Mother-in-law's Spaghetti

Spaghetti with no tomato sauce. Weird huh? But believe it. I've never heard of such thing until I married my husband and had a taste for myself. When my husband and I were dating, he was always talking about his mom's spaghetti. But he mentioned no tomato sauce. After marriage, my mother-in-law made this dish and I fell in love. Salad dressing....specifically french salad dressing. As strange as it sounds, it was actually very good. Over the years, I've attempted to make the dish, but it never turned out exactly like her's. I don't know where I went wrong. I've tried making this dish so many times for my husband, but he still loves his mom's dish more. I do too. I think her secret was the love that she puts into making this dish. Fortunately, I think I've got it right this time. For the first time in all of my attempts, this one came to be the closest in taste.



1 lbs spaghetti

½ lbs ground pork

Handful of chopped cilantro

Bottle of Sweet and Spicy French dressing

Salt

Olive oil

Boil a pot of water. Add lots of salt to have it taste like salt water. Drizzle some olive oil in the boiling water and add the spaghetti. Cook as directed on the box for al dente. Drain and set aside.

Mean while, heat up a skillet and cook the pork. Add a pinch of salt and cook until the pork juice have completely evaporated. Drain any excess pork juice.

Combine the pork, spaghetti, and chopped cilantro. Toss and mix all very well and let cool for about 10-15 mins. When cooled, add in the ½ bottle of salad dressing first. Toss very well until all is mixed and coated. Add about another ½ of the half dressing and toss. Ready to serve.

**I love cilantro so I added more**

Egg Pasta

It was a weekday morning and I didn't know what to cook, plus I didn't feel like cooking a long meal. Grocery day wasn't until the weekend so there's not much of a choice for me. I wanted a pasta dish, but no ingredients to make pasta sauce. All I had were eggs, bell pepper, cheese, and whatever that's in the pantry. I wasn't left with much, but I came up with a creative recipe. Similar to carbonara pasta, but without the meat. It's a very good, simple dish that I now enjoy with little ingredients. It's a great easy dinner meal and great for a breakfast brunch!

1 lbs pasta, bowties

5 eggs

1 cup grated parmesean cheese

1 Tbsp chopped fresh dill

1/2 cup milk *I used coconut milk because it's all I had*

Salt and pepper

1 bell pepper, diced

1 garlic clove, minced

olive oil

Cook pasta according to package until aldente, drain and set aside. Beat eggs with milk, dill, salt, pepper, and 1/2 cup cheese. Set the other 1/2 cup cheese aside.

Heat skillet pan to medium heat with olive oil. Add the garlic and bell peppers until peppers have soften and garlic released its flavor. Turn heat down to low and add in the pasta, stirring occasionally to prevent a crust to form on the pasta. Slowly add in the egg mixture and evenly coat the pastas. Once egg mixture coats the pasta (about 1 minute), turn off heat and continue stirring until the egg mixture is no longer running. The heat from the pasta will continue cooking the egg mixture, but not over cook it. Salt and pepper to taste. Add remaining cheese at the end before serving. Can also drizzle alittle extra virgin olive oil.