pasta
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Christopher Kimball’s Milk Street on Instagram: "Skip the cream, use corn milk! Inspired by a pasta dish from Providence’s Al Forno restaurant (@alfornorestaurantprovidence), we create a creamy, silky pasta sauce by using corn two ways. We grate the kernels off the cob, which releases corn “milk,” and reduce the liquid with chilis, butter, and shallots. The cobs simmer in the pasta water, which flavors the noodles, and creates a starchy liquid to thicken and smooth the sauce. Together with tomatoes and basil, the sauce tastes surprisingly salty-savory—our director of culinary production Wes Martin (@wesmartincooks) likens it to fresh, hot buttered corn. Get the recipe for Campanelle Pasta With Sweet Corn, Tomatoes and Basil via the link in our profile, under “RECIPES” → @177milkstreet #m
Boyd Brown III on Instagram: "This Caramelized Onion Pasta is one of the best tasting dishes I’ve ever made 🤤 All it takes is a little patience with the onions and you will have e yourself a winning dish! 🔥 Inspo: @lennardy Ingredients: 4 Large Onions 1/2 cup Extra Virgin Olive Oil 4 Tbsp Butter 3 Egg Yolks 1 cup Water 3/4 cup Grated Parmesan Cheese Salt & Pepper to Taste Cooked Spaghetti Fresh parsley (optional) Instructions: Caramelize the Onions: Slice the onions and cook them in butter over medium heat until they are caramelized, about 40 minutes. (use a shortcut method if you can’t wait) Prepare the Sauce: In a blender, combine the caramelized onions, olive oil, egg yolks, grated Parmesan cheese, water, salt, and pepper. Blend until smooth. Add more wate