Guest guest Posted January 9, 2006 Report Share Posted January 9, 2006 --- speaking of this cookbook I tried her recipe The One, the Only, the Greatest Garlic Spaghetti. I love spaghetti but a tomato sauce usually doesn't agree with me and alfredo sauce is a bit much for me also. this one fit the bill. I was a little nervous about using a raw egg in the sauce but thus far seem OK : ). the taste was phenomenal and time to get it onto the table was next to nothing-- pasta took the longest to cook. I used the small food processor attachment on my immersion blender and sauce was done in 30 seconds. tossed over hot pasta, mixed, and served. 8 oz spaghetti or fettucine 1 raw large egg, preferably free-range 7-8 cloves garlic, peeled 3-4 tsbp butter, softened 1/4-1/3 c. freshly grated Parmesan 1 tsp dried basil salt/black pepper to taste crushed red pepper, opt vegetarian bacon bits, opt 1. bring a large pot of water to vigorous boil. drop in the pasta. 2. as the pasta cooks, gently warm either the bowl from which you will serve the pasta or individual plates. 3. combine egg, garlic, butter, Parmesan, basil, a little salt, and lots black pepper in food processor. buzz, pausing to scrape down sides, till a thick paste forms. 4. when pasta doen, drain it but do not rinse. quickly transfer to warmed serving bowl, top with garlic paste, and toss to combine. add more pepper, cheese, etc if desired. serve with red pepper flakes or veg bacon bits if desired. *** mother-in-law actually loved this as much as I did. it makes 2 very generous servings or 3 " normal " servings. fantastic all the way around : )*** Anne Quote Link to comment Share on other sites More sharing options...
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