Once purely Italian spaghetti or, in other words, pasta - have long been popular in our country.
There are many ways to prepare this dish, it would seem, a simple flour product.
Spaghetti can be served with various sauces, meat, chicken, minced meat, mushrooms, eggs.
A grated cheese, sprinkled on top of a serving of spaghetti, gives the dish a piquant taste.
Basic principles for making 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 fried / stewed in a pan.
As a rule, during cooking spaghetti, prepare a sauce for them. It can be stewed chicken with vegetables and cream, carbonate or ham with fresh tomatoes, mushrooms with herbs.
Cheese is always used. Hard parmesan is best suited. It is added both to the sauce and sprinkled on top already on spaghetti, laid out on portioned plates.
Spaghetti with cheese, tomatoes and basil
Ingredients:
• Half a pack of spaghetti;
• Five fresh tomatoes;
• Three hundred grams of hard cheese;
• One tables. a spoonful of dried basil;
• salt;
• Vegetable oil;
• Ground pepper.
Cooking method:
In a pot of boiling water put spaghetti, add salt.
While they are boiling, cut the tomatoes into slices. Cheese is passed on a coarse grater.
Tomatoes with spices are fried in a pan with oil on a slow gas.
When the tomatoes give the juice, add a spoonful of dried basil, mix everything and leave to simmer for several minutes.
Ready spaghetti are washed under running water and poured into a pan of tomatoes, add cheese. When it melts - they are served at the table.
Spaghetti with cheese
Ingredients:
• Three hundred grams of spaghetti;
• One hundred grams of parmesan cheese;
• Fifty grams of butter;
• One and a half tea. tablespoons of salt.
Cooking method:
A little more than half is poured water into the pan and put on gas.
After boiling, long spaghetti are dipped into the water on one side.
When the vermicelli swells and becomes soft, it is gently mixed with a fork and allowed to completely sink into the water. In the process of cooking spaghetti you need to stir from time to time, so they do not stick together and do not burn.
When the pasta is ready, they are thrown into a colander and washed with running water.
Then they are transferred to a pan with butter and lightly fried. The cheese is grated and finely sprinkled with spaghetti. Served to the table.
Spaghetti with cheese and eggs
Ingredients:
• Two hundred and fifty grams of spaghetti;
• One onion;
• Two eggs of the canteens;
• One hundred grams of butter;
• salt;
• Ground pepper;
• Fresh greens.
Cooking method:
Spaghetti set to boil in boiling water.
After the pasta is cooked, they are thrown into a colander and rinsed with water from the tap.
Cheese is passed through a fine grater.
Finely chop the onion and fry in a pan with butter until golden.
The eggs are broken into a deep plate, salted and whipped with a blender. Cheese is added and mixed.
Spaghetti is spread in a pan with passivated onions and heated for several minutes. Pour over with beaten egg and cheese, mix and fry.
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 pan in salted water. Slightly undercooked recline in a colander, washed and allowed to drain water.
Spread on a serving dish, sprinkle with slices of butter on top, sprinkle with chopped parsley and parmesan. Gently mix with two forks. After the butter has melted and the cheese has melted, they are served at the table.
Spaghetti with carbonara sauce
Ingredients:
• Three hundred grams of spaghetti;
• Two hundred and fifty grams of ham or smoked brisket;
• Two feathers of garlic;
• One tables. a spoonful of olive oil;
• A glass of cream;
• Four eggs of canteens;
• One hundred grams of parmesan;
• Salt pepper.
Cooking method:
The brisket is finely cut into pieces. Garlic is passed through a garlic squeezer or finely chopped. The proteins are separated from the yolks, add the cream and beat with a blender.
Pieces of brisket are placed in a pan with oil, garlic is added and sautéed for several minutes. Then this frying is added to whipped cream with proteins, crushed cheese is added and mixed 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 lay out on portioned plates. You can lay out one more dish, giving each serving a nest shape. Top watered with 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 glass 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 the stewpan, pour with two tablespoons of water, brought to a boil.
The ham is cut into strips, the cheese is passed on a grater, put in a stewpan. Cream is poured on top, salt, pepper and again put the stewpan on the gas. Stir, let it boil. At the end, add the yolks, and mix everything.
Ready spaghetti is mixed with the resulting sauce. Sprinkle with slices of butter and cheese on top, served to the table.
Spaghetti with chicken and mushrooms in a creamy cheese sauce
Ingredients:
• Two hundred grams of spaghetti;
• Half a kilogram of chicken;
• One hundred grams of mushrooms;
• Three tables. spoons of sour cream;
• Fifty grams of hard cheese;
• Half of the bulb;
• Two feathers of garlic;
• Salt, spices;
• Vegetable oil.
Cooking method:
Onions and garlic are peeled and finely chopped. Fried in a pan with sunflower oil. When the onion becomes transparent, add finely chopped mushrooms, salt, fry for several minutes.
Chicken fillet is cut into small pieces and fried until golden in another pan. Then add spices, sour cream, water and leave to stew. At the end of the stew, sprinkle with chopped cheese and freshly chopped greens.
The cooked spaghetti are washed, butter is added and laid out on portioned plates. Top with chicken and sauce, sprinkle with cheese crumbs.
Spaghetti in garlic and tomato sauce
Ingredients:
• Three hundred grams of spaghetti;
• One hundred grams of fresh tomatoes;
• Fifty grams of cheese;
• Five tables. tablespoons 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 prepare tomato sauce, chopped onion and garlic are fried in oil, add tomato slices and stew.
Spaghetti is laid out in portions and pour on top with the resulting tomato-garlic sauce. Sprinkle with cheese crumbs.
Spaghetti with corn and herbs
Ingredients:
• Three hundred and fifty grams of spaghetti;
• One can of canned corn;
• Fresh basil;
• Sixty grams of olive oil;
• Two tables. tablespoons of lemon juice;
• Two feathers of garlic;
• One tables. a spoon of lemon zest;
• 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 into a colander, allowed to drain water, and transferred back to the pan.
Two cups of canned corn, parsley, basil, chopped garlic and zest are added. Pour oil and lemon juice, mix.
The dish is served in portioned plates, densely sprinkled with parmesan crumbs.
Spaghetti with cheese "Bolognese"
Ingredients:
• One pack of spaghetti;
• Half a kilogram of minced meat;
• Four fresh tomatoes;
• Three onions;
• Two feathers of garlic;
• One glass of tomato juice;
• One hundred grams of Parmesan cheese;
• Marjoram;
• Vegetable oil;
• Oregano;
• salt;
• Basil;
• pepper;
• Cilantro / parsley.
Cooking method:
Minced meat is spread in a pan and sautéed in oil with the lid closed.
Onions and garlic are chopped and passaged in another pan.
Peel the tomatoes, cut them into slices and combine with minced meat. Add the fried onions and garlic, salt, pepper and fry for several minutes.
Then pour tomato juice, leave to simmer on a weak gas. Seasonings and spices are added at the end.
Boiled spaghetti spread on portioned 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:
Boil the spaghetti, drain the water and add a few slices of butter.
Cheese is ground on a grater.
Garlic is passed through a garlic squeezer.
Spaghetti spread on a plate, sprinkled with chopped garlic and grated cheese.
Tips and Tricks
• Spaghetti is only allowed to boil in boiling salted water.
• During cooking, spaghetti should be stirred occasionally with a fork, so they will not stick together and will not burn.
• It is better to rinse the spaghetti first under running cold water, and then with boiling water from the kettle. So they will become hot again and they can add pieces of butter, which will immediately melt.
• Spaghetti is better not to digest than to digest.
