Giada's Necklace

Some people wonder why Giada always wears that necklace with the 4-strands form. Well, it turns out that it was a gift from her husband, Todd. It was custom made with gold strands and diamonds and one pink gold strand with diamonds. It is definitely worth a lot. You can make your own at Tiffany and Co by choosing, "diamonds by the yard".

Giada's Penne in Almond Sauce

Cooking Time: 18 minutes

Level: Easy

Ingredients:

1 lb. of penne pasta

2 cups (9 ounces)of blanched or slivered almonds

2 1/2 cups of low sodium chicken stock

1/4 cup of extra virgin olive oil

3 cloves of garlic, peeled and smashed

2 store-bought rotisserie chicken breasts, skinned, boned, and cut into 1/2-inch cubes (about 2 cups)

1 cup of frozen petite peas

3/4 cups of heavy cream

1 large lemon, zested

Kosher salt and freshly ground pepper

2 cups of grated Parmesan cheese

1/2 cup of chopped fresh basil leaves

Directions:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

In a blender, combine the almonds, chicken stock, olive oil, and garlic. Blend until the mixture is smooth. Pour the mixture into a large skillet and turn the heat on to medium. Bring the mixture to a boil and cook, stirring constantly, until the mixture thickens, about 3 to 4 minutes. Add the chicken, peas, cream and lemon zest. Cook, stirring frequently until the chicken is heated through, about 4 minutes (mixture will be thick). Season with salt and pepper, to taste

Put the cooked pasta into a serving bowl and add 1/2 cup of the Parmesan. Toss together until the pasta is coated. Add the chicken mixture, the remaining cheese and the basil. Toss the ingredients together, adding the reserved pasta water, as needed, to loosen the sauce. Season with salt and pepper, to taste, and serve.

Enjoy!

About Giada

Giada De Laurentiis is a food network star. She is known for her delicious Italian food, and stars in her very own food network shows; "Giada at Home" and "Everyday Italian". She has also been on "The Best Thing I Ever Ate". She is married to Todd Thompson, a fashion designer for Anthropologie, and has one daughter, Jade Marie De Laurentiis Thompson. Giada studied at Le Cordon Bleu in Paris, France, with aspirations of becoming a pastry chef. When she returned to the United States, she worked at many Los Angeles restaurants. After styling a piece in Food and Wine Magazine, Giada was contacted by The Food Network, and began hosting her first show, "Everyday Italian". It has been on the air since 2003. It turns out that Giada never wanted to be in her family show business, since her mother was an actress, and so on. If you have any questions

Giada's Carbonara

Cooking Time: 15 minutes

Level: Intermediate

Serving Size: 4 to 6 servings

Ingredients: One bunch of asparagus, ends trimmed, rubber band left on

1 pound of linguini

1 cup of Basil Aioli

1 cup of shaved pecorino

1/2 tsp. of salt

1/2 tsp. of freshly ground black pepper

4 tbsp. of butter

4 to 6 large eggs

Directions:

Bring a large pot of salted water to a boil over high heat. Add the asparagus and cook for 3 minutes. Transfer the asparagus to a bowl of ice water and let sit until cool, about 5 minutes. Remove from the water, remove the rubber band, and cut into 1-inch pieces.

Meanwhile, add the pasta to the large pot of salted water used to cook the asparagus and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl. Add the Basil Aioli, cut asparagus, shaved cheese, salt, and pepper. Stir to combine and place on a long, rectangular serving dish.

Place the butter in a medium skillet over medium-high heat. Add the eggs and sprinkle with salt and pepper. Fry the eggs to your liking. Place the eggs on top of the pasta and serve immediately.

Enjoy!

Welcome!

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