Ciao! I am Italian/American and I want some Italian recipes for spagetthi. I would prefer it with Italian vino.

Hi debruka, Would you like to be more specific? Are you looking for recipes that call for spaghetti, or for sauce recipes to use with spaghetti?

Anyways here is one or two:

Spaghetti with Cacio and Pepe

6 person

700 gr pasta
100gr Pecorino
Pepper lots of it

Boil spaghetti in salted water
Strain but leave a little water in the pasta to melt the cheese(without letting the pasta get soft)(means do it quick and eat)
Add the grated Pecorino and smother in pepper
that's all !

Spaghettini with Mozzarella
6 person

600gr pasta
180 gr butter
80gr parmigiano grated
200gr milk (about 2 fingers full in glass)
salt

*Break the spaghettini in smaller pieces than half
*Boil in salted water al dente
*Now, when done, add 150 gr of butter (melted)
*Add 50 gr of parmigiano
*butter a large baking pan
--lay out one layer of the pasta and cover with diced mozzarella--
*Sprinkle with milk
and dust with parmigiano
*Bake in oven
**Eat right away!

Hi,
Try this.....it's super easy, fast and delicious!

For 4 people:
2 lbs of fresh mussels
1 lb spaghetti
3-4 cloves garlic, chopped
1 dried hot pepper
Handful of fresh Italian parsley, chopped
Extra virgin olive oil
Glass of dry white wine

Clean and de-beard the muscles, discarding any that are open or have a broken shell.

This sauce will cook while you are boiling the pasta. So, once the water is boiling for the pasta, and just before you add the pasta to the water:

In a pot large enough for all the muscles:
Add a half cup of olive oil, the whole pepper and the parsley.
Cook over low heat until the garlic starts to give off its aroma. Do not let it get brown!
Quickly add the muscles and the glass of wine. Turn the heat up to high, cover the pot and shake or stir the muscles.
They will cook in just a few minutes, they are cooked when they open their shells.
Pour the muscles and the liquid in the pot over the cooked al dente spaghetti and serve immediately.
Buon appetito!

elizabetta

Paolo, I didn't want to start a new thread since this is recipe related. I saw in a movie I purchased from you the dish: Ammatricina which you said is usually made with bucatini. Would you by chance have a good authentic Italian recipe for this dish?

Streaky bacon in indispensable for the Amatriciana sauce. Calculate 50 gms. per person and cut into cubes; saute' together with an onion in just a little oil since the bacon has grease on its own, then add 500 gms. of tomato flesh (tomato sauce is not used), hot chilli, salt and lots of pepper. In the meantime, boil 1/2 kg. of Bucatini pasta (hollow spaghetti) until chewy "al dente", drain and place in the pan containing the amatriciana sauce. Heat for a few minutes and leave the pasta to flavour.
A characteristic of this dish is that the tomato should remain in pieces and not be overcooked. One last thing, on which no compromise can be made, is that piquant Pecorino cheese is a must with this sauce.

Buon appetito
joniosea

Than you Joniosea. I guess I'll have to get something to help me measure grams and such, but I'll keep you posted on the success! What is streaky bacon anyway -- Fatty american bacon? :)

ehi contenta you have to ask for a piece of guanciale or pancetta for the matriciana and you have to cut it like some little cubes ;-)
let's know about it

okay, in really reading and deciding to make the Amatriciana, I know I have more questions. Hot chilli -- what exactly is this? Is this the spice, beans, or what? I just saw this on a movie so I really need step by step as far as ingredients and wy to make. I can make the pasta al dente easy, but as far as the 'sauce' would be happy for more detail. Also is the Percorino cheese to grate on top before eating versus a parmesan?

This sauce is a Roman classic. It comes from Amatrice, a town near Rome. It happens to be my son’s favorite pasta dish, and I often make it for guests as it’s a crowd pleaser and is simple to prepare!

To answer your questions:

1. Hot chili is dried red hot chili. You can buy it whole or in flakes. My good friend Romeo, who is from Amatrice says that people there argue about whether one should add it to the sauce or not. I think that if you like your food a bit spicy hot, then add it, if not, leave it out.
2. Pecorino Romano is a very salty strong flavored grating cheese that is used instead of parmesan. You can use parmesan instead, it will be delicious, just not authentic.
3. Pancetta is a type of bacon that is NOT smoked. Guanciale is a cousin of pancetta, made from the cheek of a pig. Guanciale is the original meat in the sauce, but even in Rome most people use pancetta because it’s easier to find and costs less. There are no good substitutes for pancetta in the USA since bacon is smoked. Good quality pancetta can be found in the USA in Italian groceries and stores like ‘Whole Foods’. It should be cut about ¼” thick, so you can dice it at home.


For 4-5 people:
1 lb of Bucatini or spaghetti if you can’t find bucatini
6 ounces (about) of guanciale or pancetta, diced
1 small onion, cut into small dice
A large can (16 oz) of Italian tomatoes, diced
2 TBLS olive oil
A small glass of dry white wine
Whole hot chili pepper to taste. (optional)

In a wide pan, over medium heat, sauté the pancetta and the chili pepper (if using) in the olive oil until it turns slightly brown (not crispy)
Transfer cooked pancetta to a plate. Do not drain the fat.
Discard the chili pepper.
In the same oil which is now mixed with the pancetta fat, sauté the onion until it is wilted.
Add the pancetta back to the pan.
Add the small glass of white wine, turn up the heat and cook until most of the wine has evaporated.

Add the diced tomatoes and sauté until the oil separates from the tomatoes. Season with salt, and turn off the heat.

Once the oil starts to separate from the tomatoes, add the pasta to a large pot of boiling water and cook until “al dente” which means it still is a tiny bit hard in the center, it will continue to cook a bit as you mix in the sauce.

Drain the pasta, pour the pasta into a large bowl and immediately stir in the sauce.
Eat immediately.
Buon appetito!

Elizabetta
www.elizabetta.net
www.intdesignco.com

Elizabetta, Grazie!!!!!