How to cook Italian pasta at home

To cook Italian pasta you do not need to be a cook or a native of the country where the dish came from. More and more tourists travel around the world and learn the culture, customs, cuisine. There are many varieties of Italian pasta, you can cook the dish on your own and please the household.

Pasta "Carbonara"

• bacon - 120 gr.
• egg yolk - 4 pcs.
• spaghetti - 300 gr.
• cream maximum fat - 110 ml.
• garlic - 4 teeth
• salt - to taste
• grated parmesan - 65 gr.
• crushed pepper - to taste
• fresh parsley - 25 gr.
• olive oil - 40 gr.
• drinking water - 4 l.

1. To begin, chop the bacon into small equal cubes, send it to a hot frying pan with olive oil. Fry the product on medium heat, do not overdry. Wait until a light peel appears. In parallel, place an enamel pot of water on the stove.
2. Pour the salt into the container with the liquid, bring the composition to a boil. Next, put the spaghetti in the pan, pasta should be cooked to a state of semi-cooked. The heat treatment time is 7-8 minutes, if the product is from hard wheat varieties.
3. Combine in one bowl egg yolks, cream, salt and pepper to taste. Use the whisk, bring the mixture to homogeneity. Next, add grated Parmesan, mix thoroughly. Put fried bacon on a separate plate.
4. Chop the garlic and send to the pan. Achieve product gold. Once the garlic is cooked, add spaghetti to it and mix it thoroughly. When the pasta warms up, remove the heat-resistant container from the heat, pour in the egg mixture.
5. Spaghetti needs to be mixed quickly enough, otherwise the yolks will coagulate. After that, add peppermint bacon. Spread the carbonara into portions, sprinkle each dish with grated cheese and fresh green leaves.

Cherry Tomato Pasta

• canned cherry - 150 gr.
• garlic - 3 teeth
• spaghetti - 320 gr.
• ground red pepper - 4 gr.
• olive oil - 60 gr.
• basil - 20 gr.

1. Pour olive oil in a Teflon pan and heat it, set the burner power to an average level.
2. After filling the container, add the finely chopped garlic and ground red pepper. Mix thoroughly and bring the mixture to a bronze tint.
3. Next, reduce the heat to a minimum, add tomatoes, before getting rid of the peel. Meanwhile, boil the spaghetti until half cooked.
4. Add pasta to all available ingredients. Mix thoroughly, stew the dish under a lid on minimal heat for 4-5 minutes.

Pasta with vegetables

• carrots - 3 pcs.
• broccoli - 340 gr.
• Bulgarian pepper (red) - 1 pc.
• spaghetti - 500 gr.
• Cherry - 200 gr.
• fresh peas - 180 gr.
• allspice - 7 gr.
• garlic - 1 head
• olive oil - for frying
• Parmesan - 100 gr.
• salt - to taste

1. Peel and finely chop the garlic. Send to the pan with olive oil. Cook until brown crust, then add the halves of cherry and ground pepper, mix thoroughly. Stew on low heat for about 15 minutes.
2. Start cooking spaghetti until half cooked. 4 minutes before the end of the manipulation add vegetables to the pasta, and the Bulgarian pepper and carrots should be chopped into strips.
3. After time, put the spaghetti with vegetables on a flat dish, add the cooked sauce.Sprinkle pasta with grated Parmesan cheese.

Spaghetti with minced meat

• Onion - 1 pc.
• ground beef - 120 gr.
• tomatoes - 3 pcs.
• garlic - 6 teeth
• tomato paste - 25 gr.
• granulated sugar - 12 gr.
• basil - 17 gr.
• red wine - 60 ml.
• oregano - 3 gr.
• Parmesan - 75 gr.
• spaghetti - 100 gr.
• olive oil - 50 gr.

1. You will need a deep pan with a non-stick coating. Pour olive oil into it, send the container to medium heat. Add the mince and fry until golden. If a large amount of fat is released during the preparation of the meat product, you need to get rid of it.
2. Peel the onions and garlic, finely chop, send to the stuffing. Stir well, fry for another couple of minutes.
3. After that, chop the greens, garlic and tomatoes, send them to the common container. Add sugar, oregano, tomato paste and wine to the composition, mix, bring the mass to a boil.
4. Then turn the heat down to minimum and cover the pan with a lid. Tomit about 35 minutes, do not forget to stir. Willingness is determined by the density of the composition.
5. In parallel, put a pot of water, after the first bubbles appear, place the spaghetti in the container.
6. You need to cook the product until half ready. Put the pasta on the dishes, pour the sauce. Sprinkle with mashed Parmesan over the paste. Optionally, you can add sprigs of fresh greens.

Spaghetti with cream and mushrooms

• mushrooms - 180 gr.
• onions - 1 pc.
• tomato paste - 55 gr.
• parsley - 20 gr.
• fresh tomatoes - 350 gr.
• minced beef - 450 gr.
• garlic - 6 teeth
• olive oil - 75 gr.
• red wine - 150 ml.
• lasagna (dry dough plates) - 400 gr.
• Dutch cheese - 400 gr.
• milk - 400 ml.
• Parmesan cheese — 200 gr.
• butter - 150 gr.
• high-grade flour - 60 gr.
• Ricotta cheese - 130 gr.
• cream - 170 ml.
• quail eggs - 4 pcs.

1. Heat the oven to 180 degrees. To make a paste, you need a deep, heat-resistant rectangular dish. Grease it with a small amount of any fat.
2. In parallel, send a large Teflon frying pan with olive oil to the hob. When the container is hot, add chopped onion and garlic into it. Fry to a golden crust over medium heat.
3. After that, add chopped mushrooms to the mixture. Wait 3-4 minutes, pour in tomato paste, sliced ​​tomatoes and wine. The burner should be lowered to a minimum and bring the mass to a boil.
4. Excess liquid should evaporate.After that, add salt and pepper, add chopped parsley. Then proceed to the preparation of white sauce. Place the saucepan on the stove, add the butter in it, melt to a liquid state.
5. Slowly start mixing in flour, avoiding lumps. Soak the mixture on low heat for 5 minutes. After that, remove the saucepan from the stove and pour in the milk. Stir the mixture thoroughly. It is important that the milk is a little warm.
6. After mixing, return the ingredients to the stove and allow to boil over low heat. Tomite 4 minutes, the mass should be thick. Next, add pepper, salt and finely grated Ricotto cheese.
7. Proceed to the next step, take the baking dish and place the lasagne dough on the bottom. It is recommended that you read the enclosed plate preparation instructions. Perhaps the composition will need to be dipped in boiling water for a couple of minutes before baking. After you deal with the lasagna, put it in the form of overlap.
8. Next, laid out the mince without lumps and filled with half the creamy sauce. Grate all the cheese that remains (“Parmesan”, “Dutch”) on a grater. Sprinkle ¼ of the total minced meat with the sauce.
9. Lay out the layers until the ingredients run out. The last ingredients should be sheets of lasagna. Take a small bowl, combine eggs and cream in it, the composition should be brought to homogeneity.
10. Pour the lasagna with the resulting composition, sprinkle with grated cheese. After that, place the form in the oven for 35 minutes at 180 degrees. Willingness is determined by eye, the dish should be covered with a golden crust. Before serving, allow the dish to infuse for 10 minutes.

Practical advice

1. When cooking pasta, it is strictly forbidden to add natural cooking oil to spaghetti. Such a move will worsen the ability of pasta to absorb the sauce.
2. It is also not recommended to rinse the finished spaghetti under cold water. If the pasta stuck together, try to separate the balls with boiling water.
3. The ingredients and the sauce itself are strongly recommended to be stored in a ceramic or glass container. Pasta should be kept in such containers and stir only with a wooden spatula.

Avoid storing and touching tomato ingredients with metal utensils.Such products are prone to oxidation and deterioration of taste. Create your own unique pasta recipes, experimenting with cheeses and spices.

Video: pasta in tomato sauce