Spaghetti recipes?

[guthrie.armstrong]

I'm constantly trading spaghetti recipes with my friends, and my girlfriend. All of whom happen to be fellow spaghetti addicts.

Being an infoanarchist, I'll share my recipe:


Steps:
1. Bring half a large bowl to a rolling boil. Not a bubbling boil, a big ass rolling boil.
2. Add salt.
3. Pour in the spaghetti. Don't put the lid back on.
4. Stir occasionally, and add a dash or two of salt.
5. Keep boiling for as long as the package says to, or until al dente.
6. Slowly drain.
7. Add olive oil to unstick the noodles from eachother.
8. Add another dash of salt.
9. Pour in pasta sauce. I use the entire jar, but apparently that's weird. Whatever, that's just my taste.
10. Enjoy

Tips:
Pour in spaghetti somewhat slowly, but not so slowly as that you would put out the boil.
Try not to break the spaghetti while stirring, unless you have company over and wish to eat your pasta without slurping.
Timing is essential. Have everything out on the counter before starting the stove.
Shake the drainer to get rid of all the steam and water. The only moisture should be the sauce.

I use barilla spaghetti. Not angel hair because it's too soft. Thin spaghetti is my personal favorite because it's easy to eat, and quick to make. Plus, thick spaghetti feels strange in my mouth. No offense, almighty FSM. Also, I'm vegetarian, so I use meat free sauce from whole foods. I'm such a hippie

Any other recipes?

[Cardinal Fang]

Quick Spaghetti Carbonara
Serves 2 (or me if I'm really hungry)

Heat up salted water to a rolling boil. Cook enough spaghetti for 2 according to the instructions on the packet.

Slice up a couple for rashers of bacon into chunks. Fry in a little oil until cooked to your liking (I like crispy).

Whisk together 1 whole egg with another egg yolk. Add in a good handful of grated parmesan.

When your spaghetti is cooked, drain it but not completely. You'll need to hold on to a couple of tablespoons of the cooking water, so easiest thing to do is tip your pasta into a sieve or collander then straight away return it to the pan before all the water drains away.

Add in your cooked bacon.

OFF THE HEAT add your eggy cheese mixture and stir quickly.

The cheese melts and the eggs begin to cook, forming a creamy carbonara sauce. Don't do this on the heat as your egg will cook too quickly and you'll end up with scrambled egg.

Serve immediately with more grated parmesan on the top.


This is also nice with sausage meat instead of bacon. Slit open the skins of a couple of pork sausages, squeeze out the meat and fry it in a frying pan. Add it to the pasta at the same point you'd add the bacon.

CF

[black bart]

Thanks for that...it's another one of my favourites is Spaghetti Carbonara.

[PKMKII]

This is also nice with sausage meat instead of bacon. Slit open the skins of a couple of pork sausages, squeeze out the meat and fry it in a frying pan. Add it to the pasta at the same point you'd add the bacon.

BLASPHEMY! There are only three meats that are allowed in a carbonara: bacon, guanciale, or pancetta.

[Cardinal Fang]

This is also nice with sausage meat instead of bacon. Slit open the skins of a couple of pork sausages, squeeze out the meat and fry it in a frying pan. Add it to the pasta at the same point you'd add the bacon.

BLASPHEMY! There are only three meats that are allowed in a carbonara: bacon, guanciale, or pancetta.

May I just say

CF

[Kitysrblk]

Everybody tells me that I'm touched by His noodly appendage and that I should share my recipe and I've always been like, ".... Recipe? I don't measure...." So this last time I did and here it is, all the measurements are approximate.

2 heads-or bulbs, whatever-(about 22 cloves) of garlic, peeled
2 small-medium onions
1-1/2 tsp-1 TBS ground oregano
1 TBS ground parsley
1 TBS red seasoned salt**
1 TBS green season salt/complete seasoning***
1-1/2 tsp crushed red pepper
1 TBS ground basil
1 lb ground pork or lean ground beef
5-100g packs of tomato paste
~2 C water
4-200g packs of spaghetti
Start by putting the garlic and onions through a food processor until minced. Put the minced mixture in a hot saucepan and sweat them for a few minutes. Add the rest of the spices, mix, and cook for a few more minutes. Add in the meat stir into the spice mixture as well as possible. Stir the meat occasionally to keep it from burning and to keep it crumbled-the reason that I use lean meat is so that I don’t have to drain any fat off of it. When the meat is finished cooking, add in the tomato paste and stir until evenly mixed. Add water until the sauce is the consistency that you like-2 cups are normally perfect for me-stir until even. Turn off heat and cover. Cook spaghetti to desired done-ness, drain, mix with tomato sauce, and serve. Serves 7-10
**The one I use contains salt, paprika, garlic, mustard powder, onion powder, celery seed, ground cardamom, and cayenne pepper
***Contains Celery, onion, salt, and “spices”-I’m guessing garlic and more salt...

And as with MOST dishes containing a sauce, this is SOOOOOOOOO much better the next day. So I suggest making the sauce and refrigerating it to use for dinner the next night.