Traditional recipes

Spaghetti with cheese

Spaghetti with cheese

Bring water to a boil, along with salt, and when it starts to boil, add the spaghetti, broken in half.

Leave it to boil until it doubles in volume and they are well penetrated, then drain the water, pouring the spaghetti into a sieve, pass it through a stream of cold water and let it drain.

Mix fresh cheese with crushed salted cheese, add sugar, essence, vanilla sugar, eggs and mix well.

Grease a heat-resistant form with butter, then spread in it the spaghetti mixed with 1/3 of the cheese composition.

The rest of the cheese is spread over the spaghetti.

Bake in the oven for 35-40 minutes, until the pudding is well browned on the edges.

Serve both hot and cold.

It is very good, slightly sweet and with a strong vanilla flavor!


Spaghetti pudding with cheese and cranberries at the Philips multicooker

We really like spaghetti pudding with cheese and I prepare it quite often.

This time I prepared it for multicooker and I liked how it turned out.

  • 400 gr spaghetti
  • 1 teaspoon salt
  • 1 l apa
  • 200 gr cow's cheese
  • 150 gr lightly salted urda
  • 150 gr sugar
  • 3 sachets of vanilla sugar
  • 75 gr candied cranberries
  • 50 gr butter
  • 2 teaspoons lemon essence
  • grated lemon peel

[/ ingredients]
[preparation title = & # 8221Preparation & # 8221]


When the program for cooking the pasta is finished, we put them in a sieve and pass them through a stream of cold water.
Wipe the multicooker bowl with an absorbent towel and grease its inner walls with 20 gr butter.
We cut the rest of the butter into small pieces.
Sprinkle a little sugar and an envelope of vanilla sugar over the butter in the bowl, then place a row of pasta, pieces of butter, a row of cheese and so on until we run out of ingredients.
I put the last layer of pasta and pieces of butter on top.

Spaghetti with cheese, basil and cherries

As I said yesterday, I have some good, vegetarian pope recipes that I want to post. Since I like to cook, I like to eat and I like to follow some culinary blogs for inspiration, what was missing was to be dumb with my recipes in the vast lands of blogging. I like to adapt recipes the most, replacing ingredients that I can't find or can't stand, but I also like to experiment, so sometimes I invent something more. Don't be scared, I won't turn the blog into a culinary blog. But I can't help but post a good recipe from time to time. Vegetarian, vegan or raw

The first recipe will be one without pictures. I hate people who put recipes without pictures. But I have nowhere to go, because the food has already been devoured, and I really want to share the recipe now, before I forget or transform it. I promise I'll take pictures the second time I try.

The combination consists of spaghetti, feta cheese, basil and cherries, plus something super good.

Ingredients (I'll try to remember the quantities, though I usually put & # 8222 by eye & # 8221, not measured):

a handful of fresh basil

3-4 tablespoons olive oil

100g almond flakes (from those used in cakes)

The hardest part: boil the spaghetti in water with a little salt and a tablespoon of oil. While boiling, prepare the sauce (a blender is needed). Put the cheese and basil in a blender with 2 tablespoons of water and mix until a paste is formed (very little, that is). You can also add some salt, if the cheese is not very salty. Peel a squash, grate it and cut it in half. After the spaghetti has boiled, it must be rinsed under a stream of cold water. Then put back in the pot, add the oil and tomato juice and keep on low heat for 5 minutes, stirring constantly. Just before turning off the heat, add the sauce prepared in the blender and mix well. The food is now ready. Place nicely on plates and sprinkle almond and cherry flakes on top & # 8212 to taste. The combination is insane. Initially, the recipe was without cherries, but I happened to have them on the table, I added them, I liked them, so I added more. I think it would go very well with cherries, that they are more sour. Maybe next time. Ok, I'm already starting to transform the recipe, so I'm stopping now. If you try, tell me what came out.


Spaghetti pudding with cheese Grandma's recipe

This recipe for spaghetti pudding with cheeseit's not my invention, I took the idea from my grandmother who cooked this recipe last weekend. Indeed, the recipe is not exactly dietary, but from time to time we have to give ourselves little "ldquoscapari" in the diet and make our cravings. We are not robots!

I rarely eat cheese. I like them, but I have a feeling that I will give them up soon, how much I have reduced them. But I must admit that this combination of cheese with spaghetti and a crispy crust on the outside is absolutely terrible! You will not be able to refrain from eating double portions!

So, I leave you with this easy recipe for spaghetti pudding with cheese. Set aside your diet and treat yourself to a hearty meal! & # 128578

I prepared the spaghetti pudding with cheese in a rectangular tray. If you want to serve this spaghetti pudding with cheese and as an appetizer, then you can try Claudia's variant. She made small round baskets, using the shape of muffins.

If you like it, then you will definitely want to try it too pumpkin pudding with cheese. It's even better and a little lighter!


Spaghetti pudding with cheese Grandma's recipe

This recipe for spaghetti pudding with cheeseit's not my invention, I took the idea from my grandmother who cooked this recipe last weekend. Indeed, the recipe is not exactly dietary, but from time to time we have to give ourselves little "ldquoscapari" in the diet and make our cravings. We are not robots!

I rarely eat cheese. I like them, but I have a feeling that I will give them up soon, how much I have reduced them. But I must admit that this combination of cheese with spaghetti and a crispy crust on the outside is absolutely terrible! You will not be able to refrain from eating double portions!

So, I leave you with this easy recipe for spaghetti pudding with cheese. Set aside your diet and treat yourself to a hearty meal! & # 128578

I prepared the spaghetti pudding with cheese in a rectangular tray. If you want to serve this spaghetti pudding with cheese and as an appetizer, then you can try Claudia's variant. She made small round baskets, using the shape of muffins.

If you like it, then you will definitely want to try it too pumpkin pudding with cheese. It's even better and a little lighter!


150 gr spaghetti
75 gr pecorino romano
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil

Preparation Spaghetti with cheese and black pepper

  1. Boil the spaghetti in plenty of salted water. Boil them according to the time on the package.
  2. Meanwhile, grate the pecorino cheese through a small grater. Add the pepper (coarsely ground if possible) and mix. Remember 1 tablespoon of this mixture (you will use it for decoration).
  3. When the pasta is cooked, keep 50 ml of water from the pasta in a cup.
  4. Drain the pasta and put them back in the pot in which they boiled (it is ideal because it is hot, plus do not wash a dish).
  5. Pour the pasta water and oil over the spaghetti. Stir quickly. Add the cheese and pepper and mix using 2 forks until the cheese is melted (maximum 1 minute).
    * do not add salt, because pecorino is salty enough
  6. Serve immediately, sprinkled with retained cheese.

2. Pecorino and freshly ground pepper

3. Spaghetti with cheese and black pepper


Ingredients Spaghetti carbonara

250 gr spaghetti
100-150 gr bacon (or pillows, bacon)
50 gr finely grated Parmesan (pecorino or a mixture of the two)
2 eggs
3 tablespoons olive oil
salt pepper

Preparation Spaghetti carbonara

  1. Spaghetti is put in the form of boiling fans in a pot with plenty of water and salt. When they soften at the base, the spaghetti will slide into the pot (you can help them a little) and let them boil according to the instructions on the package.
  2. Cut the bacon into thin strips and fry in olive oil over low heat, so that the fat gradually melts and the bacon has time to fry.
    * in Italy we use pancetta (smoked) or guanciale, but I always put lightly smoked bacon, I think it tastes better
  3. When the spaghetti is cooked, strain it into the water (remember 1/4 cup of the water in which they boiled) and place it over the bacon, which must already be crispy. Sprinkle with salt and pepper (3-4 sockets) and mix well. The fire under the pan must remain low so as not to make the omelet in the next step.
  4. Beat eggs and then incorporate Parmesan cheese in them. Pour over the spaghetti and mix vigorously until the spaghetti is covered with egg. If they become sticky while stirring, gradually add the water in which the spaghetti was boiled (I put it all together) until the sauce on the spaghetti looks creamy.
  5. Serve immediately sprinkled with a little pepper and parmesan (flavored if you have) or with broth for a purely Romanian version

1. Boil the spaghetti

3. Beaten eggs with parmesan


Fasting spaghetti

Fasting spaghetti. Spaghetti recipe with vegetables. Spaghetti without meat.
Spaghetti is to everyone's liking, and you can make many meatless combinations. Today I show you a variant that is also to the children's liking.


Video: Μακαρόνια με κιμά βημα-βημα.. (September 2021).