Cooking - Simple pasta sauce.

[BoomAM]

A splash of olive oil and a drizzle of balsamic vinegar finished off with some freshly milled black pepper ought to suffice.

You really don't need a heavy sauce with filled pasta.

My usual light sauce is:
Blob of butter, bit of grated parmesan, black pepper, blast in microwave to melt the butter, stir, chuck in with Pasta, job done.

That should suffice shouldnt it?

 

[Tonyator]

With filled pasta I just use melted butter, a few crushed garlic cloves cooked in the butter for a bit and some parsley/mixed herbs... It's lovely.

 

[glitch]

That should suffice shouldnt it?

That should be fine. But why not drain the pasta, make the sauce in the pan you've just cooked the pasta in and toss the pasta back in - one less thing to wash up and it'll taste a bit nicer as well.

 

[Stretch]

What's the process for a creamy sauce...

Creamy white sauce is made with roux in a similar way to making béchamel. You can then add whatever you like.

You can also make a white sauce thickened with egg yolk like carbonara.

Other types of creamy sauce like tomato are made by adding cream or cheese (e.g. mascarpone) to a base sauce.

 

[Guerrilla]

Not enough pesto love in this thread, it's what i use when i can't be bothered

 

[Jonny69]

Just googled Carbonara cooking instructions, its a dam sight more involved than that!

Tempted to just get something out of a tin.

You're looking in the wrong place old chap

Pasta alla carbonara (usually spaghetti, but also fettuccine, rigatoni or bucatini) is an Italian pasta dish based on eggs, pecorino romano, guanciale, and black pepper. The dish was created in the middle of the 20th century.

Pecorino romano is just like parmesan, guanciale is effectively ham made from cheek.

AWT recipe:

http://www.bbc.co.uk/food/recipes/spaghettiallacarbona_73311

 

[Rameses]

I find people (i.e. my dad) find it hard to do simple recipes. A simply pasta as mentioned above will turn into something very different, more often than not his pasta saucy turns out hot (chilli hot) and impossible to eat!

 

[utajoker]

you can call any liquid a sauce if you thicken it.

if you want a white sauce. like for lasagna:

milk flour cheese, pepper in a pan. stir till thicken.

tomato sauce for pasta:

soften diced onion.
add tin of chopped tomatos
add pasatta
salt + pepper
chilli powder
herbs.

Done.

if you want it meaty stick it in after you soften the onion.

 

[Scam]

Omit the milk as it's not needed and just make sure you don't have the pan on the heat when you're stirring through the egg mixture.

I normally just use one egg per person. I've taken to adding the milk (only a splash) because I thought in being there more liquid I might not end up with scrambled eggs as often

I must just get impatient and try to mix it all together to soon after draining the pasta (i.e. when it's still super hot)

 

[glitch]

I normally just use one egg per person. I've taken to adding the milk (only a splash) because I thought in being there more liquid I might not end up with scrambled eggs as often

Ah; that'll be because of the amount of white in your mixture. If you're only going to use a single egg, separate the white and the yolk and use the latter.

And if you're that way inclined, put the white in a cling-film covered ramekin and keep it in the fridge for making for a meringue or a soufflé.

I must just get impatient and try to mix it all together to soon after draining the pasta (i.e. when it's still super hot)

As long as you're letting the pasta steam for a few seconds and have retained a bit of the cooking liquid on it, you should be fine to just chuck the mixture in.

It really should be as simple as how Jonny69 earlier described it.