Barb's New Spaghetti Treat
I invented this one day when the cupboard was almost bare. Most people probably have these ingredients lying around, and it made a quick and easy cream-type sauce. A very quick and easy lunch for kids! You could also add some peas
I invented this one day when the cupboard was almost bare. Most people probably have these ingredients lying around, and it made a quick and easy cream-type sauce. A very quick and easy lunch for kids! You could also add some peas
- Carbohydrate 96.225142781905 g
- Cholesterol 117.220133979546 mg
- Fat 40.8447696388872 g
- Fiber 4.92707484367232 g
- Protein 31.2185607207202 g
- Saturated Fat 23.7902393249246 g
- Serving Size 1 1 (339g)
- Sodium 692.401439691007 mg
- Sugar 91.2980679382326 g
- Trans Fat 4.17357353427897 g
- Calories 876 calories
Step-by-step
- Cook the noodles, drain, and return to saucepan while still hot.
- Add cream and butter, still till butter is melted.
- Add everything else EXCEPT tomatoes, mix well, and serve with fresh tomatoes.
Glossy heavy cream and melting butter coat strands of hot spaghetti in a rich emulsion, offset by the sharp acidity of fresh grape tomatoes. Multiplying or dividing this pasta dish requires careful attention to the liquid ratios; scaling the sauce ingredients down prevents the noodles from becoming overly saturated, while doubling the batch necessitates a wider saucepan to ensure even heat distribution. Determining pasta doneness relies strictly on visual and textural cues rather than thermal measurement. Bite into a single strand of spaghetti to check for al dente consistency: the interior should offer slight resistance with no chalky white core visible upon inspection. Fresh minced garlic burns quickly, so sweat it gently in the residual heat of the draining pot rather than high direct flame to avoid bitterness. Leftovers maintain quality for up to two days in a sealed container, though the cream sauce thickens considerably upon refrigeration and benefits from a splash of warm water during reheating.
