Italian cookery it, first of all, dishes of home cuisine, simple and nourishing. For this reason in this country various sauces to paste which are cooked quickly are so popular and don't demand any special products or skills of preparation. One of the most favourite types of pasta in Italy – long, thin paste – spaghetti.
The best-known sauce for spaghetti
One of the best-known sauces to to paste is called carbonara. He prepares within several minutes and the main pledge of that the dish turned out - ability to make everything quickly. For spaghetti carbonara is required to you: - 100 grams cut by thin lardons;
- 2 tablespoons of olive oil;
- 4 crushed garlic gloves; - 2 eggs;
- 1 glass of grated parmesan; - 1 tablespoon of the crushed parsley greens; - 200 grams of dry spaghetti; - salt, black fresh ground pepper.
In the original recipe use a special grade of brisket – pancetta, but it can quite be replaced with bacon or ham with fat layers.
Boil spaghetti in three liters of water, following the instruction on packing. While paste cooks, don't stand idle, warm olive oil in a frying pan and fry bacon to a crisp, add the crushed garlic and fry 1-2 more minutes. Cast away spaghetti on a colander, an outflow of a little hot liquid. Return paste to a pan, add bacon and garlic and break in an egg dish. Well mix, strew with cheese and once again mix. If the dish seems dryish, pour in the reserved water. Season with salt, generously strew with pepper and give having decorated the parsley cut by greens.
Spaghetti with cheese
Popular Italian dish – spaghetti with simple cheese, olive oil sauce and a black sprinkling pepper. In Italy such food carries the name Cacio E Pepe – cheese and pepper. For it it will be required to you: - 300 grams of dry spaghetti; - 3 tablespoons of olive oil; - 2 teaspoons of a shredded black pepper; - 1 ½ cups of a grated sheep cheese of Pecorino Romano.
Pay attention, pepper for this sauce isn't melit, and split up, placing in a mortar.
Boil paste in 4 liters of the added some salt hot water to a condition of al an awning. In a big deep frying pan warm olive oil on average fire and fry on it ground pepper to characteristic aroma. Switch off heating. By means of culinary nippers get ready spaghetti from a pan and put in a frying pan. At preparation of this dish it isn't necessary to drain water from paste at all. Liquid which will get to a frying pan together with spaghetti – a sauce component. You stir spaghetti nippers in a frying pan until they completely aren't covered with oil and pieces of pepper. Add cheese and continue to disturb, pour in two tablespoons of water from under paste that the cheese sauce turned out homogeneous. Give at once.