Concetti Chiave
- Spaghetti alla chitarra is an autumnal main dish featuring eggs and sausages, perfect for a hearty meal.
- The recipe requires common ingredients like spaghetti, sausages, chestnut flower, eggs, and cooking cream.
- The preparation involves creating a sauce with tempered cream and chestnut flower, combined with pan-fried sausages.
- The pasta should be cooked "al dente" and then mixed with beaten egg yolks and the prepared sauce.
- Finish the dish with grated parmesan cheese and serve in warm dishes, offering extra cheese at the table.
Ingredienti principali
Spaghetti alla chitarra, literally "guitar" spaghetti, is substantial autumnal main meal with eggs and sausages.
380 g spaghetti
200 g sausages
20 g chestnut flower
4 eggs
2,5 dL cooking cream
grated parmesan cheese, at will
extra-virgin olive oil
salt
pepper
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.
Cottura e servizio
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.
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