Recipe: Spaghetti alla chitarra
Spaghetti alla chitarra, literally "guitar" spaghetti, is substantial autumnal main meal with eggs and sausages.
Ingredients (for four people)
380 g spaghetti
200 g sausages
20 g chestnut flower
2,5 dL cooking cream
grated parmesan cheese, at will
extra-virgin olive oil
It takes more or less ten minutes to prepare the sauce (while making the water boil) and fifteen minutes to cook the pasta and finish the dish.
Put the cooking water to boil. In a pot under a low flame mix the cooking cream with the chestnut flower. Peal and crumble the sausages then pan fry the crumbles in a little oil making sure that they remain soft, and then add the tempered cooking cream. Leave it to cook for a few more minutes allowing the mixture to blend properly, and then turn off the fire. In a warm tureen beat the yolks of the eggs, with salt and pepper.
When the water is boiling salt it and then add the spaghetti. Remove the spaghetti from the water when they are still “al dente” and then pour them in the tureen. Mix accurately the spaghetti with the beaten yolks and then add the sausage and cream sauce. Mix again and then sprinkle with grated parmesan cheese.
Serve in single warm dishes and don’t forget to leave more parmesan cheese on the table.