INGREDIENTS:

2 CLOVES GARLIC

2 TBSP CHOPPED PARSLEY

½ POUND SLICED PANCETTA OR SMOKED BACON

2 TBSP BUTTER, UNSALTED

¼ CUP DRY WHITE WINE

4 LARGE EGGS

¼ CUP HEAVY CREAM

¾ CUPS GRATED PARMESAN CHEESE

SALT AND LOTS OF FRESH GROUND BLACK PEPPER, TO TASTE

PROCEDURE:

1. CHOPTHE GARLIC AND PARSLEY (STEMS REMOVED) DON’T MIX
2. SLICE PANCETTA ¼ BY 2 INCHES (LARDONS), REMOVE RIND IF DESIRED
3. IN A BOWL BEAT WITH FORK, EGGS, CREAM, PARM CHEESE, SALT AND PEPPER.

TO FINISH:

MELT BUTTER IN PAN, ADD GARLIC AND PANCETTA SAUTE 2 – 3 MINUTES ADD WHITE WINE AND REDUCE BY 1/2. ADD HOT PASTA TO PAN, ADD EGG AND CHEESE MIXTURE, REMOVE FROM HEAT,TOSS UNTIL COATED, TASTE FOR SEASONING, ADD CHOPPED PARSLEY, TOSS AND SERVE.

ENJOY!

The post Fettuccine Alla Carbonara appeared first on Armand's Kitchen.

½ POUND COOKED LOBSTER MEAT, CHOPPED

1 SHALLOT, MINCED

2 TBSP PARSLEY, CHOPPED

½ CUP RICOTTA CHEESE

3 – 4 TBSP PARMIGIAN CHEESE, GRATED

SALT AND PEPPER TO TASTE

PROCEDURE:

IN BOWL MIX FILLING

ROLL OUT PASTA INTO SHEETS AND BRUSH WITH WATER, PLACE ABOUT 1TBSP OF FILLING INTO PASTA AND FOLD OVER OTHER ½ AND PRESS TO SEAL, CUT INTO RAVIOLLI.

PLACE IN BOILING SALTED WATER FOR 3 – 4 MINUTES, PLACE IN SAUCE.

SAUCE:

TOMATO SAUCE WITH SOME HEAVY CREAM, VODKA, AND PARM CHEESE, GARNISH WITH EITHER COOKED LOBSTER MEAT AND CHOPPED PARSLEY.

The post Lobster Ravioli appeared first on Armand's Kitchen.

1 SHALLOT MINCED

2 TBSP BUTTER

1 – 10 OZ. PKG MUSHROOM (BABY BELLA OR WHITE)

1/2 TO ¾ CUPS HEAVY CREAM

½ CUP WHITE WINE

SALT AND PEPPER TO TASTE

PROCEDURE

SWAET SHALLOTS IN BUTTER UNTIL SOFT

ADD MUSHROOMS AND COOK UNTIL WILTED, COOKED

ADD WINE AND REDUCE BY HALF

ADD CREAM AND REDUCE UNTIL THICKEND

SEASON TO TASTE

The post Fresh Mushroom Sauce appeared first on Armand's Kitchen.