Chef Javier Burillo believes that anyone can make delicious Italian dishes, even if they are cooking for the first time. He’s got step-by-step instructions to make your basic spaghetti carbonara, plus lots of other delicious pasta dishes in this article.
People love this dish. It uses only a few ingredients, but the taste is so good! I first tasted it in a little restaurant in Rome, and I knew immediately that this was something everyone must enjoy.
This recipe serves 4 people.
- 1 pound spaghetti
- 3 ounces diced bacon
- 1/2 cup parmesan cheese
- 4 eggs
- 1 cup cream or milk
Make sauce. Bring to boil a big pot of water with salt in it, put spaghetti in the boiling water, and cook until al dente (not too soft) while pasta cooks make the sauce. In a skillet, fry onion slices in plenty of olive oil over medium heat for about 1-2 minutes. Add bacon, stirring it around for a few seconds, and then add garlic and cook all together for about 5 minutes more. Finally, stir in parsley and olives (if you’re not using olive oil, you can omit them), mix well and let the flavors of the ingredients mingle for just 1 minute or so.
Meanwhile, combine cream or milk with eggs in a bowl, whisking lightly to break up yolks, adjust seasoning – it’s very important! Remove skillet from heat and start adding some hot pasta water to the skillet while rapidly whisking vigorously to avoid scrambling eggs. As soon as the sauce has thickened, place pasta on serving plates and pour sauce over spaghetti. Top with grated cheese (Parmesan works best) and serve immediately.
You’re done, and you have a delicious dish!
Antipasto Italiano (Italian Antipasto Platter)
This platter contains all the basic elements of a good antipasto: cured meats, fish, cheese, and vegetables. You can usually find these ingredients in most supermarkets.
This platter serves 6 people.
- 1 pound salami (sliced)
- 1/2 cup pepperoncini (pickled hot peppers, sliced)
- 8 ounces provolone cheese (sliced)
- 8 ounces mozzarella cheese (sliced)
- 8 ounces soppressata piccante (spicy salami, sliced)
- 8 ounces prosciutto di Parma (ham, sliced thin – great for sandwiches!)
- 1 jar roasted red bell peppers drained, seeded, and halved lengthwise
- 3 hard-cooked eggs peeled and quartered lengthwise
Slice all the cheeses as well as any cured meats desired. Arrange everything on a nice platter or tray. Serve with thin crusty bread points.
Olives are, of course, great for this antipasto, but since they can be expensive, I always check the oil-cured olives. Pitted Kalamata is my favorite, but you get what your budget will allow for.
This recipe is an example of simple Italian cooking that you can enjoy, and it’s hearty and delicious!
Italians love their salads, especially in the summer months when there are so many fresh vegetables to choose from. A cucumber salad or a green bean salad dressed with good olive oil is something you will never grow tired of eating – it’s just too delicious! This dressing is the best I’ve ever tasted.
- 1/2 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/4 tablespoon salt
- 1 teaspoon Dijon mustard
- a few grinds of black pepper
Whisk all ingredients together in a bowl until well blended. Use immediately or refrigerate for up to 10 days. Bring to room temperature before using again. This recipe makes enough dressing for four people.