Spicy Spaghetti With Pancetta And Toasted Bread Crumbs Food

SPAGHETTI WITH TOASTED GARLIC BREADCRUMBS

Steps:

• Cook the pasta in a large pot of boiling, salted water (1-1/2 tsp), until AL DENTE.
• Drain, reserving 1 cup of the pasta water.
• Gently heat 3 Tbsp. of olive oil in a large, heavy frying pan over medium (do not burn).
• Add the onion and garlic. cooking until fragrant, about a minute or two (do not burn).
• Mix in another 1/2 tsp. salt and the oregano, black pepper, and red chili pepper flakes.
• Remove from the heat and set aside.
• In the same frying pan, add the remaining olive oil and butter and gently heat on medium.
• Add the breadcrumbs and cook until toasted golden brown and fragrant, stirring frequently so they do not burn, about 2 - 3 minutes.
• Turn off the stove burner.
• Mix into the toasted breadcrumbs: the sauteed garlic, onion, oregano, chili pepper, salt and pepper mixture.
• Mix in the parmesan cheese.
• When the pasta is finished cooking, toss the pasta into the frying pan with the breadcrumb mixture gently tossing to coat the pasta evenly.
• Add some reserved pasta water OR olive oil if needed to loosen the pasta, adding about 1/4 cup at a time until your preferred consistency is achieved (I used a whole cup of the reserved pasta water and another 1/4 cup of extra virgin olive oil.
• Transfer to a large pasta platter and garnish with basil leaves and shaved Parmesan cheese.
• Offer basil pesto to guests to add to their pasta if desired.

SPAGHETTI WITH BREAD CRUMBS

Steps:

• Bring a large pot of salted water to a boil.
• Cook the pasta until just al dente (usually a little less time than the package instructions indicate).
• Using a serrated knife, carefully saw the baguette, if using, into thin slices. Using your fingers, crumble the bread to create a nice mixture of coarse and fine crumbs.
• Heat 2 tablespoons oil in a large skillet over medium heat. Add the crumbs and gently fry them, stirring occasionally and letting them slowly take on color. (You may need to add up to 2 more tablespoons oil to the skillet, depending on just how many bread crumbs you have.)
• When the bread crumbs are golden and crisp, add the garlic and fennel seeds, stir, and cook for a minute or so more. Season the crumbs quite generously with salt, pepper, and red pepper flakes. Remove from the heat.
• Drain the pasta, reserving the cooking water. You don't need to be obsessive about draining the pasta until no water clings to the strands; in fact you want just a touch of the pasta water to cling to the pasta.
• Toss the pasta in the skillet with the bread crumb mixture. Drizzle with oil-preferably quite a lot more oil for the best results. If the mixture seems dry, add a dribble of the pasta cooking water. If using, sprinkle with grated pecorino Romano to taste.

SPICY LEMON SPAGHETTI WITH LOBSTER AND TOASTED BREADCRUMBS

Steps:

• Heat the oil and butter in a large skillet over medium heat until the mixture begins to shimmer. Add the garlic and cook, stirring constantly, until soft and lightly golden brown, about 2 minutes.
• Add the breadcrumbs, salt and pepper and cook, stirring occasionally, until golden brown and toasted, about 5 minutes; stir in the lemon zest. Transfer to a plate in an even layer. Set aside.
• Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook, stirring occasionally, until just slightly under al dente, about 7 minutes. Reserve 1 cup of the pasta water and drain.
• While the pasta is cooking, heat the oil in a large high-sided skillet over medium heat until it begins to shimmer. Add the garlic and cook, stirring, for 1 minute. Add the chile flakes and cook, stirring, 1 minute longer. Add the anchovy and stir constantly until it melts into the oil, about 1 minute longer.
• Increase the heat to high, add the wine and cook until reduced by half, about 5 minutes. Stir in the lemon juice and bring to a simmer. Add the butter, piece by piece, whisking in each addition until smooth.
• Add the pasta to the skillet and toss with tongs to coat. Add the lobster and some of the reserved pasta water, as needed, to thin the sauce. Add the basil, the 1/4 cup parsley, and the zest from 1 lemon and toss to combine. Season with salt and pepper.
• Transfer the pasta to a large shallow serving bowl and sprinkle the breadcrumbs evenly over the top. Garnish with more lemon zest and chopped parsley, if desired, and serve.

SPAGHETTI WITH OLIVES AND BREAD CRUMBS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.
• Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the bread crumbs and 1/4 teaspoon each of the sea salt and pepper. Stirring constantly, cook the breadcrumbs until golden brown, about 2 minutes.
• Drain the pasta, reserving 1 cup of the pasta water. Stir the pasta into the bread crumb mixture. Remove the pan from the heat and add the black and green olives. Add the Parmesan cheese and 3 tablespoons of the parsley. Season the pasta with salt and pepper, to taste. Gently toss to coat, adding reserved pasta water, if needed, to loosen the pasta. Transfer to a large serving bowl and garnish with the remaining parsley.

WHOLE GRAIN SPAGHETTI WITH SHRIMP, PANCETTA AND LEMON BREADCRUMBS

Steps:

• Heat 1 tablespoon olive oil in large skillet over medium-low heat. Add bread crumbs and cook, tossing occasionally, until crumbs are crisp and golden, about 5 minutes. Stir in lemon zest. Transfer to a bowl and set aside; wipe out pan.
• Cook pancetta in the same pan in 1 tablespoon olive oil over medium heat, until crisp, 5 minutes. Drain on paper towels. Season shrimp with salt and pepper. Sear shrimp in pan drippings over high heat until just cooked, 2 minutes a side. Add to pancetta.
• Cook pasta according to package directions until quite "al dente", 5 minutes, reserving cooking water.
• Add garlic, capers, thyme and parsley to the skillet and cook until slightly toasted, 2 minutes. Add vermouth and lemon juice; boil until reduced by about half.
• Add pasta to the sauce, along with 1 to 1 1/2 cups pasta water. Toss pasta with the pancetta, shrimp, and remaining 2 tablespoons olive oil. Divide among warm pasta bowls. Serve with lemon bread crumbs on top and additional olive oil, as desired.

ORECCHIETTE WITH TOASTED BREADCRUMBS

Steps:

• In a large pot, bring to a boil 6 quarts of salted water. Cook pasta until al dente, about 8 minutes.
• Meanwhile, in a medium-sized saute pan, heat the oil until warm. Since the bread crumbs will cook quickly, you don't want to add them into a hot pan, otherwise they can burn. Add the breadcrumbs and stir constantly. Season lightly with salt and pepper since flavored bread crumbs may already have seasoning. Saute for about 2 minutes. Remove from heat and set aside.
• Drain pasta in a colander. Working quickly, add pasta to the saute pan and stir to combine. Add Parmesan and the chopped prosciutto. Mix thoroughly. Pour into large serving bowl and garnish with chopped parsley.

SPICY SPAGHETTI SAUCE

Steps:

• In a Dutch oven, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomato paste, mushrooms and seasonings; bring to a boil., Reduce heat; simmer, uncovered, for 2-1/2 hours, stirring occasionally. Discard bay leaves. Serve with spaghetti.

SPAGHETTI WITH GARLICKY BREAD CRUMBS AND ANCHOVIES

Steps:

• In a medium skillet over medium-high heat, warm oil. Add anchovies, garlic and red pepper flakes; cook until fragrant, 1 minute. Stir in bread crumbs and cook until golden, 2 to 3 minutes. Season liberally with black pepper, and a little salt if needed.
• Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions; drain well, reserving some of the pasta water (about 1/2 cup is plenty).
• In a large, preferably warmed bowl, stir together egg yolks, fish sauce, hot sauce and 2 tablespoons pasta water. Add hot pasta and toss well, adding more pasta water if the mixture looks dry or unevenly yellow. You want the yolk to evenly coat the pasta but you don't want it to be soupy. Add bread crumb mixture and parsley and toss well. Season with plenty of black pepper, and salt to taste. Drizzle pasta with more oil just before serving and serve with lemon wedges.