French Onion Carbonara

 

Article

Key Ingredients in French Onion Carbonara

• Egg yolks: Coats the pasta and adds richness to the dish.
• Pancetta: Adds a salty, savory flavor and a bit of crispiness. Guanciale can be used if you can find it for a more traditional touch.
• Yellow onions: Thinly sliced and caramelized for rich, sweet depth that nods to French onion soup.
• Thyme: Fresh thyme sprigs add herbal flavor. You can leave the leaves on the stem while cooking.
• Dry white wine: Deglazes the pan and adds acidity to balance the sweetness of the caramelized onions.
• Pasta: Spaghetti is the classic choice, but you can use any long pasta shape.
• Pecorino Romano cheese: Use freshly grated Pecorino Romano cheese for the best flavor.

How to Make French Onion Carbonara

1. Cook the pancetta. Start by cooking the diced pancetta until browned and crisp, then transfer to a plate.
2. Caramelize the onions. Slowly cook the onions until they’re a rich caramel brown color. 
3. Meanwhile, cook the pasta. About halfway through cooking the onions, cook the dried spaghetti (and don’t forget to reserve a cup of the pasta cooking water). When the onions are ready, turn off the heat. Add the spaghetti and toss until combined.
4. Temper the egg yolks. Whisking hot pasta water into the egg yolk and cheese mixture prevents it from scrambling when it’s mixed into the pasta.
5. Toss the pasta and egg mixture together. Slowly pour the egg mixture into the pan while tossing the pasta constantly. Stir in a generous splash of pasta water until the sauce is thickened. Stir in the crispy pancetta and serve.

Tips from Our Recipe Tester

I didn’t expect this recipe to have the depth of flavor that French onion soup does, but it tasted much more like it than I thought it was going to! It was so rich and delish. I liked the tip about adding water or pasta water to reheat. It made me want to start keeping some pasta water for my leftovers. —Amanda, August 2025

Tagliatelle al Ragù

 

Article

Ingredients

For the Ragù:

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 cloves garlic, minced
• 8 oz (225g) ground beef
• 8 oz (225g) ground pork (or a mix of veal and pork)
• 1/2 cup dry white wine
• 1 cup whole milk
• 1 cup crushed tomatoes (or passata)
• 1/4 cup tomato paste
• 1 cup beef or chicken broth
• Salt and freshly ground black pepper, to taste
• Freshly grated nutmeg, a pinch (optional)

For the Pasta:

• 12 oz (350g) tagliatelle pasta (preferably fresh)
• Salt for the pasta water
• Freshly grated Parmesan cheese, for serving

Instructions

Prepare the Ragù

1. In a large, heavy-bottomed pot, heat the olive oil and butter over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 10 minutes, until the vegetables are softened and golden. Add the minced garlic and cook for another minute.
2. Add the ground beef and ground pork to the pot. Cook, breaking up the meat with a wooden spoon, until it is browned all over, about 10 minutes. Season with salt and freshly ground black pepper.
3. Pour in the white wine and cook for a few minutes, until the wine has mostly evaporated. Stir in the milk and let it simmer gently until absorbed, about 10 minutes. Add the crushed tomatoes, tomato paste, and broth. Bring the mixture to a simmer, then reduce the heat to low.
4. Let the sauce cook slowly on low heat for at least 2 hours, preferably 3-4 hours, stirring occasionally. If the sauce becomes too thick, add a bit more broth or water. The sauce should be thick and rich.

How to Make Homemade Tagliatelle al Ragù (Recipe Guide)

Cook the Tagliatelle

1. In a large pot of boiling salted water, cook the tagliatelle according to package instructions until al dente. Fresh tagliatelle will cook in about 2-3 minutes, while dried tagliatelle will take longer. 
2. Reserve a cup of pasta water, then drain the pasta and return it to the pot.

Combine and Serve

1. Add a few ladles of the ragù sauce to the pasta, tossing to coat the tagliatelle evenly. Add a splash of reserved pasta water if needed to loosen the sauce.
2. Divide the pasta among serving plates. Top with more ragù sauce and freshly grated Parmesan cheese. Serve immediately.

How to Make Homemade Tagliatelle al Ragù (Recipe Guide)

Tips To Make Tagliatelle al Ragù

The key to a great ragù is slow cooking. Allowing the sauce to simmer for several hours helps develop the deep, rich flavors.

While tagliatelle is traditional, you can also use other pasta types like pappardelle, fettuccine, or even rigatoni if tagliatelle isn’t available.

A combination of beef and pork is common, but you can also use veal or add pancetta for extra flavor. Ragù can be made ahead of time and actually tastes better the next day. Store it in the refrigerator for up to 3 days or freeze it for up to 3 months.

A light grating of fresh nutmeg can add a subtle warmth to the sauce, enhancing its complexity.

How Many Calories Have Tagliatelle al Ragù

Calories Per Serving: Approximately 600-750 calories per serving (based on 4 servings)

Breakdown:

Tagliatelle Pasta: ~200-250 calories per serving

Ragù Sauce: ~400-500 calories per serving (depending on the meat and amount of sauce used)

Parmesan Cheese: ~50-70 calories per tablespoon

Final Thoughts

Tagliatelle al Ragù isn’t just a dish—it’s a story told through every bite. It captures the heart of Emilia-Romagna, where food is slow, soulful, and always meant to be shared. The silky pasta strands hug the rich, slow-cooked sauce in a way no quick recipe ever could, reminding us why tradition in Italian cooking is never rushed.

Antipasto Ideas

 https://www.foodandwine.com/antipasto-recipes-6403805

Lemony Pasta With Chickpeas and Parsley

 

Article

• Yield: 2 servings

Ingredients

• Kosher salt, as needed
• 8ounces regular or whole-wheat fusilli or other short, sturdy pasta
• 2cups cooked chickpeas, home-cooked or canned
• ¼cup extra-virgin olive oil, plus more for drizzling
• 2garlic cloves, smashed and peeled
• ½onion, diced
• 1tablespoon finely chopped fresh rosemary leaves
• Pinch of red pepper flakes, plus more as needed
• 1½cups chickpea cooking liquid (from a homemade pot; do not use the liquid from the can), vegetable stock or water
• 3cups fresh parsley leaves (from 1 large bunch)
• ⅔cup grated Parmigiano-Reggiano, plus more for serving
• 1tablespoon unsalted butter
• Finely grated zest of ½ lemon
• Ground black pepper to taste

Preparation

Step 1

Bring a large pot of heavily salted water to a boil. Add fusilli and cook until it is just shy of al dente. (It should be slightly underdone to your taste because you’ll finish cooking it in the sauce.) Drain well.

Step 2

While the pasta is cooking, prepare the chickpea sauce: Place chickpeas in a large bowl and use a potato masher or a fork to lightly mash them; they should be about half-crushed.

Step 3

Heat oil in a 12-inch skillet over medium heat. Add garlic cloves and fry until they are golden brown, about 2 minutes. Stir in onions, rosemary, red pepper flakes and a pinch of salt. Cook, stirring occasionally, until onions are soft, about 10 minutes. Then stir in chickpeas and the cooking liquid, stock or water. Bring to a simmer and cook gently until most of the liquid has evaporated, about 5 minutes.

Step 4

Stir in pasta and parsley, and cook until the pasta has finished cooking and is coated in the sauce, 1 to 2 minutes. Quickly toss in cheese, butter, lemon zest, black pepper to taste and salt if needed. Drizzle with olive oil and shower with additional cheese before serving.

Slowcooker French Onion Chicken

 

Link

Slowcooker French Onion Chicken 🧅 629 cals with mash (Serves 3-4)

This slowcooker french onion chicken is the definition of pure comfort food and needs to be on your cold weather dinners. Comment Fakeaway for nearly 40 Slowcooker Dumpbag recipes in my new book Healthy Fakeaways

Ingredients:
- 3-4 chicken breasts (1 breast pp)
- 3 large onions, cut into rings
- 50g butter
- 1 tbsp Italian herbs
- 1 tsp garlic granules
- 1-2 tbsp brown sugar
- 1 bay leaf
- 2 tbsp Worcestershire sauce
- 300ml rich beef stock
- 2 tbsp of gravy granules, gravy powder or cornflour to thicken
- 150h of Gruyère cheese or cheddar
- Salt and pepper
- Mash, to serve
- Fresh herbs to garnish

Method:
1. Slice your onions and add to a pan with butter and cook for about 10-15 minutes until onions start to caramelise.
2. Add your chicken, onions and the rest of the ingredients apart from the cheese to the slow cooker and cook for 3-4 hours on high or 7-8 hours on low. (Thicken to a gravy with powder, granules or cornflour) then add the cheese and allow to melt for 15 minutes
3. Serve with some creamy mash and garnish with some fresh thyme.

Shrimp Tacos

 

Article

Ingredients

Yield: 4 Servings

• 1 pound peeled and deveined shrimp, tails removed
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• ½ teaspoon onion powder
• ½ teaspoon garlic powder 
• ¼ teaspoon black pepper
• 3 tablespoons neutral oil, such as grapeseed or canola
• Kosher salt (such as Diamond Crystal)
• 1 ½cups thinly sliced red cabbage (¼ small cabbage)
• 2 limes
• 12 corn tortillas
• Guacamole
• Sour cream or crema
• Pico de Gallo (see below for recipe)

Preparation

• Step 1
• In a medium bowl, toss the shrimp with the cumin, cayenne, onion powder, garlic, black pepper and 1 tablespoon oil. Season the shrimp lightly with salt. If you have time, you can refrigerate the shrimp to marinate for at least 30 minutes and up to 12 hours.
• 
  
• Step 2
• Squeeze 1 tablespoon juice from 1 lime. Slice the remaining lime into wedges for serving. In a small bowl, quick pickle the cabbage by combining the shredded cabbage with the lime juice and a pinch of salt. Toss together and set aside.
• 
  
• Step 3
• Heat a large (12-inch) skillet over medium. Warm a tortilla in the dry skillet, flipping once, until soft and pliable, about 30 seconds. Place in a dish towel to keep warm. Repeat until all the tortillas are warmed, stacking and wrapping them in the dish towel until ready to use.
• 
  
• Step 4
• Heat a tablespoon of oil in the skillet over medium-high. Add half of the shrimp and cook without stirring until the contact side is browned around the edges, about 3 minutes. Flip to cook the other side for 1 to 2 minutes, until the shrimp is fully cooked. Move to a plate and cook the remaining shrimp, heating up the remaining tablespoon of oil before adding the shrimp to get a nice sear.
• 
  
• Step 5
• To assemble, spread some guacamole down the middle of each tortilla. Divide the shrimp among the warm tortillas and top with crema, pico de gallo, quick pickled cabbage and cilantro leaves. Serve immediately with lime slices for squeezing.

Pico de Gallo

Ingredients

Yield:

• About 2 cups
• 3large ripe Roma tomatoes, chopped
• ¼cup cilantro leaves and tender stems, finely chopped
• ¼white onion, chopped
• 1jalapeño, finely chopped
• 1serrano chile, finely chopped
• 1garlic clove, finely grated
• 1tablespoon fresh lime juice, plus more as needed
• 1½teaspoons kosher salt (such as Diamond Crystal)

Preparation

Step 1

Gently toss tomatoes, cilantro, onion, jalapeño, serrano, garlic and 1 tablespoon lime juice in a small bowl; season with salt and more lime juice if necessary. Let sit, uncovered, to let flavors meld, about 10 minutes.

One-Pan Creamy Tomato Spinach Pasta

 

Article

• Servings 3 servings 
• Prep Time 10minutes mins
• Cook Time 20minutes mins
• Total Time 30minutes mins

Ingredients

• 9 oz tagliatelle nests (or spaghetti)
• 10.5 oz cherry tomatoes (red + yellow) halved
• 1 small red onion thinly sliced
• 2 handfuls fresh spinach
• 3 tbsp tomato puree or crushed tomatoes
• 1 tbsp tomato paste optional but recommended
• 3 garlic cloves thinly sliced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp chili flakes optional
• 1 cup plant-based cream like oat cream or heavy cream
• 2 1/2 cups vegetable broth
• 3-4 tbsp olive oil
• Salt & pepper to taste

Instructions

Layer the ingredients

• In a large pan, place the pasta nests in the center. Arrange halved cherry tomatoes, sliced onion, garlic, and spinach around. Add dollops of tomato puree and tomato paste (if using) on top of the pasta. Drizzle with olive oil.

Season

• Sprinkle oregano, basil, chili flakes, salt, and pepper over everything.

Pour liquids

• Add the cream and vegetable broth to the pan so that the pasta is mostly covered.

Cook covered

• Place a lid on the pan and bring to a boil over medium heat. Let it cook for 11–13 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.

Uncover & finish

• Remove the lid, stir well so the pasta absorbs the creamy tomato sauce. Cook 2–3 minutes uncovered if the sauce needs to thicken more.

Serve

• Garnish with fresh basil, vegan parmesan (optional), or a drizzle of olive oil.

Pastina al Pomodoro

 

Article

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield: 4 servings (about 4 cups)

Ingredients

• 2tablespoons extra-virgin olive oil, plus more for garnish
• 1small yellow onion, minced
• 1garlic clove, minced
• 5 to 6basil leaves
• Salt and pepper
• 1cup orzo
• 2cups/16 ounces tomato passata or purée
• 1cup finely grated Parmigiano-Reggiano, plus more for garnish

Preparation

1. Step 1 - Heat 3 cups of water in a small saucepan; cover and set aside.
2. Step 2 - Heat the oil in a medium saucepan over medium heat. Add the onion and garlic, and tear in 2 basil leaves. Cook, stirring frequently, for 3 minutes. Season generously with salt and pepper.
3. Step 3 - Add the orzo and stir to coat in the oil until the pasta begins to toast, about 2 minutes. Lower the heat to medium-low and stir in the tomato passata and ½ cup of the hot water.
4. Step 4 - Cook for 5 minutes, stirring occasionally, then add another ½ cup hot water. Repeat one or two more times, until pasta is tender and saucy. (You may need only 1½ cups of hot water, or well over 2 cups.)
5. Step 5 -Stir in the cheese; season to taste with salt and pepper.
6. Step 6 -Divide the pastina among bowls. Top with a generous sprinkle of cheese and a drizzle of oil. Tear the rest of the basil and sprinkle on top.

On-Pot Chicken Pomodoro Skillet

 

Article

Ingredients

• 4 chicken breasts boneless, skinless
• 1¼ tsp salt divided
• ¾ tsp freshly ground black pepper divided
• 1-3 tbsp olive oil
• 4 cloves garlic minced
• ¼ cup water
• 1 can (796 mL) San Marzano tomatoes
• ½ tsp granulated sugar
• ¼ tsp dried basil
• ¼ tsp dried oregano
• 2 Roma tomatoes diced
• 8-10 basil leaves thinly sliced, for garnish

Instructions

1. Place one chicken breast on cutting board. Holding knife blade parallel to board and starting at thickest long side, slice horizontally to make two thin cutlets. Repeat with remaining chicken.
2. Sandwich chicken between plastic wrap; using meat mallet or heavy-bottomed saucepan, pound to ½ in (1 cm) thickness. Sprinkle with 1 tsp of the salt and ½ tsp of the pepper.
3. In large skillet, heat oil over medium-high heat; working in batches, cook chicken, flipping once, until browned, 2 to 3 minutes per side. (Chicken does not need to be cooked through.) Remove to a plate. Reduce heat to medium.
4. Add garlic to pan and cook until fragrant, about 1 minute. Stir in water, scraping up any browned bits.
5. Add canned tomatoes with juices, breaking up tomatoes with your hands as you add them. Stir in sugar, basil and oregano. Return chicken to pan, flipping to coat with sauce.
6. Cover and cook over medium heat until chicken is cooked through, 11 to 14 minutes. Remove chicken from sauce and let rest for 5 minutes.
7. While chicken is resting, stir in Roma tomatoes and cook until heated through, about 3 minutes. Sprinkle with remaining ¼ tsp each salt and pepper or to taste. Serve the sauce over the chicken and sprinkle with fresh basil. (See note #2.)

Notes

Nilsson recommends using San Marzano tomatoes—they’re less acidic than other varieties as well as being both sweet and vibrant. If you don’t have San Marzano tomatoes, use canned whole tomatoes, and add a small pinch of sugar if you find the sauce tart.

Serve the sauce over pasta or rice

Taco Recipes

 https://www.gamintraveler.com/2025/09/02/best-tacos-to-try/?utm_source=flipboard&utm_content=food/magazine/The+Recipe+Exchange

Spaghetti Puttanesca

 

Article

• Prep 5 mins
• Cook 15 mins
• Active 15 mins
• Total 20 mins
• Serves 2 to 3 servings

Ingredients

• 6 tablespoons (90 ml) extra-virgin olive oil, divided
• 4 medium garlic cloves, thinly sliced or finely chopped by hand (see notes)
• 4 to 6 anchovy fillets, finely chopped (1 1/2 to 2 tablespoons)
• Large pinch red pepper flakes
• 1/4 cup capers, drained and chopped (about 2 ounces; 60 g) (see note)
• 1/4 cup chopped pitted black olives (about 2 ounces; 60 g) (see note)
• 1 cup (225 g) whole peeled tomatoes, preferably San Marzano, roughly broken up by hand (about 1/2 a 14-ounce can)
• 1 (5-ounce; 140 g) can oil-packed tuna (optional)
• Kosher salt
• 8 ounces (225 g) dried spaghetti
• 1 small handful minced fresh parsley leaves
• 1 ounce (30 g) finely grated Pecorino Romano or Parmesan cheese, plus more for serving
• Freshly ground black pepper

Directions

1. In a medium skillet, combine 4 tablespoons (60ml) oil, garlic, anchovies, and red pepper flakes. Cook over medium heat until garlic is very lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.) Add capers and olives and stir to combine.
2. Add tomatoes, stir to combine, and bring to a bare simmer. If using, stir in canned tuna, flaking it gently with a fork. Remove from heat.
3. Meanwhile, in a 12-inch skillet, 12-inch sauté pan, or large saucepan of lightly salted boiling water, cook spaghetti until just shy of al dente, about 2 minutes less than package directions.
4. Boiling spaghetti in a large saucepan for pasta puttanesca.
5. Using tongs, transfer pasta to sauce. Alternatively, drain pasta through a colander, reserving 1 cup of the cooking water. Add drained pasta to sauce.
6. Transferring cooked spaghetti to a skillet of sauce for pasta puttanesca.
7. Add a few tablespoons of pasta water to sauce and set over medium-high heat to bring pasta and sauce to a vigorous simmer. 
8. Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce loose, until pasta is perfectly al dente, 1 to 2 minutes longer. (The pasta will cook more slowly in the sauce than it did in the water.) 
9. Remove from heat and stir in remaining olive oil, parsley, and cheese. Season with salt and pepper (be generous with the pepper and scant with the salt—the dish will be plenty salty from the other ingredients). 
10. Serve immediately with more grated cheese at the table.

Creamy Tuscan Chicken

 

Article

Ingredients

• 4 boneless, skinless chicken breasts (about 1½ pounds total)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 garlic cloves, minced
• 1 cup heavy cream
• ½ cup chicken broth
• ⅓ cup grated Parmesan cheese
• ½ cup sun-dried tomatoes (in oil), drained and chopped
• 2 cups baby spinach, roughly chopped
• 1 teaspoon Italian seasoning (oregano, thyme, and basil)
• ½ teaspoon red pepper flakes (optional, for heat)
• Salt and black pepper, to taste
• Fresh parsley or basil, for garnish

Instructions

Step By Step How to Make Tuscan Chicken

Prepare the Chicken

1. Season the chicken breasts generously on both sides with salt, black pepper, and a pinch of Italian seasoning. For even cooking, pound the chicken to an even thickness using a meat mallet.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. 
3. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C). 
4. Remove the chicken from the skillet and set aside. Cover to keep warm.

Make the Creamy Tuscan Sauce

1. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
2. Stir in the chicken broth, scraping up any browned bits from the bottom of the pan (these add flavor to the sauce).
3. Reduce the heat to medium-low and add the heavy cream, Parmesan cheese, and red pepper flakes (if using). Stir well to combine until the cheese melts and the sauce is smooth.

How to Make Tuscan Chicken (Recipe Guide)

1. Add the Vegetables
2. Stir in the chopped sun-dried tomatoes and baby spinach. Cook for 2-3 minutes until the spinach wilts and the tomatoes are heated through.
3. Return the Chicken
4. Place the cooked chicken breasts back into the skillet, spooning some sauce over the top. Simmer for 3-4 minutes to reheat the chicken and allow the flavors to meld together.
5. Garnish with freshly chopped parsley or basil. 
6. Serve hot over pasta, mashed potatoes, or with crusty bread to soak up the creamy sauce.

NOTES: How to Make Tuscan Chicken (Recipe Guide)

Tips To Make Tuscan Chicken

• For more even cooking, use thin-sliced chicken breasts or butterfly thicker pieces. Alternatively, boneless chicken thighs can be used for extra tenderness and flavor.
• Sun-dried tomatoes packed in oil are best for this dish, as they have a richer flavor and softer texture. Make sure to drain them well before adding to the sauce.
• If the sauce becomes too thick, thin it out with a little extra chicken broth. If you want it even creamier, add a splash more heavy cream.
• While dried Italian seasoning works well, adding fresh basil, thyme, or rosemary can elevate the flavor of the sauce.
• Cook the sauce on medium-low heat to prevent the cream from separating or curdling.
• Serve over pasta, rice, or with a side of roasted vegetables. It also pairs beautifully with a simple green salad.

How Many Calories Have Tuscan Chicken

This estimate is based on using standard ingredients and may vary depending on exact quantities and substitutions.

• Calories: ~450 kcal
• Total Fat: 30g
• Saturated Fat: 14g
• Cholesterol: 160mg
• Sodium: 750mg
• Total Carbohydrates: 7g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 37g

Serving Suggestions

• With Pasta: Serve over fettuccine, tagliatelle, or pappardelle to soak up all the creamy sun-dried tomato sauce.
• Low-Carb Option: Pair with sautéed spinach, roasted zucchini, or cauliflower mash for a lighter meal without sacrificing flavor.
• Rustic Style: Spoon the chicken and sauce over a slice of grilled sourdough or toasted Italian bread for a cozy, satisfying dinner.