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Ina Garten's Kale Salad with Pancetta and Pecorino by Ina Garten With a sharp, anchovy-based dressing and generous shavings of pecorino cheese, this kale salad is nearly in Caesar territory.
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Ina Garten's take on peas and pancetta, a classic old-world Italian side dish, has crispy pieces of panchetta, but lightly cooked tender peas. She says "some fresh mint from the garden adds the ...
Let the pasta and sauce cook together for a few minutes, adding in the reserved wine and cooking liquid, as needed, to creat a sauce that lightly coats the pasta. Serve warm with grated Parmesan ...
At the same time, start to build the sauce by combining crisp pancetta with shallots, red pepper flakes and fresh sage. Toss with the cooked penne and squash, plus a little pasta water, for a ...
After boiling the pasta until al dente, the chef incorporates pasta water with the butter to create a sauce that coats the fettuccine noodles once added to the bowl.
Once the pasta is cooked, add it to a large sauté pan along with a generous splash of the pasta water. (Garten and Flay emphasize the importance of utilizing the starchy nature of pasta water to ...
Related: Ina Garten Just Revealed Her All-Time Favorite Vegetarian Dish. Garlic & Herb Tomatoes. Finally, ... The 1-ingredient upgrade for better jarred pasta sauce. Food. Allrecipes.