How to cook spaghetti properly and tasty?

For many years and decades has been making its victorious march on the planet paste. There are a lot of different recipes for every taste, in which you can apply almost any product. But not everything is so good and cloudless. Prepare the pasta will turn out to be a very serious problem for some. The reason for this can be both ignorance of some basic rules, and serious controversy as to which version of the recipe is considered correct and the only correct one. Let's try to figure out how to prepare spaghetti and pasta so that it is not painfully tasteless.

Any paste consists of two equally important components: the actual paste and sauce. First, we will determine how to prepare spaghetti, that is, how to cook them. Traditionally it is considered that a serving per person is 100 grams of dry paste. Based on this, the amount of water is also determined: a liter for every 100 grams. You can take more water, but in no case less. Then water should be added. Enough will be a small teaspoon per liter of water. Avoiding the most unpleasant sticking of spaghetti will allow the addition of a couple of spoons of olive oil to the water. Bring the water to a boil. Water should boil well, so that when the paste is added, the boiling process does not stop. And now you need to pay attention to the most, perhaps, important point. This refers to the time during which it is necessary to cook spaghetti. Look at the packaging and find the recommended manufacturer. This period should be reduced by about a minute. In this case, the paste will not boil and will be able to "al dente", that is, in the middle it will be somewhat denser. After the required time, the water will need to be drained, but not completely. Leave a couple of spoons of liquid, which as a result will give your dish extra juiciness. Strictly speaking, you can just add a little bit of freshly ground pepper here, and you will get a great dish with a great taste. But we will not dwell on this and go further.

The next step, which needs to be considered, if we want to understand how to prepare spaghetti, is the preparation of the sauce. This area is just a field of cruel battle. Cooks and just lovers of cooking defend the only true in their opinion point of view. Someone believes that recipes should be 100 percent authentic, while others allow for experiments and improvisation. One of the most vivid examples are the discussions about how to prepare spaghetti carbonara. Someone thinks that it is necessary to use eggs whole, while others insist on adding yolks. Still others believe that the recipe, in which cream is present, can in no case be called carbonara. At the same time they quietly add bacon to it, although traditionally there is guanciale in the recipe. As you can see, everything is very difficult. In fact, it just seems that nobody prevents you from experimenting. And if you want to avoid angry exclamations about the fact that your recipe is completely wrong, just do not use the traditional name, but say that this dish is "based on".

There is an opinion that it is possible to achieve a high level of skill in any field of activity by practicing for 10,000 hours. Perhaps this is not quite so, but it is quite clear that experience and practice are absolutely necessary conditions for a good result. The above is fully applicable to cooking. Train, practice, cook for you and your family, and soon you yourself can easily answer the question of how delicious to cook spaghetti, and many others, no less tricky.