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Pasta Sauces --Creamy, Cheesy, Rich Bacon and eggs --Add cream and grated cheese to eggs and beat. Fry chopped lean bacon in a little butter. As the pasta is finishing, cook the egg mixture over low heat. When the eggs start to thicken, stir in the pasta and the bacon. Cheese --Grate or shred all manner of cheeses and mix with hot buttered pasta. Serve very hot but don’t overcook. A little cream or boiling water will help smooth it out. Cream and gorgonzola --Add cream and crumbled gorgonzola or blue cheese to melted butter and cook over low heat until cheese melts. Cream cheese and butter --Melt cream cheese and butter. Add a little boiling pasta water, salt, black pepper. Add a jolt of horseradish and hot mustard to the sauce before mixing. Cream cheese and walnuts --Melted butter and marscapone or cream cheese, tossed with shells, chopped walnuts,grated cheese and pepper . Eggs, cheese and cream --Stir lots of grated cheese into hot cream. Add butter and white pepper and stir until smooth. Thicken with a couple of egg yolks, whisking to smooth. Top with parsley. Gorgonzola and ricotta --Blend ricotta with gorgonzola cheese and a little milk, into a liquid puree. Combine this puree with more milk and a little finely chopped onion and celery. Season with pepper or paprika. Horseradish, ricotta and cream cheese --Marinate grated horseradish in vegetable oil and vinegar. Add cream cheese and ricotta and mix into a smooth sauce. Or mix commercial horseradish sauce directly with the cheeses. Lemon and egg -- Combine beaten eg g yolks with lemon juice. Toss this with pasta, then add melted butter, grated cheese, pepper and mix again. Ricotta --Beat ricotta with salt, pepper, a little hot water if needed, until soft and smooth. Add melted butter and beat again. Ricotta and herbs --Add chopped basil, chervil, parsley, a little rosemary and a few capers to hot olive oil. Stir in ricotta and mix well. |