If you follow me on Twitter, you will know that I was super excited about a Christmas present from my husband K. Pasta maker attachments for my stand mixer! I’ve been making pasta with my by-hand pasta machine, but it’s been difficult and messy. The main issue is that I couldn’t attach the machine to my countertop because my counter is too thick for it. So, I end up trying to hold it in place while cranking the pasta. And, it is still pretty easy, but you obviously need a little muscle effort (maybe a fancier one is better, but mine was only $40 at a discount store), which is difficult when trying to hold a wobbly machine. Well, I heard the stand mixer attachments worked well, but I didn’t want to spend $150 on them.
First off, today’s post is brought to you by Pi Day! 😀 Happy 3-14!
I’ve made spaghetti pie before and enjoyed it, but this time I had learned from last time. I added more black pepper (I probably could have added more, even), and I used my food processor for the cheese! This recipe is super easy and simple, but grating all of that cheese can take forever. I decided to give it a whirl (pun intended) and it was awesome. Grating and clean-up was faster than grating the cheese by hand, for sure.
When I saw this recipe from David Lebovitz, I was immediately excited about it. I love pasta and cheese, and it gets baked into a pie! I’ve actually made another version of this before, as a way of using leftover pasta. This was tasty, but I did add a little something extra to appease K. Keep reading…
Why did I pick this to celebrate 4 years of blogging? Well, at this stage of the game, pleasing all palates and moods at the same time is a huge win in this house. The weekend prior to making this recipe, I had a horrible stomach bug (from the Fudgelet) who was doing well, but this meant I wasn’t interested in eating or cooking. Luckily K took the reigns for the worst of it, and I still managed to make an okay meal the next night. But, it wasn’t a huge hit. So, the next weekend I made a soup (I will share soon) and this dish, which was a huuuuuge hit.
Last week was a sweet week on the blog: ice cream and pie. This week, I gave a brats recipe, and now a spaghetti one. I have made cheating versions of this recipe before. The whole raw egg thing scared me off previously. I would end up doing it all in the skillet to essentially cook the eggs and make a scrambled version. This time, I wasn’t pregnant and I have gotten over my fears of eggs. (Making ice cream will do that!) If you follow the directions, the eggs will be fine…but I still wouldn’t recommend it if you are pregnant/elderly/a small child/etc. You know, the standard undercooked food warnings. That’s part of the reason I waited this long. K was excited when he saw the main ingredients of bacon, cheese, and eggs. It is a rich dish, so it is a splurge, but I found I preferred smaller portions because it is so decadent.
This post continues Italian Week with a more traditional spaghetti dish. After crossing homemade pasta off of my to-do list, I had made enough that I needed to do more than just toss it with some butter sauce. Instead, I whipped up some meatballs using gelatin like the America’s Test Kitchen recipe, but with my own twists.
So, funny story about the cookbook I used for this recipe. I had it on my Amazon wishlist for some reason. I think I either came across it in looking at a different Italian cookbook or someone had recommended it directly. Either way, I had wanted it, but when I put things on my wishlist, I usually let them sit there for a while until I am positive I must own them. Well, I was visiting Maryland and my dad had me go through some of my mom’s old cookbooks. I picked a few to take with me, and I was reading through them when I returned. Apparently this was one of them! I had no idea when I first took it! So, I can thank my mom for getting me something from my wishlist, years before I knew I wanted it.