An emblem of Italian cuisine, spaghetti is frequently served with tomato sauce, which may contain various herbs, (especially oregano and basil), olive oil, meat, or vegetables. Other spaghetti preparations include amatriciana or carbonara. Grated hard cheeses, such as Pecorino Romano, Parmesan and Grana Padano, are often sprinkled on top.
Cooking spaghetti is an art. Simple and good ingredient and simple steps to prepare the desired dish. Exactly like Italian style: clean and simple. And, believe me, cooking spaghetti for a lady is an attractive behavior. Men that cook show they’re in touch with the subtleties of the romance surrounding preparing a meal for someone else. It’s a gift you give when you take the time and effort to offer someone else nourishment and fulfillment during one-on-one time together.
The Golden Rule
“1-10-100,”. That’s the ratio of salt to pasta to water. So 1 liter of water and 10 grams of salt are the right amount to cook 100 grams of pasta. For US measure, 100 grams of pasta is less than 1/4 pound, so to better illustrate the ratio, multiply it by 5. That comes out to 50 grams of salt for 500 grams of pasta (which is slightly over a pound), to 5 liters of water (slightly more than 5 quarts).
Although cooking pasta may seem fairly straightforward, it is actually quite easy to make mistakes in the process. First of all, one must be sure to cook pasta just long enough. Do not believe what is written on the package. Pasta must always be cooked until it is “al dente,” meaning cooked, but not to the point of becoming sticky. You should feel a slight resistance when chewing. And if you are going to “saltare” the boiled pasta on the pan with the sauce, consider included this time too.
- Fill a large, tall pot with water and place over high heat. When the water begins to boil, add salt.
- After the salt has dissolved, toss in the pasta (do not break spaghetti!). Stir after about 1 minute. Continue stirring at regular intervals for the first 4 minutes.
- Cook the pasta for 1 minute less than is indicated on the package. The pasta will continue to cook in the pan.
- Reserve about a small cup of cooking water.
- Drain the pasta and finish the preparation: toss the pasta in a pan with the sauce you have prepared. Add 1 tbsp cooking water and grated Italian Parmigiano Reggiano DOP, if needed. Continue tossing the pasta and pasta sauce over high heat until it becomes smooth and creamy.
That’s it! Cheers.
Photo by Ben Neale and Eaters Collective on Unsplash