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/ck/ - Food & Cooking

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File: 286 KB, 2000x1295, cacioepepe.jpg [View same] [iqdb] [saucenao] [google]
17619560 No.17619560 [Reply] [Original]

For me it's a nice big bowl of cacio e pepe.

>> No.17619562

carbonara with cream and peas

>> No.17619567

Stop spamming your shitty cuisine, Giuliano.

>> No.17619569

>>17619560
My famous strained tomato sauce with whatever pasta I've got.

>> No.17619583

>>17619569

my tomato sauce is very pedestrian. care to share yours?

>> No.17619587
File: 2.86 MB, 4032x3024, E1709940-660A-4B32-B349-B032913E5489.jpg [View same] [iqdb] [saucenao] [google]
17619587

Puttanesca

Pic rel: some I made a couple weeks ago

>> No.17620044
File: 36 KB, 1920x1080, 1646754971236.jpg [View same] [iqdb] [saucenao] [google]
17620044

Chicken parm or Hamburger helper
One bite of either and I'm instantly back to being to being a kid trying to feed my brothers while mom worked 12 hours shifts to put a roof over head while we made a mess and ate on front of the TV

>> No.17620049

aglio e olio
mac n cheese

>> No.17620064

>>17619560
>big bowl of cockio and poope

>> No.17620090

>>17619587
This is the superior choice. I love a gnocchi puttanesca myself.

My favourite comfort pasta dish would have to be spaghetti in a basic napoli sauce made from tomatoes from my garden

>> No.17620091

mac n cheez

>> No.17620092

>>17619562
more like gay cocks with penises and semen because you're a fag

>> No.17620095

it is ok to be different and like different foods than other people do

the world would be a boring place if everyone ate the same exact food every day

>> No.17620098

>>17619560
I'm partial to sopa de macaco

>> No.17621128
File: 63 KB, 550x550, 3701948.jpg [View same] [iqdb] [saucenao] [google]
17621128

>>17619560
A really thick meat sauce with conchiglie. The pasta basically becomes little pockets of meaty goodness.

If I don't have the time to do that then I'll just fry up some onions and tomatoes in butter, dump a tin of deenz in tomato sauce in that, then stir some pasta in.

>> No.17621137

Rigatoni with sausage, chilli. Usually skin some decent sausages and fry with garlic/chilli and then add in some tomato and reduce down. Rigatoni is my favourite pasta.

>> No.17621189

>>17619587

>kalamata which basically obliterates the flavor of everything else in the dish
>looks like something from Panda Express
>has no idea how to chop an onion
>0/10

>> No.17622328
File: 115 KB, 2000x1333, 3494CA08-3713-442C-993A-68F1A67E5238.jpg [View same] [iqdb] [saucenao] [google]
17622328

Penne alla vodka

>> No.17622341

>>17619560
homemade mac and cheese

>> No.17622760
File: 177 KB, 486x390, 1631795182012.png [View same] [iqdb] [saucenao] [google]
17622760

makarony po-flotski

>> No.17622825

>>17619560
How the fuck do I make this without the parmigiano-reggiano becoming string cheese.

>> No.17622850

>>17619560
fettuccine al burro

>> No.17622865

>>17622825
pasta water

>> No.17622990

>>17622825
Less heat retard

>> No.17623005

>>17622825
Grate the cheese super fine, like with a microplane. Do it off the heat. Mix in the cheese a little at a time.

>> No.17623014

>>17622825
LET EVERYTHING COOL

>> No.17623054

>>17619560
aglio e olio is all you need

>> No.17623064

aglio e olio is a meme in italy, no one really likes it

>> No.17623096

>>17619560
Acciughe, capperi, olive nere e peperoncino.

>>17623064
You're right, it needs only peperoncino to be god tier.

>> No.17623190

Pasta with peas. Pancetta (or Ameribacon). Olive oil. Onion. Peas. Vegetable broth. Ditalini and/or broken spaghetti.

>> No.17623196

>>17623096
Anche tonno.

>> No.17623335

>>17619560
Farfalle in blended soup tbqh
It's kinda stupid but I love it

>> No.17623357

>>17619560
not sure if its an actual """""Italian""""" dish but tagliatelle with roasted butternut squash sauce and a half ton of pine nuts is the one for me

>> No.17623394
File: 632 KB, 1512x2016, IMG_0795.jpg [View same] [iqdb] [saucenao] [google]
17623394

Lentil bolognese

>> No.17623515

>>17621189
>>kalamata which basically obliterates the flavor of everything else in the dish
What a tastelet.

>> No.17623539

bowties and tomato sauce with tuna

>> No.17623558

Angel hair and sun-dried tomato pesto

>> No.17623597

>>17623558
retard

>> No.17623678

>>17622328
my negro

>> No.17623739
File: 88 KB, 728x1092, Lasagna-Roll-Ups.jpg [View same] [iqdb] [saucenao] [google]
17623739

>>17619560
Rolled lasagna hits different

>> No.17623873

>>17621189
poor technique makes the dish more authentic. if the whores of napoli knew how to chop an onion or properly balance flavors then they would have been in the kitchen and not sucking five hundred cocks a night, they wouldnt have built up enough appetite to invent this dish

>> No.17623879

>>17619560
Alla Gricia for me, because the fat emulsifies the pecorino better than just the pasta water. But both are extremely comfy

>> No.17623885

>>17622328
I've gotta try to make this

>> No.17624896

>>17619560
I usually go for amatriciana

>> No.17624904

>penne
>fresh pesto
>lemmon pepper chicken
the penne with a tube full of pesto is one of my favorite things on the planet

>> No.17624907

>>17624904
yo shut the fuck up man

>> No.17624913

>>17624907
either suck my dick or shut your mouth homo, pesto is god tier

>> No.17624932

>>17624913
dickhead goblin

>> No.17624946

>>17624932
go the fuck to bed you drunkard. coming to 4channel to randomly talk shit isn't a good look

>> No.17624976

>>17624946
take the pesto tube out of your ass you faggot

>> No.17625515

Mine is really simple.
Spaghetti, garlic and herb cream cheese, chopped up deli pepperoni.

Cook pasta, fry meat and mix in cheese. Combine with pasta and eat.

>> No.17625754

>>17619587
that is not a puttanesca

>> No.17625763

>>17619560
Baked mac and cheese or baked beef noodle casserole.

>> No.17625774

>>17619587
Looks like a calabrese with bacon / pancetta / guanciale? Not bad, but puttanesca to e is strictly pescetarian / vegetarian.

>> No.17625783

ramen

>> No.17625786

>>17624904
I forget how good italian food is. It's a damn shame I'm such a light eater and pasta is so heavy. As a kid I'd eat half a gallon of ziti and be good. Now half a chicken breast makes me feel insanely full.

>> No.17625791

>>17622328
this with red chili flake or cayenne is one of my very favorites

>> No.17625874

>>17624907
>>17623597
retard

>> No.17626057

>>17619560
Comfort food ? What do you mean ?

>> No.17626063

pasta
red pepper
chorizo
cheese sauce

>> No.17626066

>>17626057
>French not understanding good food or English
jej

>> No.17626070

>>17619560
A hearty bowl of Bolognese is my go to.

>> No.17626075
File: 8 KB, 265x190, card.jpg [View same] [iqdb] [saucenao] [google]
17626075

>>17626066
I will not take this bait, because you and I both know it to be so.

>> No.17626080

Garlic, lemon juice, shitload of black pepper, arugula, shitload of parm, chopped bacon or pancetta

>> No.17626083

>>17626075
I don't even know what you mean by this sentence mon frere

>> No.17626131

>>17619560
Tell me how difficult it is to cook your little noodles, Italian. Regale me with stories of how hard it was to put noodles in a pan with 3 other ingredients.

>> No.17626166

>>17622760
Бaзиpoвaннo.

>> No.17626187

>>17620044
Chicken parm truley is a dish for the poor and downtroden, but its also just shit. I've never had a chicken parm that didn't taste like it was microwaved/frozen.

Anyone have a decent recipe or good experience they had with chicken parm?

>> No.17626207
File: 2.73 MB, 3740x2916, FED11F14-71BF-4493-BD5C-6(...).jpg [View same] [iqdb] [saucenao] [google]
17626207

>> No.17626353

>>17626187
I could correct you, but you would just retreat to saying all chicken is beneath your palate

>> No.17627676
File: 72 KB, 708x600, 1636350690459.jpg [View same] [iqdb] [saucenao] [google]
17627676

I make fettucini alfredo once a month. They are my favourite pasta dish.

>> No.17627742
File: 681 KB, 1536x2048, ravs.jpg [View same] [iqdb] [saucenao] [google]
17627742

Homemade ravioli in browned butter w parm. I usually have a batch of fillings in the freezer. Rn I've got some butternut squash caramelized onion and ricotta spinach

>> No.17627768
File: 20 KB, 300x296, pasta e lenticchie spaghetti spezzati lenticchie.jpg [View same] [iqdb] [saucenao] [google]
17627768

>>17623394
patrician choice
pasta e lenticchie is a based italian peasant dish, >we just don't do it with penne but we actually literally unironically break spaghetti for legumes with pasta. it is one of my comfort dish too

>> No.17627929

>>17626353
Why assume that? Nothing wrong with chicken. Giving chicken a crispy coating and turning it into some soggy goop with a thick sauce is plebian.

>> No.17627933

>>17622328
this but gnocchi

>> No.17627989
File: 1.86 MB, 2448x3264, E8074052-388A-4BC8-A5EA-67ED393B2DBB.jpg [View same] [iqdb] [saucenao] [google]
17627989

>>17619560
With out a doubt Biscuits and Gravy

>> No.17628087

>>17627929
Sauce goes on top of the cheese

>> No.17628100

Oil pasta, whatever tf it's called in pizza. Easy and good enough. Hard to get a proper fill off it though

>> No.17628104

>>17627989
Can you people please add something to this to make it not look like dog barf

>> No.17628111
File: 1.56 MB, 2448x3264, 5C64F7A8-3993-49B5-AA9A-44F1AD98182D.jpg [View same] [iqdb] [saucenao] [google]
17628111

>>17628104
How about some eggs?

>> No.17628134

>>17627768
>pasta e lenticchie

I didn't even know this was a thing. I have my own recipe for pasta sauce and I decided to substitute lentils for ground beef as a way to eat a bit healthier. The night I first made it I posted it to /ck/ and they bullied me.

>> No.17628161
File: 1.78 MB, 2448x3264, 4160A2A5-238A-4B0A-82C5-463165B48941.jpg [View same] [iqdb] [saucenao] [google]
17628161

>>17627989
>>17628111

>> No.17628213
File: 26 KB, 713x611, pepe-laughing-smoking.png [View same] [iqdb] [saucenao] [google]
17628213

>>17619560
Velveeta
Peas
Tuna fish

Don't @ me

>> No.17628549

>>17628213
>Tuna fish
As opposed to tuna plant

>> No.17628559
File: 54 KB, 680x680, Napolitan_4974sq.jpg [View same] [iqdb] [saucenao] [google]
17628559

>>17619560
Napolitan

>> No.17629159

>>17619560
Spaghetti puttanesca or spaghetti with a sauce made of onions, mushrooms, cognac deglaze, tomato paste, heavy cream, parsley and some black pepper.
>>17619587
I mean, it's puttanesca in the sense that it's "thrown together" but it's not at all what would be considered puttanesca. No capers, no black olives, can barely see the tomato in the sauce. It doesn't look bad on its own but it's not what I'd call a puttanesca at all.

My go to for puttanesca:
>1-2 cans anchovy fillets
>5-6 cloves garlic
>sliced black olives
>crushed and sliced capers
>san marzano tomatoes crushed with potato masher
>season with small amounts of cumin, smoked paprika, cayenne or kashmiri red chili powder, thyme, basil and maybe rosemary
If I want it hotter, I'll add dried red chillies to make it spicier or I'll add Gochujang chili paste with more capers to balance out the heat with natural saltiness. I like having the heat from gochujang but it's hard to balance and you will have to come close to overseasoning, but one day I will find a proper way to balance it.

>> No.17629184

>>17619583
Sure. Mine is also incredibly simple, but that's part of the comfort.

For 1lb of pasta

Sweat 1 minced garlic and chili flakes in evoo until aromatic.

Add half a cup-ish of tomato sauce and a nice bit of pepper. Add herbs if you want.

Simmer for 5 minutes. Turn off heat.

When pasta is done add about 1/3-1/2 cup of pasta water and stir.

Add pasta and sauce to large pot you boiled pasta in and mix vigorously for 1-2 minutes until sauce begins to thicken and stick to pasta.

Drizzle a tbs or 2 of evoo and stir until pasta has a nice sheen and the sauce is homogenous. Taste for seasoning and serve with parm and cracked pepper.

WA LA.

>> No.17629194
File: 639 KB, 4032x3024, R (5).jpg [View same] [iqdb] [saucenao] [google]
17629194

>>17619560
Eggplant Parmesan.

>> No.17629237
File: 325 KB, 1600x1056, cacio e pepe.jpg [View same] [iqdb] [saucenao] [google]
17629237

>> No.17629270
File: 105 KB, 908x831, dalw.jpg [View same] [iqdb] [saucenao] [google]
17629270

>>17622328
Just made some tonight for the first time. I added the baby spinach because I had some left over from a salad yesterday and needed to use it up.

>> No.17630206

>>17619560
Curry and rice or a paella with bite size pieces and no bones or shells.

>> No.17631753

I heat up some olive oil and let minced garlic and red pepper flakes cook in it a minute. Add shredded chicken and then mix all of it with pasta.

>> No.17631832

>>17629194
Now we're talking.

>> No.17631924

>>17629194
would def eat
as an italian this is kinda weird but seems good, we do slight variation of this like timballo di capellini pic related or pasta allla norma with eggplants
eggplants parmigiana is actually our parmigiana, chicken parm is an american thing we sometimes add ham or omelet to the parm not chicken
timballo di anelletti picrelated is what remember me most your pic

>> No.17631929
File: 32 KB, 480x270, timballo-di-anelletti-con-melanzane-alla-siciliana-480x270.jpg [View same] [iqdb] [saucenao] [google]
17631929

>>17631924
forgot pic

>> No.17632397

>>17620092
>>17623873
>>17624907
>>17624913
>>17624932
>>17624946
>>17624976
based

>> No.17633199

>>17620092
I'm retarded for laughing so hard at this

>> No.17633206

How do I get my cream sauces to stop separating into butter and cream curds. Is the heat too high?

>> No.17633220

I dunno what it's called, but I fry up a bunch of mushrooms in butter, add a little bit of cream, thicken it with some flour and then dump the pasta in. Shit's so good it's retarded.

>> No.17633239

>>17619562
>carbonara
>with cream and peas
REEEEEEEEEEEEEEEEEEE!!!!

>> No.17633274

>>17619560
basic spaghetti bolognese