Tag: Spaghettoni

Spaghettoni alla carbonara with octopus and pancetta with chips – Italian Cuisine

Spaghettoni alla carbonara with octopus and pancetta with chips

Spaghettoni alla carbonara with octopus and pancetta with provolone chips, the preparation

1) Boil the octopus for at least 50 minutes, until tender, leave it cool in the cooking water, then cut it into small pieces.

2) Meanwhile, mixed provolone, parmesan, breadcrumbs and a pinch of pepper; distributed the mixture on a plate lined with baking paper e bake at 180 ° for 10 minutes; remove from the oven, let it cool And chopped the compound hardened forming many chips.

3) In a non-stick pan, browned the bacon with the peeled garlic without adding seasoning, then dry with a little kitchen paper the excess grease on the bottom of the container. United the chopped octopus, a few sprigs of thyme and let it flavor a few moments; deleted the clove of garlic and keep warm.

4) Cook spaghetti in plenty of moderately salted water. Meanwhile, in a bowl, slam egg and yolks with pecorino cheese and a pinch of pepper. Drain the pasta e join it with octopus and bacon e jumbled up Well.

5) Tasferite the pasta and the sauce in the bowl with the beaten egg and yolks, jumbled up well and add a little cooking water. Distribute on the pasta the provolone chips crumbled, a few leaves of thyme e served.


Posted on 18/10/2021


Spaghettoni recipe with porcini and pecorino – Italian Cuisine

  • 350 g spaghetti
  • 100 g pecorino romano
  • 4 pcs porcino caps
  • extra virgin olive oil
  • salt
  • pepper in grains

For the recipe for the "noble" spaghettoni with pecorino cheese, heat the water in a large pot and, when it boils, add salt and add the spaghettoni. In the meantime, clean the porcini chapels and cut them into slices. Dry toast a little ground pepper in a pan, add a drizzle of oil, the porcini mushrooms and sauté for 2 minutes; then pour 1 ladle of pasta cooking water and cook for another 1 minute.
Collect the pecorino in a bowl and mix it with 1 ladle of pasta water to create a sauce. Drain the spaghetti al dente directly into the pan with the mushrooms and add a little more water to finish cooking. Out of the heat add the pecorino sauce, mix well and serve.

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Recipe Spaghettoni, mussels and cherry tomatoes – Italian Cuisine

Recipe Spaghettoni, mussels and cherry tomatoes

  • 1 Kg mussels
  • 350 g spaghettoni
  • 200 g Pachino cherry tomatoes
  • 1 pc clove of garlic
  • parsley
  • basil
  • dry white wine
  • extra virgin olive oil
  • salt

For the recipe of spaghettoni, mussels and cherry tomatoes, wash the tomatoes and cut them into 4 wedges. Peel the mussels. Heat a saucepan with 2 tablespoons of oil; brown the garlic clove with the peel for a couple
minutes, then remove it and add a bunch of parsley, including the stems, and the tomatoes and cook for about 3 minutes; add the mussels, sprinkle with half a full glass of white wine, cover the saucepan and continue cooking for about 5 minutes, until they are open; at the end remove the parsley stalks and keep the cooking liquid. Shell the mussels. Chop some basil leaves and a sprig of parsley, so as to obtain 1 generous spoonful of mince. Cook the spaghetti in boiling salted water for half the time on the package. Drain and complete cooking in the liquid of the mussels, adding the shellfish 2-3 minutes before turning off. Spread the spaghetti in the dishes, complete with the chopped basil and parsley and serve.

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