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Traditional pasta sauces will generally be classified as one of the following: a tomato or vegetable based sauce, a cream or butter based sauce, a cheese sauce, a meat sauce, a herbal sauce, or a oil-based sauce. , with each variation containing a variety of ingredients mixed into the base of the sauce Find here some tips on how to combine different types of pasta with different types of sauce

Shaped pasta: Conchiglie, farfalle, fusilli, gemelli, gnocchetti, gramigna, lumache, lumaconi, orecchiette, radiatori, route and rotini.

Use: Chunky tomato or meat sauces, pesto, chunk sauces, cheese sauces, and herb sauces

Tubular pasta: Canneroni, cannolicchi, cavatappi, garganelli, macaroni, maccheroncelli, manicotti, penne, rigatoni, tortiglioni and ziti.

Use: Accept the same type of sauce as pasta plus thick creamy sauces

Strand Pasta: Angel hair, capellini, chitarra, fedelini, spaghetti and noodles.

Sauce: Light Tomato Sauces, Butter Sauces, Light Oil Sauces, and Light Cream Sauces

Tape paste: Fettuccine, lasagna, linguine, pappardelle, riginette, tagliatelle and trenette.

sauce: (For wider dry pasta) you can use meat sauces, thick tomato sauces and thick creamy sauces; (For narrow or fresh pasta) light tomato sauces, butter-based sauces, light oil-based sauces and light cream-based sauces can be used

Pasta for soup: Acini di pepe, alphabets, anellini, conchigliette, ditali, farfalline, orzo, pastine, risi, stele, stortini and tubetti.

Can be used: Light sauces, used mainly in broths or soups with a light base.

Stuffed pasta: Agnolotti, pansotti, ravioli, tortelli and tortellini

Join with: Light tomato sauce, light cream sauce and broth

Asian noodles: Regular Asian rice, wheat and Asian rice noodles, bean string noodles, cornstarch or seaweed noodles, and soba noodles. It is generally not eaten with sauce. It is used in stir-fries, soups, and salads.

CARBONARA SAUCE

Carbonara sauce is another delicious classic sauce for Italian pasta. Creamy egg and bacon ingredients. Very fast and easy to do.

It serves: 4-6

Preparation time: 15 minutes.

Total cooking time: 25 minutes.

Ingredients

8 slices of bacon

4 eggs

1/2 cup freshly grated Parmesan cheese (1-3 / 4 oz / 50 g)

1-1 / 4 cups cream (315 ml / 10 fl oz)

Suggested amount for 500 g of pasta (1 pound)

Addresses:

Remove and discard the bacon rind and cut the bacon into thin strips. Cook in a heavy base skillet over medium heat until crisp. Drain on paper towels. Meanwhile, cook pasta according to pasta package directions, until al dente. Drain and return to the pan to keep it warm. Beat the eggs, Parmesan, and cream in a bowl until well combined. Stir the bacon through the mixture. Pour the sauce over the hot pasta and stir gently until the sauce covers the pasta. Return skillet to very low heat and cook 1/2 to 1 minute or until sauce thickens slightly. Add freshly ground black pepper and Parmesan to taste.

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