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VegetableMan
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25 Sep 2018, 11:56 am

RightGalaxy wrote:
VegetableMan wrote:
y-pod wrote:
With loads of fresh pesto. :) I love the ones with lots of garlic and chopped nuts.




I'm addicted to pesto. Every year I grow multiple basil plants to produce as much as possible. Pesto sauce on pasta is better than sex!

It may be more than the taste. It might have the right nutritious combination to make you actually happier.
Sticky ice cream does this for me. It's Turkish ice cream called dondurma. Diet Pepsi is also like an antidepressent for me. It has no nutritional value whatsoever but it just does this great thing for me.



Perhaps basil is a natural anti-depressant.


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Skilpadde
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27 Sep 2018, 6:38 am

Bolognese pan dish with a couple of sausages and extra macaroni added, and one packet of spaghetti sauce on top when it's finished (otherwise it's too dry) plus white bread and wine.



Spaghetti sauce, meatballs, onion and macaroni. And wine lol

I was born to be an Italian food eater!! :lol:


Carbonara pan dish with extra 4 cheeses sauce and a couple of sausages and extra macaroni, with white bread


There have also been some chicken dishes with pasta, but most of them have vanished from the stores....


We also use macaroni in lots os soups.

I love macaroni!


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SaveFerris
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27 Sep 2018, 6:41 am

al dente


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Wolfram87
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27 Sep 2018, 7:16 am

Al dente, with a little bit of olive oil and served with a slow-cooked (six hours) bolognese sauce sprinkled slightly with parmesan and coupled with a full-bodied Sicilian red.


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BenderRodriguez
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27 Sep 2018, 7:58 am

Al dente.

I like a well made carbonara - with fresh eggs and a pinch of nutmeg.

My wife makes a ridiculously delicious pasta sauce with cream, mascarpone, gorgonzola, garlic and basil. She usually serves it with guanciale or pancetta and sometimes wild mushrooms.

I make tortellini with a butter and dry wine sauce, topped with shaved truffle and pecorino.

We're both partial to a full bodied red wine.


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EzraS
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27 Sep 2018, 8:00 am

The way my mom makes it.



Sahn
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27 Sep 2018, 12:46 pm

Skilpadde wrote:
Bolognese pan dish with a couple of sausages and extra macaroni added, and one packet of spaghetti sauce on top when it's finished (otherwise it's too dry) plus white bread and wine.



Spaghetti sauce, meatballs, onion and macaroni. And wine lol

I was born to be an Italian food eater!! :lol:


Carbonara pan dish with extra 4 cheeses sauce and a couple of sausages and extra macaroni, with white bread


There have also been some chicken dishes with pasta, but most of them have vanished from the stores....


We also use macaroni in lots os soups.

I love macaroni!

I love macaroni, I'm having it tonight. I've had pasta 9 nights out of 10, macaroni most of the time.



VegetableMan
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27 Sep 2018, 1:48 pm

Thai peanut sauce on pasta is amazing!


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Wolfram87
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28 Sep 2018, 1:51 am

BenderRodriguez wrote:
My wife makes a ridiculously delicious pasta sauce with cream, mascarpone, gorgonzola, garlic and basil. She usually serves it with guanciale or pancetta and sometimes wild mushrooms.


That sounds delicious. Any chance for a recipe?


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Sahn
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28 Sep 2018, 8:01 am

Wolfram87 wrote:
BenderRodriguez wrote:
My wife makes a ridiculously delicious pasta sauce with cream, mascarpone, gorgonzola, garlic and basil. She usually serves it with guanciale or pancetta and sometimes wild mushrooms.


That sounds delicious. Any chance for a recipe?

That does sound good.



BenderRodriguez
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01 Oct 2018, 8:08 am

Wolfram87 wrote:
BenderRodriguez wrote:
My wife makes a ridiculously delicious pasta sauce with cream, mascarpone, gorgonzola, garlic and basil. She usually serves it with guanciale or pancetta and sometimes wild mushrooms.


That sounds delicious. Any chance for a recipe?


Haven't seen this, the notification system on this site is very fickle.

She never uses fixed quantities so I can give you the principle.

Heat the cream gently until hot but not boiling - add a couple of garlic cloves (peeled but whole), fresh chopped basil, salt and pepper and let it sit covered for 30 min, then remove garlic.

Keeping it warm, add mascarpone and gorgonzola stirring until incorporated and creamy (you can play with the ratio depending on your taste, the result should be both sweet and sharp). Remove from heat. (If you make too much it keeps well in the fridge and makes a good baked potato or steak sauce too)

Crisp the guanciale/pancetta in a pan, add the al dente pasta and coat well (use a bit of the water it boiled in if necessary). Pour sauce over, stir well and serve :)

(Makes quite an impression served in a proper pasta plate and topped with a few crumbles of gorgonzola and parsley leaves. Wild mushrooms with a few shavings of parmesan work great too)


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Wolfram87
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01 Oct 2018, 8:59 am

Many thanks :)


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