Gochujang butter pasta with caramelized onions and chicken topped with Parmesan cheese and chili oil

This was taken around April (I added the egg because I thought it'd be a good taste which it was) and the restaurant is scatterbush in London ON

We were gifted some of M&S’s Abergavenny Goats’ Cheese by the supplier and for want of something to do with it, I put it through a pasta filling.
Because there was only 125g of it and it’s very soft I used a technique that I found at Appleton’s restaurant.
I mixed the cheese with three medium sized baked potatoes and seasoned with plenty of pecorino and Parmesan to boost its flavour, and a little nutmeg.

The sauce is some braised shallot and chicory with lots of butter and some herbs.

Dressed with a little olive oil and some of the nice leafy bits of chicory.

Just spaghetti and tomato sauce.

Ingredients

* Wholemeal pasta

* Can of chopped tomatoes

* Dried Italian herbs

* A clove of garlic

* Some olive oil

Method

* Boil spaghetti for 9-10 mins

* In heated olive oil, cook chopped garlic and herbs

* Pour can of tomatoes.

* Add pasta water and salt

* Cook for 5-6 mins

* Add cooked spaghetti

* Eat.

Butter, Pecorino, Pepper, Spaghetti.

Rendered the guanciale, removed and simmered shallots and minced garlic in the pan. Added tomato sauce and seasoning, heavy cream and a little chicken stock to deglaze. Mixed in perorino and pasta with a little pasta water to finish cooking. Plated with guanciale, more cheese and pesto.

Cut the butternut squash in half and roast one half in the oven at 200°C (390°F) for approximately 50 minutes.

Slice the white parts of three leeks into rings and finely chop one shallot. Briefly sauté the shallot in olive oil, then add the leeks. Once the vegetables begin to soften, add salt and fresh sage, making sure they don't brown. Pour in a splash of white wine vinegar and white wine, then reduce until the liquid has almost completely evaporated.

Meanwhile, bring a pot of water to a boil, season with salt, and cook the rigatoni according to the package instructions.

Transfer the roasted squash flesh and softened leeks to a blender. Add a little sour cream, Parmesan, freshly grated nutmeg, butter, and four ladles of pasta cooking water. Blend until completely smooth and silky.

Toss the rigatoni with the sauce and finish with grated Parmesan and finely chopped fresh parsley.

My first attempt and it's pretty bland for the spaghetti. Does anyone has any trick?

I always see recipe videos where people add lemon juice/zest to cream-based pasta sauces, but every time I try to do it, it just ends up curdling. Am I missing something?

I wanted to know if anyone has made a Lasagna with sausage but have a more smoky flavor. If so what is the best way to get the he smoky flavor without having to add flavor enhancer?

With truffle sauce, okra, enoki and king oyster mushrooms.

For pumpkin or squash ravioli, what consistency do you look for in the filling? Is roasting enough, or do you usually cook the puree down too?

How do you keep the squash flavor without relying on lots of ricotta or breadcrumbs to absorb the moisture?

thought this would fit here:)

Made with nutritional yeast and starchy pasta water

Edit: i meant it’s a cheesy and creamy dairy free pasta

Had some leftover papperdelle after I made a ragu last week. Sautéed mushrooms and a shallot in butter and olive oil. Deglazed with some white wine. Added cream, then the pasta and Parmesan, some parsley, white pepper and a little salt. 🤤 Drank a Le Galatin 2025 Bandol with it. 🧑🏼‍🍳💋

Fidanzati Capresi, San Marzano tomatoes, olive oil, anchovies, garlic, peperoncini, olives, capers,oregano.

The pasta looks like entwined arms and its name means the engaged couple from Capri. There they are, on the package label, looking at Capri’s famous Faraglioni.

With cherry tomato sauce, crispy salami, and spicy Italian sausage.

So I’m trying to up my game with pasta and I’m confused about the flour.

I read to use 00 flour, but when I look it up on Amazon, the King Arthur says 00 Pizza flour. I would expect pizza flour to be more like bread flour and not suitable for pasta. Or am I wrong there? They also have King Arthur Pasta flour separately.

And where do you buy your flour? My local grocery store has none of those, hence me looking at Amazon in the first place.

Quickly sauté shrimp. Deglaze pan with white wine or seafood stock. Reduce and cook linguine in the stock using the same pan. Add cream when pasta is nearly cooked and reduce to desired consistency. Add shrimp, freshly chopped parsley, and red pepper flakes as desired.