It is difficult to find a person who has never tasted spaghetti at least once in his life – the most famous and beloved pasta on the planet. The homeland of spaghetti is Italy, where there are several hundred recipes for making spaghetti. And it’s all about the various sauces, thanks to which spaghetti can be eaten every day and they do not get bored.
Real spaghetti is made from durum wheat, so it is impossible to replenish from this dish, this is an erroneous opinion, but you just need to be careful with sauces. Some of them are made from fairly fatty and high-calorie foods, and they may be the reason why many people notice an increase in weight after eating spaghetti.
Spaghetti can be fresh – it is a paste that must be used within 1-2 days after its preparation. Most Italians will tell you that only fresh spaghetti can convey the true flavor of this dish. Those spaghetti that we buy in supermarkets are considered dry pasta, it is possible that it cannot convey all the taste of sunny Italy, but nevertheless, it is stored for a long time and is always at hand in every home.
Classic spaghetti have a length of 35-40 cm and a diameter of no more than 0,9 mm, thinner spaghetti is called spaghettini, and thicker paste – spaghetti.
The cooking time for spaghetti is about 8-10 minutes, it is always indicated on the package, but each housewife knows how long it takes for her to cook delicious aldente pasta, then season it with sauce and get a wonderful dish that the whole family loves.
Spaghetti carbonara
Carbonara is one of the classic Italian sauces loved all over the world.
Ingredients:
- Spaghetti – 0,5 pack
- Parmesan – 100 gr.
- Bacon – 6 pieces
- Salt – to taste
- Pepper to taste
- Olive oil – 2 Art. l
- Egg – 3 pcs.
- Luk – 1 No.
- Water – 2 l.
- Cream – 80 ml.
Boil spaghetti in salted water until aldente. Cooking times are indicated on the packaging. After the pasta is ready, drain it in a colander.
Chop the onion finely and fry it in oil heated in a pan until golden brown.
Chop the bacon finely and add it to the onion, fry until the bacon is crispy.
Add pasta to bacon and onion, stir and remove from heat.
Grate Parmesan, add eggs, cream, salt and pepper to it and mix everything thoroughly.
When the pasta has cooled down a little, add the sauce to them and mix everything thoroughly. Serve immediately, garnished with fresh herbs.
Spaghetti with pesto sauce
Another recipe that leaves few people indifferent, since it is simply impossible to resist the aroma of fresh basil. Of course, you can buy ready-made pesto in the store, but how can you compare with it, what is made with your own hands.
Ingredients:
- Spaghetti – 200 gr.
- Basil – 1/2 bunch
- Garlic – 2-3 cloves
- Pine nuts – small handful
- Olive oil – 150 gr.
- Parmesan – 50 gr.
- Salt – to taste
- Pepper to taste
- Water – 2 liters
Boil the spaghetti in salted water until aldento, when a little tough.
While the pasta is boiling, prepare the sauce.
Peel the garlic. Rinse the basil and cut off the coarse parts of the stems.
Place the basil, garlic, nuts in a blender and beat, gradually pouring in the olive oil. Grinding time depends on your preferred sauce consistency.
Add finely grated Parmesan, salt and pepper to chopped basil and garlic and beat again.
Put the finished spaghetti in a colander and mix with the prepared sauce. Serve immediately.
Spaghetti in tomato sauce
Ingredients:
- Spaghetti – 200 gr.
- Water – 2 l.
- Tomato – 3 pcs.
- Bulgarian pepper – 2 pc.
- Garlic – 2 cloves
- Luk – 1 No.
- Lemon – 1 pcs.
- Olive oil – 1 Art. l
- Salt – to taste
- Spices – to taste
- Sugar to taste
- Hard cheese – 50 gr.
Prepare the spaghetti and the sauce at the same time, as it takes the same time and the spaghetti must be served hot.
Boil the spaghetti in salted water, the time is indicated on the package.
Pour boiling water over the tomatoes and immediately immerse them in cold water so that the skin can be easily removed from them. Peel the tomatoes and cut into medium slices.
Remove seeds from pepper and cut into small pieces.
Chop the garlic, chop the onion into thin half rings.
Put onion and garlic in oil heated in a pan and fry it until golden brown.
Add tomatoes and peppers. Reduce heat and simmer for 5 minutes.
Squeeze the juice from half a lemon and grate the zest. Add juice and zest to vegetables. Season with salt and pepper, if the sauce is not sweet enough for your taste, then you can add a little sugar to it.
Simmer the tomato paste for another 10 minutes, until thick.
Grate the cheese on a fine grater.
Throw the finished pasta in a colander, let the water drain, and then mix them with the sauce. Serve immediately, sprinkle with grated Parmesan.
Spaghetti with shrimps in a creamy sauce
Ingredients:
- Spaghetti – 400 gr.
- Water – 2 l.
- Shrimp – 1 kg.
- Garlic – 4 cloves
- Dry white wine – 100 gr.
- Cream – 200 ml.
- Parmesan – 100 gr.
- Olive oil –2 tbsp. l.
- Salt – to taste
- Pepper to taste
Peel the shrimp from the heads, if any, and the shell.
Finely chop the garlic and put in the oil heated in a frying pan. Fry for a few minutes until golden brown.
Put the shrimps, add salt and spices, pour in dry wine. Fry for 5 minutes, at this time the alcohol will boil off from the wine and only its taste will remain.
Add cream and mix thoroughly. Add finely grated cheese.
Cover and simmer for 10 minutes until the sauce is thick enough.
At this time, boil the spaghetti in salted water until tender. Throw the spaghetti in a colander, add them to the sauce, stir and leave to simmer under the lid for 2-3 minutes.
Serve hot.
Avocado sauce for spaghetti
Ingredients:
- Spaghetti – 250 gr.
- Water – 2 l.
- Avocado – 1 pc.
- Capers – 2-3 pcs.
- Garlic – 3-4 clove
- Lemon juice – 1 tbsp l.
- Salt – to taste
- Pepper to taste
- Parmesan – 50 gr.
Boil spaghetti in salted water. Cooking times are indicated on the packaging.
While the spaghetti is boiling, prepare the sauce.
Cut the avocado in half and chop into medium pieces.
Garlic chopped.
Load avocado, garlic, lemon juice into a blender. Grind until puree, add salt and pepper and mix again.
Throw the finished spaghetti in a colander, let the water drain and mix with a delicate avocado sauce.
Serve, garnish with capers and sprinkle with grated Parmesan.
Bon appetit!
The number of recipes for spaghetti sauces can be counted in hundreds, the most interesting of which can be found on our website.