DURUM WHEAT PASTA CANTARE

Single serving ingredients:

• 50 g No.18 Cantare Spaghetti Pasta
• 100 g peeled and ready-to-use chestnuts
• 40 g olive oil
• 15 g fresh garlic
• 10 g dried mushroom powder
• 40 g Parmesan cheese
• 60 g 15% cream
• 20 g white wine

Cooking sauce:

• Dice fresh peeled garlic and fry it in olive oil until a characteristic pleasant aroma and golden colour are reached.
• Add previously prepared chopped chestnuts, white wine, cream and 15 g of grated Parmesan cheese to the lightly sautéed garlic.

Cooking pasta:

• Cook spaghetti until al dente in salted water, using 1 litre of water per 100 g of pasta.
• Mix the cooked spaghetti, without washing them with water, with the sauce and let it stay over heat it for 2 minutes.
• At the end, add dried mushroom powder.
• Before serving, sprinkle the dish with Parmesan cheese.

Enjoy! Buon appetito!

Ingredients:

• 100 g No.18 Cantare Spaghetti Pasta
• 5 g olive oil
• 10 g Pecorino Romano cheese
• 60 g pancetta
• 3 egg yolks
• 1 g salt
• 1 g pepper

Cooking sauce:

• Separate the yolks into a separate plate, add the grated Pecorino Romano cheese and mix until smooth.
• Cut pancetta and fry it in olive oil. Add salt and pepper to taste.

Cooking pasta:

• Cook spaghetti until al dente in salted water, using 1 litre of water per 100 g of pasta.
• Put the spaghetti to the pan with the pancetta and mix. Finally, mix it with the yolk and cheese sauce.
• Put the dish on a plate and sprinkle with grated cheese.

Enjoy! Buon appetito!

Ingredients:

• 400 g No.18 Cantare Spaghetti Pasta
• 400 g beef
• 150 g onion
• 150 g carrots
• 50 g celery
• 400 g tomatoes
• 3 cloves of garlic
• 150 ml dry red wine
• 3 tbsp olive oil
• Salt to your taste
• Greens and Parmesan cheese for serving

Cooking sauce:

• Peel and cut the onion, chop the garlic. Grate the carrot. Finely chop the celery.
• Pour oil into a heated pan and fry onions and garlic until they become transparent.
• Add celery and fry the dish for another 2 minutes. Then add carrots, mix and fry for a few more minutes. Put the vegetables out of the pan.
• Add a little more oil and fry the minced meat.
• Blend tomatoes to a thick purée.
• Add vegetables to the fried minced meat, add tomato purée and pour in red wine, add salt to taste.
• Mix it thoroughly, cover with a lid and leave to simmer over low heat for about 1 hour.

Cooking pasta:

• Cook spaghetti until al dente in salted water, using 1 litre of water per 100 g of pasta.
• Add spaghetti to the sauce and let it all stay over heat for a few minutes.
• Serve the dish with grated Parmesan cheese and fresh herbs.

Enjoy! Buon appetito!