Recipes for 'National Spaghetti Day'

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STEVENS POINT, Wis. (WSAW) -- National Spaghetti Day falls on Friday Jan. 4 this year, and to celebrate, two chefs from PJ's at Sentryworld worked together on unique spaghetti recipes.

Black Garlic Carbonara:
3 Tb Olive Oil
1/3 pound of pancetta or smoke bacon
5-6 cloves Garlic Cloves (Chopped)
5 Cloves Black Umami Garlic (Sliced)
½ cup dry white wine
3 large egg yolks
Salt & pepper
1 lb. cooked spaghetti
Grated SarVechhio Parmesan
½ cup Flat-Leaf parsley

Heat olive oil, in sauté pan and add pancetta. Brown 3-4 minutes, then add garlic and some black pepper, and stir 2 more minutes. Add wine and reduce heat to low. Whish up egg yolks and season with salt and pepper.
Add pasta to salted boiling water and cook to al dente.
Add 1 full cup of starchy cooking water to egg yolks in a slow stream to temper them. Reserve an extra half-cup starchy water in case the pasta gets too tight when you toss it. Drain pasta and add to pancetta and garlic, remove from heat and toss with egg yolks and handfuls of grated cheeses, parsley, adjust salt and pepper to taste.
Garnish with black garlic slices and more grated SarVecchico cheese.

Pesto Pasta:
2 Cups Fresh Basil Leaves
3 Tbsp. Pine Nut
2 Cloves Garlic
½ Cup Shredded Parmesan Cheese/Pecorino
Pinch of Salt
Spritz of Lemon Juice
½ Cup of Olive Oil
1 lb. cooked spaghetti
Dollop of Ricotta Cheese
½ cup halved cherry tomatoes
Balsamic Reduction*

Put the basil, pine nuts, garlic, and parmesan cheese in a food processor or blender. Pulse until the mixture is smooth. Slowly add the olive oil while food processor is running until completely combined. Season with salt and spritz with a little lemon juice.
Toss the completed pesto with fresh hot spaghetti noodles and the cherry tomatoes. Garnish with a dollop of ricotta cheese and a drizzle of balsamic reduction.
*To make balsamic reduction, take a ¼ cup of balsamic vinegar and simmer in a sauce pan for about 15-20 minutes or until it begins to have a syrupy consistency. Then put directly into refrigerator to cool down.

½ lb. ground pork
½ lb. ground beef
¼ cup minced onion
1 Egg
1 Tbsp. minced garlic
¼ cup half and half
½ cup bread crumbs
½ cup grated parmesan cheese
½ tsp dried thyme
½ Tbsp. black pepper
1 Tbsp. dried oregano
½ tsp. fennel seed
1 tsp. salt
Pinch of red pepper flakes

Combine all the ingredients and mix well. Sear in the oven. Then carefully place in marinara and simmer till completely cooked. ~45 minutes.

Marinara Sauce:
1 Tbsp. Butter
1 Onion Diced
1 Celery Stalk Diced
1 ½ Tbsp Minced Garlic
2/3 Cup White Wine
2 tsp. dried thyme
1/3 Cup minced fresh basil
2 tsp salt
2 tsp black pepper
1 tsp red chili flakes
2 tsp. oregano
2 bay leaves
3 – 28 oz cans of San Marzano tomatoes

Melt the butter and sauté onions and celery till soft. Add garlic and cook for 1 minute. Add the white the wine and reduce almost completely. Add the canned tomatoes, basil, seasonings, and bay leaves. Simmer for about an hour stirring frequently so the bottom doesn’t stick.
*If you made the meatballs that go with this recipe add them while the sauce is simmering.