al Limone with its zesty lemon and creamy sauce!
Nutrition Facts
Pasta al limone
Amount per Serving
Calories
825
% Daily Value*
Fat
 
56
g
86
%
Saturated Fat
 
28
g
175
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
21
g
Cholesterol
 
113
mg
38
%
Sodium
 
419
mg
18
%
Potassium
 
307
mg
9
%
Carbohydrates
 
63
g
21
%
Fiber
 
4
g
17
%
Sugar
 
5
g
6
%
Protein
 
21
g
42
%
Vitamin A
 
1386
IU
28
%
Vitamin C
 
29
mg
35
%
Calcium
 
357
mg
36
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Fusilli carbonara

Posted on by Leigh

Fusilli carbonara

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 611kcal

Ingredients

  • 350 g fusilli pasta
  • 150 g pancetta or guanciale diced
  • 2 large eggs
  • 50 g Pecorino Romano cheese grated
  • 50 g Parmesan cheese grated
  • salt and black pepper to taste
  • 1 garlic clove minced (optional)
  • olive oil (for cooking)
  • fresh parsley chopped (for garnish)

Instructions

Cook the Pasta:

  • Bring a large pot of salted water to a boil.
  • Add the fusilli pasta and cook according to the package instructions until al dente (usually around 8-10 minutes).

Prepare the Sauce:

  • While the pasta is cooking, heat a drizzle of olive oil in a skillet over medium heat.
  • Add the diced pancetta or guanciale and cook until it becomes crispy and golden brown, about 5-7 minutes. If you prefer a milder flavor, you can sauté the garlic briefly before adding the pancetta.
  • Once the pancetta is crispy, remove it from the heat and set it aside.

Prepare the Egg Mixture:

  • In a bowl, whisk together the eggs, grated Pecorino Romano cheese, and grated Parmesan cheese.
  • Season with a pinch of black pepper. Be careful with salt, as the pancetta and cheese are already salty.

Combine Everything:

  • When the pasta is done cooking, drain it well and immediately transfer it to a large mixing bowl.
  • While the pasta is still hot, pour the egg and cheese mixture over it. Quickly toss the pasta to coat it evenly. The heat from the pasta will cook the eggs and create a creamy sauce. If the sauce seems too thick, you can add a little pasta cooking water to thin it out.

Add the Pancetta and Finish:

  • Add the crispy pancetta or guanciale to the pasta and gently toss to distribute it evenly.

Serve:

  • Serve your Fusilli Carbonara immediately, garnished with chopped fresh parsley and an extra sprinkle of grated cheese if desired.
    Enjoy your homemade Fusilli Carbonara!
Nutrition Facts
Fusilli carbonara
Amount per Serving
Calories
611
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
9
g
Cholesterol
 
128
mg
43
%
Sodium
 
635
mg
28
%
Potassium
 
325
mg
9
%
Carbohydrates
 
67
g
22
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
27
g
54
%
Vitamin A
 
282
IU
6
%
Vitamin C
 
0.2
mg
0
%
Calcium
 
315
mg
32
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Creamy tortellini

Posted on by Leigh

Creamy tortellini

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 658kcal

Ingredients

  • 350 g fresh tortellini (any filling of your choice)
  • 250 g heavy cream
  • 100 g grated Parmesan cheese
  • 2 garlic cloves minced
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 150 g fresh spinach
  • salt and pepper to taste
  • fresh parsley for garnish (optional)

Instructions

Cook the Tortellini:

  • Bring a large pot of salted water to a boil.
  • Add the tortellini and cook according to the package instructions or until they float to the surface (usually 2-5 minutes for fresh tortellini or 7-10 minutes for frozen).
  • Drain the tortellini and set them aside.

Prepare the Creamy Sauce:

  • In a large skillet, heat the olive oil and butter over medium heat.
  • Add the minced garlic and sauté for about 1 minute until fragrant.
  • Pour in the heavy cream and bring it to a gentle simmer.
  • Stir in the grated Parmesan cheese and continue to cook, stirring constantly, until the cheese has melted and the sauce has thickened slightly. This should take about 3-5 minutes.

Add Spinach:

  • Add the fresh spinach to the creamy sauce and stir gently.
  • Allow the spinach to wilt into the sauce, which should only take a couple of minutes.
  • Season the sauce with salt and pepper to taste.

Combine with Tortellini:

  • Add the cooked tortellini to the creamy spinach sauce.
  • Gently toss the tortellini in the sauce until they are well coated.
  • Cook for an additional 2-3 minutes to heat the tortellini through.

Serve:

  • Transfer the creamy tortellini to serving plates.
  • Garnish with fresh parsley if desired.
  • Serve hot and enjoy!
    This creamy tortellini recipe serves approximately 2-3 people, so you can adjust the quantities as needed to suit your serving size. Enjoy your delicious and creamy tortellini!
Nutrition Facts
Creamy tortellini
Amount per Serving
Calories
658
% Daily Value*
Fat
 
44
g
68
%
Saturated Fat
 
23
g
144
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Cholesterol
 
133
mg
44
%
Sodium
 
887
mg
39
%
Potassium
 
322
mg
9
%
Carbohydrates
 
45
g
15
%
Fiber
 
4
g
17
%
Sugar
 
4
g
4
%
Protein
 
24
g
48
%
Vitamin A
 
4740
IU
95
%
Vitamin C
 
11
mg
13
%
Calcium
 
427
mg
43
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.