Once purely Italian spaghetti or, in other words, pasta - has long been popular in our country.
There are many ways to cook this dish, it would seem, a simple flour product.
Spaghetti can be served with a variety of sauces, meat, chicken, minced meat, mushrooms, eggs.
A grated cheese, sprinkled on top of a portion of spaghetti, gives the dish a savory taste.
Basic principles of cooking spaghetti with cheese
Spaghetti is always boiled in salted boiling water and washed. Depending on the recipe - they are transferred back to the pan or fry / stew in a pan.
As a rule, while cooking spaghetti, prepare the sauce for them. This may be a chicken stew with vegetables and cream, a carbonate or ham with fresh tomatoes, mushrooms with greens.
Cheese is always used. The best is hard parmesan. It is added to the sauce, and sprinkles on top already on the spaghetti, laid out in portions.
Spaghetti with cheese, tomatoes and basil
Ingredients:
• Half a pack of spaghetti;
• Five fresh tomatoes;
• Three hundred grams of hard cheese;
• Single tables. spoon of dried basil;
• Salt;
• Vegetable oil;
• Ground pepper.
Cooking Method:
Put spaghetti and salt in boiling pot.
While they are boiling, tomatoes are cut into slices. Cheese is skipped on a coarse grater.
In a frying pan with oil on slow gas fry tomatoes with spices.
When the tomatoes are given juice, add a spoonful of dried basil, mix everything and leave to simmer for a few minutes.
Finished spaghetti is washed under running water and poured into the pan to the tomatoes, add cheese. When it is melted - served.
Spaghetti with cheese
Ingredients:
• Three hundred grams of spaghetti;
• One hundred grams of Parmesan cheese;
• Fifty grams of butter;
• One and a half chaine. spoons of salt.
Cooking Method: In the pot a little more than half pour water and put on gas.
After boiling, long spaghetti is dipped in water by one side.
When the vermicelli swells and becomes soft, it is gently mixed with a fork and allowed to fully sink into the water. In the process of cooking spaghetti need to stir from time to time, so they do not stick together and will not burn.
When the pasta is ready, they recline in a colander and rinse with running water.
Then they are transferred to the pan with butter and lightly fried. The cheese is rubbed on a fine grater and thickly sprinkled with spaghetti. Served to the table.
Spaghetti with cheese and eggs
Ingredients:
• Two hundred and fifty grams of spaghetti;
• One onion;
• Two table eggs;
• One hundred grams of butter;
• Salt;
• Pepper ground;
• Fresh greens.
Cooking Method:
Spaghetti set to boil in boiling water.
After the pasta is cooked, they are thrown back into a colander and rinsed with tap water.
Cheese is passed through a fine grater.
Finely chop the onion and fry in a pan with butter until golden.
Eggs are broken into a deep dish, salted and whipped with a blender. Add cheese and mix.
Spaghetti is laid out in a frying pan with pasted onions and heated for a few minutes. Top watered with beaten egg with cheese, mixed and fried.
Served with fresh herbs.
Spaghetti with parsley and cheese
Ingredients:
• Four hundred and fifty grams of spaghetti;
• Two glasses of grated Parmesan;
• One hundred grams of butter;
• Half a glass of freshly chopped parsley;
• Salt.
Cooking Method:
Spaghetti is boiled in a pot in salted water. Slightly undercooked lean in a colander, rinse and allow water to drain.
Spread on a serving dish, sprinkle on top with pieces of butter, sprinkle with chopped parsley and parmesan. Mix gently with two forks. After the butter has melted and the cheese has melted, it is served at the table.
Spaghetti with carbonara sauce
Ingredients: • Three hundred grams of spaghetti;
• Two hundred and fifty grams of ham or smoked bacon;
• Two garlic feathers;
• Single tables. spoon olive oil;
• A glass of cream;
• Four table eggs;
• One hundred grams of parmesan;
• Salt pepper.
Cooking Method:
Breast thinly cut into pieces. Garlic is passed through the garlic press or finely chopped. Proteins are separated from the yolks, add cream and beat with a blender.
Put the pieces of brisket on the pan with butter, add garlic and fry for a few minutes. Then this roasting is added to whipped cream with protein, add chopped cheese and mix well.
The resulting mass is again poured into the pan, allowed to thicken. Boiled spaghetti is added to the sauce. Screw on a large fork and laid out on a la carte plates. You can put on one more dish, giving each portion the shape of a nest. Poured on top of the remaining sauce, sprinkled with herbs.
Spaghetti with cream sauce
Ingredients:
• Three hundred grams of spaghetti;
• One hundred and fifty grams of ham;
• A glass of cream;
• Half a cup of chopped parmesan;
• Two egg yolks;
• One pinch of saffron;
• Salt pepper.
Cooking Method:
Spaghetti is boiled in boiling salted water until half cooked.
Saffron is poured into a skillet, pour two spoons of water, bring to a boil.
Ham is cut into strips, cheese is grated, put in a saucepan. Pour the cream on top, salt, pepper and again put the saucepan on the gas. Stir, give boil. At the end - add the yolks, and mix everything.
The finished spaghetti is mixed with the resulting sauce. Sprinkle on top with pieces of butter and cheese, served to the table.
Spaghetti with chicken and mushrooms in cream cheese sauce
Ingredients:
• Two hundred grams of spaghetti;
• Pound chicken fillet;
• One hundred grams of mushrooms;
• Three tables. spoons of sour cream;
• Fifty grams of hard cheese;
• Half an onion;
• Two garlic feathers;
• Salt, spices;
• Vegetable oil.
Cooking Method: Onions and garlic peeled and finely chopped. Fry in a pan with sunflower oil. When the onions become transparent, add finely chopped mushrooms, salt, fry for a few minutes.
Chicken fillet is cut in small pieces and fried until golden in another pan. Then add spices, sour cream, water and leave to stew. At the end of the quench sprinkled with chopped cheese and freshly chopped greens.
Cooked spaghetti washed, add butter and spread on a la carte plates. Spread the chicken on top with the sauce, sprinkled with cheese crumb.
Spaghetti in garlic-tomato sauce
Ingredients:
• Three hundred grams of spaghetti;
• One hundred grams of fresh tomatoes;
• Fifty grams of cheese;
• Five tables. spoons of olive oil;
• One onion;
• Four feathers of garlic.
Cooking Method:
Spaghetti is boiled in salted water, reclined in a colander and washed with water.
To make tomato sauce, fry chopped onion and garlic in butter, add slices of tomatoes and stew.
Spaghetti is laid out in portions and poured on top of the resulting tomato-garlic sauce. Sprinkle with crumb cheese.
Spaghetti with corn and greens
Ingredients:
• Three hundred and fifty grams of spaghetti;
• One can of canned corn;
• Fresh basil;
• Sixty grams of olive oil;
• Two tables. spoons of lemon juice;
• Two garlic feathers;
• Single tables. a spoon of lemon peel;
• Parmesan.
Cooking Method:
Spaghetti is placed in boiling water and boiled, stirring with a fork, so as not to stick together. When ready, they are thrown back on a colander, allowed to drain, and transferred back to the pan.
Add two cups of canned corn, parsley, basil, chopped garlic and zest. Pour oil and lemon juice, mix.
The dish is served in a la carte plates, thickly sprinkled with parmesan crumb.
Spaghetti with bolognese cheese
Ingredients:
• One pack of spaghetti;
• Pound of ground beef; • Four fresh tomatoes;
• Three onions;
• Two garlic feathers;
• One glass of tomato juice;
• One hundred grams of Parmesan cheese;
• Marjoram;
• Vegetable oil;
• Oregano;
• Salt;
• Basil;
• Pepper;
• Cilantro / parsley greens.
Cooking Method:
The minced meat is spread in a pan and fried in butter with the lid closed.
Onions and garlic are crushed and pasted in another skillet.
Peel the tomatoes, cut them into slices and combine with minced meat. Add fried onions and garlic, salt, pepper and fry for a few minutes.
Then pour tomato juice, leave to stew on a weak gas. At the end add seasoning and spices.
Boiled spaghetti spread on a la carte plates, pour sauce and sprinkle with cheese.
Spaghetti with cheese and garlic
Ingredients:
• Three hundred grams of spaghetti;
• One hundred grams of cheese;
• One clove of garlic;
• Thirty grams of butter.
Cooking Method:
Spaghetti is boiled, drained and added a few pieces of butter.
Cheese is ground on a grater.
Garlic is passed through the garlic press.
Spaghetti spread on a plate, sprinkle with chopped garlic and grated cheese.
Tips and Tips
• Spaghetti dipped boil only in boiling salted water.
• In the process of cooking, spaghetti should be periodically stirred with a fork, so they will not stick together and will not burn.
• It is better to rinse spaghetti first under running cold water and then with boiling water from the kettle. So they will become hot again and you can add pieces of butter to them, which will melt immediately.
• Spaghetti is better not to boil over than to digest.
