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(Salon)   The time has come to reinvent pasta night   (salon.com) divider line
    More: PSA, Pasta, Cheese, seafood dishes, box of pasta, home pasta dishes, Crab Mac, simple vegetarian version, Sausage Skillet Lasagna  
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543 clicks; posted to Food » on 19 Jan 2021 at 7:43 AM (6 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



27 Comments     (+0 »)
 
View Voting Results: Smartest and Funniest
 
2021-01-19 2:56:11 AM  
Episode 2 - Karens | Alexa | Reading | Cocktails
Youtube GV2GPcMdOc0
 
2021-01-19 9:25:12 AM  
I hope they don't put cacio e pepe on there.. Seems like everyone rediscovered this dish in the past 2 years.. Maybe they should do carbonara or amatriciana, they're really not any more difficult add more interesting layers of flavor

*reads*

Son of a biatch!


And 2 more types of mac'n'cheese?
 
2021-01-19 9:31:52 AM  

soopey: I hope they don't put cacio e pepe on there.. Seems like everyone rediscovered this dish in the past 2 years.. Maybe they should do carbonara or amatriciana, they're really not any more difficult add more interesting layers of flavor

*reads*

Son of a biatch!


And 2 more types of mac'n'cheese?


I agree it's become a bit of a fad, but cacio e pepe is pretty delicious. Pasta alla gricia doesn't get as much attention as it should.
 
2021-01-19 9:34:30 AM  
Agreed on the amatriciana.  You can do a lot with it, all good.
 
2021-01-19 9:36:50 AM  
Use spaghetti squash in place of normal pasta.
 
2021-01-19 9:39:10 AM  

SlamPuff: Use spaghetti squash in place of normal pasta.



Yeah.  No.
 
2021-01-19 9:40:47 AM  

soopey: I hope they don't put cacio e pepe on there.. Seems like everyone rediscovered this dish in the past 2 years.. Maybe they should do carbonara or amatriciana, they're really not any more difficult add more interesting layers of flavor

*reads*

Son of a biatch!


And 2 more types of mac'n'cheese?


Am I the only one unimpressed with cacio e pepe? Maybe I've just had bad versions, but it seemed like something I'd come up with while in college after coming home from a house party. Seems like a great idea just bland.
 
2021-01-19 9:44:26 AM  
Fark user imageView Full Size
 
2021-01-19 9:47:25 AM  

NINEv2: soopey: I hope they don't put cacio e pepe on there.. Seems like everyone rediscovered this dish in the past 2 years.. Maybe they should do carbonara or amatriciana, they're really not any more difficult add more interesting layers of flavor

*reads*

Son of a biatch!


And 2 more types of mac'n'cheese?

Am I the only one unimpressed with cacio e pepe? Maybe I've just had bad versions, but it seemed like something I'd come up with while in college after coming home from a house party. Seems like a great idea just bland.


If it's done well it's a nice cheap easy dinner. I like to steam some frozen peas and toss them on the side at the end with a grilled chicken breast. But it's a pretty one dimensional item.

If it's done poorly, it's a gritty broken mac 'n' cheese with pepper.
 
2021-01-19 10:12:18 AM  

SlamPuff: Use spaghetti squash in place of normal pasta.


I had a wife on Atkins. I shredded zucchini into noodles on the cheese grater to go with alfredo. It came out pretty good and probably easier putting the 'noodles' in to blanch than dealing with spaghetti squash.
 
2021-01-19 10:21:13 AM  
Ms. Gough is having to eat gluten-free and low FODMAPs for the next month.  GF I can handle, but no Allium spp.is more of a challenge.  I'm gonna give the potato lasagne a shot.
 
2021-01-19 11:00:17 AM  

fasahd: SlamPuff: Use spaghetti squash in place of normal pasta.

I had a wife on Atkins. I shredded zucchini into noodles on the cheese grater to go with alfredo. It came out pretty good and probably easier putting the 'noodles' in to blanch than dealing with spaghetti squash.


Mrs. TheFoz and I had an abundance of zucchini last year so we have probably 5 bags of zoodles in the freezer.  They work well for pasta dishes.

On a semi related note her family pronounces spaghetti "shaapghetti" and for some reason it grinds my gears.

/end lame story bro
 
2021-01-19 11:46:49 AM  
Easiest and quickest spaghetti sauce to feed you and the missus.

3 tablespoons of olive oil and a few chopped up cloves of garlic.  Heat medium saucepan. Wait a minute or two until hot and add whole package of grape tomato (previously chopped in half or thirds). You can lower the heat - about 3 minutes it'll be soft.  Add another spoon of olive oil, and some salt as preferred, a bay leaf, and generously grate fresh parmesan on top.  Let simmer at lowest heat until pasta is ready.

At same time, boil your pasta.  Toward end of boiling, take a half cup of the pasta water and add to the sauce. You can grate more cheese unto the sauce at the end.

Combine and serve.
 
2021-01-19 12:02:06 PM  

fasahd: SlamPuff: Use spaghetti squash in place of normal pasta.

I had a wife on Atkins. I shredded zucchini into noodles on the cheese grater to go with alfredo. It came out pretty good and probably easier putting the 'noodles' in to blanch than dealing with spaghetti squash.


I like using a veggie peeler to make zucchini ribbons.  They're pretty great marinated with balsamic and olive oil, then grilled or fried in a pan.
 
2021-01-19 12:31:17 PM  
I am making pasta carbonara for the first time tonight.  Would appreciate any helpful hints.  I'm leaning toward using the NY Times recipe.

https://cooking.nytimes.com/recipes/1​2​965-spaghetti-carbonara
 
2021-01-19 12:58:01 PM  

Kronnyj: I am making pasta carbonara for the first time tonight.  Would appreciate any helpful hints.  I'm leaning toward using the NY Times recipe.

https://cooking.nytimes.com/recipes/12​965-spaghetti-carbonara


That seems to be paywalled, but I assume it's a fairly traditional version so you should be good.  Just make sure you use pancetta or guanciale and don't substitute either for bacon.

NINEv2: Am I the only one unimpressed with cacio e pepe? Maybe I've just had bad versions, but it seemed like something I'd come up with while in college after coming home from a house party. Seems like a great idea just bland.


As others have pointed out it's easy to get a bad version of it, especially if the cheese doesn't meld well into a sauce.  It's definitely a simple dish, but I love it.  I just recently saw an Ottolenghi cookbook where he makes a version with Za'atar, which I'm surprised I've never tried before since I basically add that shiat to everything.
 
2021-01-19 12:59:41 PM  

Joey Jo Jo Jr Shabadu: Za'atar


I LOVE that stuff. It's surprising that I don't see it used more often.
 
2021-01-19 1:01:36 PM  

Kronnyj: I am making pasta carbonara for the first time tonight.  Would appreciate any helpful hints.  I'm leaning toward using the NY Times recipe.

https://cooking.nytimes.com/recipes/12​965-spaghetti-carbonara


That recipe is fine.. It's taking a hack to keep you from scrambling the eggs in the bowl where it's cooler .  Usual steps cook the pasta, drain and coat in pork fat from the skillet, then add egg/cheese mixture on top.  You can do the same with a pyrex bowl over some hot water, or the same hot water you boiled your pasta in, or in the skillet with the pork fat if you have a gas range or some other fast temperature control cooktop.

- Take your egg out of the fridge a few hours before use to let it come to room temperature.
- Grate your cheese as fine as possible
- Guanciale has a pretty unique flavor. Go light on it until you know you like it.
- Pasta will keep cooking as you add the sauce so don't boil it all the way through in the pot.
-  Add a slash of pasta water in with the pasta when you put it in the skillet with that fat. The starch in the water will help emulsify the fat. That's what makes the sauce creamy. The egg/egg yolk just makes it have a richer mouth feel.
- Do serve immediately with some fresh cheese and a little fresh parsley.
 
2021-01-19 1:04:31 PM  
* It's taking a hack to keep you from scrambling the eggs by mixing the eggs/cheese with the pasta in the serving bowl where it's cooler.

FTFM
 
2021-01-19 1:07:43 PM  

rosekolodny: Joey Jo Jo Jr Shabadu: Za'atar

I LOVE that stuff. It's surprising that I don't see it used more often.


Yeah, I've slowly started to see it find its way into regular grocery stores in small spice jars.  I usually just make my own blend though since I use it a lot.
 
2021-01-19 1:55:40 PM  
Minestrone is something I discovered fairly recently and is now part of my meal rotation, for winter at least. I try to eat meat free two to three days per week so I make mine without and it works well. I think I'll try the pasta primavera from the article as it looks good and something my kids will eat.

Here's my seven-year old's favourite, a simple week-night meal.

Diced chicken breast (2 - 3 depending on size), bite sized pieces.
One head of broccoli, cut in to florets
250 ml (er about 1/2 pint) heavy cream
2 limes
pasta - I use fusilli or penne.

Mix the chicken with the zest and juice of the limes and two table spoons olive oil. Leave to marinade for 30 mins, or longer.
Bring a pan of salted water for the pasta to the boil - use a large pan as you'll cook both the pasta and broccoli together.
When you add the pasta to the water do two things. 1) note the time. 2) put the chicken in a skillet on a medium high heat - you don't need any oil as the marinade has enough.
Two minutes before the pasta is done (look at the packet and the time you noted) add the broccoli.
At the same time add the cream to the chicken and turn down the heat - you just want to warm it, don't let it boil. Add a little salt to taste.
When the pasta is done, drain and return to pan.
Dump the chicken cream mixture in to the pasta and broccoli and mix well.
Serve immediately.
 
2021-01-19 3:08:45 PM  
Prince Spaghetti commercial - a classic
Youtube KlNAYCcxgUw
 
2021-01-19 5:23:35 PM  
One of my quick faves - fettuccine with lemon & sardines

8 oz. fettuccine
4 tbsp extra-virgin olive oil, divided
4 cloves garlic, minced
1 c. bread crumbs, fresh
0.25 c. lemon juice
1 tsp black pepper, freshly ground
0.5 tsp salt
2 4 oz. cans sardines, boneless, skinless, flaked
0.5 c parsley, fresh, chopped
0.25 c Parmesan cheese, finely grated

Boil fettuccine in water per instructions on package; drain.
While pasta cooks, heat 2 tbsp oil in small skillet over med. heat; cook garlic for 20 sec., then transfer oil & garlic to large glass or steel bowl. Heat 2 tbsp oil in same skillet again over med. heat; add bread crumbs & toss, stirring, 5-6 min., then transfer to small plate.
Whisk lemon juice, pepper, & salt with garlic & oil in large bowl. Add pasta, sardines, parsley, & Parmesan cheese; stir gently to combine.
Sprinkle with bread crumbs; serve.

Seriously, takes less than 20 minutes, tastes like restaurant chow, cheap as hell, lots of flavor & a nice protein kick.
 
2021-01-19 5:25:30 PM  
It wasn't but a month or so ago that I learned how EASY it is to make a basic white sauce.  Add some basil, garlic and parmesan cheese  and you've got yourself a stew quick and easy meal.  It's very similar to making sausage gravy for biscuits.  Both more or less start with a roux..

Quittin time is coming in 5 minutes and I have spicy eye-talian sausage in the freezer.  Seems like tonight will be pasta night.
 
2021-01-19 5:25:40 PM  
If you don't mind taking an additional 5 minutes, you can use canned whole sardines as well, provided you skin & bone them.
 
2021-01-19 6:16:03 PM  

TheFoz: On a semi related note her family pronounces spaghetti "shaapghetti" and for some reason it grinds my gears.


Better than "Spaghets".

/Italian-American
//3rd generation, so basically "white bread"
///a-slashies
 
2021-01-19 7:22:37 PM  
Joey Jo Jo Jr Shabadu and soopey thank you.  I got nice eggs from a farm and don't want to make scrambled eggs.
 
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