This Cajun Baked Spaghetti is a recipe your family will love. Super versatile too! ❤️WHY WE LOVE THIS RECIPE This recipe is a great twist on a classic! We love our original baked spaghetti so we decided to spice things up and try a cajun version. It came together perfectly and our family loved it….
These Instant Pot pork chops come out tender, juicy, and full of amazing flavor in a fraction of the time it would take in the oven. Make a quick gravy out of the leftover cooking sauce and dig in for an easy weeknight meal!
Why You’ll Love This Instant Pot Pork Chops Recipe
We love pork in this household, and after you’ve tasted these succulent Instant Pot pork chops, you’ll want it on regular rotation!
Continue reading Instant Pot Pork Chops at Cookies and Cups.
Creamy cheesy polenta is love at first bite! Buttery, soul-satisfying, and creamy, this cheese-laden polenta is perfect served alone or topped with any braised meat, vegetables, or stew.
Hands down, my favorite way to serve polenta is with chile verde. This Mexican Pork and Tomato Chile Verde is what my comfort food dreams are made of these days. If you’ve never had chile verde, or even if you have a classic recipe you love, you need to try this version.
I cooked large batches of both the above pork and tomato chile verde and classic pork chile verde (the recipe that I’ll be sharing tomorrow), and I’m so very happy with the state of my refrigerator right now. I’ve eaten this polenta topped with chile verde several days in a row, and I even had it for breakfast today.
Polenta is a versatile dish that doesn’t get nearly enough play, in my opinion. Of course it’s well known, but a lot of folks seem to have the wrong idea that it’s fussy or difficult to make.
It’s not a difficult method at all! It’s important to remember three things though. First, slowly whisk the cornmeal into boiling liquid.
Second, return the mixture to a boil while still whisking. Third, remember to lower the heat and stir occasionally. You don’t need to babysit it too closely.
I served this cheesy stove-top polenta with the Mexican Pork Chile Verde I made earlier this week and it was the perfect match for the spicy saucy pork.
To make this fabulously cheesy polenta, you’ll need the following ingredients:
I said there were only three things to remember, but I’m going to correct myself and add one more. Please do not use self-rising cornmeal for polenta. You’ll be deeply disappointed if you try it.
Polenta a great side dish to make in advance. Simply cool the finished polenta, cover, and refrigerate. Reheat in the microwave, about 4-5 minutes on high. Stir vigorously to fluff after reheating.
If you’re wondering what else you might want to serve with polenta, look no further than our chicken piccata. Can’t get enough polenta? Neither can I! Try out paprika manchego polenta and oven-baked polenta too!
{originally published 2/9/13 – recipe notes and photos updated 10/5/25}
The post Creamy Cheesy Polenta appeared first on Barefeet in the Kitchen.
This lasagna soup recipe has everything you love about classic lasagna with savory meat, tender pasta, rich tomato sauce, and plenty of melty cheese all in one cozy bowl.
A few years ago my husband and I had the chance to go to New York and film two episodes of Paula’s Party. It was such a fun experience. We even got to meet Carson Kressley, Cheri Oteri, Jason Priestly and a bunch of others. One of the dishes Paula made was Tastes Like Lasagna Soup and it smelled amazing. We were so disappointed we didn’t get to taste it, so when we got home we created our own version. It quickly became a favorite.
There’s just something about lasagna soup that feels like home. It’s saucy, cheesy, cozy, and truly the best kind of comfort food.
This soup recipe is a cross between a creamy soup and broth soup due to the addition of a little ricotta. It’s hearty, beefy, and delicious. In other words, perfection. Here is what you will need:
Scroll to the end of the post to the recipe card to see all the measurements and details.
This recipe comes together so quickly, and the steps are super easy. Here are the basic steps:
The full list of instructions can be found in the recipe card at the end of the post.
Carrian’s Tips:
Noodles & leftovers: Lasagna noodles soak up broth the longer they sit, so I always wait until the last 15 minutes to add them. If you’re planning to freeze the soup or make a big batch for later, keep the noodles separate and add them fresh when reheating for best texture.
All-day simmer: This soup is perfect for making in the morning and letting it bubble away on low heat. By dinnertime, the flavors are deep and rich, and your whole house will smell like an Italian kitchen.
Herb swaps: Fresh herbs are amazing, but not required. I love using Gourmet Garden tubes for convenience, or you can substitute dried herbs—just remember to use half the amount since dried are more concentrated.
Parmesan rind magic: Never throw away parmesan cheese rinds! Adding one to your soup while it simmers infuses the broth with a salty, nutty richness that you can’t get any other way. Just fish it out before serving. It’s a simple trick that elevates soups, sauces, and even stews.
Cheese pull & bread dunk: The melted, broiled cheese on top is the showstopper. Gooey, golden, and comforting. And while it might seem optional, dipping warm, crusty garlic bread into the soup makes the whole meal next-level cozy.
You can easily make this lasagna soup vegetarian by skipping the ground beef and using vegetable broth instead of beef broth. Want to switch up the protein? Try half ground beef and half Italian sausage, or use ground turkey or chicken for a lighter option. No regular lasagna noodles? No problem! Bow tie pasta works perfectly, and for a fun twist, try mafalda pasta, which looks like mini lasagna noodles (though it can be harder to find).
For added variety, toss in mushrooms, yellow squash, zucchini, carrots, or spinach cut into bite-sized pieces. Boost the flavor with spices like red pepper flakes, adding just a pinch or sprinkle to taste. Top with your favorite types of cheese for a rich, melty finish.
This lasagna soup works perfectly in both the crock pot and Instant Pot.
For the slow cooker, follow the stovetop instructions through step 7, then transfer everything to the crock pot and cook on low for 6–8 hours. Add the pasta 15 minutes before serving, top with cheese, and broil in oven-safe bowls for a melty, golden finish.
For the Instant Pot, follow the recipe through step 5 using sauté mode. Once cooked, continue to step 10, place the lid on, and cook on high pressure for 5 minutes, then quick release. Add cheese on top and replace the lid to let it melt. For broiled cheese, transfer the soup to oven-safe bowls and broil until golden.
I highly recommend serving garlic bread as a side, or any crusty bread you love. A baguette works perfectly, or try our no-knead artisan bread for an extra touch. To balance the richness, I also love a bright, fresh salad on the side. Caesar salad is a classic favorite!
Properly stored, lasagna soup will keep for 3-4 days in the refrigerator. Store leftovers in an airtight container.
If you want to double the recipe and freeze some of it, do not add the pasta or cheese. Let the soup cool completely and freeze it in a ziploc bag or a freezer safe container. It will keep for up to 6 months.
To reheat refrigerated soup, just zap it in the microwave until warmed through. You can also reheat it on the stovetop. To reheat frozen soup, let the soup thaw at room temperature for about 30 minutes. Then place it in a pan and heat until boiling. Then add the noodles and let simmer until the noodles are cooked. Top with cheese if desired.
This whole recipe can be made in one bowl, which makes prepping, cooking and cleanup such a cinch. Plus, your kids will love it too!
Speaking of cleanup, making a traditional lasagna takes all sorts of pots and pans and mountains of dishes. It really is just a mess afterward (but totally worth it because lasagna is so dang good). With this soup, you get all the same flavors without the mess.
Lasagna soup is so hearty and so comforting! It makes a great dinner for guests or to take to a neighbor. It really is loved by all, even my picky eaters!
Vegetable Beef Soup is hearty, comforting, and perfect for warming up on a cold day. Serve it with fresh bread and a side salad for a satisfying meal.
After falling in love with the original, it only made sense to share this Stick of Butter Rice Recipe with Beef Broth. It has the same rich, buttery texture as our chicken broth version but with a deeper, more savory flavor that pairs perfectly with hearty mains like roast beef, pulled pork, or meatloaf!
Stick of Butter Rice is the easiest, most flavorful rice side dish that will change your life! It is so easy to make with only a few ingredients, and the texture is unreal. This easy beefy side dish is a must-try for all rice lovers!
Together, these simple ingredients create a warm, comforting side dish that tastes far more indulgent than the effort it takes. Stick of Butter Rice with Beef Broth is rich, flavorful, and the kind of recipe you’ll want to make on repeat.
Stick of Butter Rice with Beef Broth is a comfort food classic that’s as simple as it is satisfying. With just four pantry staples, you get a rich, savory side that pairs perfectly with anything from pot roast to grilled steak.
Stick of Butter Rice with Beef Broth pairs perfectly with cozy, hearty meals. Its rich, savory flavor makes it an ideal side for pot roast, steak, or beef short ribs. For vegetables, try roasted Brussel sprouts, green beans, broccoli, or asparagus to balance the richness. It also goes well with buttery dinner rolls or cornbread for soaking up any extra flavor.
Let the rice cool completely, then transfer it to an airtight container and store it in the fridge for up to 4 days. To reheat individual servings, microwave with a splash of beef broth or water to loosen it up. For larger portions, warm it on the stovetop over low heat or cover with foil and bake at 325°F until hot.
To freeze, divide the rice into freezer-safe containers or resealable bags, flatten, and freeze for up to 3 months. Reheat straight from frozen in the microwave for 2–3 minutes, breaking it up halfway through, or thaw overnight in the fridge before reheating.
This beefy version of Stick of Butter Rice is rich, savory, and deeply comforting. It’s the kind of side dish that’s just as good reheated as it is fresh from the oven, and one you’ll come back to again and again.
There’s something magical about Spaghetti Carbonara. Creamy, salty, savory, and satisfying, it’s one of those dishes that feels indulgent yet incredibly simple — and when done right, it can rival any fine dining experience. But if you’ve ever tried to make it at home and ended up with scrambled eggs or bland noodles, you’re not alone. Carbonara can be deceptively tricky if you don’t understand the technique behind its simplicity.
In this guide, we’ll walk you through everything you need to know to make the perfect Spaghetti Carbonara at home, from choosing ingredients to mastering the sauce. Whether you’re a beginner or a seasoned home cook, this post will elevate your Carbonara game to restaurant-quality.
Spaghetti Carbonara is a traditional Roman pasta dish made with just five basic ingredients:
Pasta (typically spaghetti)
Guanciale (cured pork cheek)
Eggs (specifically the yolks)
Pecorino Romano cheese
Black pepper
Despite its minimalism, Carbonara is rich and comforting. There’s no cream in authentic Carbonara — the creamy texture comes entirely from the emulsion of egg yolks, cheese, and pasta water.
The origin of Carbonara is debated, but most culinary historians agree it’s a relatively modern dish, likely born during or just after World War II. Regardless of its history, Carbonara has become a global staple of Italian cuisine.
Before diving into the recipe, it’s important to understand why Carbonara is tricky for many home cooks: the emulsion.
You’re not making an Alfredo sauce or a cream-based sauce — you’re creating a velvety coating for the pasta using egg yolks, cheese, and starchy pasta water. If the eggs get too hot, they’ll scramble. If the pan is too cold, you’ll end up with a runny mess.
But don’t worry. With a little care and attention, you’ll master the process.
Spaghetti is the classic choice, but you can use rigatoni, bucatini, or fettuccine as well. The key is a shape that holds onto the sauce.
Recommendation: Use high-quality dry pasta made from 100% durum wheat semolina. If you can find bronze-cut pasta, even better — the rough texture helps the sauce cling beautifully.
Guanciale is cured pork jowl and is the traditional choice. It’s richer and more flavorful than pancetta or bacon, with a balance of fat and meat that crisps beautifully.
Substitutes: If you can’t find guanciale, pancetta is the next best option. Bacon works in a pinch, but it’s smoked — which deviates from the classic flavor.
Tip: Avoid pre-diced or pre-cooked versions. Buy a chunk and cut it into lardons yourself.
You’ll only use the yolks (some recipes use a whole egg or two, but yolks are key for richness). The number of yolks depends on how creamy you want the sauce.
Rule of thumb: About 1 yolk per person, plus 1 or 2 extra for good measure.
Pecorino Romano is a salty, sharp sheep’s milk cheese that defines Carbonara’s flavor.
Do not substitute Parmesan unless you absolutely have to. Parmesan is milder, nuttier, and less salty. If using Parmesan, you’ll need to adjust the salt.
Pro tip: Grate your cheese finely. It melts better and emulsifies smoothly into the sauce.
Freshly cracked black pepper adds spice and complexity. Don’t be shy with it — it’s an essential part of the dish.
Large pot for boiling pasta
Heavy skillet or sauté pan for guanciale
Mixing bowl (for the egg mixture)
Tongs or pasta fork
Cheese grater (microplane recommended)
Ladle (to scoop pasta water)
400g (14 oz) spaghetti
150g (5 oz) guanciale
4 egg yolks + 1 whole egg (optional)
80g (3 oz) Pecorino Romano, finely grated
Freshly cracked black pepper
Salt (for pasta water only)
Guanciale: Cut into small lardons (about ½ inch wide).
Cheese: Finely grate Pecorino.
Eggs: In a bowl, combine yolks, whole egg (optional), grated cheese, and a generous amount of black pepper. Mix well into a thick, creamy paste.
Bring a large pot of water to a rolling boil. Salt it generously — like the sea.
Add the spaghetti and cook until al dente (firm to the bite). This usually takes about 8-10 minutes, depending on your pasta.
Important: Reserve at least 1 cup of pasta water before draining.
While the pasta cooks, place the guanciale in a cold skillet. Turn the heat to medium and slowly render the fat. Stir occasionally.
After about 5-8 minutes, the guanciale should be golden, crispy on the edges, and surrounded by a pool of flavorful fat.
Turn off the heat and let it cool slightly.
When the pasta is ready, use tongs to transfer it directly from the pot to the skillet with guanciale. This preserves some of the pasta water and keeps everything hot.
Toss to coat the pasta in the rendered fat.
Let the pan cool for 30–60 seconds to avoid scrambling the eggs. Then, off the heat, add the egg-cheese mixture to the pasta.
Immediately toss or stir vigorously. Add reserved pasta water a little at a time to loosen the sauce and help it emulsify. You’re aiming for a silky, glossy coating that clings to each strand of pasta.
Don’t be afraid to use more pasta water than you think — it’s your best tool for adjusting texture.
Divide the pasta into bowls. Top with extra Pecorino and cracked pepper.
Serve immediately. Carbonara doesn’t wait — and it doesn’t reheat well.
Cream is not traditional and masks the delicate emulsion of the yolk and cheese. Skip it.
Adding the eggs over high heat or directly into a very hot pan is the most common mistake. Always remove from heat before mixing.
Pecorino Romano is essential for the dish’s sharp, salty edge.
Guanciale should be crispy on the edges but still tender and fatty. Don’t burn it.
Use the pasta cooking time wisely: While the pasta boils, prep your sauce and guanciale.
Temperature control is key: Emulsify your sauce off the heat, using warm pasta and pasta water to “cook” the egg mixture gently.
Quality over quantity: Since there are so few ingredients, use the best quality you can find — especially guanciale and cheese.
Experiment with yolk-to-cheese ratios: For a richer sauce, try 5 yolks instead of 4. For sharper flavor, increase Pecorino.
Always taste and adjust: Carbonara is all about balance. Add more cheese, pepper, or pasta water as needed before serving.
You can omit the guanciale and add sautéed mushrooms or smoked cheese, but it won’t be Carbonara in the traditional sense. Still delicious, though.
Use pancetta. Bacon is okay, but it brings smoky flavors that alter the dish.
Yes. Many recipes use 2 whole eggs or a mix of yolks and whole eggs. Yolks alone give the richest texture.
You may need to add more pasta water, or you didn’t toss quickly enough to emulsify the sauce.
Carbonara is best eaten fresh. Reheating often causes the sauce to break or dry out. If you must, gently reheat with a splash of water and stir constantly.
A good wine pairing enhances the experience. Here are some great options:
White: Pinot Grigio, Verdicchio, or Soave — they cut through the richness.
Red: A light-bodied red like Chianti or Barbera works well.
Sparkling: Dry Prosecco adds contrast and refreshes the palate.
Welcome to the weekend, my friends! As Anne Shirley reminds us each year, “I’m so glad I live in a world where there are Octobers.” The weather here has been unseasonably warm during the days, but absolutely glorious in the cool mornings. We’re entering birthday season in our home this month, and I’m looking forward to it. We have birthdays each month through the end of the year, and combined with the traditional holiday things, I’m just excited for all of it.
ON THE BLOGS THIS WEEK: How cool is it that this Last Minute Chicken recipe is the easiest chicken we make, and it is also some of the tastiest chicken we make? Seasoned with plenty of terrific flavors and quickly cooked in any number of ways, this chicken is a staple in my meal planning.
Hand over a bag of chips and a bowl of Cowboy Caviar, dinner is ready. With fresh peppers, onion, tomatoes, and avocados in a light dressing, this is so good! This would also be terrific served as a side with that chicken.
Tender chicken, salsa, green chile, and black beans are simmered through the day in the crock-pot and then scooped into warm tortillas to create the easiest, tastiest, Salsa Chicken tacos and burritos.
I’ve been on an air fryer kick for a while now and these thin and crispy, Air Fryer Green Beans are irresistible with a squeeze of lemon juice or a side of bang bang sauce. I’ve been making a batch with my lunch several times a week for months now.
The best Green Chile Stew is loaded with bite-sized chunks of pork that are seasoned with onion and plenty of garlic. The pork is simmered in a green chile sauce until tender enough to almost fall apart when you bite it.
Two-ingredient Pineapple Angel Food Cake is a fun treat that takes nearly no effort to make! That’s right; it’s made with just two simple-to-find ingredients that you may already have in your pantry.
Smooth and creamy Honey Ice Cream, infused with cardamom and cinnamon, is the ultimate complement to a bowl of berries. The flavors in this ice cream are unforgettable.
What I’m CRAVING: ALL the vegetables, PLEASE! I’ve been off my routine for meal planning (that changes TODAY) and as a result, there’s been a bit of a vegetable shortage in my life. I’m making these crispy Smashed Brussels today, along with a batch of Honey Sriracha Roasted Broccoli.
My FAVORITE THINGS this week are my kids. Despite the ups and downs of parenting through the years, they’ve brought me so many grins and laughs lately. I can’t think of anything else that has made me happier this week.
What I’m LISTENING to: I’m still enjoying Ben Fuller’s Walk Through Fire. I absolutely love this album. “Walk With Me” is just spectacular, and it’s a beautiful reminder of what Jesus has done and continues to do in my life.
“Therefore, as you received Christ Jesus the Lord, so walk in him, rooted and built up in him and established in the faith, just as you were taught, abounding in thanksgiving.” Colossians 2:6-7 ESV
Wishing you a beautiful week filled with little things that make you smile!
Mary
The post The Little Things Newsletter #489 – Life, laughter, and lots of great food! appeared first on Barefeet in the Kitchen.
Try this delicious and easy recipe for crispy cheese and herb roasted acorn squash. Perfect for a tasty side dish or a vegetarian main course.
Our crispy cheese and herb roasted Parmesan acorn squash is our new favorite way to serve up the old classic. It’s the perfect side dish for any occasion, and kids love it. The savory squash’s delicious flavor is taken out of this world with it’s crunchy exterior. It’s like you’re eating french fries!
One of the things I love about this recipe is that most of the ingredients are items we already have at home. If I grab an acorn squash at the store or from the farm stand, I know I have the rest at home ready to go. Here is what you will need:
The measurements for each ingredient can be found in the recipe card at the end of the post.
Roasting vegetables is my favorite way to cook veggies! It’s so easy and adds so much flavor. Here are the steps for making this squash recipe:
Keep scrolling to the end of the post for the recipe with all the complete instructions.
Yes! And I promise it’s not weird! But, if you want to take it off:
Simply peel it or cut it off using a paring knife or vegetable peeler.
Acorn squash is low in calories and high in important nutrients like vitamin C, potassium, and magnesium. Parmesan cheese is also healthy in moderation and contains protein and high in nutrients for bone health.
Squash is actually pretty tough, think acorn, butternut etc. making it hard to cut through. I’ve found the best way to cut squash is to simply hold the squash firmly with one hand on the cutting board and use a chef’s knife to cut the acorn squash in half, from root to stem. Next, scoop out the seeds. Make sure it’s a sharp knife!
Finally, place each half on the cutting board, flat side down, and use the same knife to cut the squash into ½-inch thick half circles. If you are really having a tough time cutting it, pop it in the microwave for 1-2 minutes to make it even easier to cut.
This squash side dish is pure comfort food, so we love to eat with all the classic comfort food main dishes like…
This roasted squash also goes great as a side dish for Thanksgiving or Christmas! It is so simple but looks so fancy!
Leftovers should be stored in an airtight container in the refrigerator. It will keep for up to 5 days.
To reheat it, use the microwave, stove top or oven. I recommend the stove top in a skillet or on a sheet pan in the oven at 350 degrees until heated through.
This comforting recipe for crispy cheese and herb roasted acorn squash is sure to be a hit at your next dinner party. With a flavorful combination of herbs and the satisfying crunch of melted cheese, this dish is a must-try.
Dip: If you want a delicious dip to dunk this roasted acorn squash in, mix together some sour cream with a little chili powder and a squeeze of lemon or lime juice.
Smooth and creamy honey ice cream, infused with cardamom and cinnamon, is the ultimate complement to a bowl of berries or grilled peaches. It’s also terrific scooped into a cone or bowl on its own, or drizzled with warm berry sauce. The flavors in this ice cream are unforgettable.
I was chatting with friends a few weeks ago, on a very warm day, and someone asked what our favorite ice cream flavors were. (Side note – that’s a hard question for some of us!)
My favorite flavor at that moment in time was a three-way tie between lemon ice cream, black raspberry ice cream, and birthday cake ice cream. Another friend commented that his favorite flavor was a cardamom honey ice cream he’d enjoyed a while back.
Please don’t let the green cardamom pods intimidate you. They’re an easy spice to work with once you know the trick! All you need to do is gently crush the pod to release the tiny seeds. Cardamom adds an incredible depth of flavor to recipes, and the fresh pods are the ultimate in aromatics.
I couldn’t get that cardamom and honey ice cream flavor combination out of my mind. I enjoy pretty much anything that has cardamom in it, and I’d never tried a honey ice cream, so I knew I needed to try this sooner rather than later.
The depth of the honey flavor in the ice cream will be determined by the type of honey you choose to use when making this recipe. A basic grocery store honey will deliver plenty of honey flavor. However, a local honey will deliver a more uniquely flavored ice cream, and darker honeys will increase the honey flavor too.
Honey ice cream has a rich, creamy texture, and it stays soft and scoopable even after several days in the freezer. This isn’t an ice cream that will ever be rock-hard after freezing.
You’ll need the following ingredients to make this recipe:
To make this ice cream, start by gently crushing the cardamom pods and placing both the shells and the seeds in a saucepan. Add the honey, cinnamon, salt, and milk. Warm over medium heat, stirring or whisking just until the honey dissolves and the mixture is steaming. (DO NOT boil.) Remove from the heat, cover, and steep for 30 minutes.
Place a fine mesh strainer over a large bowl and pour the mixture through it to remove all the seeds and shells. Add the cream and vanilla extract to the warm ice cream base. Stir to combine and chill in the refrigerator.
When ready to churn, whisk the mixture again and pour it into the ice cream maker. Churn according to the manufacturer’s instructions. Transfer the finished ice cream to an airtight container and place in the freezer until ready to serve.
Once you’ve tried cardamom in your cooking and baking, you may find that you can’t resist adding a bit of cardamom to many of your favorite desserts. The fragrance of cardamom is sweet and a little bit spicy, with a hint of lemon or mint at times as well.
Fragrant cardamom, ginger, cinnamon, and cloves are steeped with black tea leaves to infuse each scoop of Chai Ice Cream with the classic flavor of chai tea.
Hot Buttered Rum brings about a full body coziness that feels like you are being wrapped in a thick warm blanket. Add as much or as little cardamom as you like, I’m all in favor of adding a little extra.
You can add a pinch of cardamom to your favorite oatmeal cookie recipe or try these Cranberry Orange Oatmeal Cookies for a whole new cookie you’ll love to eat. And Cardamom Whipped Cream is perfect for topping crepes, pancakes, and waffles. Try it in your hot cocoa too!
{originally published 10/4/2024 – recipe notes and photos updated 10/3/25}
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