Italian cuisine is, first of all, home cooking, simple and hearty. That is why various sauces for pasta are so popular in this country, which are prepared quickly and do not require any special products or cooking skills. One of the most beloved types of pasta in Italy is long, thin pasta - spaghetti.
The most famous spaghetti sauce
One of the most famous pasta sauces is called carbonara. It is prepared within a few minutes and the main guarantee for the dish to work out is the ability to do everything quickly. For spaghetti carbonara you will need:
- 100 grams of bacon, sliced into thin strips;
- 2 tablespoons of olive oil;
- 4 minced garlic cloves;
- 2 chicken eggs;
- 1 glass of grated Parmesan;
- 1 tablespoon of chopped parsley;
- 200 grams of dry spaghetti;
- salt, freshly ground black pepper.
The original recipe uses a special type of brisket - pancetta, but it can be replaced with bacon or ham with layers of fat.
Boil the spaghetti in three liters of water, following the instructions on the package. While the pasta is cooking, do not stand still, heat the olive oil in a pan and fry the bacon until crisp, add the chopped garlic and fry for another 1-2 minutes. Place the spaghetti in a colander, pouring out some of the hot liquid. Return the pasta to the saucepan, add the bacon and garlic, and break the eggs into the dish. Stir well, sprinkle with cheese and stir again. If the dish seems a little dry, add reserved water. Season with salt, sprinkle generously with pepper and serve garnished with chopped parsley.
Spaghetti with cheese
A popular Italian dish is spaghetti with a simple sauce of cheese, olive oil and black pepper. In Italy, this dish is called Cacio E Pepe - cheese and pepper. For him you will need:
- 300 grams of dry spaghetti;
- 3 tablespoons of olive oil;
- 2 teaspoons of crushed black pepper;
- 1 ½ cups of grated Pecorino Romano sheep's cheese.
Please note that the pepper for this sauce is not ground, but crushed by placing it in a mortar.
Boil the pasta in 4 liters of salted hot water until al dente. In a large deep skillet, heat the olive oil over medium heat and saute the crushed peppers in it until the characteristic aroma. Turn off heating. Using tongs, remove the finished spaghetti from the pan and place in the pan. When preparing this dish, in no case need to drain the water from the pasta. The liquid that gets into the pan along with the spaghetti is an integral part of the sauce. Use tongs to stir the spaghetti in a skillet until completely covered in oil and pepper chunks. Add cheese and continue stirring, pour in two tablespoons of pasta water to smooth the cheese sauce. Serve immediately.
