spaghetti-spaghetto

Cook spaghetti in salted boiling water to the desired texture (How do you know if its cooked? Use a chopstick to pick a strand and have a chew. If the spaghetti doesn’t stick to your teeth when you bite, it’s pretty much ready. To those who keep time, sorry. I’m one for biting on uncooked pasta until it is cooked.)

1. Pour the spaghetti out into a netted bowl thingy to strain the water away. Sprinkle cold water on the pasta to keep it from sticking together.
2. Chop a large onion till each piece is about the size of peanuts… the nut, not the shell.
3. Put oil in a pot to begin the sauce. There should be just enough to glisten the onions that you’ll dump in immediately when the oil gets hot, but not too much that onions are swimming in lard. (How do you know when the pot is hot? Well, hover a palm over the pot and feel lah)
4. When onions start to look like they are edible (i.e. soft), dump in a can of tomato soup (I use Campbell. For the dummy’s dummy, the contents of the can, not the can). Add water if you think the sauce is too thick.
5. Stir the pot with a wooden stirring utensil right to the bottom of the pot so that no onion is left at the bottom to burn, don’t use a steel utensil or you’d be scrapping metal into your sauce.
6. Add minced meat (any kind you fancy), however much you like minced meat in your bolognese.
7. Break up minced meat if they seem too clung together to you. Break them up really well unless you want to eat meat balls or if you’re okay with uneven distribution of meat and sauce later to your hungry lab rats.
8. Add sugar and salt to taste (meaning bit by bit until it tastes right to you) and stir occasionally till the sauce boils. The boiling won’t look like water’s furious bubbling. It’ll resemble the bloop-blooping of magma.
9. Serve spaghetti with sauce on top. Grate some cheese on top for show. (What cheese? Whichever you like lah. I sometimes put finely sliced cucumber for some vegetable intake).

simple spaghetti cheese and papper

Spaghetti is an italian food. it is very popular in many rasturants in some countries. spaghetti was succesfully in food promotions. now i want to share you how to cook spaghetti as simple as italian teste.
for the frist we must to prepare ingredints:

1. Oil - 1 tablespoon
2. Pecorino - 200 gr
3. Pepper - black in quantities
4. Spaghetti - 400 gr

spaghetti cheese and papper

spaghetti cheese and papper

Preparation:

For the Frist one, cook the pasta in abundant salted water, drain and a couple of minutes before cooking finish. Heat the oil in a saucepan with a generous sprinkling of black pepper, and meanwhile put in a 'salad bowl 200 gr. of grated cheese and a little 'd' cooking water of the paste, mixing it to obtain a cream.

Drain the spaghetti in the pan and discard the oil, pouring the cream cheese; mantecato good in spaghetti sauce until the pasta starch bind 'the whole.Serve hot by adding more grated pecorino and other ground black pepper.

Notice: Importan to know to finish the cooking of spaghetti cheese and pepper in the pan, adding if necessary some ladle of the cooking water, to allow the dough to pull off the starch that is mixed with the sheep formed a cream that is the salient feature of this simple dish.

Spaghetti Carbonara (easy recipe)

Spaghetti Carbonara is a type of pasta spaghetti cooked and served with cream sauce, beef bacon, cheese and topping is abundant. try the following recipe:
Ingredients:

1. 300 grams of spaghetti (1059)
2. 80 grams of lean bacon, diced (269)
3. 50 g onion (13)
4. 1 whole egg (68)
5. 30 g of Parmesan or pecorino (116)
6. 30 g of Parmesan or pecorino (116)
7. 6 tablespoons of skimmed milk (22)

Spaghetti Carbonara

Spaghetti Carbonara

In a large frying pan, cook the bacon until crisp. Drain. When the bacon is cool, crumble it into small pieces. With a fork, scramble the egg yolks and the egg together in a large serving bowl. Add the cheese and mix well with the egg.
Cook the pasta until al dente. Drain, then immediately pour the hot pasta over the egg-cheese mixture. It’s the residual heat that cooks the egg in this dish. Start tossing the pasta with the egg-cheese mixture, really getting down to the bottom of the bowl. Spend a good minute doing this tossing and mixing; the pasta should be nicely coated with the sauce. Sprinkle the crumbled bacon over the pasta and toss some more.