Pasta is the same dish that every good housewife should be able to cook. And if you're new to cooking or just want to improve your skills in this area, use the recipes below. Preparing a dish with the above recommendations, the success and rave reviews of its tasters will be guaranteed to you.
How to cook a paste of carbonara at home?
Ingredients:
- spaghetti - 345 g;
- bacon - 215 g;
- egg yolks - 3 pieces;
- Parmesan - 80 g;
- cheese pecorino romano - 60 g;
- garlic teeth - 4 pcs .;
- freshly ground pepper black and large salt - to taste.
Preparation
Preparing the carbonara quickly, and the result is simply stunning. In fact, we simultaneously prepare the basis of the dish - spaghetti and sauce for it with bacon. While the water for pasta is heated in a saucepan, cut into thin slices, then with small strips of bacon, and also clean and mince the garlic teeth. Spaghetti is poured into boiling well-salted water and cooked for a minute less than recommended by manufacturers in the recommendations on the product packaging. Without losing time, fry the bacon slices in the frying pan until red, then add the garlic mass, warm it all together for a minute and remove it from the fire. We grind parmesan and pecorino on a melon grater and grind it in a bowl with yolks.
After the spaghetti is ready, we throw it back on a sieve, let it drain, then we put it into a saucepan, fill it with a mixture of cheese and yolks, and also spread the ruddy bacon. Mix everything carefully and immediately served to the table on the warmed dish, seasoning the dish generously with freshly ground black pepper.
How delicious to cook pasta Bolognese in Italian?
Ingredients:
- spaghetti - 315 g;
- minced beef - 215 g;
- minced pork meat - 215 g;
- onion bulb - 80 g;
- carrots - 90 g;
- olive oil without flavor - 30 ml;
- a stalk of celery - 1 piece;
- tomatoes in their juice - 380 g;
- Parmesan cheese - 55 g;
- garlic teeth - 3-4 pcs .;
- freshly ground pepper black and large salt - to taste.
Preparation
The key ingredient of this dish, however, like any other pasta, is sauce. To prepare the Bolognese, we prepare the vegetables first. Little shred a peeled bulb and carrots, and chop the stalk of celery. Pass the vegetable mass in a sauté pan or in a frying pan until soft, splashing into it a little bit of olive oil. In a separate frying pan, we till a roasted crust mixed together pork and ground beef, then we spread to it a vegetable mass, tomatoes in its juice, heat it to a boil, cover the container with a lid and let its contents for an hour. After the preparation of the sauce is completed, we add purified and squeezed garlic cloves to it, pour it into it if necessary, pepper to taste and mix.
About twenty minutes before the supposed completion of the preparation of the Bolognese, we set to cook spaghetti. On readiness (the pasta should be quite a few undercooked), merge them into a strainer or colander, let it drain, immediately lay out on plates, complement the sauce with a bolognese and tinker with grated Parmesan cheese.
How to cook pasta with seafood?
Ingredients:
- spaghetti - 395 g;
- sea cocktail or mix of seafood - 495 g;
- cream - 310 ml;
- bulbs of shallots - 90 g;
- olive oil without flavor - 40 ml;
- nutmeg nutmeg;
- basil dried and fresh;
- garlic teeth - 2-3 pcs .;
- Freshly ground black pepper and large salt.
Preparation
Such a paste is prepared simply and quickly. While the water boils and cook spaghetti, prepare the sauce. In this case, we will use the basis of seafood. First, we sliced the shallow shallots and garlic to a bright aroma, then pour in the cream, pour the contents of the frying pan, pepper and season with nutmeg ground and basil dried. Now lay a sea cocktail or an arbitrary mix of seafood, warm all together for three to five minutes, after which we spread the ready spaghetti, throwing them previously in a colander, stirring, spread the dish on plates and serve, adding the leaves of fresh basil.