These pasta sauce recipes are perfect for busy weeknights. They’re not only incredibly delicious and creamy but also easily customizable and can be made ahead of time. These two sauces are inspired by classic Italian cuisine but with a modern twist, incorporating food science principles for a foolproof method.
The secret to these sauces lies in a simple cornstarch slurry. Combine 10 grams of cornstarch with 150 grams of water, mix thoroughly, and heat over medium heat, stirring constantly until thickened. This creates a stable emulsion that keeps the sauce creamy even under high heat.
The first sauce is a vibrant garlic parmesan spinach sauce. Start by blanching 150 grams of fresh spinach in boiling water for 45 seconds, then immediately transfer it to ice water to stop the cooking process and preserve its bright green color. Roughly chop the spinach and set aside.
Next, combine 100 grams of grated pecorino and parmesan cheese, two cloves of grated garlic, 20 cranks of black pepper, 30 grams of olive oil, and the juice of half a lemon in a blender. Add the blanched spinach and the cornstarch slurry, along with a pinch of salt. Blend until smooth.
Blending spinach, parmesan, and garlic for a creamy pasta sauce.
This sauce is incredibly versatile. Feel free to substitute other vegetables like roasted red peppers, sun-dried tomatoes, or peas. Once the sauce is ready, simply cook your favorite pasta according to package directions, reserving about a cup of pasta water. Combine a few spoonfuls of the sauce with a splash of pasta water in a pan and keep warm. Add the cooked pasta to the remaining sauce and toss to coat.
Serving pasta with vibrant green spinach parmesan sauce.
Serve the pasta topped with the warmed sauce and a sprinkle of extra parmesan cheese. A fresh basil leaf adds a final touch. This light and refreshing sauce is perfect for spring or summer evenings.
The second sauce is a fiery take on carbonara. This recipe builds layers of spice for a truly unique flavor experience. Start by making a double batch of the cornstarch slurry. Then, combine 100 grams of grated parmesan cheese, red pepper flakes, 15 grams of harissa paste, 15 grams of olive oil, the juice of a quarter of a lemon, and four egg yolks in a blender. Add the cornstarch slurry and blend until smooth.
The cornstarch gel prevents the egg yolks from curdling when heated, resulting in a luxuriously creamy sauce.
For this non-traditional carbonara, diced guanciale (or pancetta or bacon) is rendered in a pan until crispy. Add three minced cloves of garlic and more red pepper flakes. Reserve a few spoonfuls of the guanciale mixture for garnish. With the heat off, add a few spoonfuls of the carbonara sauce to the pan and stir.
Cook your pasta, reserving pasta water. Add some of the carbonara sauce to the drained pasta and toss. You can heat the pasta gently, adding more sauce or pasta water as needed. Plate the pasta and top with the warmed sauce, extra parmesan, and the reserved spicy guanciale mixture.
Fiery carbonara pasta with crispy guanciale and parmesan.
This fiery carbonara is a flavorful explosion. The combination of rich egg yolks, sharp parmesan, spicy harissa and chili flakes, and crispy guanciale creates an unforgettable pasta dish.
