Cooking - Simple pasta sauce.

BoomAM

BoomAM

BoomAM

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Morning everyone,
I was just watching telly and that Philadelphia advert came on with the 'simple things to cook with philli'...took a gander at their recipe website: Surely making a simple creamy pasta sauce isnt as simple as a blob of crème cheesy, milk, parmesan, stir for a min, dump on pasta...?

Or, more to the point, and suggestions for a simple to make sauce along the same lines if its not? lol.

Thanks.
 
Sauce I made last night:

Heat a little olive oil in a pan on a medium heat.
Add diced red onion, garlic and chilli and cook for a minute or two.
Add chopped chicken thighs and pancetta.
Cook for 5-10 minutes, until chicken is nicely done.
Add some peas just before the end.
Add single cream to make a nice sauce and dump your cooked pasta into the sauce.
Coat the pasta in the sauce and cook for a minute or so.
Serve with a little grated parmesan on top.
 
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BoomAM said:
Surely making a simple creamy pasta sauce isnt as simple as a blob of crème cheesy, milk, parmesan, stir for a min, dump on pasta...?
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A lot of people seem to think that cooking is some kind of mystic alchemy. I made a sauce yesterday out of stilton, creme fraiche and black pepper. Didn't even 'make' the sauce, just dumped the ingredients into the pasta, meat and veg. Technically, you could even just use Philadelphia on its own but it would be pretty tasteless.
 
Sounds interesting...looking at something simpler there though to start off with. :-p

What's the process for a creamy sauce...
Blob of crème cheese in pan, bit of milk, parmesan, stir whilst on low heat, add in chopped ham, then wack on cooked pasta and stir, then serve?
 
Philadelphia is not a cooking ingredient! It's pretty tasteless and watery, so cannot imagine it would make a great sauce. Use some real cheese (Stilton, Gorgonzola) some herbs, and single cream if you want a delicious creamy cheese pasta sauce. (oh and lashings of black pepper).
 
BoomAM said:
Morning everyone,
I was just watching telly and that Philadelphia advert came on with the 'simple things to cook with philli'...took a gander at their recipe website: Surely making a simple creamy pasta sauce isnt as simple as a blob of crème cheesy, milk, parmesan, stir for a min, dump on pasta...?Thanks.
Click to expand...
No, you're right, it's even simpler than that!

Fry some bacon, chuck a couple of egg yolks over the hot drained pasta and stir in, add the bacon and some parmesan and you have...

...actual Carbonara done the proper way :cool:
 
Jonny69 said:
No, you're right, it's even simpler than that!

Fry some bacon, chuck a couple of egg yolks over the hot drained pasta and stir in, add the bacon and some parmesan and you have...

...actual Carbonara done the proper way :cool:
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Just googled Carbonara cooking instructions, its a dam sight more involved than that!

Tempted to just get something out of a tin. :p
 
BoomAM said:
Just googled Carbonara cooking instructions, its a dam sight more involved than that!

Tempted to just get something out of a tin. :p
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It really isn't. The point is you can make it how you like it, as simply or as complicated as you want.
Once you get confident with flavours and different ingredients you'll be able just to whack a couple of things together and end up with a great tasting meal very simply.

Sounds like you're afraid to experiment at the minute.
 
Its not a case of fear, its a case of time.
I do normal pasta all the time with some very simple sauces that literally take me minutes to make, but when i plan on having this meal, later tonight with the other half, i wont have a lot of time to work with, 30mins tops, that that includes the making of a few other dishes at the same time!
 
BoomAM said:
Or, more to the point, and suggestions for a simple to make sauce along the same lines if its not? lol.
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Morrisons own brand pasta sauce - two jars for a £1 :-)
 
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Adz said:
Carbonara is the easiest thing in the world once you manage to stop making scrambled eggs.
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Any tricks to recommend? I cook it at least once a week and it seems to be pot luck whether or not I end up with scrambled eggs.

I tend to mix eggs with a splash of milk, season and mix in half of the parmesan. Drain the pasta (not too much) and then mix in my cooked bacon/onion etc, then mix in the sauce mixture quickly and briefly. Quite often ends up as scrambled eggs though :( There certainly is a knack to it.
 
BoomAM said:
Im wondering if a creme/ham sauce/carbonara sauce is the best thing to have if the pasta is going to be Cappelletti with cheese/ham inside....?
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A splash of olive oil and a drizzle of balsamic vinegar finished off with some freshly milled black pepper ought to suffice.

You really don't need a heavy sauce with filled pasta.

Scam said:
Any tricks to recommend? I cook it at least once a week and it seems to be pot luck whether or not I end up with scrambled eggs
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How many eggs are you using? I find that one large egg and one yolk is sufficient per person, but two yolks work just as well.

Omit the milk as it's not needed and just make sure you don't have the pan on the heat when you're stirring through the egg mixture.
 
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