Skordomakarona Santorini Spaghetti Recipes

SKORDOMAKARONA - SANTORINI SPAGHETTI

Steps:

• First boil the spaghetti and then strain them, put some olive oil and keep them warm.
• In a small shallow pot, warm some olive oil and saute a little the garlic. Then put in the pot the tomatoes,and the rosemary and add some sugar and salt.
• Stir regularly until the most of the tomato liquid evaporates.
• Put some cinnamon and pepper. In a while the sauce is ready and it can be poured on the spaghetti.
• Grated cheese is optional.

SPAGHETTI ALLA CARBONARA

Steps:

• Bring a pot of water to a boil to cook the pasta. Add the salt to the water.
• In a medium mixing bowl, whisk together the egg, egg yolk, Parmesan, pecorino, and pepper and whisk for 3 to 4 minutes or until it is thick and creamy.
• In a medium saute pan, render the pancetta until crispy. Remove pancetta from pan and place on a paper towel to remove excess fat.
• Add the pasta to the boiling water and cook until al dente. Strain the pasta, do not rinse, and add the hot pasta to the bowl with the egg mixture. Fold the egg mixture and pasta together for 30 seconds. It is very important that the pasta be very hot when added to the egg mixture, so that the heat of the pasta cooks the eggs. Fold the pancetta into the pasta.
• Garnish with grated pecorino Romano and extra black pepper.

SPAGHETTI CARBONARA

Steps:

• Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions while you start the sauce.
• Heat a large skillet over medium-high heat and add the oil and pancetta. Cook until the pancetta gets brown and crispy, 3 to 4 minutes.
• In a bowl, whisk the eggs with the cheese and some salt and pepper.
• When the spaghetti is done, drain it, reserving some of the cooking water, and add the pasta to the hot pancetta skillet. Toss to coat the pasta with the oil. Remove the skillet from the heat and pour over the egg mixture, tossing quickly so the eggs don't scramble. Add some of the hot cooking water to thin it out and form a sauce. Toss in the parsley. Serve immediately with some extra cheese and a drizzle of olive oil.

SICILIAN SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, in a medium skillet, heat olive oil over medium heat and add garlic and anchovies to cook for about 2 minutes; stir constantly.
• Stir in breadcrumbs and turn off heat. Add parsley and black ground pepper; mix together.
• Toss anchovy sauce with hot pasta and sprinkle with cheese; serve.

SPAGHETTI ALLA CARBONARA TRADIZIONALI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
• Heat a skillet over medium heat; cook and stir guanciale until crisp, 5 to 10 minutes.
• Whisk egg yolks and egg together in a bowl; add Pecorino-Romano cheese, salt, and pepper and whisk well. Stir in guanciale. Add spaghetti and toss until evenly coated.

JO MAMA'S WORLD FAMOUS SPAGHETTI

Steps:

• In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
• Add onions and continue to cook, stirring occasionally until onions are softened.
• Add garlic, tomatoes, tomato paste, tomato sauce and water.
• Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
• Stir well and barely bring to a boil.
• Stir in red wine.
• Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
• Cook spaghetti according to package directions.
• Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.