A modern man nowadays does not have it nearly as easy as his ancestors. He must know what's up with culture, he should be well-rounded, well-rounded and have his own opinion. At the same time, in addition to his inner state, he should take care of his appearance. In addition to all this, he is expected to be able to hold a screwdriver and a spatula in his hand. In short, he must be elegant and practical at the same time, which, let's say, is not the easiest thing to do.
At Alain Delon Magazine, we try to serve you tips and advice from every corner so that we can improve together in various areas, including cooking. Unfortunately, many of us have trouble not only cooking, but even distinguishing salt from sugar. What a shame!
Making an effort to cook a good dinner will not only help you in your personal development, but it will also give you more points at home than anything else. So, gentlemen, whether you are a complete novice in the kitchen or you simply don't feel like it tonight, these recipes are for you. Here are three pasta recipes that absolutely anyone can handle!
Take some of the pasta water into a cup and drain the spaghetti. They are done when they are firm but not hard. Add them to the pan with the garlic, stir and add a little of the pasta water. If it suddenly floats in a sea of water, leave it alone for a minute, the water will evaporate.
Garnish with a little Parmesan and you're done.
When the pasta is done, save some of the water again, add it to the pan, stir and add water. Garnish with Parmesan and you're done.
Spaghetti with garlic and olive oil
How to do it:
Four, yes four ingredients are all you need for this fantastic classic. First, chop the garlic into small rings. Bring the spaghetti water to a boil and add plenty of salt. For all you health-obsessed people – if you don’t salt the water, the spaghetti will taste like wet paper. So this is a must-do.
Drop the spaghetti into the boiling water and set a timer. Halfway through cooking, heat the olive oil in a frying pan over medium heat and add the garlic. It should start to brown a little, but not brown, or it will be bitter. So if everything is going too fast, it's best to remove the pan from the heat.
TIP OVER GOLD 1 When cooking pasta, stick to one formula: 1,000:100:10 – 1,000 ml water:100g pasta:10g salt – adjust exactly according to the weight of the pasta you are cooking and you can't go wrong.
Tagliatelle Cacio e Pepe
How to do it:
If you thought Aglio Olio was simple, you haven't met its lesser-known sibling yet. Cacio e Pepe, is exactly what its name promises - cheese and pepper.
Put the pasta in the water as you would for Aglio Olio. Halfway through cooking, melt the butter in a pan and add the black pepper. Let the butter brown a little, about a minute, stirring constantly, but be careful, just a little. When the pasta is done, set aside half a cup of the water it was cooked in. Add the pasta to the pan with the butter, add the water, cheese and mix. When the pasta starts to have a nice consistency, you can serve. As simple as that.
TIP OVER GOLD 2 Just before draining the pasta, pour some of the pasta cooking water into a mug. Then add it to the pan with the sauce. This is the difference why none of your pastas at home have tasted as good as they did in an Italian trattoria.
Penne tomato and pancetta
How to do it:
The third recipe is perhaps the most traditional of all, but all the better. Making this sauce is almost as easy as pouring it out of a bottle.
Cook the pasta again as in the recipes above. Cut the bacon into 1 cm cubes, put it in a heated pan and add ground black pepper. This will enhance the taste of the bacon. When the fat starts to render, add the garlic. When everything has a nice color, remove the pan from the heat to cool a little and add the tomatoes. If you throw them into a hot pan, they can become bitter, so be careful. Return to a very low heat, salt, pepper and add sugar. This will not sweeten the sauce, but it will draw out the acidity of the tomatoes.
TIP OVER GOLD 3 Always add the pasta to the sauce, never the other way around. This will help the sauce adhere to the pasta and prevent it from looking like you squeezed sauce from a tube onto the spaghetti.
