Recipe 1: Classic Spaghetti Carbonara
Ingredients:
12 oz spaghetti
4 large eggs
1 cup grated Parmesan cheese
8 slices bacon, chopped
4 cloves garlic, minced
Salt and black pepper to taste
Chopped fresh parsley for garnish
Instructions:
Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti and set aside.
In a bowl, whisk together eggs, Parmesan cheese, salt, and black pepper. Set aside.
In a large skillet, cook chopped bacon over medium heat until crispy. Add minced garlic and cook for an additional 1-2 minutes.
Reduce heat to low and add cooked spaghetti to the skillet with the bacon and garlic. Toss to combine.
Remove skillet from heat and quickly pour in the egg and cheese mixture, stirring constantly to coat the spaghetti. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
Serve immediately, garnished with chopped fresh parsley.
Recipe 2: Lemon Garlic Roast Chicken
Ingredients:
1 whole chicken (about 4-5 lbs)
4 cloves garlic, minced
Zest and juice of 2 lemons
2 tbsp olive oil
1 tsp dried thyme
1 tsp dried rosemary
Salt and black pepper to taste
Instructions:
Preheat oven to 425°F (220°C).
In a small bowl, combine minced garlic, lemon zest, lemon juice, olive oil, thyme, rosemary, salt, and black pepper to form a paste.
Place the whole chicken in a roasting pan or baking dish. Rub the lemon garlic mixture all over the chicken, making sure to coat it evenly.
Tie the legs together with kitchen twine and tuck the wing tips under the body of the chicken.
Roast the chicken in the preheated oven for 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Serve the lemon garlic roast chicken with your favorite sides and enjoy!