Creamy spaghetti sauce - tender and satisfying. How to Make Creamy Spaghetti Sauce

Famous national Italian dish– spaghetti is often served with a variety of dressings. For example, cream sauce goes perfectly with pasta. There is a wide range of recipes for such dressing, thanks to which there is an excellent chance to diversify a boring standard diet.

Creamy pasta sauce for every taste

A traditional, mouth-watering addition to pasta is sauce made using cream and other various ingredients. Main composite product The filling must be chosen correctly: the higher the fat content, the more tender and airy the dressing. Creamy spaghetti sauce is prepared with mushrooms, cheese, bacon, nuts, any vegetables, and herbs. Sometimes milk and butter are used to prepare it, in some cases a little water is poured in. For a rich and piquant aroma, it is better to add garlic, lemon, and spices.

There are many recipes for creating creamy spaghetti sauce. The following fillings are popular among gourmets:

Florentina – gravy with cream, spinach and mascarpone cheese.
Amatriciana - consists of pork belly, onion, hot red pepper, butter and milk.
Carbonara – cream filling with cheese and bacon.

How to Make Creamy Pasta Sauce

Spaghetti with creamy sauce is easy to prepare, but the result is incredibly tasty. This type of filling is considered universal because it goes equally well with meat, fish, vegetables, seafood, pasta. Below are some of the most popular methods for making creamy gravy. These dishes are medium in calories, so sometimes you can treat yourself.

Mushroom

Try to do creamy mushroom sauce which will turn classic pasta into a refined, appetizing and delicious dish. You can use any seasonal mushrooms for this recipe. Ingredients:

cream (20% fat) – 1 cup;
onions – 2 pieces;
champignons – half a kilo;
butter – 60 grams;
garlic – 4 cloves;
fresh or dried herbs– 3 teaspoons;
mixture of peppers, salt.

Technology for preparing mushroom gravy:

Place a deep frying pan or saucepan on the fire and melt the butter. Add chopped onion and garlic to it. small pieces. Mix the ingredients and fry for about 10 minutes.
Wash the mushrooms, chop finely, add to the butter. Simmer for 5 minutes.
Pour the cream into the frying pan, add salt and pepper, mix well.
Cook for 15 minutes over low heat.
Boil spaghetti, season mushroom sauce, decorate the dish with herbs on top.

Creamy garlic

Another good option for seasoning Italian pasta– garlic cream sauce. This savory dish Perfect for a family dinner or a great addition holiday menu. Required Products:

fatty thick sour cream – 250 ml;
garlic – 5 large cloves;
butter – 100 g;
Parmesan cheese – 100 g;
parsley.

Garlic cream sauce for pasta is made as follows:

Peel the garlic, chop it in a crusher and fry a little over melted water. butter.
Add sour cream and grated Parmesan.
Reduce heat, simmer until smooth.
Sprinkle with chopped parsley and stir.
Serve with pasta.

Creamy cheese

To get a dressing that can perfectly and advantageously complement an Italian traditional dish, you will need a minimum amount of ingredients and a little inspiration. To make something simple but crazy delicious gravy For the paste, you need the following ingredients:

any hard cheese – 180 grams;
medium fat cream – 200 ml;
garlic – 3 small cloves;
ground nutmeg– ½ teaspoon;
salt and pepper to taste.

Cooking technology:

Take a small container (pot or frying pan), pour cream into it, heat it over low heat.
Grind the cheese using coarse grater, add to cream.
After 2-3 minutes, add nutmeg, pepper and finely chopped garlic to the rest of the ingredients. Salt and pepper.
Mix all ingredients thoroughly and cook over low heat for another 5 minutes.

With shrimp

Pasta with seafood is a favorite dish of most gourmets. Making this dish is very simple, the main thing is to stick to the recipe. The result will be juicy, delicious dish. To prepare shrimp sauce, you need to stock up on the following products:

cherry tomatoes – 7 pcs.;
cream – 150 ml;
peeled shrimp – 120 g;
Parmesan cheese – 25 g;
olive oil – 3 tablespoons;
processed cheese – 1 pc.;
fresh basil - a couple of sprigs;
black pepper, salt, herbs.

Method for creating pasta filling with shrimp:

Take a thick-bottomed container, such as a saucepan or frying pan. Heat olive oil.
Add shrimp, cream, pieces of processed cheese to the saucepan. Pepper, stir and simmer until the mixture becomes thick.
Cut the tomatoes in half, add to the rest of the ingredients and heat for a couple of minutes.
Place spaghetti on a plate, season with shrimp and cream mixture, sprinkle with herbs.

For pasta carbonara

Italians love pasta with the classic creamy Carbonara sauce. Our compatriots also appreciated the taste of this dish. For cooking classic fill for spaghetti you will need following ingredients:

cream – 200 grams;
ham – 350 g;
Parmesan cheese – 80 g;
yolks – 4 pcs.;
olive oil – 2 tbsp. l.;
garlic – 3 cloves;
salt.

Procedure for making Carbonara sauce.

Cooking necessary ingredients. There are only three of them. I think pasta, a piece of butter and a piece of any hard cheese can be found in every home. And this is exactly the case when it is not necessary to follow the proportions specified in the recipe. The more cheese you add, the tastier the end result will be.

Boil the pasta. We determine the time based on the instructions on the packaging. This time I used cones, but you can use any kind of pasta. When cooking pasta (“pasta”, as they call them), Italians adhere to the “1110” proportion: 1000 milliliters of water (1 liter); 100 grams of pasta; 10 grams of salt (1 teaspoon). Very easy to remember and incredibly successful proportion.

While the pasta is cooking, cut the cheese into small cubes. No need to grate it. It will melt perfectly and turn into a very thick, stretchy cheese sauce, which will tightly envelop the pasta.

WITH ready-made pasta drain the water using a colander. Do not rinse pasta under any circumstances. This is only relevant if you are not going to use them right away. In this case, be sure to rinse them so that the pasta does not stick together. But if you are immediately going to put them on the table, then simply drain the water without rinsing.

Return the pasta to the pan where it was cooked and add butter and diced cheese. In addition, I added dried dill to the pasta. It makes the taste even richer, with the aroma of spring greens. You can use your favorite herbs and spices. Spicy lovers, for example, can add pepper, both ground black and chili. If you don’t like herbs or spices, then you don’t have to add them at all. It all depends on your taste. Thus, with the help of herbs and spices, you can vary the taste of the final dish each time.

Now mix all the ingredients and cover the pan with a lid. Leave for 20 seconds, open, mix thoroughly again and cover with the lid again. And so on several times until all the cheese melts and begins to stretch. If the heat from the pan and pasta is not enough for the cheese to reach the desired condition, put the pan on very low heat and continuously stir the pasta. They will reach the desired state.

A properly prepared pasta sauce ensures the success of the entire dish. Pasta goes well together taste qualities with cream based gravy. The sauce is very easy to make at home, even for a beginner. This dish is ideal for those who do not like to spend a lot of time cooking. In just half an hour you can create a real culinary masterpiece, provide tasty and satisfying food to guests and the whole family.

What is pasta

In cooking, pasta is usually called pasta made from flour. coarse. Italians for whom pasta is traditional dish, they call it that various products made from dough, such as ravioli or lasagna. Sauce plays a huge role when serving pasta. It gives the main flavor and color to the entire dish. On par with tomato sauce, the simplest to implement, but no less delicious chefs called creamy pasta sauce.

How to Make Creamy Pasta Sauce

Delicate creamy sauce is prepared on the basis heavy cream, butter with a small addition of fine flour and spices. Basic recipe dishes are often supplemented with other ingredients, such as tomatoes, carrots, mushrooms, cheese, chicken or bacon. Sometimes white wine is added to the sauce. Sauces go well with many types of pasta, be it spaghetti, fettuccine, rigatoni, tagliatelle or regular noodles.

Creamy Pasta Sauce Recipe

Preparation delicate sauce cream based takes only 20-30 minutes. This great option For quick lunch or dinner for family, guests. All recipes use 20% cream, sometimes they are replaced with sour cream with a similar fat content. Similar to pasta carbonara, pasta with a creamy sauce is often served with liquid yolk chicken egg - this technique adds flavor and nutritional value.

Classic recipe

Time: 15 minutes.
Number of servings: 4.
Calorie content of the dish: 300 kcal/100 grams.
Purpose: gravy.
Cuisine: Italian.
Difficulty: easy.

A basic creamy pasta sauce with a minimum number of ingredients will help out when guests are on the doorstep. It soaks any pasta well, giving the dish delicate taste. Classic recipe does not require a large range of spices. If desired, in addition to salt, you can add a little ground black pepper, it will add piquancy to the sauce.

Ingredients:

cream – 200 ml;
butter – 40 g;
flour – 25 g;
salt is optional.

Cooking method:

In a dry frying pan, fry the flour until golden brown.
Add butter, mix well.
Fry the mixture a little, then add the cream.
Whisk the mixture so that no lumps form and the gravy has a uniform consistency.
Heat the sauce well and add salt to taste at the end of cooking.

Creamy cheese

Time: 20 minutes.
Number of servings: 4.
Calorie content of the dish: 267 kcal/100 grams.
Purpose: gravy.
Cuisine: Italian.
Difficulty: easy.

Pasta is often served grated or sliced hard cheese. To give the dish a more delicate texture, it can be melted directly into the sauce. It is important to choose types of cheese that melt well and do not turn into “rubber” after cooling. Ideal option is parmesan - thanks to it, pasta with cream will acquire a pronounced cheese taste and aroma.

Ingredients:

cream – 200 ml;
hard cheese – 150 g;
garlic – 2 cloves;
salt, pepper, nutmeg - optional.

Cooking method:

Grate the cheese on a fine grater.
Pour the cream into a saucepan and place on slow fire, heat well.
Add cheese to the cream, stir, heat until it is completely melted. The presence of cream will not give cheese mass harden.
Salt, pepper, add a little nutmeg and chopped garlic.
Mix everything thoroughly and cook for another 3 minutes.

With champignons

Time: 30 minutes.
Number of servings: 4.
Calorie content of the dish: 114 kcal/100 grams.
Purpose: gravy.
Cuisine: Italian.
Difficulty: easy.

Creamy Mushroom Spaghetti Sauce is another winning option for pasta sauce. IN this recipe champignons are used. There is no need to worry that there are a lot of them; during frying, they decrease in volume by almost three times. It is important to finely chop the mushrooms so that it is a sauce and not mushrooms in a creamy sauce. As for seasonings, it is better to give preference to ground black pepper.

Ingredients:

champignons – 300 g;
onion – 1 pc.;
cream – 200 ml;
butter – 30 g;
flour – 20 g;
boiling water – 100 ml;
salt, spices - optional.

Cooking method:

Melt the butter in a preheated frying pan or saucepan.
Finely chop the peeled champignons and onions with a knife or use a food processor and place in a frying pan.
Fry the champignons until the mushroom juice has completely evaporated, then add salt.
Gradually add flour, mix well, the mass should acquire the consistency thick sour cream.
Pour boiling water over the mixture and stir again.
Heat the cream separately, then add it to the mushroom sauce, add spices to taste, without bringing it to a boil, remove from heat.

With oyster mushrooms

Time: 35 minutes.
Number of servings: 4.
Calorie content of the dish: 105 kcal/100 grams.
Purpose: gravy.
Cuisine: Italian.
Difficulty: easy.

The aromatic creamy sauce for pasta with oyster mushrooms will not leave anyone indifferent. Spicy taste the gravy is flavored with nutmeg and fresh herbs. Parsley, cilantro, green or purple basil, and garlic gives it a spicy note. It is cut into large pieces and fried in butter. If desired, after frying, the garlic can be removed from the gravy, since it has already fulfilled its function.

Ingredients:

oyster mushrooms – 300 g;
cream – 200 ml;
butter – 30 g;
fresh herbs – 25 g;
nutmeg – 2 g;
garlic – 3 cloves;
salt is optional.

Cooking method:

Melt the butter in a frying pan.
Fry peeled, coarsely chopped garlic until soft.
Then add finely chopped oyster mushrooms and fry until the mushroom juice has evaporated.
Pour preheated cream into the pan and simmer over low heat for 7-10 minutes.
At the end of the stew, add nutmeg, chopped herbs, mix well.
Let sit covered for 5 minutes.

With porcini mushrooms

Time: 20 minutes.
Number of servings: 4.
Calorie content of the dish: 244 kcal/100 grams.
Purpose: gravy.
Cuisine: Italian.
Difficulty: easy.

This mushroom cream sauce recipe uses dried porcini mushrooms. They demand preliminary preparation, that is, soaking for 6–8 hours. If you have fresh porcini mushrooms, this will significantly reduce the cooking time. To make the mushrooms soft, they are boiled and then stewed together with other ingredients. The sauce is very tender, with a rich mushroom aroma and taste.

Ingredients:

dried porcini mushrooms – 100 g;
cream – 200 ml;
flour – 20 g;
butter – 20 g;
salt is optional.

Cooking method:

Pre-rinse the porcini mushrooms, cover with water and leave for 8 hours.
Then wash the mushrooms again, boil and finely chop.
Soften the butter in a saucepan, add flour and cream.
Add porcini mushrooms, salt, mix thoroughly.
Cover with a lid and cook for another 3 minutes over low heat.

Tomato-creamy

Time: 30 minutes.
Number of servings: 4.
Calorie content of the dish: 157 kcal/100 grams.
Purpose: gravy.
Cuisine: Italian.
Difficulty: easy.

If it’s difficult to choose between classic tomato or creamy gravy, then you can prepare an original tomato cream sauce. It is important to peel the tomatoes so as not to disturb the delicate texture of the gravy. To tomato taste the sauce was more pronounced, you can add a few spoons of tomato paste. Fresh and dried will go well with this gravy. herbs, such as basil or oregano.

Ingredients:

tomatoes – 2 pcs.;
onion – 2 pcs.;
cream – 200 ml;
tomato paste – 50 g;
vegetable oil – 40 ml;
salt, pepper - optional.

Cooking method:

Peel the onions and cut into thin half rings, as shown in the photo.
Heat a frying pan with vegetable (olive or sunflower) oil, add the onion, fry until golden brown, stirring regularly.
Peel the tomatoes, chop finely, add to the onion and mix.
Salt and pepper the mixture, add tomato paste.
Simmer the mixture for 5–7 minutes over low heat, stirring occasionally.
Add the heated cream, bring the gravy to a boil, then cool to room temperature.

To ensure that your pasta in creamy sauce has the perfect taste and appearance, pay attention to the list of useful tips used by professional chefs and experienced amateur cooks:

To prevent the cream from curdling due to a sudden change in temperature, it should be slightly warmed up.
The sauce can be prepared in advance and stored in the refrigerator and reheated before serving.
Flour will not form lumps in the gravy if you first fry it in a dry frying pan.
It is important to cook the pasta correctly until al dente (to the tooth), to do this, strictly adhere to the cooking time indicated on the pasta packaging.
Boil the pasta in a thick-walled container in lightly salted water.
It is better to season the pasta with sauce immediately before serving the dish so that the pasta does not become sour.

Video

Store shelves are filled with an abundance of different flavoring additives To lunch dishes. However, we all know very well that their composition is not beneficial for the body. Therefore, the best solution would be to prepare the addition to the side dish yourself. For example, pasta sauce.

Cheese sauce for pasta

Cheese sauce for pasta is usually... traditional version preparing additions to the side dish. Few people haven't tried it. Try the following step-by-step recipe.

What you will need:

flour – 2 tbsp. spoons;
milk – 1 glass;
rast. oil - 1 tbsp. spoon;
cheese durum varieties– 200 g;
drain butter – 50 g;
spices;
pepper;
salt.

Heat a frying pan well by pouring in vegetable oil. Give preference to a device with a deep bottom: this will make cooking easier and the result better. Add flour to the butter, mix gently and fry until the mixture turns slightly golden in color.

Pour milk into the future sauce in a thin stream. Stir again and bring to a boil. After this, add cheese, grated on a medium grater, spices and soft butter. It is better to take it out of the refrigerator in advance, since the frozen piece will not the best ingredient. The pasta is poured with hot sauce immediately after it is ready.

Tomato paste recipe

The tomato paste sauce is simple, but at the same time very delicious recipe preparing additives for even the most mediocre side dish.

What you will need:

volume. pasta – 2 tbsp. spoons;
onion – 1 pc.;
tomatoes – 3 pcs.;
olive oil – 4 tbsp. spoons;
sugar – 1 pinch;
salt;
pepper;
spices.

The onion is finely chopped and sautéed in a frying pan with oil until it becomes transparent. The tomatoes are doused with boiling water, peeled, chopped and added to the onions. Simmer the mixture and stir, bringing it to a thick state. After this, add tomato paste, salt, spices and sugar. Continue cooking over low heat for 15 minutes or until it reaches a certain richness or thickness, whichever you prefer.

Pasta of all types and forms is the guest of honor at our feast.

Almost any gravies and sauces are suitable for them, but the sauce on the creamy base.

Such sauces allow for a small amount of seasoning and even very spicy recipes.

The advantages of cream sauces are thickness and versatility.

Spaghetti in creamy sauce - basic cooking principles

Properly selected, high-quality spaghetti is the main and, perhaps, main step to cooking perfect dish.

High-quality pasta can be easily distinguished from others not only by the inscription “made from durum wheat” on the packaging, but also by their appearance. Such products have a delicate cream or dark yellow color.

To make dishes made from spaghetti in creamy sauce look attractive, you need not only to choose the right pasta, but also to know how to cook it.

Place pasta only in boiling water salt water. Water is taken at the rate of one liter per hundred grams of product, and salt at least ten grams.

Then bring the water in the pan to a boil again, reduce the heat and cook until tender at a slight boil, the water should not foam.

After the spaghetti is almost cooked, it should be a little hard inside; strain off the water and place it in a colander. Pour boiling water over it, but under no circumstances do it use running water. cold water and let it drain completely.

The pasta dried in this way is mixed with the prepared cream sauce or poured over it after the finished pasta has been placed on warm plates.

You can cook spaghetti either whole or broken into pieces, it all depends on preferences and recipe.

Cream sauce is usually prepared from cream, but in some cases it can be replaced with milk by adding it during the cooking process. processed cheese.

More tender is obtained from cream with the highest percentage of fat content.

There are many ways to prepare such sauces and each is good in its own way.

Spaghetti in creamy sauce with chicken

Ingredients:

Half a kilogram chicken breast;

300 grams of spaghetti, whole;

A tablespoon of quality olive oil;

200 ml cream 11%;

25 ml cognac;

150 grams of “Russian” cheese;

1 tsp. sage;

Garden salt, coarse;

Cooking method:

1. Cut into smaller pieces washed under water and then dried chicken fillet and fry in heated olive oil until browned. At the end of frying, add salt to taste and lightly pepper.

2. In a small saucepan, mix cream, finely grated cheese, sage and heat over low heat. Heat constantly, stirring evenly until the cheese dissolves.

3. Pour in the cognac and bring everything to a boil, but do not boil.

4. Mix the pieces well fried chicken with sauce and boiled pasta.

5. If necessary, pepper again and add a little salt.

Spaghetti in creamy sauce with mushrooms

Ingredients:

Half a kilo of spaghetti, whole, but you can break it;

600 grams fresh mushrooms, maybe champignons;

150 ml low-fat cream;

Two tablespoons of white flour;

60 grams of butter, natural;

50 ml of purified frozen oil.

Cooking method:

1. Cut the peeled onion and thoroughly washed champignons into small pieces of approximately the same size.

2. In refined vegetable oil fry until light amber shade onion, add chopped mushrooms and continue frying over low heat, with the lid open, until the mushrooms are ready. Don't overcook or overcook.

3. While the mushrooms and onions are ready, fry the flour in melted butter in another frying pan, stirring constantly. The flour should be golden with a delicate nutty aroma.

4. B fried flour Without turning off the stove, pour in the cream and stir well until smooth.

5. Add mushrooms fried with onions, add a little salt and leave to simmer over low heat until purchased desired consistency.

6. Distribute the boiled pasta among portioned plates, pour over the cooled creamy sauce with mushrooms and serve.

7. Pour the remaining gravy into a gravy boat and also place on the table.

Spaghetti casserole in tomato cream sauce

Ingredients:

450 grams spaghetti, cut into three parts;

400 ml tomato juice;

250 grams fresh tomatoes;

One pepper of bell red pepper;

Head of sweet onion;

250 grams of cheese, cream;

50 grams of “Poshekhonsky” or similar cheese;

25 grams of olive oil;

75 ml balsamic vinegar;

Three small cloves of garlic.

Cooking method:

1. We start by preparing the vegetables. Sweet onions remove the husks, remove the peel from the tomatoes, cut off the stalk of the pepper and, cutting into two parts, select the seeds.

2. Chop all the prepared vegetables into small pieces of the same size.

3. Pour olive oil into a deep frying pan and heat at medium temperature.

4. Place chopped onion in oil, bell pepper and fry with constant stirring for five minutes.

5. Place the tomato pieces, pressed garlic and pour balsamic vinegar, continue to fry until the tomatoes are soft enough and begin to release juice.

6. Then fill tomato juice, add cream cheese, add salt and stir well, then simmer over moderate heat for another fifteen minutes. You can add a little black and ground pepper to add flavor.

7. Combine the cooked spaghetti according to the rules with the prepared gravy and, after mixing well, transfer it to a form greased with butter and lightly crushed with breadcrumbs.

8. Finely grate the cheese on top and place the casserole for half an hour at 190 degrees.

9. This casserole is served hot.

Fried salmon with spaghetti in creamy sauce

Ingredients:

450 grams of salmon, fillet;

350 grams of durum wheat spaghetti, whole, long;

60 ml olive oil;

130 ml dry wine;

170 grams of Parmesan cheese;

180 ml of fatty, preferably homemade, cream;

0.5 tbsp. l. rosemary.

Cooking method:

1. In well-heated oil, fry the salmon fillet cut into small pieces until tender. Remove the fish from the pan, let the oil drain, and cool.

2. Now prepare the sauce - place the wine in a saucepan, kettle, or deep frying pan over intense heat.

3. When the wine is half as much, add coarsely grated or blended cheese, add rosemary and, pour in the cream, let it boil.

4. Reduce heat to low and cook at low simmer until thickened. The finished mass should have the consistency of sour cream.

5. Place the boiled spaghetti on plates, pour over the gravy, and place the pieces on top fried salmon.

Spaghetti in Carbonara creamy sauce

Ingredients:

150 grams of bacon;

350 grams spaghetti, cut into two parts;

150 grams of Parmesan or Russian cheese;

250 grams of ham;

170 ml low-fat cream;

60 ml wine, white, table;

One chicken egg;

Three small cloves of garlic.

Cooking method:

1. Place the olive oil on medium heat in a frying pan with high sides.

2. When the oil is hot, add bacon cut into small strips and ham cut in the same way. Fry until tender golden brown crust.

3. Add garlic crushed on a press or finely grater and, adding cream, simmer at a light boil for three minutes.

4. Then add all the wine, add the chopped cheese and, after mixing the ingredients well, continue to simmer until the mass thickens to the desired consistency.

5. Separate the white from the yolk and beat it with a whisk.

6. Add lightly beaten egg white at the end of cooking and stir thoroughly.

7. On large dish post it ready spaghetti, and pour plenty of sauce on top.

Spaghetti balls in creamy sauce

Ingredients:

A pack of spaghetti;

600 grams of pulp, pork;

Large onion head;

Four tablespoons of baking flour;

Half a liter of pasteurized milk;

One processed semi-soft cheese, best “Druzhba”;

A couple of tablespoons of olive oil;

Breadcrumbs;

Twigs young dill.

Cooking method:

1. Using a meat grinder with a large wire rack, grind the washed meat, without films and veins, together with onions.

2. Lightly pepper, add salt to taste and, adding chopped herbs, knead the minced meat, beating it on a cutting board or table.

3. Form small meatballs and fry them on all sides until cooked, in well-heated vegetable oil. The meatballs are first rolled in light breadcrumbs.

4. For the sauce, fry the flour in butter until golden brown. Pour in the milk in small parts, remembering to stir everything well each time.

5. On high fire Bring the prepared milk mixture to a boil, add processed cheese cut into pieces, season to taste and add salt.

6. When the cheese has melted, remove from heat and cool slightly, add olive oil.

7. B ready mass lay out the meatballs, put them back on the stove and heat on low heat for two minutes.

8. Place the cooked spaghetti in a colander and place it in a frying pan with melted butter, stir until the butter coats all the spaghetti well, and heat for three minutes.

9. Divide the spaghetti into portions on plates, place the chops on top and pour over the sauce prepared according to the recipe.

Spaghetti “nests” in creamy sauce in the oven with cheese

Ingredients:

300 grams of minced pork and beef;

Half a large onion;

150 grams of cheese, “Russian”, “Kostromskoy”;

Three processed cheeses;

350 ml cream 22%;

400 grams of spaghetti, unbroken;

Two cloves of garlic;

Nutmeg powder – a small pinch.

Cooking method:

1. In butter in a frying pan, with minimal heat, add chopped onion until transparent.

2. Add the minced meat and, stirring constantly with a fork, fry over low heat. Try not to let the minced meat gather during frying. in large pieces, crush them with a fork while stirring.

3. Three minutes before the end of frying, squeeze the garlic into the minced meat through a press, sprinkle ground pepper and, adding salt to taste, bring to readiness.

4. Prepare the sauce. Pour the cream into a saucepan, add salt, nutmeg and bring to a boil.

5. Place finely grated processed cheese into the hot, but not yet boiling cream and, stirring constantly, bring to a boil; the cheese should completely dissolve in the cream.

6. Using a fork, twist the boiled, washed spaghetti into small “nests” and place them on a greased roasting pan.

7. Place the minced meat filling into the “nests”, pour sauce over each and, sprinkle grated hard cheese on top, bake for 10 minutes at 180 degrees.

Spaghetti in creamy sauce - tricks and useful tips

If you are afraid that the spaghetti will stick together during cooking, add a couple of tablespoons of purified vegetable or olive oil to the water in which you will cook it.

To make processed cheese grate easier, freeze them a little in freezer.

Do not leave boiled spaghetti in a colander for a long time, it will stick together. When cooking spaghetti in cream sauce, you need to correctly calculate the cooking time for both components of the dish. That is, the spaghetti should be ready at the moment when it needs to be added to the gravy or poured over it.

A very thickened mass can be diluted with the water in which spaghetti was cooked.

A sauce prepared on the basis of flour will not contain lumps if you add salt to the flour before frying, pour in water all at once, and not in parts, stirring vigorously with a whisk.

Before serving, hot sauces should be kept in a bowl in a water bath, covered.

You can avoid the formation of a film on the surface by periodically stirring or placing a few pieces of butter on the surface.