Sausage Rigatoni with Broccoli Rabe

I discovered this recipe from another blog I follow here.  This lady named the blog after her husband because she cooks him meals and he grades them (Dream Job!!). 

I know I put a lot of pasta recipes on here but they are easy, delicious and different.  This recipe uses broccoli rabe which may be new to many of you but don't be scared because it is much better than broccoli and intensifies this meal quite a bit!  Enjoy this Just Good Food!

My choice of pasta is rigatoni because it's little ridges trap the sauce but you can use penne or whatever you have lying around (spaghetti however would not be the same).  

Coming soon!!!  Homemade pasta recipe (very easy you only need 4 ingredients!!) and I got a pasta machine for Christmas and am very excited to use it!!

P.S.  Over January I plan on doing a themed month and will begin cooking even more for my friends and get their honest input on meals.

Recipe:  Serves 2 with leftovers

1 lb italian sausage (spicy or sweet) ground

4 garlic cloves

1 lb broccoli rabe (stringer broccoli) blanched in water

12 oz rigatoni pasta

broccoli rabe water

1/4 cup parmesan cheese

olive oil (2 tbsp)

1 tbsp oregano

1/2 tsp red pepper flakes

s&p

Directions: 

First how to blanch broccoli rabe: 

Rinse and dry the broccoli rabe and place in a deep sauce pan (a pot will work just fine) in COLD water (and only cover completely with water). 

 Heat water and bring to a simmer.  Once water begins bubbling take off heat immediately and take out broccoli rabe with tongs and place in cold water (SAVE THE BROCCOLI WATER!).  

Once the broccoli rabe has cooled (about 3 minutes) place on towel and pat dry.  Chop into 2 inch pieces and by the time this is done you should be adding it to     the sausage.

Bring a pot of water to boil and cook the pasta al dente, and heat the olive oil in a large sauce pan over medium heat with the peeled and chopped garlic.  

Let the garlic fry slightly and add the italian sausage and ground with the garlic along with the oregano and red pepper flakes.  Once the meat is nearly cooked add the broccoli rabe pieces and continue cooking on medium heat.  Add salt and pepper to taste here.  

Once pasta is finished, drain and place back in the pot.  Add the meat and broccoli and leave on medium heat and add about a cup of the reserved broccoli rabe water (which you saved right???).  Let reduce for a minute and add cheese and fresh ground pepper and YOU ARE READY!

Merry Christmas everyone! I'm working on another post full of Just Good Food for today, but in the meantime, did you notice some changes on the blog? I added a recipe index on the right so it's easier to look for a recipe when you're in a hurry.

Hope you're enjoying some Just Good Food lately!

Chicken French

This recipe is similar to parmesan chicken, but instead of a marinara sauce, a rich lemony sauce is substituted. I really like this recipe because it is easy and so flavorful (the lemon juice combined with rich stock and white wine is perfect).

I found this recipe from Tyler Florence but modified it by adding capers (for both a nice salty flavor and color), adding a little heat and some curry powder.

Before cooking, you want to be sure to pound the chicken to 1/4 inch thickness so it is extra tender and juicy.  You also want to season the flour plenty with salt and pepper - otherwise the chicken will taste bland.  

That's it, very simple and great comfort food (who said you had to add a ton of fat to make something comfort food).  Enjoy this Just Good Food, maybe over pasta or orzo rice!

Recipe:  Serves 4

4 skinless chicken breasts 

AP flour for dredging plus more for thickening (at least 1/2 cup)

2 whole eggs + water for wash

1/4 cup olive oil

1 cup chicken stock

1/2 cup white wine

Juice of 1/2 lemon

Rinds of half a lemon

2 tbsp capers

2 tbsp butter

salt and pepper

1/2 tsp curry powder

1/2 tsp cayenne pepper

fresh parsley 

Directions:

Place the chicken breasts on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick (and remember to wash the cutting board after raw meat has been on it). Put some flour in a shallow bowl and season with a fair amount of salt and pepper, the cayenne and the curry powder. Mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium flame in a large skillet until the oil is sizzling.

Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off (repeat twice for an extra tender crunch). When the oil is nice and hot, add the breasts and fry for 3 minutes on each side until golden. Remove the chicken cutlets to a large platter in a single layer to keep warm.

Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly and add the capers. Roll the butter in some flour and add it to the skillet, this will thicken the sauce (this is important otherwise the sauce will be lumpy if you just add it in).  Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. The longer you let sit, the thicker the sauce will be. If it thickens too much, add a spoonful of water. Season with salt and pepper and garnish with chopped parsley before serving.

Turkey Avocado Sandwich

Another delicious leftover quick meal to make but this isn't your ordinary turkey sandwich this could potentially get you making a 20 pound turkey just to have tons of leftovers.

This is all so simple, but it is important you use brie cheese (it is so good and the perfect match for this sandwich!).

There really isn't anything to it, you can change things around to your liking (like add bacon, or chipotle mayo or crustier bread) but stick to the brie and avocado and this sandwich will blow your mind!  Enjoy this Just Good Food!

Recipe:

6 oz of turkey breast
spicy mustard
2 oz of fresh brie cheese
2 slices of tomato
half an avocado sliced
2 slices sourdough bread
salt and pepper

Directions:

Bread is important, lightly toast it to add some crunch then broil the cheese on a slice of the bread.  ON the other slice, spread heavily with spicy mustard (or homemade chipotle mayo if you dare) and top with the warm turkey breast.

Slice a fresh tomato (if you can find one) (Green Bay has a store where they grow organic veggies inside all year along!).  Take an avocado and cut it in half the long way (check out this video if you aren't sure how to cut an avocado).  Spread those slices on top of the turkey breast as well as the tomato slices.  If you want to add some crisp fresh lettuce as well that will add a nice crunch.  Salt and pepper the tomatoes and eat.

Eggs in Purgatory

I don't know where the name comes from but I do know that it is delicious (there are many different flavors but they mesh well together) and it is a great way to use leftover mashed potatoes from Thanksgiving.
This recipe isn't an ordinary leftover recipe it is something that you will have you making mashed potatoes every week just for the leftovers.
It is a potato pancake over a bed of marinara topped with a fried egg and shaved parmesan.  It's salty and savory all in one which makes for a very satisfying breakfast.
This entry begins a list of several Thanksgiving leftover recipes.  So stayed tuned for some lunch and dinner entries that will quickly empty your fridge of turkey, stuffing and all your other leftovers.  So Enjoy this Just Good Food and remember to reply back with any of your favorite Thanksgiving leftover recipes!


Recipe: (Serves 2)

1 cup mashed potatoes (chilled)
1/2 scrambled egg
2 fried eggs
1/2 cup marinara sauce
2 1/2 tbsp flour
3 tbsp bread crumbs (for added crunch)
1/2 tsp cinnamon
1/4 tsp cayenne
salt and pepper
olive oil
hot sauce

Directions:

First combine the mashers with all the other dry ingredients and spices.  Combine with an egg (I added about 1/2 of an egg just enough to keep everything together) and add a few dashes of hot sauce for an extra kick.

Hit a large frying pan with the oil over medium heat (you want it hot so the oil sizzles when the cakes are placed in it).  Shape the cakes and flatten to about 1/4 inch thick and fry for about 3 minutes on each side or until they are golden brown and have a crispy consistency throughout.  

While the cakes are frying, crack 2 eggs in the pan and fry (top them with shaved parmesan so it melts). When the cakes and eggs are done, warm the marinara and place first on a plate.  Top the sauce with the cakes followed by the egg.  

Grind fresh ground pepper on top and a few dashes of hot sauce and eat!

Salmon Arugula Wrap

Ever have one of those days when you only have 5 minutes for lunch and think oh yea I'll just stop at SA and buy one of those week old hotdogs...yea me too, BUT instead of forcing myself to eat SA I make this wonderfully delicious and quick wrap as I'm running out the door.  Yes, delicious, healthy, filling, and fast-miracles do happen!  

I started making these for lunch on Monday's for Meatless Mondays but loved them so much I usually make them every week day.  

If you're thinking, oh Salmon that's expensive and it's difficult to get fresh, oh I'm so sad you've never heard of Trader Joe's....I get a 4 oz package for only $2.99 and it is Farm Fresh Alaskan smoked salmon.  There is also a lot of room for changing things up, I like sliced almonds and mustard but you could use pesto and pine nuts or walnuts too.  Here is my version, Enjoy this Just Good Food!

Recipe (Serves 1):

1 Large flour tortilla (burrito style, or tomato basil wrap)

1.5-2 oz of smoked salmon

1 oz of sharp cheddar cheese

Large handful of arugula 

1 oz sliced almonds

Dijon mustard

parmesan cheese

fresh squeezed lemon

salt

lemon pepper

red pepper flakes

Directions:

If you have a few extra minutes, warm a large flat skillet to slightly crisp up the tortilla to melt the cheese.

Spread the mustard on the tortilla/wrap and the cheese dabbed with red pepper flakes and place not he skillet for about 3 minutes (until desired crispiness).  

Next, flake the salmon apart and spread evenly across the tortilla and shake about 1/4 tsp of lemon pepper seasoning.

Top the salmon with the arugula (and lots of it!), and squeeze the fresh lemon on top.  Take the sliced almonds and add to your liking along with the parmesan and salt to taste (if needed).  Wrap it tight and for a little extra kick add some hot sauce (sriracha!)

Pizza Bites!

So I made these a few weeks ago because one of my roommate's favorite foods to eat while drinking are frozen pizza bites and I knew I could make homemade ones about a million times better (Sorry Totinos).

The pizza bites are fun and easy to make and are perfect for appetizers for party or for a football game.  They can be made to be really fancy or as simple as can be (you could use anything from cheese and pepperoni, to spinach and tomatoes, or sauteed mushrooms, or even truffles).  The crust recipe is enough for 2 batches (about 40-50 bites).  The recipe I listed is with pepperoni and mozzarella.

These are also perfect for dipping in my pizza sauce (just warm it up so it's nice and hot); if you do that my only recommendation would be to melt some cheese in the sauce and they will be perfect.  Enjoy this Just Good Food!

Recipe:

Crust: (1/2 batch)

½ cup water warm (110)

1 instant yeast pack

1¼ cup water (room temp)

2 tbsp evoo

4 cups bread flour

2 tbsp honey

1 tbsp oregano

1 tsp red pepper flakes

11/2 tsp salt

1 pepperoni for each bite (40-50)

1/2 cup-2/3 cup cheese

parmesan cheese

Directions:

This dough recipe is not the one I usually use but one I actually found from "Annie's Recipes".  Follow the instructions, I make the full batch of dough and either save it for a pizza or bites later in the week or make 2 batches.  However, the only difference I made in the recipe is the addition of the honey (I got that idea from a place on "Diners, Drive-Ins, and Dives," and the spices always add to the crust flavor.

Once you let the crust rise for an hour or so take it out and flour a counter top and role out the crust to about 1/4 inch thick.  Then cut into squares about 2 inches by 2 inches.  Brush a little bit of olive oil on the crust then place a pepperoni on each piece then a good finger full of cheese.  

To fold the pieces, simply take the four corners and pinch them together and roll into a ball making sure there is no spaces for cheese to come out.  Sprinkle some cheese on top with oregano and cook for about 15-20 minutes (you want the tops crispy).

Flour-less Chocolate Cake

I made this cake for my sister Abbie's Birthday a few weekends ago.  I had never made a cake before and was a little nervous because when I bake I tend to mess up (I always forget that food continues to cook even after taking it out of the oven, and I sometimes over bake cookies, etc).
That is why I decided on a flour-less cake as you only need a few ingredients and it is a good starting point with baking cakes.

The cake was delicious, I followed the recipe except added some peppermint schnapps for a little extra something (don't be afraid to add the listed amount otherwise you won't taste it).
The chocolate ganache' (ok that is a fancy word for frosting) is so easy because it uses 2 ingredients (how easy is that).
Have fun with this, make it for a celebration or just simply for some friends that you want to showoff for because they'll think you spent 2 hours on this cake.  Enjoy this Just Good Food!

Cake Recipe:

1 stick cold butter
4 ounces good bittersweet chocolate
3/4 cup white sugar
1/2 cup sifted cocoa powder
3 beaten eggs
1 tsp vanilla extract
2 ounces peppermint schnapps (optional)
nonstick cooking spray

Ganache Recipe:

1/2 cup heavy cream
8 ounces semisweet chocolate


Directions:

Preheat the oven to 375 degrees and spray and 8 or 9 inch cake pan with the non-stick spray (another good trick is to lay parchment down inside after spraying the pan to easily take out the cake).
Get a pot of water boiling and place the chocolate, butter, and schnapps in a bowl over the water and stir continuously until fully melted and incorporated (about 3-5 minutes).
Immediately put on ice to cool the chocolate mixture (this is very important, if you do not cool you will cook the eggs when you add them making scrambled chocolate egg cake).  Wait a few minutes at least 10 until the chocolate is cool then go onto the next step!
Next mix in the sugar and sifted cocoa powder (sift it because you do not want a big chunk of chocolate).
Beat the 3 eggs and mix into the mixture until everything is fully incorporated (should have a dark chocolate look).
Pour the mixture into the sheet pan and bake for around 20 minutes.  Keep an eye on it though, it also may look like it id done but don't take out too soon otherwise the middle will sink.  Otherwise this is a very easy cake to make.

Now for the ganache!

Take the boiled water and another bowl and put the heavy cream and chopped chocolate into the bowl.  Melt the chocolate and stir continuously with the heavy cream until they are fully incorporated.
This is good and easy to do before and let sit in a fridge for a couple of hours or overnight.
The only mistake you can make is pour the ganache over the cake while still hot.
If you make the ganache at the same time as the cake just wait to put it on the cake a few hours (make sure to put the frosting in the fridge to cool).

 

Sweet Mashed Potatoes

These are the potatoes I made with the pork loin, another first time recipe that was inspired from Rachel Ray's recipe.  Sweet potatoes are really healthy for you, great tasting, and an orange vegetable which are sometimes difficult to find.  The ingredients I used here are very homey fall flavors that can be used for Thanksgiving dinner or a healthy substitute for gratin potatoes or fried potatoes you might make with your protein.
The best part about these potatoes is of course THE BACON!  The rule with bacon is you must save the grease (bacon grease can go with anything, but my favorite use is with pancakes).  I actually just poured the grease into the potatoes for more flavor and I didn't want to make the potatoes too healthy.
This week is Homecoming and tomorrow some friends are having dinner!  But what should I cook???  Enjoy this Just Good Food!


Recipe: (Serves 4)

3 lbs of sweet potatoes
4 slices of bacon
1/2 cup chicken stock
1 Orange juiced and zested
1 tbsp butter
1 tsp cumin
1 tsp cinnamon
1 tbsp worcestershire sauce
salt and pepper
few dashes of hot sauce
pinch of nutmeg
bacon grease


Directions:

Rinse, peel and cube the potatoes (inch pieces) and place them in a pot of salted boiling water. Cover the potatoes and cook until tender (20 minutes).
When finished, drain the potatoes and return to the pot and leave on low heat.  Use a fork to smash the potatoes until smooth, add the stock to make this easier, flavor the potatoes and smooth them out.
Get a skillet out and fry up the bacon, when done break into small pieces and add to the potatoes along with the seasonings, orange juice and zest.
Add s and p to taste along with hot sauce.

Serve immediately and blow people's minds!

Pork Loin with Finger Lickin' Good Gravy!

We had out first family meal last week, took a while but I put my heart and soul into this meal and the guys absolutely loved it (I could tell because we were all concentrating on eating and enjoying every bite)!
I decided to try something new and go big with a pork loin with a sweet and savory gravy and sweet mashed potatoes.
The pork was not too difficult at all just good piece of meat and spices to bring it all together for the perfect meal.
I had 2 small pork loins (totaling 1.5 lbs so it cooked quickly, the meal fed 5 of us fine, but for a bigger meal you might need more).
This is also a great holiday or fall dinner with friends or family.  Also leftovers can be used for an unbelievable sandwich the next day.
The sauce I was originally following a recipe but I didn't like the consistency so I put it on a sauce pan, added some butter, and reduced it to thicken it up and add more flavor.  My roommates were scrapping up the sauce with bread it was so good!
Also, guys if you're looking for the "first-date" meal to make this might be the one!  Share around, again do not be afraid to make this (I am not a baker at all and made my first cake tonight and it turned out to be a success), you can do it and Enjoy this Just Good Food!


Recipe: (Serves 4-5)

1.5 lbs of pork loin (fat trimmed off)
1 tbsp olive oil
1 tbsp oregano
1 tsp thyme
1/2 tsp rosemary
salt and pepper
(that's it!)

Recipe for Sauce:

1 whole Roasted garlic bulb (surprise kicker)
1/4 cup freshly chopped parsley leaves
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
2 tbsp butter
1 tsp oregano
2 tbsp beef broth
1 tsp sugar
1/2 tsp salt and pepper
1 tbsp water


Directions:

First you want to roast the garlic since this takes about 45 minutes.  Take the entire cloves of garlic and cut in half, drizzle with olive oil salt and pepper wrap it in foil and put it in a toaster oven at 475.  It's done when the cloves should slip out and nearly fall apart.
For the pork preheat the oven to 375, trim the fat off the pork and place in a cooking pan.  Rub the loin with olive oil and season the entire body with salt/pepper, oregano, thyme, and rosemary.
Cook the pork for about 25-30 minutes, just keep an eye on it but make sure it remains tender.

For the gravy, get out a blender and once the garlic is done mix it in the blender with the balsamic, beef broth and chopped parsley.
Blend together until incorporated, start slowly blending in the oil and add the sugar, water, salt/pepper until mixed throughout (should be a lighter brown color).
Pour into a saute pan on a medium low heat and add the butter (cut into small cubes).  Continue to stir the gravy and let reduce to thicken (about 15 minutes).

Once the loin is done slice into 1/4 inch servings and pour some of the gravy over the loin.  Serve with extra gravy in small bowls for everyone individually (so nobody is fighting over it).

Homemade Pizza Sauce

This is so awesome and literally takes 5-10 minutes, so no excuses for not making this your own.
Many people mistake how to make a pizza sauce but really the only tomato source you need is tomato paste.  Another plus is you do not need any heat source for the sauce (just a bowl for mixing!)
This sauce can be used for the pizza recipes from the blog or with the meatballs or simple grilled pizza on a tortilla.
This weekend is Tommie Johnnie weekend at UST (biggest D3 rivalry around!), can someone say kegs and eggs!!!  Enjoy this Just Good Food and Go Tommies!!!


Recipe:

1 6oz can of tomato paste
2 tbsp olive oil
1 1/3 cup water
2 cloves minced garlic
1 tbsp oregano
1 tsp basil
1/2 tsp rosemary leaves
1/4 tsp cayenne
hot sauce
salt and pepper


Directions:

Get out a large bowl and mix in the tomato paste with the water and olive oil.  Mix it very well and add additional water if needed (depending on what kind of consistency you like).  You want to mix it really well because when you put it in the fridge the olive oil will separate from the tomato base so mix it really well.
Mince the garlic (no need to cook it) and mix it in along with all the others spices and hot sauce.
The longer you let the flavors sit and mesh together the better it will taste, however you can use this right away if you don't make it ahead of time.
That is literally it (told you 5 minutes!), no excuses and your friends will be impressed if you tell them you made an entirely homemade pizza!

Mozzarella Filled Meatballs

I am going to start by saying that I would have normally put some veal in these meatballs but no stores sell veal (not even Whole Foods) I guess we can thank PETA for that...Instead I used pork and beef (90-10) and they were delicious.
These are great because you can cook them several different ways and these can be made in 30 minutes and used for a sandwich, in pasta, or alone.
I use a lot of different spices in these that mesh well together (like cinnamon and nutmeg with cayenne and thyme).
I made these for some friends and it made 16 average size meatballs which fed the 4 of us easily with pasta.  I need a good red sauce recipe, if anyone has one they would like to share please do!  Enjoy this Just Good Food!


Recipe: Serves 4

1/2 lb pork
1/2 lb beef (90-10 is fat enough because of the oil from frying)
(if you can get veal use it and get an equal amount of each)
2 cloves minced garlic
2/3 cup bread crumbs
1/2 egg (mix an egg and only use half of it)
2 tsp cinnamon
1/2 tsp cayenne
1/2 tsp thyme
1/2 tsp cumin
pinch of nutmeg (if you have it)
1 tbsp worcestershire sauce
1 tbsp oregano
hot sauce (your call)
salt and pepper
4 oz mozzarella cheese
olive oil (1/4 cup plus more if frying otherwise just a little if baking)


Directions:

I fried these but they can easily be baked, in the case of baking heat the oven to 375.
Get all the ingredients out (and uncap them since you are working with raw red meat).
Get a nice big bowl and mix the meat together in it.

Mince the garlic very finely and mix in all the spices very well (seriously for at least a minute incorporate everything together very well).
Mix in the egg and bread crumbs form until all the liquid is gone (use more bread crumbs if needed).
Meanwhile, if you are frying the meatballs put a large skillet on medium heat with enough oil to cover the entire pan.

Start forming the meatballs and place them on a cutting board.  Once they are all formed the fun begins!  If you have a ball of fresh mozzarella cut it into small quarter inch pieces, but if you have shredded mozzarella that works too (That's what I used.)
To insert the cheese take your thumb and push in a hole into the meatball.  Insert the cheese and fold some meat over it (do not try and roll in the cheese because it will burn or fall out while cooking it).
Once you have done this begin cooking the meatballs (if baking this is easy just dribble oil on the meatballs on a baking sheet and put them in the oven for 16-20 minutes.
If you are frying the meatballs then place them in the hot oil and cook them for about 8 minutes continually rotating to cook all the way through.

If anyone has tasty ideas of what to do with meatballs please share!

Chicken Carbonara

Some of my friends I traveled to London with decided it would be fun to have weekly cooking nights, basically everyone brings something (wine, meat, bread, salad, and me to cook).  We had out first one last week and it wasn't the best day so of course I wanted to make something comforting, homey, and delicious; so I decided carbonara and bruschetta.  Traditionally carbonara is so rich and creamy that it is too gut-wrenching for some, others make it with only eggs reducing the calories but also the taste.  I go for the in between using half and half and egg yolks so the taste is still there but it won't keep you up all night.  

Now I would have preferred to use pancetta (Italian bacon) but no grocery stores have it (not even Whole Foods, they also don't have veal I guess peta is getting to people grrr).  You can Americanize it and use bacon if you prefer or use prosciutto.  This recipe is easy to make, the only trick is you don't want to cook the eggs to scramble just enough to get sauce thickened and eggs cooked (but still creamy and smooth).  Otherwise is is so delicious and you makes enough for leftovers if you do it right!  Enjoy this Just Good Food and be sure to share with friends!!

Recipe: Serves 4-6

2 Chicken breasts (1/2 lbs)

1/4 lb pancetta, bacon, or prosciutto 

16 oz pasta (I used Rigatoni)

4 egg yolks (yup the yellow ones)

1/2 cups half and half

1/4 cup parmesan (plus more)

3 cloves of garlic

1 tsp red pepper flakes

1 tbsp oregano 

1 tsp paprika

salt and pepper

olive oil

Directions:

First, boil a large pot of water for the pasta and turn on the oven to 400 to cook for the chicken.  Cut and clean the chicken breasts, place on a cookie sheet and season with paprika, salt and pepper and cook for about 7 minutes (you still want it slightly pink as it will finish off in the skillet).  

Next, get out a large skillet turn on to medium heat and place about a tbsp of olive oil in the pan.  mince the garlic cloves and chop the meat into 1/4 inch pieces and place it in the pan with the garlic, red pepper flakes, and oregano.  Cook for about 4 minutes until the garlic is tender and the meat is lightly browned.

Once the water is boiling put in the pasta and take out the chicken when it is nearly fully cooked.  

Let the chicken cool before you shred it and add it to the skillet.

Crack 4 eggs and separate the whites from the yolks (you can keep the whites for scrambled eggs or baking).  Mix the yolks with the half and half and parmesan cheese and wait to mix this into the pasta and meat mixture.

Once the chicken has cooled enough shred with a fork (or hands) and finish cooking in the skillet for a few minutes.  Turn down the heat when the pasta is done and add everything to the pasta in the large pot.  Take the egg mixture and add to the pot and mix well, leave the heat on low and continue to mix for about 3 minutes (don't let stand otherwise the eggs will scramble).  

Finally, it's done and ready to eat place pasta in a large bowl and sprinkle extra cheese and fresh parsley and ground pepper and enjoy!