Cooking For 1966 PASTA WITH CHEESE SAUCE
(By
CELIA TIMMS)
Italian pasta has been adopted wholeheartedly in New Zealand but is frequently mistreated when drowned in tomato sauce. To cook all pastas, immerse in plenty of salted boiling water and cook rapidly until tender. When cooking spaghetti, never break it to fit it in the pot; simply push it down gently until it softens and slides under the water.
Method: Boil spaghetti as above and heat a large serv- , ing bowl ready to receive it. Cream butter thoroughly, either by hand or in an electric mixer, but it must be very light and smooth. Beat in the cream little by little and also gradually beat in the grated cheese. It should be light and cream-like. Drain spaghetti very thoroughly, making sure that every drop of water has drained off. Then immediately transfer it into hot serving bowl. With two forks, mix in the cheese and butter, lifting the spaghetti up and down with the forks until it is coated with sauce. Season with salt to taste and sprinkle with black pepper.
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https://paperspast.natlib.govt.nz/newspapers/CHP19660912.2.24.11
Bibliographic details
Press, Volume CVI, Issue 31162, 12 September 1966, Page 2
Word Count
181Cooking For 1966 PASTA WITH CHEESE SAUCE Press, Volume CVI, Issue 31162, 12 September 1966, Page 2
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Acknowledgements
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