#Cool math cooking spaghetti game how to#
#Cool math cooking spaghetti game plus#

Gradually add milk and heavy cream, increase heat to medium-high and whisk constantly to combine into a smooth sauce.

Melt butter in a medium saucepan over medium heat until foaming, whisk in flour until combined, continue whisking until mixture is smooth and slightly golden, about 1 minute. Combine heavy cream and milk in one measuring cup.

#Cool math cooking spaghetti game plus#

You'll use the remaining 1 1/2 cups plus 1/2 cup Parmesan for the Alfredo sauce. (I also preheat a baking sheet on the rack, as I bake all my pies on baking sheets to contain any spills.) Remove 1/2 cup shredded Italian five cheese from the bag, and add to a small bowl mixing it with 1/4 cup shredded Parmesan, set aside for topping the partially baked pie. Please enjoy this spaghetti pie as soon as possible so you can have an 'Oh my' eating experience too! Serves 8 Marinara recipe from Cook's Illustrated, March 2006Īdjust an oven rack to the middle position and preheat oven to 350 degrees F. My dad and I really love Arrabbiata, or zesty marinara, sauce, I believe you could use that as a base for some nice heat if you love spicy foods too. Some garlic bread and a side salad are all you need for a perfect meal. With each bite you get rich creamy spaghetti Alfredo brightened up with the marinara. Some of the edges of the spaghetti get slightly crunchy (my favorite bits). Reserving a bit for a creamy top, made slightly gooey with a top layer of cheese. I made a roux-based Alfredo, thick enough to coat the pasta and not separate when baked. I will say you can use a good-quality jarred marinara, but the recipe I use, from Cook's Illustrated, can be made in less than an hour, and tastes as if it's been cooking all day. There are a few steps to this recipe, but they can all be done around, or at the same time, with a little multi-tasking. Served by the slice over our house marinara. Even the Old Chicago menu reads: This Old Chicago exclusive starts with spaghetti tossed in Alfredo sauce made from scratch daily with Parmesan, mozzarella, Romano and provolone cheeses, topped with even more cheeses and slow-baked to toasty perfection.

With salt and pepper that's 5 ingredients, not one jar of Alfredo sauce I looked at contains only 5 ingredients, so I'll go ahead and make my own, it's very easy, I promise. A truly authentic Alfredo is butter and Parmesan, the version many make adds heavy cream. I searched other copycat versions, but those use jarred Alfredo, I'm OK with a lot of food in jars, Alfredo sauce is not one of them.

#Cool math cooking spaghetti game how to#

The next time my sister and brother-in-law come home, I hope they can attest to its deliciousness, AFTER they help me make it! They definitely approved of the pictures, and my former-chef bro-in-law gave me some great advice on how to make it like they do in the restaurant. My mom loved it as well, and I'm certain my vegetarian oldest sister will request it when she visits. Genius! I've loved Alfredo since I was a kid, buttery, creamy, cheesy, what's not to love? Calories, schmalories, sometimes you need to treat yourself! My dad loves a shrimp pasta dish where they mix marinara with Alfredo, so I knew he'd enjoy this too. Looking at her picture I realized this was no 'normal' spaghetti pie, this was MAGIC! Why magic? Because they make an ALFREDO spaghetti pie, and serve it on a bed of marinara sauce. We were talking about spaghetti pie a couple months ago and she sent me a picture of this and said she'd be thrilled if I could re-create the recipe for her. Oh my is the perfect description of this dish, because from the very first bite, you'll be saying 'Oh my' until the last bite is gone! This pie is for my middle sister, she eats it at a favorite Denver restaurant, Old Chicago.