Thread 23592355

hello and welcome to spaghetti tuesday. this is weekly thread where anons cook spaghetti and post it here and chat with each other to basically share a meal with other anons.
non spaghetti food is welcome if you don't have spaghetti or have already cooked something else for dinner but the main focus will always be spaghetti because you can get it in basically any country, its cheap and beginner friendly for those that don't usually cook.
as always anons are encouraged to cook local/regional spaghetti dishes from their country but all recipes are welcome.

Tasty time

>>23592360
tasty for everyone

>>23592355 (OP)
:D
tomorrow is an experiment in slow smoking chicken thighs

Duce! Duce! Duce!

>>23592355 (OP)
this is just this pizza image but with spaghetti and the artist left the pizza-size plate

>>23592371
ooh, sounds good
>>23592387
oh no I am a fraud :'(

I'm participating this week

>>23592657
glad to have you here :)

g'day :D

ill be doing mines in an hour or 3.
got stuff to do a fancy one but i feel nauseous now so if I'm still feeling sick in a couple hours ill just make a boring simple spaget as the one I was gonna make involves fish and a horrifying amount of butter which the thought of right now is kinda making me gag.
ill post the fancy one or something using the fish ect in a cooking thread another day if I don't end up making it.

>>23592953
hiya :D
glad to have you here :) will you be participating?

>>23592973
I hope you're feeling good enough to make the fancy.
I'm going to make Baked Mac & Cheese. I want to throw in some diced ham but I'm not sure when to put it in

>>23593118
not feeling much better yet but thanks.
if I don't end up making it ill just do the fish with mash and a similar butter sauce drizzled over it on a day where I don't feel sick.
baked Mac sounds nice, are you making it with spaghetti?
you can probably just stir the ham into the sauce but you could also brown it a bit before making the roux then add it back in when the sauce has thickened if you prefer.

>>23592979
yeees i think so

>>23593140
yay :D ill look forward to seeing it :)

>>23593132
>not feeling much better yet but thanks.
get well soon bro
>baked Mac sounds nice, are you making it with spaghetti?
I'm stretching the meaning of spaghetti a bit to mean all pasta kek.
>you can probably just stir the ham into the sauce but you could also brown it a bit before making the roux then add it back in when the sauce has thickened if you prefer.
okay, I'll look into doing one of these, thanks

>>23593175
>get well soon bro
thanks bro <3 I'm starting to feel tired so ill probably just make the simple spaget so i dont fall asleep waiting to feel well enough to eat something very rich with fish because I think there's a higher chance of me falling asleep than my stomach suddenly cooperating
>I'm stretching the meaning of spaghetti
iv previously stretched it to somehow include pizza so that's fine xD
>ill look into doing one of these, thanks
no problem.

>>23592384
hey sorry I forgot to reply to you anon :/
I hope you will be taking part :)

>>23592657
glegle

i'll make pasta but the last time i did, i felt ill afterwards
it wont be e`paghetti more like a white creamy sauce

here's my pasketty. I just used a jarred sauce but its a nice one from italy so i can tell myself I'm not a pleb :P
>>23593353
sounds good anon :) what's going in the sauce?

>>23593392
:D

Do you guys have Scoobi Doo in your cunt? I think I'll use for the next time I participate
>>23593392
looks delicious.
I'll get started on mines soon hopefully.

>>23593392
the sauce will be cacio e pepe using casarecce pasta. i just read your OP, i should maybe stop replying without reading that so often....

>>23593490
>pepe sauce
frogs were killed to satisfied this anon's belly
SAD!

>>23593408
we have it but its called spirali not scoobi doo. it holds sauce really well and I like it a lot but I've not had it in years, kinda forgot it exists untill u mentioned it so thanks ill get some soon maybe
>looks delicious
thanks anon. I couldnt finish eating it so i think I was right to not make the seared sea bream with spaghetti in a lemon butter emulsifed sauce with capers and parsley because id have only managed one bite of something so rich
>>23593490
sounds really good I like caccio e pepe, I used to have trouble getting it to emulsify untill I learned the trick of using a little bit of butter in with the pasta water and pecorino
>I just read your op
any pasta has been categorized as spagetti for the purposes of these threads. casarecce is close enough :)

>>23593400
<3

I'm probably going to fall asleep soon. I usually don't sleep for very long though so ill be up in a while to check out everyones submissions.
thanks everyone for coming to my thread and please continue without me while I sleep.
good night everyone <3

>>23593882
gngn <3

>>23593140
>>23593894
Remilia my beloved.

>>23592355 (OP)
Penne pasta with sausage and artichoke hearts.

>>23595329
:O tasty
i would love that right now, that's the sort of thing i sometimes order from restaurants
>Remilia my beloved.
<3

need to start the water for my spaghet

Spaghetti bump :D

>>23593392
>>23595329
Very fucking cool!

>>23595695
<3

started the water boiling, should be about 30 minutes to spaghet

basic spagheti with olive oil, some herbs and garlic powder
thin "angel hair" noodles again
>>23595920
:o

>>23595930
aaaaaaand here it is.
broiled it for the last like 10 mins cause I didn't know what I was doing lol

>>23595990
it's extremely fucking oily

>>23595990
>>23596002
eheh
i tend to not like dairy-heavy things, so i've never really had to worry about it, but i'd be spooked trying to make creamy sauces & things like that come out consistently
it seems like they'd be very temperamental

respect though, it looks like it would come out amazing if you can tune it right

baked pastas are cool
i've eaten them but i've never made one...

>>23596012
>>23596021
cheers

>>23596030
cheers :D
ty for all the photos

morning bnaters I will reply to ur spaghettis shortly :D

>>23595329
artichoke hearts are really yummy I've never had them in pasta though, ill have to try that some day, looks yummy :) thanks for participating
>>23595695
glad ur here :D
>>23595936
looking good. that sauce is nice and thick, you mustve reduced it down more than I did with mine this week. it looks like it would coat the pasta a lot better than mine did. tasty spaghet :D
>>23595990
looks hearty and tasty for you. I wouldn't worry about the oil it'll just be from the cheese on top, you can sometimes reduce the oiliness by taking it a bit further and browning the cheese a little more :) thank you for taking part in spaghetti Tuesday.
will you be making a cooking thread this week?

>>23595704
thanks gon. glad ur here <3

>>23596487
>that sauce is nice and thick, you mustve reduced it down more than I did with mine this week.
straight from a jar this time, i'm afraid....
>it looks like it would coat the pasta a lot better than mine did. tasty spaghet :D
but yes, coated it well & tasty :D

>>23596645
>straight from the jar
hehehe that's what I did too, what sauce is it? my fancy Italian one dosent look anywhere as thick.
>coated it well & tasty
tasty time :D

>>23596658
aaah well, i think it's an organic store-brand sauce, kinda generic
but yeah, nice and thick, and no added sugar like many cheaper ones probably have
doesn't taste super fresh or interesting, but it do taste like tomatoes, and it's decent when you add things to it

i really need to make money somehow...

>>23596658
>my fancy Italian one dosent look anywhere as thick.
i did notice that
i inspected your picture more closely after remembering it was a fancy sauce
looked kind of a bright red, i was slightly surprised
i do want to taste it...