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The Best Spaghetti for your health

Pasta is always a reliable dish if you want something comforting, easy and in some cases healthy. There are so many different forms of pasta including lasagne, macaroni, ravioli, tagliatelle, penne and linguine. One of the most commonly used pastas is spaghetti - quick to cook, tasty and versatile, the most amateur of cooks can tackle a spaghetti dish. 

The Perfect Way to Cook Spaghetti 

Like with most pastas, boiling it is the way to go (unless it is fresh pasta which can be added straight into your other ingredients). Make sure the water is salted to give the pasta some sort of flavour (a teaspoon every litre of water is fine). And every litre of water is added
for every 100 grams of spaghetti. Boil the spaghetti for around 10 minutes to fully cook it.

People usually complain about not being sure about quantities with pasta - usually cooking too much or too little. Aim for around 90 grams for each person.

Improve your health with the best spaghetti 

Sauceless pastas are very common in Italy where oils and seasonings carry flavour by themselves. Peperoncino relies on good quality olive oil, chillies and garlic.

This recipe serves three people, so you'll need around 270 grams of spaghetti. Add it to your prepared pan but only cook for 7 minutes as you want the pasta 'al dente' (which means it's still a little firm) because it will be added to a frying pan later.

You'll need about 50ml of olive oil, three garlic cloves that you've minced (chopped finely) and two chillis. Remove the seeds if you don't like very hot food and mince.

Whilst the spaghetti is boiling,
add those three ingredients to a pan heated on medium low. Allow the garlic to brown slightly but not burn and swirl the oil regularly.
When those ingredients are cooked, take off the heat and add the drained spaghetti and make sure to coat in the oil.


A very popular and comforting dish, carbonara is creamy and comes with protein mixed into the spaghetti.

This recipe serves two so you'll need 180 grams of spaghetti. This also wants to be cooked al dente, so add it to boiling salted water for 7 minutes.

You'll need 3 large egg yolks and about 40 grams of grated parmesan that are beaten together and seasoned with pepper.

On a high medium heat with a tablespoon of oil, add a crushed garlic clove and allow it to infuse for a minute. Stir in 150 grams of diced pancetta (bacon will work just as well) and fry for 4 minutes.

Discard the crushed garlic and drain the spaghetti (save some water from the pot). Add the pasta to the pan and make sure it mixes with the ingredients and picks up the flavours. Take off the heat.

Add the some of the salted water and make sure to mix well whilst seasoning with pepper. Then add the beaten egg mix and cook it gently (do not scramble).

Serve with more hard cheese and pepper.

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