Spaghetti Al Formaggio Recipes

Steps:

• 1. Cook pasta as directed on package.
• 2. In a medium skillet (I use cast iron), brown the beef.
• 3. Add the garlic, onion, mushrooms, salt, and Italian seasoning. Saute on high heat between 5-10 minutes.
• 4. Reduce heat to medium and add the cubed cream cheese. Stir frequently until cream cheese is melted. Keep heat on medium and allow the cheese and meat to cook together for about 5 minutes.
• 5. Add tomato puree. Stir until the tomato is well mixed with the cheese/meat mix. After the sauce is well mixed and well heated, cover and allow to cook at medium temperature for an additional 10-15 minutes. At this point, you do not have to stir constantly, just enough to ensure the sauce and/or meat is not sticking. *Please remember: Many sauces, like marinara sauce, typically pop and splatter during cooking, so be careful not to get burned *
• 6. Reduce heat to low or simmer, and allow to cook an additional 10-15 minutes, still covered.
• 7. Pour over pasta and top with fresh Parmesan cheese. Don't forget the garlic bread! Enjoy.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Scoop out some of the cooking water and reserve. Drain spaghetti.
• Heat oil in a large skillet over medium heat. Add garlic and pepper; cook and stir until fragrant, 1 to 2 minutes. Add spaghetti and Pecorino Romano cheese. Ladle in 1/2 cup of reserved cooking water; stir until cheese is melted, about 1 minute. Add more cooking water until sauce coats spaghetti, about 1 minute more.

Steps:

• In medium saucepan, melt butter.
• Combine flour, dry mustard, chipotle chili powder, salt, and pepper.
• Stir with whisk flour mixture into melted butter, and cook for about 1 minute or until bubbly.
• Slowly add evaporated milk, stirring to combine, then add regular milk as stirring.
• Cook over medium heat until sauce begins to thicken.
• The fattier the milk, the thicker the sauce.
• Add cheeses and reduce heat to low; cook stirring frequently until sauce thickens.
• Stir in tomato paste.
• Pour cheese sauce over cooked pasta.
• Stir in peas.
• Serve at once.
• If desired, top with buttered bread crumbs and bake in 350 degree F oven for 10 to 15 minutes to brown topping.
• (I never do this step.).

Steps:

• Salt a pot of boiling water, and cook the penne according to instructions on the package. Drain the penne, reserving some pasta water. Pour the pasta into a mixing bowl, along with some pasta water. Add the grated Parmigiano Reggiano cheese, formaggino, and butter. Allow the hot pasta to melt all the ingredients. Mix well and serve immediately.

Steps:

• Bring a large pot of lightly salted water to a boil.
• Add the butter to a large skillet over medium heat and add the mushrooms and garlic. Cook until browned, about 5 minutes, then add the wine and cook until evaporated.
• Meanwhile, add the pasta to the boiling water and cook according to the package directions, leaning toward the al dente side. Do not overcook; this will take 1 to 2 minutes!
• Add the cream to the skillet with the mushrooms. Drain the pasta (reserving some of the pasta water) and add the pasta to the mushrooms, along with the fontina, Parmesan, Romano, goat cheese, 1/2 teaspoon salt and some pepper. Stir gently to combine, adding hot pasta water as needed for consistency. Don't overmix; if there are little clumps of cheese here and there, it's fine! Taste and add more salt if needed. The mixing stage should happen very quickly.
• Turn the pasta out into a large serving bowl. Sprinkle with parsley and serve immediately.

Steps:

• Prepare all ingredients, so mince the garlic, chop the anchovies, etc.
• Bring water to boil in a large pot. Add spaghetti and cook for 7 to 8 minutes, pasta should still be a little firm in the middle (just before pasta is al dente).
• While the pasta is cooking, heat extra virgin olive oil over medium heat in a skillet. Add garlic, anchovy fillets and chile peppers. Cook until garlic is golden brown, about 2 to 3 minutes. Add the drained spaghetti & toss. Finaly add the red wine & cook until it reduces and spaghetti has finished cooking. Sprinkle parsley and grated pecorino cheese. Toss to combine and serve.

Steps:

• Place yeast in a small bowl, add 1/2 cup warm water, mix well and add 1 cup flour. Mix briefly to make a rough dough. Cover with plastic wrap and set in a warm place to rise 1 hour, until doubled.
• Beat 2 eggs in a small bowl. Mix in 4 tablespoons Parmigiano-Reggiano, all the pecorino and the pepper. Place remaining 2 cups flour in a large bowl, whisk in salt and make a well in the center. Add 2 tablespoons oil and work oil into flour with your fingertips until mixture is crumbly. Add risen yeast mixture, the egg mixture and 1/2 cup warm water. Knead briefly to make a sticky dough.
• Turn dough out onto floured work surface and knead about 2 minutes, adding flour sparingly as needed to make a soft dough. Cover with an inverted bowl for 15 minutes. Knead another 2 to 3 minutes until dough is soft and elastic. Stretch dough into a rectangle about 10 by 15 inches. Scatter diced cheeses evenly over surface. Fold one-third of dough, from the long side, over the cheese, then fold again to make a long, narrow envelope. Fold short ends over in thirds to make a square. Shape gently into a ball.
• Use a 7-inch-deep panettone mold, a 9-inch baking pan or an oven-proof paper panettone mold. Grease metal pan, but not paper mold, if using, with remaining oil. Fit ball of dough into pan, lightly pressing it to fill pan. Cover loosely with paper towel and set aside to rise until doubled and somewhat above edge of pan, about 1 hour.
• Preheat oven to 400 degrees. Beat egg yolk with 1 tablespoon water and brush on dough. Sprinkle with remaining grated cheese, placing it in a cross shape if desired. Bake 20 minutes (paper mold should be placed on a baking sheet). Lower heat to 350 degrees and bake 30 to 35 minutes more, until golden. Remove from pan, but not from paper mold, and let cool on a rack at least 30 minutes before cutting. Cheese flavor will become more pronounced if bread is kept wrapped for 6 or more hours or overnight.