There is no more Italian dish than pasta and cheese - where is the pizza and lasagna! Seems to be easier? But not so long ago, pasta was classified as a delicacy. Serving this exotic dish at high-class receptions in St. Petersburg excited society so much that Bulgakov and Pototsky mentioned this fact. It is reliably known that pasta with cheese was cooked in the house of Pushkin, and the poet invited his friends to taste this new amazing dish.
The most zealous fan of pasta with cheese was Nikolai Vasilyevich Gogol. After living in Italy for a long time, he became so addicted to this dish that he learned to cook it himself. The unusual nature of this fact is difficult for our contemporary to appreciate when celebrities race in culinary TV shows. At the time of Gogol, the profession of a cook was not considered prestigious for a nobleman. Among Italian writers pasta admirers, which is quite natural, are much more. And the first among them is the great Boccaccio, who devoted pasta to one of the scenes of the Decameron.
In Italy, pasta with cheese is a strictly regulated dish: it does not recognize cheese other than parmesan. And the parmesan itself, as the name implies, is the cheese cooked in Parma. Everything is much simpler here, pasta can be cooked with almost any cheese, so this is not an Italian dish at all, but a very Russian one.
In Russia, pasta gained popularity at the end of the 19th century, when the first pasta factories were built at which Italian technology and recipes were respected. The product that was produced in the USSR can hardly be called pasta, even the manufacturers themselves bashfully called them pasta. But the Soviet chefs enriched the culinary pasta in a naval way, a simplified version of Bolognese.
Italian pasta with carbonara cheese
The key to success, that the dish you received will be really carbonara, is the fact that the time of preparation of spaghetti and sauce coincides. Everyone knows how to cook spaghetti , you only need to remember one rule: it’s better not to digest than to digest.
In olive oil, lightly fry the finely chopped brisket, transfer it to a dish, add the yolks, grated Parmesan, a little boiling water and black pepper. Everything is well mixed. Ready to spaghetti quickly put, without washing, on a dish with sauce under the influence of hot spaghetti sauce thickens and the cheese melts.
Russian pasta with cream cheese
Melt 100 g of margarine, add ¼ cup of flour and stir until a homogeneous mass is obtained, put ¾ tablespoon of mustard and add 2 cups of milk. When the mixture begins to boil, put one briquette of cream cheese and do not remove from the heat until the cheese is completely melted. Pour the cooked pasta with the sauce and transfer to a greased baking dish. Bake in the oven for half an hour at a temperature of 190 degrees.
Macaroni and cheese of any kind
Boil 300 g of pasta. Peel the three medium tomatoes from the skin (to facilitate the task, put them in boiling water for a minute) and chop finely. Fry the tomatoes in vegetable oil, add greens at the end of the frying. Put the pasta in the sauce, grate 200 g of cheese on a grater and pour the pasta. Do not remove from heat for about three more minutes. Garnish with greens on top.
Macaroni Cheese
Boil pasta according to the instructions on the packaging. Heat milk, add mustard, 2 tbsp. spoons of flour, pepper, salt. Cook over high heat, stirring constantly until the mixture thickens. Grate 200 grams of cheese and pour into the mixture. Pour the pasta with sauce, sprinkle with breadcrumbs and bake in the oven at 190 degrees for 20 minutes until bubbles begin to form on the surface of the sauce.