Saucing The Pasta
The traditional pasta sauces will generally be categorized as one of the following: a tomato or vegetable-based sauce, a cream or butter-based sauce, a cheese sauce, a meat sauce, a herb-based sauce, or an oil-based sauce, with each variation containing a variety of elements mixed into the sauce base Find here some tips about how to combine the different Types of pasta with different types of sauce
Shaped Pasta: Conchiglie, farfalle, fusilli, gemelli, gnocchetti, gramigna, lumache, lumaconi, orecchiette, radiatori, route and rotini.
Use: Thick tomato or meat sauces, pesto, chunky sauces, cheese sauces and sauces with herbs
Tubular Pasta: Canneroni, cannolicchi, cavatappi, garganelli, macaroni, maccheroncelli, manicotti, penne, rigatoni, tortiglioni, and ziti.
Use: Accept the same kind of sauce as the shaped pasta plus thick cream sauces
Strand Pasta: Angel hair, capellini, chitarra, fedelini, spaghetti, and vermicelli.
Sauce: Light tomato sauces, butter based sauces, light oil based sauces, and light cream based sauces
Ribbon Pasta: Fettuccine, lasagne, linguine, pappardelle, riginette, tagliatelle, and trenette.
Sauce:(For the wider dried pastas) can be used meat sauces, thick tomato sauces, and thick cream sauces; (For thin or fresh pastas) can be used Light tomato sauces, butter based sauces, light oil based sauces, and light cream based sauces
Soup Pasta: Acini di pepe, alphabets, anellini, conchigliette, ditali, farfalline, orzo, pastine, risi, stele, stortini, and tubetti.
Can be used: Light sauces, mainly used in broth or soups with a light base.
Stuffed Pasta: Agnolotti, pansotti, ravioli, tortelli, and tortellini
Match with: Light tomato sauce, light cream based sauce, and broth
Asian Noodles: Normal Asian, Asian wheat and Asian rice noodles, bean thread noodles, cornstarch or seaweed noodles, and soba noodles. Generally not eaten with a sauce. Used in stir-fries, soups and salads.
Carbonara Sauce is another delicious typical Italian Pasta Sauce. Creamy egg and bacon elements. Very quick and easy to make.
Preparation Time:15 minutes
Total cooking time: 25 minutes
8 bacon rashers
1/2 cup recently grated Parmesan(50 g/ 1-3/4 oz)
1-1/4 cups cream (315 ml/10fl oz)
Amount suggested for 500g pasta (1lb)
Remove and discard the bacon rind and cut the bacon into thin Strips. Cook in a heavy-based pan over medium heat until crisp. Drain on paper towels. In the meantime cook the pasta according to the pasta package instructions, until al dente. Drain and return to the pan to keep warm. Beat the eggs, Parmesan and cream in a bowl until well combined. Stir the bacon by the combination. Pour the sauce over the hot pasta and toss gently until the sauce coats the pasta. Return the pan to very low heat and cook for 1/2 to 1 minute or until the sauce has slightly thickened. Add recently ground black pepper and Parmesan, to taste.