Spaghetti Carbonara - Boil 12 oz. Spaghetti for 8-10 minutes. At the same time beat 3 eggs and add ¾ cup of grated cheese. Cut up 6 slices of bacon and fry in 2 Tablespoons olive oil until crisp. Add 1/3-cup dry white wine and heat until spaghetti finishes cooking. Drain spaghetti and quickly toss with egg/cheese mixture and bacon/wine mixture. Serve immediately on warm plates.

Pasta with Curry Seafood Sauce - This outstanding recipe and all the ingredients to make it was my Christmas present this year from my sister Lisa. Mix 1/2 cup of chicken broth with cornstarch in a small bowl and set aside. Chop shallots, garlic and shrimp. Heat oil in a large nonstick skillet over medium high-heat. Add shallots, garlic and shrimp; sauté one minute. Add wine and simmer until it has almost evaporated. Add rest of chicken broth and boil. Stir in cornstarch mixture and bring back to boil. Reduce heat slightly and cook until sauce thickens. Add pasta to boiling water. While pasta is cooking (about 3-5 minutes for angel hair), add cream, curry powder and crabmeat to sauce. Season to taste with salt and pepper. Cover to keep warm. Divide drained pasta among plates. Ladle on sauce and serve.

 1 ½ - Cups Chicken broth                             

2 Tablespoons Cornstarch

2 Tablespoons Olive Oil                                

8 large Shrimp

4 shallots – chopped                                      

3 cloves garlic -- chopped

½ cup dry white wine                                     

½ cup whipping cream

1 Tablespoon curry powder                           

½ pound crab meat, fresh

12 oz. angel hair pasta

Chicken Pasta with Creamy Basil Sauce - I found this on the back of a pasta box when I was shopping the other day, added wine, garlic and mushrooms to the basic recipe and couldn’t believe how good it tasted. In a large skillet, over medium heat, cook onion in olive oil. Add mushrooms and garlic. Cook for about 8 minutes. Add chicken strips and cook for 5 minutes or until done. Add milk and basil; heat just to boiling. Reduce heat and add cream cheese and peppers; stir until sauce is smooth. Keep warm. Cook pasta according to package directions. Drain. Stir Parmesan cheese into sauce and toss with pasta.

 1 Tablespoon olive oil                                    

1 clove garlic

1 Onion, chopped                                          

6 oz. Mushrooms, stemmed and sliced

1 lb. Boneless chicken breasts, cut in strips

1 Cup milk

1-teaspoon dried (or fresh) basil leaves        

3 oz pkg. Cream cheese

7 oz. jar roasted red bell peppers                  

1/2 Cup Parmesan cheese -- grated

12 oz. Spinach Fettuccine