How to cook pasta

[Kitchen Witch]

How to cook pasta


Pasta Cooking Equipment

The basic cooking method most often used for cooking pasta is boiling. There are a few other methods used to cook specific types of pasta and Asian noodles. The other methods used are baking, deep-frying, and stir-frying. Pasta cooking can be accomplished with a minimal amount of equipment. The only pieces of equipment that are necessary are a large pot, a large spoon, and a colander.
When cooking large amounts of pasta or long strands of pasta, it is beneficial to use a perforated insert and a stock pot large enough to hold the insert. This allows enough room for proper boiling of the pasta and adds convenience in the draining process. Using a perforated insert eliminates having to pour the hot pasta and water into a colander to drain.

Some other pieces of equipment that may be useful when cooking different types of pasta are a wooden fork, a spaghetti spoon, a slotted spoon, a straining spoon, measuring cups, a wooden spatula, a wok, and a baking dish for baked pasta dishes. To get information on the most common cooking methods used and basic instructions on each, select one of the cooking methods from the links above.



Boiling Pasta

Boiling is the method most often used for cooking pasta. It is also used in conjunction with some of the other cooking methods, such as stir-frying and baking. When boiling pasta it is important to use a sufficient amount of water, generally a quart of water per 4 ounces of pasta is satisfactory. Using additional water is beneficial in that it is easier to maintain a constant temperature during the cooking period, which allows the pasta to cook more evenly. Most pastas are cooked in the same manner when using the boiling method but some types may vary slightly in some of the processes.

Dried Pasta - 1 Pound

Add at least 4 quarts of water to a large pot. Keep in mind that dried pasta expands quite a bit when it is cooked, so make sure the pot you select to cook your pasta in is large enough. One tablespoon of salt should be added to the water as it begins to boil. If the salt is added too soon it can give off an odor, which can affect the taste of the pasta. If it is added immediately before the pasta, the salt may not have enough time to completely dissolve in the water. The salt helps bring out the flavor in the pasta and helps it hold its shape.

* Heat water over high heat and add one tablespoon of salt to the water as it begins to boil.

* When the water has reached a full boil, add all the pasta and stir immediately to prevent the pasta from sticking together.

Variation - Oil in Water:

* It is sometimes suggested to add a little oil to the cooking water to help prevent the pasta from sticking together. Most experts advise against doing this because the oil will coat the pasta and prevent the sauce from sticking to it. Only use oil when cooking sheets of pasta such as lasagne, which have more of a tendency to stick together.

* Once the pasta is added, the water may cool slightly so it is important to continue to cook on high until the water comes to a full boil again. Then the heat should be turned down slightly but left high enough for the water to maintain a steady boil.

* If pasta is added to water that is not at a full boil, or is cooked at a temperature that does not keep the water at a continuous boil, the pasta will absorb too much of the water and become soft and mushy. It is not necessary to cover the pot while cooking the pasta. If the pot is covered while cooking, the heat will need to be turned down to prevent the water from boiling over, but left high enough so it is at a continuous boil. The cover would need to be removed periodically through the cooking time to stir the pasta so it does not stick together. Covering the pot will not affect the taste or speed up the cooking time.

* Long Dried Strands - Long strands of dried pasta, such as spaghetti and linguine, need to be gradually forced into the water as they soften. Hold the strands in one hand and submerge as much of the strands as possible into the boiling water. As the strands start to soften, push them further into the water as quickly as possible until the entire strands are submerged.

* Stir the strands as they continue to soften to prevent them from sticking together.

* Stuffed Pasta - Stuffed pasta, such as ravioli, should be carefully placed in the boiling water, rather than poured in as you would with a dried pasta shape. This will help prevent the pasta from breaking open when placed in the water.

* To prevent the pasta from sticking and clumping together be sure to use plenty of water, cook at a consistent boil, and stir the pasta a couple of times throughout the cooking time. Be sure to stir to the bottom of the pot so the pasta does not stick to it. Not using enough water and insufficient stirring of the the pasta can also cause gooey pasta.

* Check the pasta for doneness a couple of times through the cooking period. Read the package for the suggested cooking time, which is generally meant to start after the pasta is added and it begins to boil again. Be sure to check to see if it is done at least two or three minutes before the suggested time. If not done, continue to check approximately every 30 seconds after that to ensure that it does not overcook. The best way to check for doneness is to remove a piece of pasta from the boiling water and taste test it.

* The pasta should be cooked to an "al dente" state, which is Italian for "to the tooth." This means the pasta should be tender but still have a slightly firm bite. Do not let the pasta become too soft. The amount of time it takes pasta to cook depends on the ingredients of the pasta, its size, its shape, and its thickness.

* Fresh Pasta - Fresh and homemade pasta take a lot less time to cook than dried pasta. Some types can be done in less than 30 seconds after the pasta comes back to a full boil. It is important to have the colander ready for draining, the sauce ready to be added and serving dishes waiting before adding fresh pasta to boiling water. Start checking for doneness as soon as the water comes back to a full boil. Check for doneness often and do not let it overcook because fresh pasta will become soft and mushy very quickly.

* Pasta for Other Dishes - When cooking pasta that is going to be used in a dish that requires additional cooking, such as lasagne, cannelloni, and casseroles, the pasta should be a little undercooked because it will be cooked further in the dish it is used in. Cook the pasta for 2/3 to 3/4 of the suggested cooking time. Also, pasta that is going to be used in a salad should be slightly undercooked. This will help prevent it from absorbing too much moisture from the dressing used on the salad.

* Stuffed Pasta - Stuffed pasta, such as ravioli, should be cooked more gently than most other pastas to prevent the stuffed pasta from splitting apart. Keep the water at a gentle boil while the pasta is cooking. Cooking times will be a little longer with stuffed pastas because of the double layers and the filling.

* Have the colander in the sink ready for draining the pasta before the pasta is done cooking. When the pasta is done, immediately remove from the heat. Remove and set aside 1 cup of the cooking water to use for thinning the sauce if it becomes too thick or for loosening the pasta if it becomes sticky.

* Drain the pasta as quickly as possible because it will continue to cook in the hot water. Gently shake the colander to remove most of the excess water. Leaving a little water on the pasta will help keep the pasta from sticking together.

* Stuffed pasta should be lifted out of the cooking water and placed in the colander, rather than poured into it. This will help prevent the pasta from being damaged or splitting open. Use a slotted spoon or a skimmer to lift the pasta out of the water and place it in the colander to allow excess water to drain off or be blotted off with a paper towel.

Do not rinse the pasta because the starches on its surface will allow the sauce to stick better and rinsing will only cool the pasta down faster. * Serve the pasta in a warmed bowl or on a warmed plate.

* If pasta is drained but not served immediately it will begin to stick together and become hard to separate when you are ready to serve it. This is especially a problem when it happens to pasta strands. The strands become very difficult to separate.



* The pasta can be loosened by taking some of the cooking water that was saved when it was drained and pouring it over the pasta.


* As soon as you have the water poured over the pasta, use a spaghetti spoon or fork to loosen the pieces or strands. Serve immediately.

[Kitchen Witch]

Variations:

* Rinsing the Pasta - The pasta should be rinsed if it is going to be used in a salad or if it is going to be stored and used at a later date. Rinse thoroughly with cold water. Pasta that is going to be used in another dish should also be rinsed in cold water so it does not continue cooking. It should also be drained well to prevent excess water from diluting the dish it is added to.


* Asian Noodles - Asian noodles should be drained and rinsed with cold water to remove starches before they are added to a stir-fry or soup.




* If the pasta is going to be served without a sauce, add approximately 1 tablespoon of olive oil to prevent the pasta from sticking together when it is served. If you do not want to use olive oil, you can toss the pasta with a little butter or use a small amount of the cooking water that was set aside.



* Toss the pasta to distribute the olive oil, butter or pasta water evenly throughout.




Saucing the Pasta:


* Immediately after draining the pasta, pour it into a bowl. The sauce can be served separate from the pasta or stirred in with the pasta, using just enough sauce to coat the pasta evenly. Do not over sauce the pasta or the sauce will drown out the pasta's flavor.

* The pasta can also be added to the sauce in another pan in which the sauce and pasta can be further heated. Be sure that the sauce and pasta are heated just long enough for them to become sufficiently hot. Remove them from the heat as soon as possible otherwise the pasta can become overcooked.




Boiling Dried Pasta with Pasta Insert

When boiling pasta, the use of a pasta insert can add convenience to the process. This method requires a pot large enough to hold the insert and it eliminates the need to drain the pasta in a colander placed in a sink. Because the pot and insert are fairly large, this method is generally not used when boiling a small amount of pasta.


* Add the proper amount of water to you the pot and then place the insert in the pot. Allow the water to come to a full boil.



* When the water comes to a full boil, add the pasta.



* Allow the water to come to a full boil again and adjust heat so that the water is at a consistent boil. Stir frequently as the pasta is boiling to prevent it from sticking. Start to check the pasta for doneness two or three minutes before the minimum suggested cooking time.


* When the pasta is cooked to its proper doneness, lift the insert out of the water and allow the pasta to drain.




Boiling Asian Noodles

Many dried Asian noodles can be cooked using the Chinese method of boiling. This method generally takes a little longer than most other methods.




* The Chinese method begins similar to the standard method of boiling by adding the noodles to a pot of rapidly boiling water.



* When the noodles come to a full boil again, add 1 cup of cold water.



* Allow the water to come to a full boil again and add another cup of cold water.



* When the water boils for the 3rd time, check to see if the noodles are done. If not done, add more cold water and boil again. If the noodles will be added to a stir-fry or soup, they should be removed from the heat while they are still slightly firm, but if they are to be eaten cold, they should be cooked thoroughly.


* Asian noodles should be drained and rinsed with cold water to remove starches before they are added to a stir-fry or soup.



Frying Pasta


Noodles are fried to produce a crisp textured noodle. Frying can be accomplished by the use of two different methods, pan-frying and deep-frying. Both methods work on the principle of using hot oil to fry the noodles.

Pan-Frying: When pan-frying noodles, use a heavy skillet with deep sides. Noodles must be boiled or presoaked before they are fried. Rinse and drain boiled or presoaked noodles. Before frying, the noodles should be allowed to dry thoroughly.
Pan-Fried Noodles:

* Have noodles boiled or presoaked and thoroughly dried before pan-frying.




* Rinse and drain boiled or presoaked noodles before frying. Place the noodles on a paper towel so they can dry thoroughly.



* Heat 1 tablespoon of oil in the bottom of a heavy skillet using medium heat.




* Divide the noodles into portion size bunches. Add one bunch to the heated skillet. Cook for 2 ½ to 3 minutes until first side is light golden brown.




* Once the noodles are properly browned on the first side, flip to the other side and cook a few more minutes until the second side is also browned. The fried noodles form a small cake.




* Remove the noodle cake from the skillet and place it on a plate lined with a paper towel to allow the oil to drain off from the fried noodles. Repeat the frying process with the remaining bunches of noodles.

* Keep the noodles warm while preparing the ingredients that will be served with them.





Deep Frying: There are several Asian noodles such as rice vermicelli and bean thread vermicelli (cellophane noodles) that can be deep-fried to produce a crispy noodle to add to salads and other dishes. They are also used as a base for other foods to be placed on. When placed in the hot oil the noodles puff up to almost four times their original size and become crispy. Nests of wheat noodles are also deep-fried and used as a bed for sauces and other ingredients to be served on top.
Deep Fried Noodles:

* Cut the noodles into shorter lengths before frying. Using a kitchen shears, cut into lengths of approximately 3 to 4 inches.




* Heat oil, approximately 3 inches in depth, in a wok or deep-fat fryer to 375° or until it is smoking. Vegetable oil or peanut oil can be used.

* When oil is properly heated, place the noodles in the hot oil (the noodles should not be presoaked). Within a couple of seconds the noodles will puff up and be slightly browned. Use a slotted spoon to turn the noodles over in the hot oil and cook for a few seconds more, until second side is slightly browned.




* Using the slotted spoon, lift the noodles out of the oil and place them in a dish or on a plate lined with paper towels to allow oil to drain.




Keep in mind that the noodles will puff up to almost four times their size in width when adding them to the hot oil. Cook the noodles in small batches to allow for expansion while frying.

When you are finished deep-frying, the remaining oil can be cooled slightly, strained, placed in a container and stored for later use.



Stir-Frying Pasta

A wok, which has deep tapered sides, is a traditional type pan used for stir-frying. A wok works well but is not a necessity. A nonstick deep skillet also works very well. If rice noodles or mung bean noodles are going to be added to the stir-fry, they are sometimes deep-fried in the wok or deep skillet first and then set aside while other ingredients are stir-fried according to the recipe.

Many of the Asian noodles are used in stir-fry dishes. Some Italian noodles, such as spaghetti, vermicelli, and linguine, can be used as substitutions for Asian wheat or egg noodles. Generally the noodles used for stir-frying have to be presoaked or boiled before they can be used.


Stir-Fried Noodles:

* If you are using egg noodles, wheat noodles, or buckwheat noodles, boil the noodles to the proper doneness. If you are using rice noodles or mung bean noodles (cellophane noodles), soak the noodles in hot water until they are soft. After soaking or boiling, drain, rinse and drain again.



* Have all ingredients measured out, cut up or chopped and within reaching distance before beginning the stir-fry process.



* Approximately two or three tablespoons of oil are added to the wok and heated to a very high temperature. Then the ingredients are added according to how fast they cook. Generally the meat is cooked first over medium-high heat, uncovered, for several minutes, until it is almost done. Make sure all ingredients are exposed to the oil and the hottest area of the pan.



* Add the ingredients that require the longest cooking time, constantly stirring and tossing as they cook. Add the remaining ingredients and continue to cook on medium-high heat until the ingredients are tender but still have a crunchy texture. The food will cook quickly so it is important to add the ingredients at the proper times, being careful not to overcook.



* Add the noodles into the stir-fry as called for in the recipe. Generally the noodles are added towards the end of the stir-frying process




* Toss the noodles with the other ingredients only long enough to heat thoroughly. Serve the stir-fry as soon as it is finished.



Baking Pasta

Baked pasta dishes have become very popular and are served as main courses, side dishes, or as the first course of a meal. There are many different baked dishes but one of the most popular and well known is lasagne.
Lasagne is a layered dish that is made in many variations. Baked pasta consists of dishes layered with ingredients, dishes consisting of stuffed pasta, and dishes that have tossed ingredients. Most baked pasta dishes can be made a day ahead and then baked just before serving.
When preparing baked dishes, most ingredients, including the pasta, must be precooked before the dish is baked. Baking is just a means of thoroughly heating all of the ingredients as one dish. Some dishes are broiled for a period of time to provide a crisp surface. The only time precooking is not necessary is if you are using homemade lasagne sheets that have not been allowed to dry or if you are using a "no need to precook" type of commercial lasagne sheet.

The baking dish used for baked pasta should be heavy duty and made of an ovenproof material, such as glass or ceramic. The dish should have fairly high sides to prevent the bubbling sauce and melting cheese from spilling over in the oven as the dish bakes.
Many times the bottom and sides of the baking dish are buttered before ingredients are added. Buttering the bottom and sides helps prevent the ingredients from sticking to the dish when it is baked.

Baked pasta dishes include ingredients such as pasta, meat, fish, cheese, vegetables, herbs, spices and some type of sauce. The sauce can be tomato or cream based but must include enough liquid to provide sufficient moisture to keep the pasta dish from drying out. During the baking process, the pasta will be further cooked and will absorb some of the liquid from the sauce. When precooking the pasta, it is important that it is removed from the heat while it is still a little undercooked, otherwise, the additional cooking and liquid absorption during the baking process will cause the pasta to become overdone and mushy. The precooked pasta should also be well drained so excess moisture is not added to the rest of the dish, causing it to become too watery.



Reheating Pasta

Plain pasta and pasta dishes can be reheated in the oven, microwave or on the stovetop. The method that works best depends on the quantity and type of pasta or pasta dish you are reheating.

Plain Pasta

Plain leftover pasta can be reheated on the stovetop or in the microwave. Plain pasta does not reheat well in the oven because the pasta is not coated by a sauce or other ingredients to prevent it from drying out.


Plain Pasta - Stovetop:

* To reheat on the stovetop, bring some salt water to a boil. Be sure to use enough water to sufficiently cover the amount of pasta you are reheating, but you do not need as much water as when the pasta was originally cooked. When the water comes to a full boil add the leftover pasta.


* Allow the pasta to boil for approximately 30 to 60 seconds. Check after 30 seconds and if not thoroughly heated, continue to boil and check every 15 seconds until sufficiently heated. Do not overcook.

* Drain heated pasta and serve plain, add it to a sauce or add it to another dish


* When reheating Asian noodles, place them in a strainer or colander and immerse into the boiling water just far enough to cover all the noodles.



* Allow the noodles to sit in the boiling water for 20 seconds.



* Stir the noodles with a wooden spoon to separate them while immersed in the water. After 20 seconds, drain and rinse.



Plain Pasta - Microwave:


* Put leftover pasta on a plate or in a microwave safe baking dish. Cover with plastic wrap, leaving one corner open slightly to allow steam to escape.

* Microwave on medium power to prevent overcooking and heat for 1 to 1 ½ minutes. If the microwave does not have a turntable, stop the microwave halfway through the cooking time and turn the dish.


* After the cooking time is completed, check to see if it is warmed thoroughly. If not completely warmed, return the pasta to the microwave and continue to cook in 15-second intervals, checking after each to see if it is heated thoroughly.

* When properly heated, remove from the microwave and carefully remove the plastic wrap covering so that you are not exposed to escaping steam.

* The reheated pasta can be served plain, added to a sauce or added to another dish.



Sauced and Baked Pasta Dishes

Sauced and baked pasta dishes can be reheated on the stovetop, in the microwave or in the oven. To reheat on the stovetop, the pasta would have to be sauced and stored in a heatproof plastic bag.


Sauced and Baked Pasta Dishes - Stovetop:


* Bring water to a boil in a pot large enough to hold the bagged pasta. Drop the heatproof bag of sauced pasta into the boiling water. Be sure the bag is completely sealed before placing it in the water.

* Allow the bag to remain in the boiling water for approximately 1 minute, or until it is heat all the way through. The time required to reheat the pasta will depend on the type of pasta and the quantity.



* Check after 1 minute and if not thoroughly heated, continue to boil and check every 15 to 30 seconds until thoroughly heated. Do not overcook.

* When sufficiently heated, pour the pasta from the bag into a serving bowl or on a serving plate.


Sauced and Baked Pasta Dishes - Microwave:


* Baked pasta and sauced pasta can be reheated in the microwave. Place the leftover pasta on a plate or in a microwave safe baking dish. Cover with plastic wrap, leaving one corner open slightly to allow steam to escape.

* Microwave on medium power to prevent overcooking and heat for 1 to 1 ½ minutes. If the microwave does not have a turntable, stop the microwave halfway through the cooking time and turn the dish.

* If you have any leftover sauce, it can be drizzled over the pasta before reheating to help prevent the pasta from becoming too dried out.

* After the cooking time is completed, check to see if it is warmed thoroughly. If not completely warmed, return to the microwave and continue to cook in 15-second intervals, checking after each to see if it is heated thoroughly.



* When properly heated, remove from the microwave and carefully remove the plastic wrap covering so that you are not exposed to escaping steam.


Sauced and Baked Pasta Dishes - Oven:

* Place the leftover pasta in an ovenproof dish.


* Cover the dish with its cover if it has one, otherwise cover the dish tightly with foil. Having the pasta covered tightly is necessary to prevent it from drying out. Preheat the oven to 325° and place the pasta in the oven.



* Heat for 20 minutes and then check to see if the dish is heated all the way through. To check, insert the tip of a knife or fork into the center of the pasta and leave it inserted for 10 to 15 seconds. Remove it and feel the tip. If it is hot to the touch, then the pasta is sufficiently heated. If it is not, return it to the oven.



* If it is not sufficiently heated, return it to the oven and heat for an additional 10 minutes. Check again and if not heated thoroughly, return to the oven again. Repeat at 10-minute intervals until thoroughly heated. Reheating time will vary according to the type of pasta dish and the quantity you are reheating. When thoroughly heated, it is ready to serve.

When reheating any type of pasta, it is important to keep it from getting too dried out by whatever method you are using. To prevent it from becoming too dried out, be sure to not use too high of heat, cover the pasta tightly and do not cook any longer than necessary to heat it thoroughly.


Tips on Reheating:

* When microwaving leftover pasta, heating individual serving size portions one at a time works better than trying to reheat several servings at one time. The individual servings will heat more evenly.
* Using a round or oval microwave safe dish for reheating in the microwave allows the pasta to reheat more evenly. A square cornered baking dish has a tendency to allow the corners to overcook.
* When reheating lasagne in the oven, poke several small holes in the top of the lasagne and pour a small amount of milk over it and then cover the lasagne tightly with foil. Place in a 350° oven for 20 to 25 minutes or until cheese is bubbling. The little bit of milk will help keep the lasagne moist.



Checking Doneness of Pasta


The amount of time required to cook pasta to its proper doneness varies depending on its size, shape and thickness. Also, whether the pasta is fresh or dried greatly affects the amount of cooking time required. Cooking times can vary from 1 to 2 minutes for some of the fresh pasta to more than 15 minutes for some of the larger and thicker dried pasta shapes. Methods for checking the doneness for dried and fresh pasta are shown below.

Dried Pasta

Dried pasta is available in many shapes and sizes, which can cause the cooking times to vary greatly. The larger, bulkier pasta shapes will take more time to cook than the more delicate strands of pasta or soup pastas, but they can all be checked for doneness in basically the same manner. Generally the pasta package will show suggested cooking times, which is beneficial because it provides a starting point.

Visual: Check the package for the minimum cooking time suggested for the quantity of pasta you are cooking and then begin checking for doneness approximately 1 or 2 minutes before the suggested minimum time is up. If the pasta is not done, continue to cook and check every 30 seconds until done.


* Visually check the pasta to see if it has started to swell slightly and watch for it to begin rising to the surface of the boiling water. Both are indications that the pasta is getting close to done and that you should start to check it. Lift a pasta shape from the boiling water using a slotted spoon. Cut the pasta in half and check the center, which if the pasta is done, it should not have a white ring or spot in it, or be opaque in appearance. The pasta should be uniform in color.

* When cooking strands of pasta, if the strands do not drape easily over the spoon, they need additional cooking time.


* If the strands of pasta drape easily over the spoon when lifted from the water, they are cooked to the proper doneness.

[Kitchen Witch]

Taste: Tasting the pasta is probably the best way to determine doneness. Check the package for the minimum cooking time suggested for the quantity of pasta you are cooking and then begin checking for doneness approximately 1 or 2 minutes before the suggested minimum time is up. If the pasta is not done, continue to check every 30 seconds until done. When the pasta is done it will be tender but still have a slight bite to it. Cooking pasta to this point of doneness is called "al dente," which is Italian for "to the tooth". If the pasta is overcooked it becomes mushy. It is better to have it undercooked rather that overcooked. The pasta should be slightly undercooked if it is going to be added to another dish, expose to further cooking, or added to a hot soup.

Fresh Pasta

Fresh pasta cooks much faster than dried pasta and must be watched very carefully to ensure that it is not overcooked. The fresher it is the faster it will cook. Fresh pasta starts out soft and doughy and then firms up as it is cooked.
Taste: Tasting fresh pasta is the best way to check for doneness. If the pasta is very fresh and moist it can cook within a minute or two. Generally after the pasta is put in the boiling water and the water begins boiling again it takes 2 to 4 minutes for it to get done. Checking for doneness should begin as soon as the pasta begins to float to the surface. If it is not done, check doneness again every 15 to 20 seconds until it is done. It must be watched very carefully so that it does not become overcooked. Fresh pasta should be tender and slightly firm, but it will never be "al dente" because it is not firm textured to start.

Whether you are cooking fresh or dried pasta, once it is done it should be removed from the heat and drained immediately so that the cooking process is stop. If the pasta remains in the hot water, it will continue to cook and become overcooked.

[Kitchen Witch]

Manicotti with Mushroom Sauce

8 manicotti shells
1 cup cottage cheese - I use ricotta
1 1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 eggs, slightly beaten
3/4 tsp salt
2 tbs butter
1/2 cup finely chopped celery
1/4 cup finely chopped onion
2 tbs flour
1 tsp chicken bouillon mix
1 1/2 cups milk
1 (10 ounce) can sliced mushrooms, drained.

Cook manicotti shells according to package, drain well. Beat cottage cheese until smooth. Add mozzarella and parmesan cheeses, eggs and 1/2 tsp of the salt. Stuff manicotti shells with equal amounts of cheese filling. Place in greased 2 quart rectangular baking dish. Melt butter in saucepan. Sauté celery and onion until tender. Blend in flour, chicken bouillon and remaining salt. Gradually stir in milk. Cook over medium heat, stirring constantly until mixture just comes to a boil and thickens. Add mushrooms. Pour over manicotti.
Cover and bake at 350 degrees for 25 to 30 minutes or until hot and bubbly.



Spaghetti alla Carbonara

1 pound dry spaghetti
2 tablespoons extra-virgin olive oil
4 ounces pancetta or slab bacon, cubed or sliced into small strips
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped

Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.

Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

Serves: 4-6