I’m a fan! I love Spaghetti, I travel for Spaghetti. When I see Spaghetti on a restaurant’s menu, it’s usually the first thing I order. Staying home this week, I searched for my favorite photos of Spaghetti and most mouthwatering plates shared below in the photo gallery. Spaghetti ragout, spaghetti Pomodoro, spaghetti carbonara or spaghetti bottarga are my favorites.
The spaghetti Pomodoro… a draws a smile on my face!!! Cooked al dente, the feeling of it under the teeth is awesome. With a sauce that’s acidic and fresh, every bite is memorable and invites you to finish the plate. I love it when the sauce is homemade, acidic made with Italian tomatoes, chunks of eggplant and the burrata cheese felt in every bite. (Pasta al pomodoro is an Italian food typically prepared with pasta, olive oil, fresh tomatoes, basil, and various other fresh ingredients. It is intended to be a quick light dish, rather than a dish in a heavy sauce. Pomodoro means "tomato" in Italian.)
Bottarga: This one is to die for! Imagine, spaghetti cooked to perfection, al dente, and topped with shredded lemon peel, shredded bottarga (batrakh) and small pieces of parsley for the color, altogether leaving a subtle, enjoyable bitterness. That's a connoisseur's kind of plate. If you like "Batrakh" that's a must try. (Bottarga is the Italian name for a delicacy of salted, cured fish roe, typically of the grey mullet or the bluefin tuna (bottarga di tonno), frequently found near coastlines throughout the world, that often is featured in Mediterranean cuisine and consumed in many other regions of the world. The food bears many different names and is prepared in several different ways).
Spaghetti with minced meat: (Ragu is a meat-based Italian sauce that is served with pasta while Bolognese sauce or Ragu alla Bolognese is a variation of ragu. 2. Ragu is thicker than other sauces, and while other variations of ragu such as Ragu alla Napoletana use red wine, Bolognese uses white wine.)
Spaghetti Carbonara: It should never contain cream! Never ever!. Carbonara is an Italian pasta dish from Rome made with egg, hard cheese, cured pork, and black pepper. The dish arrived at its modern form, with its current name, in the middle of the 20th century. The cheese is usually Pecorino Romano, Parmigiano-Reggiano, or a combination of the two.
In cooking, al dente describes pasta or rice that is cooked to be firm to the bite. The etymology is Italian "to the tooth". In contemporary Italian cooking, the term identifies the ideal consistency for pasta and involves a brief cooking time. Molto al dente is the culinary term for slightly undercooked pasta.
Next time you’re traveling, order your spaghetti cooked al dente and enjoy.