Learn how to cook spaghetti bolognese, carbonara paste, Alfredo fettuccini, as they do in Italy. Pasta can be made independently and supplemented with delicious and fragrant sauces. Read on to learn more about these delicious dishes.
1. Carbonara paste
The traditional carbonara sauce uses pancetta or guanciale and the fragrant pecorino romano cheese from sheep’s milk. In our region, meat products can be replaced with fatty bacon and Italian cheese – parmesan. And remember, no cream in the carbonate!
Ingredients
- 450 pasta
- Salt – to taste
- 200g bacon
- 2 tbsp olive oil
- 3 egg yolks
- 100g finely chopped parmesan
- ground black pepper – to taste
Boil the spaghetti in salted water according to the instructions on the package until al dente. Meanwhile, cut the bacon into small strips and fry in preheated oil until golden. Whisk the yolks and mix them with half the grated cheese and a pinch of pepper.
Strain the spaghetti on a colander and leave about a glass of water in which they were cooked. Immediately put them in a pan with bacon, stir and remove from the heat. Add a little water from under the spaghetti, season with pepper, and pour in the egg sauce. Mix well and, if necessary, add a little more water to achieve a creamy consistency.
Place the pasta on a serving dish and sprinkle with the remaining grated cheese.
Read also: How Much Should One Cook Pasta So It Doesn’t Stick Together
2. Spaghetti bolognese
Tomato and meat sauce bolognese is known, perhaps, all over the world. Most often, it is combined with spaghetti, but it will complement other types of pasta perfectly.
Ingredients
- 1 carrot
- 1 stalk of celery
- 1 onion
- 1 clove garlic
- a few sprigs of rosemary
- 4 tbsp olive oil
- 200g minced pork
- 200g ground beef
- 500 g tomatoes in their own juice
- 4 tbsp tomato paste
- 100 ml red wine
- Salt – to taste
- ground black pepper – to taste
- a few sprigs of basil
- 500g spaghetti
- a little grated parmesan
Cooking
Cut the vegetables into small cubes and grind the rosemary. Fry these ingredients in preheated oil until the vegetables are softened.
Put the minced meat in another frying pan and fry it until browned. Add vegetables, tomatoes, tomato paste, and wine to the meat. Stir, season with spices, and bring to a boil. Then reduce the heat and cook for another 30 to 40 minutes, stirring occasionally. Add the chopped basil and stir.
Boil the spaghetti in salted water until al dente. Drain and put the pasta on the dish, put the bolognese sauce on top, and garnish with basil leaves and grated cheese.
3. Fettuccini Alfredo
In the classic version, pasta is mixed only with a delicate cream sauce made from only three ingredients. Later the creamy sauce could be added to chicken, mushrooms, or shrimp.
Ingredients
- 250g fettuccini
- Salt – to taste
- 50g butter
- 100 ml cream – optional
- 100g grated parmesan
- ground black pepper – to taste
Cooking
Boil the fettuccine in salted water until al dente according to the instructions on the package. Meanwhile, melt the oil over low heat and then remove from the heat.
For the creamy consistency of the sauce, add the cream to the butter. Do not remove from the heat until the pasta is cooked, and stir constantly.
Put the fettuccini in a pot using cooking tongs. The paste should not be dry, so do not try to shake off all the liquid. Turn on the medium heat and stir in the paste. Add half the cheese and mix very well again. If necessary, pour in some more water in which the fettuccini was cooked. Sprinkle with the remaining cheese and stir again.
Place the pasta on a serving dish and sprinkle with ground pepper.
4. Pasta with chicken and broccoli in cream sauce
Ingredients
- 1 tbsp olive oil
- 2 chicken breasts
- Salt – to taste
- ground black pepper – to taste
- 350 g farfalle (butterfly-shaped pasta)
- 1 head of broccoli
- 240 ml of milk
- 50g grated parmesan
- 180g cream cheese
- 3 cloves garlic
Cooking
Heat the oil over medium heat. Put the chicken breasts in a frying pan, season with spices, and fry for 8 minutes on each side until browned. Cool a little and cut into small pieces. Place the farfalle in boiling salted water. 2 minutes before they are cooked to the state of al dente, put in a pan the broccoli inflorescence. Then drain the water.
In a saucepan, combine milk, parmesan, cream cheese, crushed garlic, and spices. Cook, occasionally stirring, until the sauce thickens. Put in the Fairfax sauce, broccoli, and chicken and mix well.
5. Pasta with tomato sauce
To prepare this pasta, you can use both fresh tomatoes and tomatoes in their own juice. And in addition to basil, you can take spinach, arugula, or green peas.
Also read: Recipes: Pasta Casserole With Sausage
Ingredients
- 1 bunch of basil
- 1 onion
- 2 cloves garlic
- 1 kg of ripe tomatoes or 800 g of tomatoes in their own juice
- 1 tbsp olive oil
- 1 tablespoon red wine or balsamic vinegar
- Salt – to taste
- ground black pepper – to taste
- 500g spaghetti
- a little grated parmesan
Cooking
Separately, grind the stems and basil leaves, leaving a few leaves to decorate. Finely chop the onion and garlic. Peel the tomatoes and cut them into small cubes. As for tomatoes in their own juice, sometimes they are made chopped, so you do not have to cut them.
Heat the oil over medium heat and fry the onion for about 7 minutes until it softens and browns. Put the garlic, and basil stalks out. After a couple of minutes, add the tomatoes and vinegar, season with spices, and cook for 15 minutes, stirring occasionally. Add the basil leaves and reduce the heat to a minimum.
Meanwhile, boil the spaghetti in salted water until al dente. Drain in a separate container, put the spaghetti in a tomato sauce, and mix well. If the paste is dry, add a little water from under the spaghetti. Put the pasta on a platter, sprinkle with parmesan and garnish with basil leaves.
Adapted and translated by Wiki Avenue Staff
Sources: Life hacker
