Spaghetti Carbonara

Ingredients

• Salt
• 2 large eggs and 2 large yolks, room temperature
• 1 ounce (about 1/3 packed cup) grated pecorino Romano, plus additional for serving
• 1 ounce (about 1/3 packed cup) grated Parmesan
• Coarsely ground black pepper
• 1 tablespoon olive oil
• 3 1/2 ounces of slab guanciale, pancetta or bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square
• 12 ounces spaghetti

Directions

1. Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water, and set aside.
2. In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.
3. Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
4. Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.
5. Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.

Green Tapenade Pasta Salad

Ingredients

• 1 pound green (spinach) penne
• 1 clove garlic
• 1 cup pitted Picholine and Niçoise olives (mostly green Picholine, with a few black Niçoise for contract and color)
• 1 tablespoon capers
• The leaves from 2 stems fresh thyme
• Zest and juice of 1 lemon
• 1/4 cup olive oil
• Freshly cracked black pepper
• 2 cups combined baby spinach and baby arugula leaves, lightly chopped

Directions

1. Cook the penne until al dente in salted boiling water.
2. Meanwhile, decimate the garlic clove in the food processor. When it is in a million pieces, add the olives, capers, and thyme to the food processor and pulse to a rubble. Add the lemon zest and juice and olive oil and black pepper. Pulse a bit more. You want the sauce to be slightly chunky.
3. Drain the pasta well, and toss with the tapenade. Allow to cool to room temperature, then toss in the spinach and arugula.

Jjajangmyeon (Noodles in Black Bean Sauce)

Ingredients

• 2-3 servings of jjajangmyeon noodles (boil and drain according to package instructions just before serving)
• 1/2 pound pork belly, cut into 1/2-inch cubes (about 1 1/2 cups’ worth) 
• 1 cup Korean radish (or daikon), cut into 1/2-inch cubes (about 1 cup’s worth) 
• 1 cup zucchini, cut into 1/2-inch cubes 
• 1 cup potato, peeled and cut into 1/2-inch cubes 
• 1 1/2 cups onion chunks 
• 3 Tablespoons vegetable oil 
• 1/4 cup and 1 Tablespoon black bean paste (chunjang)
• 2 Tablespoons of potato starch powder (or cornstarch), combined with 1/4 cup water and 1 Tablespoon of sugar in a small bowl, set aside 
• 1 teaspoon of sesame oil 
• 1/2 cup cucumber, cut into thin matchsticks for garnish 
• *Water for boiling the noodles 

Directions 

1. Make the jjajang sauce: Stir-fry the pork belly in a large, deep wok with 1 Tablespoon of vegetable oil for about 4-5 minutes, until golden brown and crispy.
2. Pour out the excess pork fat. 
3. Add radish and stir fry for 1 minute. 
4. Add potato, onion, and zucchini and keep stirring for about 3 minutes until the potato looks a little translucent. 
5. Clear a space in the center of the wok by pushing the ingredients to the edges. 
6. Add 2 Tablespoons of vegetable oil to the center of the wok, then add 1/4 cup of black bean paste and stir it with a wooden spoon for 1 minute to fry it. Then mix everything in the wok and keep stirring.
7. Add 2 cups of water to the wok and let it cook with the lid closed for about 10 minutes. 
8. Open the lid and taste a sample of the radish and potato. If they’re fully cooked, stir in the starch water little by little. Keep stirring until it’s well mixed and thick.
9. Add the sesame oil and remove from the heat.
10. Serve with noodles (jjajangmyeon) or steamed rice (jjajangbap). 

Make jjajangmyeon: (Noodles for jjajangmyeon can be found at Korean grocery stores. The noodles are thick and chewy.) 

1. Boil and drain the noodles. Rinse and strain in cold water. 
2. Put one serving of noodles onto a serving plate and add the jjajang sauce over top. Garnish with cucumber strips and serve immediately with kimchi or yellow pickled radish. 

Make jjajangbap (Rice in Black Bean Sauce)

1. Make one serving of rice, and add the jjajang sauce over top.
2. Garnish with cucumber strips on top of the jjajang sauce and serve it with kimchi or yellow pickled radish.

Penne Alla Vodka

Ingredients

• 3 tablespoons butter
• 4 cloves garlic, chopped finely
• 3/4 cup finely minced yellow or white onion
• 1 (28 ounce) can crushed tomatoes
• 3/4 cup heavy cream
• 1/2 cup vodka (only a kind you would drink)
• 1/2 cup freshly grated parmigiano-reggiano cheese
• Salt and pepper
• Italian seasoning (dried oregano, basil, and parsley) 
• 1 pinch crushed red pepper flakes, optional
• 1 lb penne pasta

Directions

1. In a wide pot big enough to hold all the pasta and sauce, melt the butter.
2. Add the garlic and onion and cook until golden brown.
3. Add the tomatoes, crushed pepper if desired, and salt/pepper and Italian seasoning to taste. Simmer for 5 minutes.
4. Stir in the cream and cook for 2 minutes, stirring often.
5. Add the vodka and cook until it no longer smells strongly of vodka (about 3-5 minutes). Add the cheese, salt and pepper, and desired amount of italian seasoning and cook until the cheese has melted.
6. Cook the pasta as directed on box until desired tenderness.
7. Add the pasta to the pot with the sauce and mix until it is all coated over the pasta.
8. Serve immediately.

Japchae

Ingredients

• 4 ounces beef, filet mignon (or pork shoulder), cut into 1/4 inch wide and 2-1/2 inch long strips
• 2 large dried shiitake mushrooms, soaked in warm water for 2 to 3 hours, cut into thin strips
• 2 garlic cloves, minced
• 1 tablespoons plus 2 teaspoons sugar
• 2 tablespoons plus 1 teaspoon soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon toasted sesame seeds
• 1 large egg
• 4 ounces spinach, washed and drained
• 4 ounces of dangmyeon (sweet potato starch noodles)
• 2 to 3 green onions, cut crosswise into 2 inch long pieces
• 1 medium onion (1 cup), sliced thinly
• 4 to 5 white mushrooms, sliced thinly
• 1 medium carrot (3/4 cup), cut into matchsticks
• 1/2 red bell pepper, cut into thin strips (optional)
• Ground black pepper
• Salt
• Vegetable oil

Directions

1. Marinate the beef and mushrooms: Put the beef and shiitake mushrooms into a bowl and mix with 1 clove of minced garlic, 1 teaspoon sugar, 1/4 teaspoon ground black pepper, 2 teaspoons soy sauce, and 1 teaspoon of sesame oil with a wooden spoon or by hand. Cover and keep it in the fridge.
2. Make the egg garnish (jidan): Crack the egg and separate the egg yolk from the egg white. Remove the white stringy stuff (chalaza) from the yolk. Beat in a pinch of salt with a fork.
3. Add 1 teaspoon of vegetable oil to a heated nonstick pan. Swirl the oil around so it covers the pan, and then wipe off the excess heated oil with a kitchen towel so only a thin layer remains on the pan.
4. To keep the jidan as yellow as possible, turn off the heat and pour the egg yolk mixture into the pan. Tilt it around so the mixture spreads thinly. Let it cook using the remaining heat in the pan for about 1 minute. Flip it over and let it sit on the pan for 1 more minute.
5. Let it cool and slice it into thin strips.
6. Prepare the noodles and vegetables: Bring a large pot of water to a boil. Add the spinach and blanch for 30 seconds to 1 minute, then take it out with a slotted spoon or strainer. Let the water keep boiling to cook the noodles.
7. Rinse the spinach in cold water to stop it from cooking. Squeeze it with your hands to remove any excess water. Cut it a few times and put it into a bowl. Mix with 1 teaspoon soy sauce and 1 teaspoon sesame oil. Put it into a large mixing bowl.
8. Put the noodles into the boiling water, cover and cook for 1 minute. Stir them with a wooden spoon so they don’t stick together. Cover and keep cooking for another 7 minutes until the noodles are soft and chewy.
9. Strain and cut them a few times with kitchen scissors. Put the noodles into the large bowl next to the spinach. Add 2 teaspoons sesame oil, 1 teaspoon soy sauce, and 1 teaspoon sugar. Mix well by hand or a wooden spoon. This process will season the noodles and also keep the noodles from sticking to each other.
10. Heat up a skillet over medium high heat. Add 2 teaspoons vegetable oil with the onion, the green onion, and a pinch of salt. Stir-fry about 2 minutes until the onion looks a little translucent. Transfer to the noodle bowl.
11. Heat up the skillet again and add 2 teaspoons vegetable oil. Add the white mushrooms and a pinch of salt. Stir-fry for 2 minutes until softened and a little juicy. Transfer to the noodle bowl.
12. Heat up the skillet and add 1 teaspoon vegetable oil. Add the carrot and stir-fry for 20 seconds. Add the red bell pepper strips and stir-fry another 20 seconds. Transfer to the noodle bowl.
13. Heat up the skillet and add 2 teaspoons vegetable oil. Add the beef and mushroom mixture and stir fry for a few minutes until the beef is no longer pink and the mushrooms are softened and shiny. Transfer to the noodle bowl.
14. Mix and serve: Add 1 minced garlic clove, 1 tablespoon soy sauce, 1 tablespoon sugar, 1/2 teaspoon ground black pepper, and 2 teaspoons of sesame oil to the mixing bowl full of ingredients. Mix all together by hand.
15. Add the egg garnish and 1 tablespoon sesame seeds. Mix it and transfer it to a large plate and serve.

Cold Peanut Butter Noodles

Ingredients

• 5 Tablespoons sesame seeds
• 5 Tablespoons soy sauce
• 1/3 cup creamy peanut butter 
• 2 Tablespoons light brown sugar
• 2 Tablespoons rice vinegar
• 2 teaspoons sesame oil
• 1 Tablespoon grated ginger
• 2 garlic cloves, minced
• 1/2 cup hot water
• 4 scallions, sliced thin
• 2 medium carrots, peeled and grated
• 1 red bell pepper, stemmed, seeded, and sliced thin
• 1 (12 oz.) package dried spaghetti

Directions

1. Toast the sesame seeds in a small skillet over medium-high heat, stirring, until golden and fragrant. Reserve 2 Tablespoons.
2. Puree the remaining 3 Tablespoons sesame seeds with the soy sauce, peanut butter, brown sugar, vinegar, sesame oil, ginger, and garlic in a blender (or food processor) until smooth, about 30 seconds. With the machine running, slowly add the water, a little at a time, until the sauce has the consistency of heavy cream (you may not need all the water).
3. In a nonstick skillet, cook the scallions over medium-high heat until fragrant, about 20 seconds. Add the carrots and pepper and cook until vegetables are slightly soft. Add the peanut butter sauce and mix with a spoon to combine.
4. Cook the noodles according to package directions. Drain and rinse the noodles under cold water until cool. Shake out the excess water and transfer to a large bowl. Drizzle the peanut butter sauce with vegetables over the pasta, and toss to coat thoroughly. Sprinkle with the reserved sesame seeds and serve.

Italian Meatballs

Ingredients

• 1 pound lean ground beef
• 3/4 cup finely chopped onion
• 1 cup fresh breadcrumbs
• 1 tablespoon dried parsley
• 1 tablespoon grated Parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1 egg, beaten
• 2 (24 oz.) jars tomato sauce
• Pasta or rolls

Directions

1. In a large bowl, combine ground beef, chopped onion, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 18 balls. Store, covered, in refrigerator until needed.
2. In a large saucepan over medium heat, pour pasta sauce and cover. Simmer for 20 minutes. Add meatballs and cook until sauce is simmering and meatballs are cooked through. 
3. Serve over spaghetti or on rolls.

Lasagna

Ingredients

• 1 (32 oz.) container ricotta cheese
• 2-3 Tbsp. Italian seasoning
• 1 egg
• 1 (24 oz.) jar pasta sauce
• 2 cups chicken sausage, cooked and cut up (Note: You can also use broccoli or another vegetable for a vegetarian lasagna)
• 12 no-boil lasagna noodles
• 1 (8 oz.) package shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. In a mixing bowl, combine ricotta cheese, Italian seasoning and egg; mix together with a wooden spoon until fully incorporated.
3. Meanwhile, in another bowl, mix together the pasta sauce and chicken sausage (or broccoli).
4. In a 13x9-inch baking dish, spoon just enough of the sauce (about 1/5 of the mixture) just so it evenly and fully covers the bottom of the pan. On top of the sauce, place 3 of the lasagna noodles side-by-side, so that they are not overlapping. Spread 1/3 of the ricotta cheese mixture over the lasagna noodles, making sure that the ends are completely covered (otherwise the noodles will dry out and burn). 
5. Spoon 1/4 of the remaining sauce over the cheese mixture, layer 2 more lasagna noodles, and another 1/3 of the remaining ricotta cheese. Repeat once more. Then, spoon half of what is left of the sauce over the remaining ricotta cheese, and layer the last 3 lasagna noodles (there should be 4 layers in total now). On top of the lasagna noodles, completely cover with the last of the sauce. Sprinkle entire lasagna with the shredded mozzarella.
6. Bake lasagna in preheated oven for 1 hour, or until mozzarella is golden and the lasagna noodles are soft.
7. Let sit for 30 minutes before serving.

Baked Macaroni and Cheese

Ingredients

• 3 Tbsp. butter
• 3 Tbsp. all-purpose flour
• 1 Tbsp. garlic salt
• 2 1/2 c. milk
• 8 oz. sharp cheddar cheese
• 1 lb. elbow macaroni pasta
• Buttered breadcrumbs

Directions

1. Melt butter in a medium saucepan. Add flour and garlic and whisk until there are no lumps. Add milk and stir constantly until mixture thickens.
2. Grate cheese and add to milk mixture. Stir.
3. Prepare elbow macaroni according to package directions. Drain.
4. Add cheese mixture to the cooked and drained macaroni. Poor into a 9x13 casserole dish. Top with buttered breadcrumbs.
5. Bake, covered with foil, for 20 minutes at 350 degrees Fahrenheit.

Walnut Pesto Penne with Grilled Chicken

Ingredients

• 3 cups packed fresh basil leaves
• 3 large garlic cloves
• 2/3 cup walnuts, lightly toasted, divided
• 1/3 cup extra-virgin olive oil
• 1/3 cup freshly grated Parmesan cheese
• Salt and pepper
• 1 lb. penne pasta
• 2 boxes Perdue grilled chicken, cubed
• 1/2 cup chopped sundried tomatoes (optional)

Directions

1. To make the walnut pesto, place basil leaves and garlic in a food processor or blender and mix well. Add 1/3 cup walnuts and continue to blend until nuts are finely ground. With the machine running, drizzle in olive oil. When you have a smooth paste, transfer to a bowl and stir in Parmesan. Season with salt and pepper.
2. Chop the remaining 1/3 cup walnuts; set aside.
3. Cook pasta according to directions. Drain.
4. In a large bowl, combine pasta, pesto, chicken, and sundried tomatoes. Stir until evenly coated
5. Top each serving with chopped walnuts. Makes 6 servings.