/ck/ - Food & Cooking

[Anonymous No.12984733]

Give me your tastiest pasta recipe.

[Anonymous No.12984748]

boil macaroni
in a pan, melt butter
mix milk and sugar. add butter to the milk
put makaroni in a baking pan, pour mixture over macaroni. bake until golden brown

[Anonymous No.12984752]

boil pasta in heavily salted water
slowly sizzle thinly sliced garlic in olive oil
when the pasta is done fish it out and put it straight into the pan of olive oil
combine until emulsion occurs
eat straight out of the pan with a fork because you can't be bothered putting it on a plate

[Anonymous No.12984765]

Start frying two slices of chopped bacon
Boil pasta in salted water
Add a few spoonfuls of tomato sauce when bacon is crispy
Add chili in sauce and simmer
Add pasta to sauce along with a spoonfull of pasta water
Add grated pecorino
Mix constantly until sauce binds to pasta well
Plate and grate pecornio over it

[Anonymous No.12984800]

>>12984733
1. Pasta
2. Sauce

[Anonymous No.12984837]

Unironically
>boil pasta per instructions
>add cheese mix from the packet
>milk and butter

[Anonymous No.12984840]

>>12984765

Don't boil anything in salted anything you fucking idiot.

[Anonymous No.12984843]

>>12984765
So essentially an amatricana.

[Anonymous No.12984867]

>>12984733
for me, puttanesca

[Anonymous No.12984884]

>>12984733
here you go OP

[Anonymous No.12984925]

>>12984837
no.

[Anonymous No.12985018]

A simple carbonara imo.
I probably make it wrong according to Italians but desu, not Even Italians can agree how to do it.

I usually chop up a single onion, and the Best quality bacon i can get My Hands on, as the cured Italian sort is not available to me, but I live in denmark so we have good quality bacon.
First bacon, then off the pan. Add onions, (All this is done with butter, cus fuck yea) when onions have been blanchered and are clear, add heavy cream, and let it get to the point where the cream foams a little.
Then take the pan off the burner. Add two eggs, and whisk them out, be sure that they dont turn scrambled. Add good parmagiano cheese, salt and pepper, and the bacon u fried earlier. Then take the pasta you boiled during All this, and throw it in there, straight out of the water, not rinsed. (i find that it helps with not getting it sticky and it sucks up the cream and not the water i rinse with). Mix it All up, add fresh basil and freshly grinded pepper and salt to your liking. And a ton of parmagiano cheese cus fuck yea.

[Anonymous No.12985058]

>>12984867
I WANTED ROAST BEEF

[Anonymous No.12985064]

>>12984925
HUH? HUH? HUH?

[Anonymous No.12985066]

>>12984733
>Give me your tastiest pasta
lb of italian style, pork or turkey sausage, removed from casings and browned in crumbles with 1 sliced white or purple onion
add crushed garlic, 3 cloves
Deglaze with white wine or chicken stock
Add can of pumpkin (or frozen)
Sprigs of sage or bay leaf tucked in there, grate of nutmeg optionally
Simmer 10 minutes on low.
Swirl in some half n half, salt, pepper. Serve with romano on top over bowties or penne rigate. Also excellent baked, or with mushrooms, and one of the few items delicious with whole wheat pasta, esp cold.

[Anonymous No.12985068]

>>12984840
go kill yourself retard

[Anonymous No.12985071]

>>12984843
i wanted to say the same

[Anonymous No.12985080]

>>12985018
>not Even Italians can agree how to do it.
The fuck are you talking about? It's pretty clear what you're supposed to use.
https://youtube.com/watch?v=bnZ_70XyVAk

[Anonymous No.12985090]

Do you assholes want alfredo or bolognese? I have both for you goofs.

[Anonymous No.12985093]

>>12985018
i mean, the only thing this has in common with carbonara is salt and pepper. even putting aside italian food autism, it's an entirely different recipe.
>hey guys i'm making shakshuka but i use chicken stock and roux for the sauce and meatballs instead of eggs

[Anonymous No.12985094]

Regardless.

melt..

half a stick of butter
half cream cheese
the same of 2% milk
4 garlic cloves to soak.
1 TBSP grated Parm Reg.
Basil to taste

That's alfredo.

This is Bolognese

1 Cast Iron Ceramic pot, small
2 Cups ground beef
3/4 Cup Onion fine dice
1/2 Cup Celery fine dice
1/2 Cup Carrot fine dice
1/2 tbsp oregano
1/2 tbsp basil
1 tsp rosemary
2 tbsp butter
1 tsp red wine vinegar
1 tsp red pepper flakes
1 tsp fresh ground 4 pepper blend
2 Cans Whole Tomato
1 Can Campbell's tomato soup.
1 Can Mushroom slices

Over medium high heat brown ground beef in cast iron pot and reserve. Add butter and onion, working the fond off the pan into the onion.
Brown onion then add carrot and celery and mix. Sweat mixture unti soft. Blitz one can of tomato to sauce consistency and add to pot, bring to a
boil and reduce heat accordingly, cleaning bottom of the pot with spatula. Cut second can of tomato into bit sized pieces and add. add spices and vinegar.
stir and bring to a strong simmer and cook for about 45 minutes. Simmer until a thick sauce consistency with a sweet flavour developing in the tomato.
Add soup, mushroom and ground beef and stir until thoroughly mixed. Spatula darkening sauce from the sides of pot and mix in.
Cook for another 30 minutes.

[Anonymous No.12985096]

>>12985018

Carbonara is what dipshits do with alfredo after the pancetta, or more commonly, bacon.

[Anonymous No.12985110]

>>12985018
>I usually chop up a single onion

Stopped reading there

[Anonymous No.12985113]

>>12985110
good call. i didn't

[Anonymous No.12985321]

>>12985110
based. sorry >>12985018 but I can't come to terms with carbonara with onion, call me anal.

[Anonymous No.12985446]

Pasta Genovese, one of the best italian pasta

[Anonymous No.12986359]

cant speak proper english for shit but ill try

carbonara
cook pancetta and on the other side heat water for pasta (when boils, add pasta). Separate egg yolks (2 or 3 for one person), add Pecorino and garlic. Not original recipe but if you like you can add sweet cream. When pasta is done, turn off the heat on pan with pancetta, drop it there with 2dc water from cooked pasta pot. add egg yolks with pecorino. mix. eat

fungi
own recipe, not original or whatever
crush dried oak mushrooms almost to dust. add water, garlic, truffle oil, butter. cook till the water is almost gone and you have left dark brown paste. add cooked pasta with its water, sweet cream (alt. to cream is more butter), parmesan, salvia. Mix and cook till the pasta water is gone. eat

[Anonymous No.12986545]

>>12985018
>onion
what in the fuck is wrong with you

[Anonymous No.12986673]

>>12984733
for me it's a simple garlic, oil anc chilli with some nice parmesan on top

[Anonymous No.12986674]

>>12984733
>pasta
>good extra virgin olive oil
voila

[Anonymous No.12986678]

>>12986673
>garnished with a clove of garlic with the skin still on
nigga wat

[Anonymous No.12986682]

>>12986678
yeah I don't do that, it's just some pic I found

[Anonymous No.12986908]

>>12985094
>butter
>cream cheese
>Campbell’s soup
>can of mushrooms

oh, honey, who hurt you?

[Anonymous No.12987324]

>>12984840
boiling in heavily salted water is the only right way to cook pasta faggot

[Anonymous No.12987330]

>>12985018
you're not making carbonara the wrong way, you're not making carbonara at all

[Anonymous No.12987492]

>>12987324
why would you take the bait?

[Anonymous No.12988646]

>>12986908

It's expedient you dumb shit. I've made fancy original food, now you cooking week to week you cook fast and smart. You don't know a fucking thing about cooking day to day I'm sure. You want from single ingredient food, try making that every day, day to day. Now stop being a teenage asshole like I used to be.

[Anonymous No.12988664]

>>12986908

what kind of immature bitch bitches about butter? Go fucking home you dull dull cunt.

[Anonymous No.12989428]

>>12985094
that is most certainly not alfredo you fuck

the dish alfredo that originated from alfredo's restaurant in italy is literally just noddles tossed in butter and parm hot so the parm melts. what you listed is how a 40 year old white woman from the midwest with a shitty marriage and 4 kids that make her chase her xanax with wine every night cooks for herself to shovel into her depressed gullet as she watches lifetime movies about women just as sad as her

[Anonymous No.12989467]

Any pasta "sauce" that is made with pasta water instead of cream is crap.

[Anonymous No.12989508]

>>12985058
Fuck off Olaf

[Anonymous No.12989537]

Fuck italy and fuck italians

[Anonymous No.12989547]

>>12984752
If you do this dont use a non stick teflon pan.or use a wooden fork

[Anonymous No.12989560]

>>12985018
IF I ADD WHEELS TO MY GRANDMA SHE IS A BIKE?

[Anonymous No.12989570]

>>12989467
I have a feeling you’re from a landlocked American state

[Anonymous No.12989589]

>>12989570
No, we just don't have wops here bringing their poverty-tier versions of recipes.

[Anonymous No.12989872]

>>12984748
>sugar

[Anonymous No.12989874]

>>12986678
it's to make it look like poop emoji

[Anonymous No.12989937]

Butter
Onion, cook till translucent.
Tomato paste (fresh san marzano is best)
Pasta water
Spices and hErbs
Cold hard butter, low flame, stir constantly till butter melts.
Pasta
Little Cheese, mix well
serve immediately.

[Anonymous No.12989942]

>>12989428

Whatever, you stupid cunt. Spend your time making autistic single man food to perfection and it will taste just as shitty as your life. The mirepoix of your shitty fucking world.

[Anonymous No.12989946]

>>12989872
no, my recipe doesn't use sugar to remove the acidity from tomatoes. my recipe is a dessert.

[Anonymous No.12989972]

>>12984733
>pasta
>sauce
>meat
>cheese
Wala pasta is a good

[Anonymous No.12989997]

>>12989942

Where'd you go gimplington that knows about the Lifetime network?

[Anonymous No.12990000]

>>12984733
Pasta con le vongole or le cozze are my favorites. Best pasta, usually a fettuccine or spaghetti, is important. Sauce is usually garlic and pepper flakes cooked in olive oil, then a good amount of white wine, the shell fish, and parsley. Cook covered for a few minutes, just until the shellfish open, then add the slightly undercooked pasta. The pasta needs to actually cook a bit in the sauce to get the consistency right, otherwise it's too soupy from the shellfish liquid. I'll sometimes finish with butter if I want it a bit richer.

[Anonymous No.12990010]

>>12989942
>ugh imagine actually caring about cooking lmao what a sad virgin
great post!

[Anonymous No.12990011]

>>12990000

So you're from the boot. Southern italians always go with fish.

[Anonymous No.12990017]

>>12990010

I care about cooking day to day, not a child's version of cooking. I make shit I can reproduce daily, not like you cocksucking children who make something and go WEEE! Fucking kids.

[Anonymous No.12990028]

>>12990010

I went though your stage 20 years ago. Now spend your time growing up.

[Anonymous No.12990029]

>>12990017
i think you should take your meds and maybe (this is just a personal request) stop posting on /ck/. we have enough pseuds here as it is.

[Anonymous No.12990034]

>>12990029

Jesus christ, grow up.

[Anonymous No.12990038]

>>12990000
Congratulations

[Anonymous No.12990040]

>>12985093
It has bacon, eggs and hard italian cheese. It's pretty close to the original recipe. Stop being a faggot.

[Anonymous No.12990050]

>>12990029

Where'd you go you fucking moron? Tell me how you make your stupid cunting pasta.

[Anonymous No.12990054]

>>12990050
Are you going to spam gay nonsense in this thread too?

[Anonymous No.12990055]

>>12990029

Where'd you go you boring cunt?

[Anonymous No.12990058]

>>12990011
No I'm a murrifat, I just really like the way the salty, sort of sweet seafood flavor works with a good pasta. I also really like clams and mussels in general.

[Anonymous No.12990060]

>>12988646
You really are a faggot aren't you? There are countless delicious, fresh Italian pasta dishes that take no more time than your shitty dish, most of which can be cooked in the time it takes the pasta to boil. And there is no reason to make a shitty ragu with no pork, no wine, and more tomato than beef. It has nothing to do with convenience and everything to do with you being a fat retard with shit taste.

[Anonymous No.12990061]

>>12990058

So you're just a generic asshole arguing about italian food. Why would you bother?

[Anonymous No.12990068]

>>12990060

I can't teach you that tomato is sweet after it's cooked for hours. I know you're a child. You'll come back to this conversation in the next decade and learn from it. Have a great night you fucking idiot.

[Anonymous No.12990069]

>>12990000
I make this with prawns and mussels, except I brown the prawns a little first before adding the garlic/chili, also gives the wine a little something to deglaze. And sometimes i use dill in place of parsley. I tried with clams once but I ended up with mouthfuls of sand despite doing my best to wash them so I think ill stick to mussels, may try squid or cuttlefish also.

[Anonymous No.12990070]

Boil pasta al dente.
Add sugar
Add cheese wizz
Add ham
Add butter
Add mayo.

Mix it all in and enjoy.

[Anonymous No.12990071]

>>12990061
>>12984829
>>12984786
>>12984020
Get some new material.

[Anonymous No.12990073]

>>12990069

If you "brown prawns" you've turned them into bullets. Who fucking does that? You don't fucking brown prawns idiot.

[Anonymous No.12990074]

>>12990071

If you're a cunt you're a cunt. You want me to call your a rectum? Stop being a facile child.

[Anonymous No.12990077]

>>12990070
This is exactly how they do it in Naples.
t. Niplese

[Anonymous No.12990080]

>>12990017
I don't know what you have against cooking being a hobby and not just a chore. But even conceding that, there are innumerable good dishes you can recreate in almost no time day to day, without having to resort to your struggle dinner.

[Anonymous No.12990082]

>>12990074
Your alter ego is shit, and I'm just trying to help you out fren.

[Anonymous No.12990083]

>>12990077

I love the city of Nipples. They are tits.

[Anonymous No.12990087]

>>12990068
I prefer my ragu to taste more like meat than tomato paste. So fucking sue me.

[Anonymous No.12990091]

>>12990082

Thanks, fren. I'm trying to blend in like you kids. Fren. Sorry you just seem like children.

[Anonymous No.12990094]

>>12990087

ragu isn't meat based, it's tomato based. That's why they created bolognese, you stupid fuck. That is where the meat is. Ragu is tomato, bologenese is meat. Get it? This is like talking to pasta.

[Anonymous No.12990097]

>>12990073
I'm talking king prawns. You can turn them golden in seconds, long before they're cooked. I wouldn't do it with little prawns.

[Anonymous No.12990103]

>>12990091
>responded
But I'm still ignoring you.

[Anonymous No.12990104]

>>12990097

I'm sure you're right, just go to bed.

[Anonymous No.12990106]

>>12990094
OK you're a clever troll masquerading as the legitimate retard I was replying to. Nice try though.

[Anonymous No.12990107]

>>12990103

Oh christ, my pearls, I need to clutch them. Go to bed you dumb kid.

[Anonymous No.12990108]

>>12990104
It's 13:20, and I'm not hungover. Why would I go to bed?

[Anonymous No.12990111]

>>12990106

Go to bed.

[Anonymous No.12990114]

>>12990107
I knew that ignoring you would still piss you off.

[Anonymous No.12990115]

>>12990108

Because you live in switzerland and no one is awake at 1 am.

[Anonymous No.12990120]

>>12990114

Good for you. I'm off to bed I'm glad you pissed me off. This is my pissed off face. Go to bed hon.

[Anonymous No.12990124]

>>12990120
>I'm off to bed I'm glad you pissed me off.
Alone most likely.

[Anonymous No.12990130]

>>12990124

I spent 11 years with a woman, do you know what that is like? Just hold a warm body is not worth the hassle. You haven't even grown up enough to know that, have you kid?

[Anonymous No.12990137]

I keep forgetting you're all kids.

[Anonymous No.12990139]

>>12990130
>I spent 11 years with a woman,
You meant
>as a woman
I'm glad that you found god though. God bless anon, maybe acting your gender for the rest of your aids ridden life might be enough for you to enter heaven.

[Anonymous No.12990145]

>>12990139

You're really fucked up, aren't you? What parental human mistake created you?

[Anonymous No.12990165]

>>12990139
>>I spent 11 years with a woman,
>You meant
>>as a woman
sensible chuckle

[Anonymous No.12990194]

Here's a legit one OP, my own recipe.
>smoky cream and mushroom pasta
Need:
70g smoked pancetta
125g dry pasta (I like using big penne)
Cup of heavy cream
Smoked scamorza
Rosemary
Thyme
Butter
Large button mushrooms
egg yolk

First get some water boiling. Then start by slicing the pancetta. You can dice it as fine as you like or cut it in to wafer thin little ribbons, but I prefer to slice it in to little 1-2 inch squares/rectangles, not wafer thin maybe like 5mm thick. This way you can brown the outside nicely without the pancetta turning crunchy.
Put the pancetta in a cold pan with a knob of butter, a sprig of rosemary, a couple sprigs of time, a couple cloves of crushed garlic and place over medium heat. Let the fat render, the pancetta brown a little and the herbs/garlic infuse into the butter as it browns/foams. Once all this is achieved you can discard the herbs and garlic.
This is a good time to start the pasta. I boil it in chicken stock because why the fuck not. Next take your mushrooms and slice the caps thinly, removing the stalks. I like to have quite large slices of mushroom that you can bite into and which wrap around the pasta once cooked. Toss them into the pan and toss around for a minute or so while they cook. Then add a splash of heavy cream and reduce the heat to medium low.
As the cream is heating and the pasta is cooking, whisk an egg yolk.
Once the cream is heated and the pasta is al dente, ass the pasta to the sauce and toss in a splash or two of pasta water. Stir it around for a minute or two over low heat, really allow the starch and the sauce to combine.
Remove from the heat, and stir in your egg yolk, this gives you a really rich and glossy finish to your sauce, and a few chunks of scamorza, which will give you a few stringy pockets and some extra smokiness.

If you salted the water/chicken stock sufficiently then you shouldn't need any extra seasoning, aside from a little pepper. But that's up to you and your tastes.

[Anonymous No.12990245]

>>12990069
Sounds good too. I guess you could definitely give it another level by getting some leftover shrimp shells and browning those. I prefer it without any browning, it's obviously more mild but I like the freshness and subtlety. Depends on how the clams/mussels are raised. Mussels can do the same but most are farmed above the sand so it's less of a problem. You can drain them for a few hours in fresh water and they should expel any sand.

[Anonymous No.12990470]

cook pasta per instructions of package, combine with pickled mushroom blend from the olive cart (button mushrooms, capers, sliced olives and a little red pepper all packed in oil) with sliced green onion, some roast chicken pulled off the bone and a few fresh herbs (cillantro is very nice, but thyme and even dill work in a pinch).

[chemistryDude No.12991361]

Made this today. Its some kind of fast food pasta but able to impress normies

[Anonymous No.12991379]

>>12989560
haha epic bro, I've seen that youtube video too XD

[Anonymous No.12991390]

>>12985080
all they do is agree how not to do it

[Anonymous No.12991913]

>>12989942
>this guy doesnt have a sweet girlfriend who cant cook and brags about your food to all her friends

[Anonymous No.12992086]

aglio e olio
fry garlic in olive oil, add pasta
enjoy

[Anonymous No.12992147]

>>12985094
You've got to be a boomer to have such a precise recipes for basic dishes.
Alfredo is just butter, parm/pecorino and salted water, that's it.
Bolognese is nothing but tomatoes, basil and ground beef. You can add whatever to it but should stick to the core recipe if you need one and improvise when you make it

[Anonymous No.12992163]

>>12990040
so does a cheese bacon omelette, yet it's nothing like a carbonara.
Carbonara is all about ingredients, just don't fuck with them. How hard can it be ?

[Anonymous No.12992190]

>>12984733
1.Pasta
2.Coomer sauce