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Ingredients

• ✓ pasta water
• spaghetti
• butter
• garlic
• parmesan cheese
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, 8 to 10 minutes.
2. 2 Meanwhile, melt butter in a skillet over medium-high heat. Add garlic and cook until fragrant, about 1 minute.
3. 3 Drain spaghetti, reserving 1/2 cup pasta water. Add pasta water and Parmesan cheese to the skillet with the garlic. Stir to combine. Add spaghetti and parsley. Toss to evenly distribute parsley amongst spaghetti and serve immediately.

By thedailygourmet

Ingredients

• ✓ pasta water
• gnocchi
• butter
• mushroom
• garlic
• heavy cream
• spinach
• garlic and herb cheese spread

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
2. 2 Meanwhile, melt butter in a heavy skillet over medium-high heat. Add sliced mushrooms and sauté until softened, about 3 minutes. Add garlic and sauté until fragrant, about 30 seconds. Reduce heat, and pour in cream.
3. 3 Scoop out 3/4 cup of cooking water and set aside. Place spinach in the bottom of a colander and drain the gnocchi over the spinach to wilt it.
4. 4 Stir cheese into the skillet and add reserved cooking water; keep stirring until cheese is melted.
5. 5 Add gnocchi and wilted spinach to the skillet and stir until well combined. Serve immediately.

By thedailygourmet

Ingredients

• ✓ pasta water
• guanciale
• olive oil
• black pepper
• egg
• parmigiano-reggiano cheese
• pecorino romano cheese
• black pepper
• spaghetti
• parmigiano-reggiano cheese
• pecorino romano cheese

Instructions

1. 1 Cook guanciale with olive oil and 1 teaspoon ground black pepper in a Dutch oven over medium-low heat until almost crisp, about 5 minutes. Reduce heat to low.
2. 2 Whisk eggs, 3 tablespoons Parmigiano-Reggiano cheese, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon ground black pepper in a bowl. Set aside.
3. 3 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain, reserving 1 cup of the pasta water.
4. 4 Pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine.
5. 5 Slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. Remove from heat.
6. 6 Stir remaining 3 tablespoons Parmigiano-Reggiano cheese and 3 tablespoons Pecorino Romano cheese into the pasta mixture and serve.

By John Mitzewich

Ingredients

• ✓ pasta water
• penne pasta
• turkey sausage
• butter
• garlic
• red pepper flakes
• flour
• milk
• heavy cream
• mozzarella cheese
• provolone cheese
• fontina cheese
• parmesan cheese
• sun-dried tomato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until penne start to get tender, about 8 minutes. Drain and reserve 1/4 cup pasta water.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Meanwhile, cook Italian sausage in a heavy skillet over medium-high heat until brown and crumbly, about 5 minutes. Transfer to a paper towel lined plate.
4. 4 Melt butter in a skillet over medium heat. Sauté minced garlic and red pepper flakes until garlic is fragrant, 30 to 45 seconds. Sprinkle flour over mixture and stir to combine, making sure there are no lumps.
5. 5 Pour in milk, cream, and reserved pasta water. Mix mozzarella, provolone, Fontina, and Parmesan cheeses in a bowl and stir in about 4/5th of the cheese mixture. Stir to combine. Add penne, cooked Italian sausage, and julienned sun dried tomatoes to the cheese sauce. Mix to combine and pour into an 8x8 inch casserole dish. Sprinkle with remaining cheese mixture.
6. 6 Bake in the preheated oven until cheese is melted and lightly browned, about 25 minutes.

By thedailygourmet

Ingredients

• ✓ pasta water
• angel hair pasta
• garlic and herb cheese spread
• grape tomato
• parsley

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 5 to 7 minutes.
3. 3 Drain pasta, reserving 3/4 cup water ( you may not need it all).
4. 4 Pour 1/2 cup reserved water into sauce pan. Add Boursin cheese, whisking to combine until smooth. Add tomatoes and cook, no longer than 2 minutes. Add pasta back into the sauce. Garnish with fresh parsley.

By thedailygourmet

Ingredients

• ✓ pasta water
• cheese tortellini
• butter
• butter
• garlic
• white miso paste
• heavy cream
• parmesan cheese
• gochujang

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat; stir in tortellini (in batches if necessary) and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes.
2. 2 Scoop tortellini into a bowl with a slotted spoon. Drain water, reserving 1 cup of pasta water.
3. 3 Meanwhile, melt butter in the same pot over medium heat. Add minced garlic and sauté until fragrant, 30 to 45 seconds. Stir in miso, cream, and pasta water. Whisk continuously until miso dissolves. Add 1 tablespoon gochujang sauce and stir to combine.
4. 4 Add tortellini and Parmesan cheese, stirring briskly until cheese is blended in and sauce is smooth.
5. 5 Garnish each serving with a bit of remaining gochujang sauce

By thedailygourmet

Ingredients

• ✓ pasta water
• instant ramen noodles
• butter
• garlic
• red chili flake
• brown sugar
• soy sauce
• egg
• everything bagel seasoning
• green onion

Instructions

1. 1 Cook ramen in boiling water to al dente following package directions. Drain and reserve ¼ cup of the water.
2. 2 Melt butter in a skillet over medium heat. Add garlic and cook, stirring constantly, until golden and fragrant, about 1 minute. Stir in chili flakes, brown sugar, and soy sauce and simmer for 1 minute. Add noodles and a bit of ramen cooking water and toss to combine.
3. 3 Push noodles to the side and crack egg into the skillet. Cook, stirring gently, until nearly set, then toss with the pasta and any additional water, if desired, to thin sauce.
4. 4 Transfer to a bowl and garnish with everything bagel seasoning and green onions, if using.

By Sara Haas, RDN, LDN

Ingredients

• ✓ pasta water
• rotini pasta
• bacon
• chicken breast
• ranch dressing mix
• butter
• flour
• milk
• cream cheese
• ranch dressing mix
• salt
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain rotini, saving 1/2 cup of pasta water.
2. 2 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Remove bacon and drain on paper towels. Leave rendered bacon grease in the skillet.
3. 3 Sprinkle chicken pieces with 1 tablespoon ranch seasoning. Add to the skillet with the bacon grease and cook until golden brown, 5 to 8 minutes. Remove cooked chicken from skillet and set aside.
4. 4 Rinse out skillet. Melt down 2 tablespoon butter in the skillet over medium heat. Whisk in flour until smooth and thickened, about 2 minutes. Slowly add in milk, whisking until sauce is smooth. Add pasta water ,1 tablespoon at a time, if the sauce is too thick.
5. 5 Stir softened cream cheese into sauce until well combined. Mix in remaining 5 teaspoons of ranch seasoning and season with salt. Mix until well combined. Add cooked pasta and chicken back into the skillet and mix until well coated with sauce.
6. 6 Finely chop cooked bacon. Mix into pasta dish. Serve garnished with chopped parsley if desired.

By thedailygourmet