There is hardly anyone who have not rejoiced over a place of pasta, spaghetti or lasagne – this Italian dish with roots in China, is a very popular dish. Over the years, its recipes have also diversified and as is with any food platter, it is also one of the mostly experimented dishes. The result is a wide range of pasta dishes. Among all these variations that stands out the most in the humble opinion of my picky taste buds is the spaghetti with liquid cheese sauce.
Spaghetti and its Australian affinity
Why is it so popular?
Engrained Commercial Genome
Because of rapid advances in food storing technologies in the 19th century, spaghetti’s shelf life soared high and this made it an instant hit among families as it could be stored for a long period of them in their homes. Along with that, the ability to transport it easily far beyond territories, made analysts realize that it had commercial genome engrained in it, states the BBC.
Italian, as in Italian way of life!
When it comes to exotic and posh life styles, there are many Italian brands that come to mind – be it the cars, or fashion brands, or restaurants – Italian is an adjective that denotes class. So, when Italian Spaghetti coupled with industrial and commercial genome came into the market with the adjective Italian attached to its family line, it got what other Italian luxury brands get – high regard!
A common man’s food
Well, yes as exotic and deluxe it sounded with the use of Italian, it is also one of the most unsophisticated food that you can get around and even an amateur can cook and eat. Food critic, Giles Coren says that “It’s poor people’s food. Its unsophisticated. It’s the same as bread.” So, you see this oxymoron appreciation of the food is what makes it so popular – it is liked by the poor and rich alike – both of which have their own reasons to eat it.
The Recipe: Italian Spaghetti with Cheese Sauce
Spaghetti 8 ounces
Butter ¼ Cup
All-purpose flour 1 Tablespoon
Salt ¼ Teaspoon
Pepper ¼ Teaspoon
Half-and-half cream 1 ½ Cups
Cheese Sauce 2 cups
Parsley ½ Cup, minced
1. Cook spaghetti is salted water.
2. Heat a saucepan and melt butter, add some flour and whisk it for one minute.
3. Add cream, salt and pepper then mix it well.
4. Remove the pan from the heat or lower the flame.
5. Drain spaghetti and toss the spaghetti in the same saucepan with cheese sauce and parsley.
6. Serve while it’s hot.
7. For reheating, splash some milk in it and microwave for 5 minutes.
About the Author:
Rosemary Kobe is housewife who loves to play with her two little twin-toddlers at home, read everything that comes her way related to gastronomy and is an amateur cook that devotes most of her time to cooking a range of dishes for her family and friends to try.
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