3 express recipes perfect for fall by Big Mamma, the kings of pasta

Spaghetti, penne, fusilli, al ragu, alla carbonara, cacio e pepe or even pomodoro e basilico… Pasta comes in a multitude of shapes and recipes. To the delight of lovers of comforting and generous cuisine. This Tuesday, October 25, pasta is in the spotlight as part of World Pasta Day. The opportunity for Big Mamma, the most famous trattoria in France, to share its best recipes. On the menu ? Three particularly gourmet creations that will be perfect for long autumn evenings: big veggie carbonara with fried zucchini, spaghettone with sea urchins, both from his latest book Big Mamma, Italian cuisine in 30 minutes, shower included (ed. Marabout). But also its iconic truffle pasta, which gives pride of place to mushrooms and parmesan. Bon appetite!

Also to discover: Here is the best tiramisu recipe and it is signed Big Mamma

Here are 3 express pasta recipes perfect for fall from Big Mamma:

Big Mamma’s Big Veggie Carbonara

Carbo veggie spaghetti with fried zucchini, for the gourmets of the vegetable garden.

Per 4 friends (for 4 people)

  • 500g spaghetti
  • 4 good zucchini
  • 6 egg yolks
  • 250 g of pecorino (not excluded that you have a little bit left for tomorrow)
  • QB sunflower oil
  • Pepper like it’s raining (it’s called carbonara because it has to be black as coal, so go ahead, we don’t skimp)

Cut all the zucchini with a mandolin so as to obtain nice round slices about 3 mm thick. Fry them in a pan of very hot sunflower oil until they get a nice golden color then set aside.

Immerse the spaghetti in a pot of lightly salted boiling water for as long as necessary. Understand: pasta, to know if it is cooked, you have to taste it. When you find them good, take them out of the water and drain them. In the meantime, stand by and stir them. Yes, yes, we are looking at you. Save time when cooking pasta, quickly put the egg yolks, grated pecorino and pepper in a container large enough to accommodate the entire dish.

Pour the cooked pasta directly into the same bowl and mix. Pepper again, add the fried zucchini and place the dish in the center of the table.

Stir, serve and pass. Turn quickly, it is eaten hot. And above all, leave the crème fraîche very, very, very far from this recipe and the work plan. If an Italian ever passes by, you never know.

big mamma veggie carbonara pasta recipe

Spaghettone with ricci di mare from Big Mamma

Spaghettone with sea urchins, garlic and olive oil.

We’re very generous, so we’re going to give you two dishes in one. Typical Italian recipes that we cook in the evening on our way home from work: spaghettone aglio, olio, peperoncino; and its version ++ of the sea: spaghettone aglio, olio, riccio di mare. Are you salivating? U.S. too.

Per 4 friends (for 4 people)

  • 600 g of spaghettone (on the advice of Charlotte who is always hungry)
  • 150 g at least clean sea urchins (previously washed at the fishmonger)
  • 2 garlic cloves2 garlic
  • 1 fresh pepper1 fresh
  • 1 bunch of parsley1 parsley
  • QB extra virgin olive oil

Plunge the pasta into a pot of boiling salted water and cook until al dente. At the same time, chop the parsley and garlic separately. Cut the fresh chilli into small pieces.
In the family pot, pour a large amount of olive oil with the chilli and garlic and sauté over low heat for at least 6 minutes. You are offered two options, but be careful, be sure to save all the oil in both cases. For real ritals, we leave the chilli and garlic in. For small players from elsewhere, we withdraw them in Chinese.

Add the pasta and a ladle of cooking water to the pot with the flavored oil and sauté for 1 minute. Here, we stir well to allow the water to evaporate and create a nice emulsion. After cutting the sea urchins without biting yourself, detach the tongues using a small spoon. Then add them with the parsley. Be careful, they must be eaten immediately, otherwise they will stick. This is not the time to refill a shot to drink, we go to the table. È pronto! Without sea urchins, you will still get the most typical dish of Italy. It’s simple, any self-respecting Italian eats this after his worst day. This is THE homecoming recipe.

big mamma sea urchin pasta recipe

Big Mamma Truffle Pasta

Per 4 friends (for 4 people)

  • 400g mafaldine or linguine
  • 70g of parmesan
  • 20g of butter
  • 2 cases of truffle oil
  • 1/2 shallot
  • 1 truffle of 20g
  • 200g button mushrooms
  • 3cl of white wine
  • 80g mascarpone

Prepare the truffle cream: melt 20 g of butter with 2 tbsp. at s. of truffle oil in a sauté pan. Add 1/2 shallot and half of a 20 g chopped truffle, then 200 g sliced ​​button mushrooms. Leave to brown for a few minutes, then deglaze with
3 cl of white wine, stirring well with a wooden spatula to loosen all the juices.
Cook over low heat for 10 minutes. Mix.

In another saucepan, cook 400 g of mafaldine or linguine a little less than al dente in salted boiling water. Mix 80 g of mascarpone with the truffle cream in a saucepan and heat gently. Add the pasta, 70 g grated parmesan and a little cooking water, if necessary.
Serve and grate the rest of the truffle over the plates.

big mamma truffle pasta recipe

Big Mamma cookbook Italian cooking in 30 minutes

The recipes for big veggie carbonara and spaghettone al ricci di mare are taken from the book Big Mamma, Italian cuisine in 30 minutes, shower included, ed. Marabout.

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