Slow-Baked Spicy Pork Rigatoni

Dinner · Main Dishes

Slow-Baked Spicy Pork Rigatoni

This pork sauce builds flavor in stages, then spends several hours in the oven. It makes enough sauce for two meals: use half with the rigatoni and reserve the other half before combining it with pasta.
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Serves
4 servings

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About this recipe.

Rigatoni in a deep, slowly baked pork sauce with bacon, smoked paprika and Parmesan.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 large dried shiitake mushroom (cut into 1-inch pieces)
  • 1 1/2 cups boiling water (for soaking the mushroom; drained away)
  • 2 medium onions (cut into 1-inch pieces)
  • 6 garlic cloves
  • 1 medium carrot (peeled and cut into 1-inch pieces)
  • 8 oz bacon (finely chopped)
  • 1/2 teaspoon Diamond Crystal kosher salt (or 1/4 teaspoon Morton kosher salt, plus more to taste)
  • 1/2 cup chicken livers (about 3–4; handle as raw poultry)
  • 1 tablespoon Thai chile flakes (or 2 tablespoons crushed red pepper)
  • 2 tablespoons smoked paprika
  • 1 tablespoon freshly ground black pepper
  • 1/2 cup dry white wine
  • 1 1/2 lb ground pork
  • 1 28-oz can crushed tomatoes
  • 1 quart low-sodium chicken broth
  • 1/4 cup fish sauce
  • 1/4 oz finely grated Parmesan (plus more to serve)
  • 1 lb rigatoni
  • 2 tablespoons cold unsalted butter

A sauce for this dinner and the next

The long oven stage concentrates the sauce while occasional scraping folds the browned edges back in. Reserving half before adding the pasta gives you another portion of sauce without cooking a second pot.

At the table

Serve in warm bowls with a little extra grated Parmesan.

The cooking plan

How to make Slow-Baked Spicy Pork Rigatoni.

  1. Heat the oven to 350°F. Pour the boiling water over the dried mushroom and leave for 30 minutes. Drain and put the mushroom in a food processor with the onions, garlic and carrot. Pulse until the vegetables are nearly a paste.

  2. Cook the bacon in a large oven-safe Dutch oven over medium heat for about 5 minutes, stirring occasionally, until its edges begin to brown. Stir in the vegetable paste and measured salt. Cook for 6–8 minutes, stirring and scraping the bottom, until the paste softens and becomes translucent.

  3. Puree the raw chicken livers in the food processor and keep separate until needed. Clean the processor and any utensils that contacted raw poultry. Add the chile flakes, paprika and black pepper to the pot and stir constantly for 2–3 minutes, taking care not to scorch the paprika.

  4. Add the wine and simmer for about 2 minutes, until it has mostly evaporated. Stir in the ground pork, tomatoes, broth and pureed livers. Bring to a simmer, breaking up the pork.

  5. Bake uncovered for 2 1/2–4 hours, with a baking sheet on the rack below to catch spatters. Every 30 minutes, scrape the sides back into the sauce and break up larger pieces of pork. Continue until the sauce has darkened and thickened; because it contains poultry liver, it must reach at least 165°F. Remove and let stand for 20 minutes.

  6. Stir in the fish sauce and measured Parmesan. The batch makes about 2 quarts of sauce. Reserve 1 quart for another meal, cooling it promptly in a shallow container and refrigerating. Keep the remaining quart for this pasta.

  7. Cook the rigatoni in salted boiling water until about 2 minutes short of its package timing. Save 1 cup cooking water and drain. Add the pasta to the reserved quart of sauce with the butter and 1/2 cup cooking water. Toss over medium-high heat for about 3 minutes, adding more pasta water if needed, until the pasta is al dente and coated. Serve with extra Parmesan.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Slow-Baked Spicy Pork Rigatoni

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Rigatoni in a deep, slowly baked pork sauce with bacon, smoked paprika and Parmesan.
Print Recipe
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    1 large dried shiitake mushroom cut into 1-inch pieces
  •  
    1 ½ cups boiling water for soaking the mushroom; drained away
  •  
    2 medium onion cut into 1-inch pieces
  •  
    6 garlic cloves
  •  
    1 medium carrots peeled and cut into 1-inch pieces
  • 8 oz bacon finely chopped
  •  
    ½ teaspoon Diamond Crystal kosher salt or 1/4 teaspoon Morton kosher salt, plus more to taste
  •  
    ½ cup chicken livers about 3–4; handle as raw poultry
  •  
    1 tablespoon Thai chile flakes or 2 tablespoons crushed red pepper
  •  
    2 tablespoons smoked paprika
  •  
    1 tablespoon freshly ground black pepper
  •  
    ½ cup dry white wine
  •  
    1 ½ lb ground pork
  •  
    1 28-oz can crushed tomatoes
  •  
    1 quart low-sodium chicken broth
  •  
    ¼ cup fish sauce
  •  
    ¼ oz finely grated Parmesan plus more to serve
  •  
    1 lb rigatoni
  •  
    2 tablespoons cold unsalted butter

Equipment

Large Dutch Oven
Instant-read thermometer
Knife and cutting board
Mixing bowl
Spatula
Stirring spoon
Stirring spoon
Rimmed baking sheet
Wire rack
Food processor
Heatproof storage container
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 350°F. Pour the boiling water over the dried mushroom and leave for 30 minutes. Drain and put the mushroom in a food processor with the onions, garlic and carrot. Pulse until the vegetables are nearly a paste.
  2. Cook the bacon in a large oven-safe Dutch oven over medium heat for about 5 minutes, stirring occasionally, until its edges begin to brown. Stir in the vegetable paste and measured salt. Cook for 6–8 minutes, stirring and scraping the bottom, until the paste softens and becomes translucent.
  3. Puree the raw chicken livers in the food processor and keep separate until needed. Clean the processor and any utensils that contacted raw poultry. Add the chile flakes, paprika and black pepper to the pot and stir constantly for 2–3 minutes, taking care not to scorch the paprika.
  4. Add the wine and simmer for about 2 minutes, until it has mostly evaporated. Stir in the ground pork, tomatoes, broth and pureed livers. Bring to a simmer, breaking up the pork.
  5. Bake uncovered for 2 1/2–4 hours, with a baking sheet on the rack below to catch spatters. Every 30 minutes, scrape the sides back into the sauce and break up larger pieces of pork. Continue until the sauce has darkened and thickened; because it contains poultry liver, it must reach at least 165°F. Remove and let stand for 20 minutes.
  6. Stir in the fish sauce and measured Parmesan. The batch makes about 2 quarts of sauce. Reserve 1 quart for another meal, cooling it promptly in a shallow container and refrigerating. Keep the remaining quart for this pasta.
  7. Cook the rigatoni in salted boiling water until about 2 minutes short of its package timing. Save 1 cup cooking water and drain. Add the pasta to the reserved quart of sauce with the butter and 1/2 cup cooking water. Toss over medium-high heat for about 3 minutes, adding more pasta water if needed, until the pasta is al dente and coated. Serve with extra Parmesan.

Notes

The listed sauce ingredients make about 2 quarts. This four-serving pasta uses 1 quart; reserve the other quart before adding pasta.
Allow for the mushroom soak, 2 1/2–4 hours in the oven and the finishing steps. No single complete total time is specified.
Keep the pot handle in mind after it leaves the oven; it remains hot.

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Warm Chicken Piccata & Radicchio Salad

Dinner · Lunch

Warm Chicken Piccata & Radicchio Salad

A lemon-caper pan sauce becomes the dressing for this warm chicken salad. Radicchio brings a pleasant bitter edge, and toasted panko adds a crisp finish over the chicken and greens.
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Serves
4 servings

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About this recipe.

Golden chicken cutlets and radicchio with a lemon-caper pan dressing and crisp breadcrumbs.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 7 tablespoons extra-virgin olive oil (divided, plus more to finish)
  • 1/3 cup panko breadcrumbs
  • kosher salt (to taste)
  • 2 large boneless skinless chicken breasts
  • freshly ground black pepper (to taste)
  • 2 tablespoons all-purpose flour
  • 1 lemon (thinly sliced, seeds removed)
  • 3 garlic cloves (thinly sliced)
  • 3 tablespoons drained capers (coarsely chopped)
  • 3 tablespoons water
  • 1 head radicchio (cut into 2-inch wedges)
  • 1/4 cup parsley leaves and tender stems

The pan sauce is the dressing

Scraping the skillet after cooking the chicken brings the browned bits into the lemon-caper mixture. Toss the radicchio while that dressing is warm, then add the breadcrumbs at the table.

At the table

Serve on a wide platter with the chicken spread through the radicchio rather than hidden underneath it.

The cooking plan

How to make Warm Chicken Piccata & Radicchio Salad.

  1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the panko and a little salt and stir occasionally for about 3 minutes, until golden and crisp. Transfer to a small bowl and wipe the skillet.

  2. Slice each breast horizontally into two thin cutlets. If necessary, lightly pound them between sheets of food-safe wrap to no more than 1/2 inch thick. Season with salt and pepper, then coat lightly in the flour.

  3. Heat 3 tablespoons oil in the reserved skillet over medium-high heat. Cook the cutlets in two batches for about 3 minutes on the first side, then 1–2 minutes on the second, continuing as needed until they reach 165°F. Transfer to a clean cutting board.

  4. Lower the skillet to medium and add the remaining 2 tablespoons oil. Cook the lemon, garlic and capers with a little salt for about 3 minutes, stirring often, until slightly softened. Add the water and scrape up the browned bits for 1–2 minutes. Remove from the heat.

  5. Toss the radicchio and most of the parsley in a large bowl with a drizzle of oil and the warm pan dressing, separating the leaves. Cut each cutlet into 3–4 pieces, add to the salad and toss gently.

  6. Transfer to a platter and finish with the crisp panko, remaining parsley and black pepper.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Warm Chicken Piccata & Radicchio Salad

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Golden chicken cutlets and radicchio with a lemon-caper pan dressing and crisp breadcrumbs.
Print Recipe
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Italian-American-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 7 tablespoons extra-virgin olive oil divided, plus more to finish
  •  
    ⅓ cup panko breadcrumbs
  • kosher salt to taste
  •  
    2 large boneless skinless chicken breasts
  •  
    freshly ground black pepper to taste
  • 2 tablespoons all-purpose flour
  • 1 lemon thinly sliced, seeds removed
  •  
    3 garlic cloves thinly sliced
  •  
    3 tablespoons drained capers coarsely chopped
  • 3 tablespoons water
  •  
    1 head radicchio cut into 2-inch wedges
  •  
    ¼ cup parsley leaves and tender stems

Equipment

Large skillet
Instant-read thermometer
Knife and cutting board
Mixing bowl
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the panko and a little salt and stir occasionally for about 3 minutes, until golden and crisp. Transfer to a small bowl and wipe the skillet.
  2. Slice each breast horizontally into two thin cutlets. If necessary, lightly pound them between sheets of food-safe wrap to no more than 1/2 inch thick. Season with salt and pepper, then coat lightly in the flour.
  3. Heat 3 tablespoons oil in the reserved skillet over medium-high heat. Cook the cutlets in two batches for about 3 minutes on the first side, then 1–2 minutes on the second, continuing as needed until they reach 165°F. Transfer to a clean cutting board.
  4. Lower the skillet to medium and add the remaining 2 tablespoons oil. Cook the lemon, garlic and capers with a little salt for about 3 minutes, stirring often, until slightly softened. Add the water and scrape up the browned bits for 1–2 minutes. Remove from the heat.
  5. Toss the radicchio and most of the parsley in a large bowl with a drizzle of oil and the warm pan dressing, separating the leaves. Cut each cutlet into 3–4 pieces, add to the salad and toss gently.
  6. Transfer to a platter and finish with the crisp panko, remaining parsley and black pepper.

Notes

Cook the chicken to 165°F; cutlet thickness affects the timing.
Add the panko only at the end so it remains crisp against the dressed leaves.

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Crispy Mushroom & Ricotta Toast in Savory Broth

Dinner · Lunch

Crispy Mushroom & Ricotta Toast in Savory Broth

Dried mushrooms make the broth while fresh and rehydrated mushrooms brown in a skillet. Serve them over ricotta toast in shallow bowls, with just enough broth around the bread to bring everything together.
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Serves
4 servings

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About this recipe.

Golden mushroom ricotta toasts in a light mushroom broth with a garlic-herb finish.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 oz dried shiitake or other dried mushrooms
  • 3 cups water
  • 1 cup fresh ricotta
  • kosher salt (to taste)
  • freshly ground black pepper (to taste)
  • 1 garlic clove (finely grated)
  • 1/4 cup finely chopped parsley, chives and/or mint
  • 1 pinch crushed red pepper
  • 4 tablespoons extra-virgin olive oil (divided, plus more as needed and for the herb mixture)
  • 1 teaspoon sherry or red wine vinegar (plus 1 tablespoon for broth)
  • 4 thick slices country-style bread
  • 10 oz mixed fresh mushrooms (torn into bite-size pieces)
  • 1 tablespoon soy sauce

Use the dried mushrooms twice

Their soaking liquid becomes the broth, and the softened mushrooms join the fresh ones in the skillet. The toast is intentionally served with broth around it, so use thick slices that can stand up to the liquid.

At the table

Use shallow bowls and spoon the broth around the toast just before bringing it to the table.

The cooking plan

How to make Crispy Mushroom & Ricotta Toast in Savory Broth.

  1. Boil the water in a small saucepan. Remove from the heat, add the dried mushrooms and leave for 20 minutes. Meanwhile, season the ricotta with salt and pepper.

  2. Mix the garlic, chopped herbs and crushed red pepper in a small bowl. Add a little olive oil and the teaspoon of vinegar, then season to taste. Set this herb mixture aside.

  3. Heat 2 tablespoons oil in a large skillet over medium-high heat. Fry the bread in two batches for 1–2 minutes per side, until crisp and golden, adding a little extra oil if needed. Transfer to a plate and keep the skillet.

  4. Lift the soaked mushrooms from their liquid and squeeze them over the saucepan. Chop them, keeping the soaking liquid in the pan.

  5. Heat the remaining 2 tablespoons oil in the reserved skillet. Add the soaked and fresh mushrooms and cook for 5–7 minutes, stirring occasionally, until softened. Season with salt and pepper and continue for about 4 minutes, until browned and crisp.

  6. Warm the reserved mushroom liquid over medium heat with the soy sauce and remaining tablespoon vinegar. Bring to a simmer, then remove from the heat.

  7. Spread ricotta onto the toasts and set them in shallow bowls. Ladle broth around the bread, add the browned mushrooms and finish with the herb mixture.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Crispy Mushroom & Ricotta Toast in Savory Broth

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Golden mushroom ricotta toasts in a light mushroom broth with a garlic-herb finish.
Print Recipe
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Contemporary
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    1 oz dried shiitake or other dried mushrooms
  • 3 cups water
  •  
    1 cup fresh ricotta
  • kosher salt to taste
  •  
    freshly ground black pepper to taste
  •  
    1 garlic cloves finely grated
  •  
    ¼ cup finely chopped parsley, chives and/or mint
  •  
    1 pinch crushed red pepper
  • 4 tablespoons extra-virgin olive oil divided, plus more as needed and for the herb mixture
  •  
    4 teaspoons sherry or red wine vinegar divided
  •  
    4 thick slices country-style bread
  •  
    10 oz mixed fresh mushrooms torn into bite-size pieces
  • 1 tablespoon soy sauce

Equipment

Saucepan
Small Saucepan
Large pot
Large skillet
Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon
Ladle
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Boil the water in a small saucepan. Remove from the heat, add the dried mushrooms and leave for 20 minutes. Meanwhile, season the ricotta with salt and pepper.
  2. Mix the garlic, chopped herbs and crushed red pepper in a small bowl. Add a little olive oil and the teaspoon of vinegar, then season to taste. Set this herb mixture aside.
  3. Heat 2 tablespoons oil in a large skillet over medium-high heat. Fry the bread in two batches for 1–2 minutes per side, until crisp and golden, adding a little extra oil if needed. Transfer to a plate and keep the skillet.
  4. Lift the soaked mushrooms from their liquid and squeeze them over the saucepan. Chop them, keeping the soaking liquid in the pan.
  5. Heat the remaining 2 tablespoons oil in the reserved skillet. Add the soaked and fresh mushrooms and cook for 5–7 minutes, stirring occasionally, until softened. Season with salt and pepper and continue for about 4 minutes, until browned and crisp.
  6. Warm the reserved mushroom liquid over medium heat with the soy sauce and remaining tablespoon vinegar. Bring to a simmer, then remove from the heat.
  7. Spread ricotta onto the toasts and set them in shallow bowls. Ladle broth around the bread, add the browned mushrooms and finish with the herb mixture.

Notes

No complete timing is specified; allow for the 20-minute mushroom soak as well as the skillet steps.
Keep the herb mixture and toast separate until serving so they retain their texture.

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Let us know how it was!

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Pork & Peanut Lettuce Wraps with Mint and Lime

Dinner · Lunch

Pork & Peanut Lettuce Wraps with Mint and Lime

A soy, fish-sauce and lime mixture seasons browned pork for these lettuce wraps. Peanuts and mint go into the filling and over the top, adding crunch and freshness in each bite.
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Total
20 minutes
Serves
4 servings

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About this recipe.

Savory pork with peanuts, mint and lime tucked into crisp Bibb lettuce leaves.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 tablespoons low-sodium soy sauce or tamari
  • 1 1/2 tablespoons fish sauce
  • 1 tablespoon fresh lime juice (plus lime wedges for serving)
  • 1 tablespoon light brown sugar
  • 2 tablespoons toasted sesame oil
  • 1 lb ground pork
  • 1 medium shallot (thinly sliced; about 1/4 cup)
  • 1/2 cup salted dry-roasted peanuts (chopped, divided)
  • 2 tablespoons chopped fresh mint (divided)
  • 8 large Bibb lettuce leaves

Finish with the fresh ingredients

Adding some of the peanuts and mint after cooking keeps their texture and aroma distinct. Leave the lime wedges on the table for an extra squeeze over each wrap.

At the table

Serve the warm filling and cool lettuce separately if everyone is assembling their own wraps.

The cooking plan

How to make Pork & Peanut Lettuce Wraps with Mint and Lime.

  1. Whisk the soy sauce, fish sauce, lime juice and brown sugar until the sugar dissolves.

  2. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the pork in large pieces and leave undisturbed for about 2 minutes, until it starts to brown.

  3. Add the shallot and cook for about 2 minutes, stirring to crumble the pork. Pour in the sauce and stir for about 1 minute, or until most of the liquid has evaporated and the pork is cooked through to 160°F.

  4. Stir in 1/4 cup peanuts and 1 tablespoon mint. Spoon into the lettuce leaves and finish with the remaining peanuts and mint. Serve with lime wedges.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Pork & Peanut Lettuce Wraps with Mint and Lime

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Savory pork with peanuts, mint and lime tucked into crisp Bibb lettuce leaves.
Print Recipe
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Southeast Asian-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 tablespoons low-sodium soy sauce or tamari
  • 1 ½ tablespoons fish sauce
  • 1 tablespoon fresh lime juice plus lime wedges for serving
  • 1 tablespoon light brown sugar
  • 2 tablespoons toasted sesame oil
  • 1 lb ground pork
  • 1 medium shallot thinly sliced; about 1/4 cup
  • ½ cup salted dry-roasted peanuts chopped, divided
  • 2 tablespoons chopped fresh mint divided
  • 8 large Bibb lettuce leaves

Equipment

Large skillet
Wok
Instant-read thermometer
Knife and cutting board
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Whisk the soy sauce, fish sauce, lime juice and brown sugar until the sugar dissolves.
  2. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the pork in large pieces and leave undisturbed for about 2 minutes, until it starts to brown.
  3. Add the shallot and cook for about 2 minutes, stirring to crumble the pork. Pour in the sauce and stir for about 1 minute, or until most of the liquid has evaporated and the pork is cooked through to 160°F.
  4. Stir in 1/4 cup peanuts and 1 tablespoon mint. Spoon into the lettuce leaves and finish with the remaining peanuts and mint. Serve with lime wedges.

Notes

Allow two filled lettuce leaves per serving.
Dry the washed lettuce leaves well so the filling sits neatly inside them.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Butternut & Bacon Spaghetti with Pecorino

Dinner · Main Dishes

Butternut & Bacon Spaghetti with Pecorino

Butternut puree gives this carbonara-inspired sauce its color and body. Crisp bacon and Pecorino bring the savory side, while hot pasta water helps the squash and egg yolks coat the spaghetti.
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Total
30 minutes
Serves
4 servings

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About this recipe.

Spaghetti in a creamy squash and egg-yolk sauce with crisp bacon, thyme and Pecorino Romano.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 lb spaghetti
  • 6 slices uncooked bacon (cut into 1/2-inch pieces)
  • 12 oz frozen butternut squash puree (thawed)
  • 4 large pasteurized egg yolks
  • 1 1/2 teaspoons chopped fresh thyme
  • 1 teaspoon honey
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper (plus more to serve)
  • 4 oz Pecorino Romano (finely grated; about 2 1/2 cups, divided)
  • 1/4 cup chopped flat-leaf parsley

Build the sauce in a heatproof bowl

The squash and finely grated cheese give the sauce body. Gradual additions of the hot liquids help the yolks blend into the sauce instead of setting into separate curds.

At the table

Divide immediately among warm bowls and add the crisp bacon on top.

The cooking plan

How to make Butternut & Bacon Spaghetti with Pecorino.

  1. Cook the spaghetti in a large pot of boiling salted water to al dente, following the package directions. Reserve 1 cup of cooking water, then drain.

  2. Meanwhile, cook the bacon in a large skillet over medium heat for 5–7 minutes, stirring often, until crisp. Transfer to a towel-lined plate and reserve 2 tablespoons hot drippings.

  3. Warm the thawed squash puree in the microwave on high for about 1 minute. In a large heatproof bowl, whisk the pasteurized yolks while slowly drizzling in the hot bacon drippings. Whisk in the squash, thyme, honey, salt, pepper and 2 cups of the grated cheese.

  4. Slowly whisk the reserved hot pasta water into the yolk mixture, adding it gradually to avoid curdling. Add the hot spaghetti and toss until coated.

  5. Serve with the bacon, parsley, remaining 1/2 cup cheese and more black pepper.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Butternut & Bacon Spaghetti with Pecorino

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Spaghetti in a creamy squash and egg-yolk sauce with crisp bacon, thyme and Pecorino Romano.
Print Recipe Pin Recipe
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-Inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    1 lb spaghetti
  •  
    6 slices uncooked bacon cut into 1/2-inch pieces
  •  
    12 oz frozen butternut squash puree thawed
  •  
    4 large pasteurized egg yolks
  •  
    1 ½ teaspoons chopped fresh thyme
  •  
    1 teaspoon honey
  • ½ teaspoon kosher salt
  •  
    ½ teaspoon freshly ground black pepper plus more to serve
  •  
    4 oz Pecorino Romano finely grated; about 2 1/2 cups, divided
  •  
    ¼ cup chopped flat-leaf parsley

Equipment

Large stockpot
Large skillet
Knife and cutting board
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Cook the spaghetti in a large pot of boiling salted water to al dente, following the package directions. Reserve 1 cup of cooking water, then drain.
  2. Meanwhile, cook the bacon in a large skillet over medium heat for 5–7 minutes, stirring often, until crisp. Transfer to a towel-lined plate and reserve 2 tablespoons hot drippings.
  3. Warm the thawed squash puree in the microwave on high for about 1 minute. In a large heatproof bowl, whisk the pasteurized yolks while slowly drizzling in the hot bacon drippings. Whisk in the squash, thyme, honey, salt, pepper and 2 cups of the grated cheese.
  4. Slowly whisk the reserved hot pasta water into the yolk mixture, adding it gradually to avoid curdling. Add the hot spaghetti and toss until coated.
  5. Serve with the bacon, parsley, remaining 1/2 cup cheese and more black pepper.

Notes

Use pasteurized egg yolks for this method. Tossing with hot pasta water does not reliably establish a safe final temperature for ordinary raw yolks.
Keep the sauce off direct heat and add the hot liquids gradually while whisking.

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Green Chile Corn Chowder with Cotija

Dinner · Lunch

Green Chile Corn Chowder with Cotija

Sweet corn and hot green chiles share the pot in this creamy chowder. Blend just part of the soup to thicken the broth while keeping plenty of corn and potato texture.
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Total
30 minutes
Serves
4 servings

Bring it to the table

About this recipe.

A creamy corn and potato chowder with green chiles, cotija and fresh chives.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 4 tablespoons unsalted butter (divided)
  • 10 oz Yukon Gold potatoes (peeled and chopped; about 1 1/2 cups)
  • 1 medium yellow onion (chopped; about 1 1/2 cups)
  • 1 teaspoon kosher salt (divided)
  • 5 cups fresh sweet corn kernels (about 6 ears)
  • 3 5-oz cans hot diced green chiles (undrained)
  • 4 cups unsalted vegetable stock
  • 1 cup half-and-half
  • 2 oz cotija (crumbled; about 1/2 cup)
  • 2 tablespoons thinly sliced fresh chives

Let the corn thicken the pot

A partial puree brings body to the broth without turning the whole soup smooth. The cotija adds a salty finish, so add it after ladling the chowder into bowls.

At the table

Finish each bowl with crumbled cheese and chives, with bread alongside if desired.

The cooking plan

How to make Green Chile Corn Chowder with Cotija.

  1. Melt 2 tablespoons butter in a large pot over medium heat. Add the potatoes, onion and 1/2 teaspoon salt. Cook for about 3 minutes, stirring occasionally, until the vegetables begin to soften.

  2. Stir in the corn and undrained chiles for 2 minutes. Add the stock and bring to a boil over high heat. Lower to medium-low and simmer for about 8 minutes, until the corn and potatoes are tender.

  3. Remove from the heat. Briefly pulse with an immersion blender, keeping the blade submerged, until only part of the soup is pureed. Alternatively, carefully blend about 3 cups in a countertop blender rated for hot liquids, venting according to its instructions, then return to the pot.

  4. Stir in the half-and-half, remaining 2 tablespoons butter and remaining 1/2 teaspoon salt. Serve in four bowls topped with cotija and chives.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Green Chile Corn Chowder with Cotija

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A creamy corn and potato chowder with green chiles, cotija and fresh chives.
Print Recipe
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Soup
Cuisine: Southwestern-inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

  • 4 tablespoons unsalted butter divided
  •  
    10 oz Yukon Gold potatoes peeled and chopped; about 1 1/2 cups
  •  
    1 medium yellow onion chopped; about 1 1/2 cups
  • 1 teaspoon kosher salt divided
  •  
    5 cups fresh sweet corn kernels about 6 ears
  •  
    3 5-oz cans hot diced green chiles undrained
  •  
    4 cups unsalted vegetable stock
  • 1 cup half-and-half
  •  
    2 oz cotija crumbled; about 1/2 cup
  •  
    2 tablespoons thinly sliced fresh chives

Equipment

Large stockpot
Knife and cutting board
Stirring spoon
Stirring spoon
Immersion Blender
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Melt 2 tablespoons butter in a large pot over medium heat. Add the potatoes, onion and 1/2 teaspoon salt. Cook for about 3 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Stir in the corn and undrained chiles for 2 minutes. Add the stock and bring to a boil over high heat. Lower to medium-low and simmer for about 8 minutes, until the corn and potatoes are tender.
  3. Remove from the heat. Briefly pulse with an immersion blender, keeping the blade submerged, until only part of the soup is pureed. Alternatively, carefully blend about 3 cups in a countertop blender rated for hot liquids, venting according to its instructions, then return to the pot.
  4. Stir in the half-and-half, remaining 2 tablespoons butter and remaining 1/2 teaspoon salt. Serve in four bowls topped with cotija and chives.

Notes

Three small cans of hot green chiles give this soup a distinct kick. Check the label so you buy the heat level you intend.
Blend only part of the soup to retain the chowder texture.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.