Welcome to another episode of #AdtU Cooks. Today let’s check out an Italian recipe “White Sauce Spaghetti Pasta” recipe by our Head Chef, Mr. Jyotirmoy, Faculty of Hotel Management. Learn the perfect culinary art of cooking lip-smacking spaghetti.
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Check out the recipe below👇
Ingredients:
White Roux – Equal amount of BUTTER 100 gm and REFINE FLOUR 100 gm
Milk 100-130 ml
Spaghetti Pasta 150 gm
Parmesan Cheese 50-80 gm
Black Olive 10gm
Oregano 2 gm
Salt to taste
Pepper to taste
Cooking Method :
1. Take a pan then add an equal amount of butter and refined flour and stir for some time until the mixture changes into dark brown or golden color. (Make sure it’s not burnt)
2. Add some milk, grated parmesan cheese and cook till we get a creamy consistency (our sauce is ready)
3. Boil the spaghetti pasta and now add it to our white sauce and give it a good mix.
4. Finish up with black olives, salt, and pepper.
5. Garnish with some grated parmesan cheese and serve.
(We can add the pasta stock that we have used to boil the pasta to our sauce to arrive at consistency as required)
Tips – In any kind of pasta preparation Sauce is prepared first, then the pasta is cooked and directly added to the sauce.
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