(WJBK) - This recipe comes courtesy of Chef Bobby Nahra from Lakeland Banquet and Event Centre in St. Clair Shores. For more information, visit www.lakelandbanquets.com.
6 ripe organic Roma tomato chopped
1 diced onion
2 tablespoon of fresh chopped garlic
2 organic large eggs separate the whites only.
1 cup of extra virgin olive oil
Pinch of salt and pepper to taste
1/2 cup of white wine preferably Pinot Grigio.
8 to 10 large leaves of fresh basil Julianna cut
1 cup of fresh parsley
2 cups of fresh grated pecorino Romano
One stick of butter. Unsalted
1 pound of imported spaghetti noodles
Take two tablespoons of olive oil add to large pan on medium heat.
Add diced onions. Sweat them
Add 1 tablespoon of garlic.
Salt and pepper to taste.
Sweat garlic and turn up heat to hi.
Add Roma tomatoes and stir with wooden spoon.
Get water boiling in a separate pot. Add a pinch of salt and a tablespoon of olive oil.
Bring to a boil.
Add 3/4 of your basil to the pan and half of your parsley.
Add the wine and reduce to medium heat. Simmer until tomatoes start to breakdown.
Add half of your butter to the sauce.
Reserve the other half for the pasta.
Drop your pasta into boiling water.
Remove pasta after 8-10
Minutes. Drain pasta into a colander and reserve a 1/4cup
Of the pasta water. The starch water is amazing to add to your pasta sauce.
Place pasta into a bowl.
Add the butter, parsley, salt and pepper to taste. Stir in the two egg whites. Add half of the pecorino cheese, basil and the rest of the olive oil. Stir until all of the ingredients are incorporated.
Add the hot starch water and stir.
Portion out the pasta in bowls for your guests. Top with the marinara
Sprinkle with cheese and enjoy.