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/ck/ - Food & Cooking

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[ERROR] No.16390899 [Reply] [Original]

What's your favorite pasta + sauce + protein combination?

>> No.16390905

>>16390899
Fettuccine + pesto + tofu

Absolute kino

>> No.16390916

>>16390899
tagliatelle, huwhite & creamy, salmon

>> No.16390961

>>16390899
Penne Carbonara with parmesan plus eggs, guanciale for the meat part and pecorino and pepper as topping.
No cream ofc

>> No.16390975

>>16390905
>>16390916
>>16390961
these all sound delicious

>> No.16390993

>>16390899
Spaghetti
hot dogs
honeybgarlic bbc sauce

>> No.16391000
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>>16390993

>> No.16391026

>>16391000
>boil dogs
>sautee mushrooms,onion and garlic add honeybgaric bbq sauce and cut up dogs
>add bacon grease to spaget, dip in sauce pot

>> No.16391036

>>16390899
spaghetti and meatballs
spaghetti and chicken parm
rigatoni with meat sauce

this is just off the top of my head but i mainly meal prep these 3 pastas

>> No.16391039
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>>16391026

>> No.16391044

>>16390899
Mac+cheese+lobster

>> No.16391049
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Made this chicken spiedini with homemade alfredo

>> No.16391057

>>16391000
>>16390975
>>16391039
what they said

>> No.16391078

Penne + Pesto + Chicken

>> No.16391084

>>16391039
>>16391057
dont make pukey faces at my drunk hot dog pasta I will send you to the next world you fucking bleeding vaginas

>> No.16391131

>>16391084
>I will send you to the next world
Will your "pasta" do the same? Chances are it will.

>> No.16391141

farfalle, alfredo, chicken for me

>> No.16391142

>>16391131
was gonna post this kek

>> No.16391254

>>16391131
>>16391142
go jerk eachother poofters

>> No.16391270
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>> No.16391273

Fettuccine + Pesto + Chicken or Fettuccine + heavy cream sauce with some parsley and chives + cured salmon in the summer, just amazing

>> No.16391349

>>16391254
That would admittedly be a nicer experience then tasting your "pasta"

>> No.16391356

>>16391049
looks amazing

>> No.16391374

>>16390899
Penne + Garlic Cream + Chicken & Peas

>> No.16391383
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>> No.16391398

>>16390899
bacon mac n cheese

>> No.16391407

>>16391356
Thanks bro.

>> No.16391408

>>16390899
Penne alla Norcina, basically the patrician version of carbonara. Sub the bacon for proper italian sausage (lots of fennel), use wine to deglaze, then add cream and cheese instead of fussing about with eggs. Simply beautiful, especially with truffle.

>> No.16391415

>>16391398
Gross

>> No.16391423

spaghetti, meatballs, gravy

simple as

>> No.16391429

>>16390899
Thin spaghetti with hot Italian sausage cut into medallions that's been sautéed with butter and garlic salt. Make sure to sauté the sausage long enough to get a nice crust, then use the butter plus garlic as a sauce.

>> No.16391918

I remember years ago going to a sizzler and getting a pasta alfredo with fried chicken and it was the best pasta dish I ever had in my life

>> No.16391932

>>16390899
White wine/parm sauce, veal, orecchiette with some capers

>> No.16392105

I like penne with seafood rosée sauce

>> No.16392117

>>16390899
Rigatoni + meat sauce

A true classic, plus I like that the rigatoni supports the meat sauce

>> No.16392124

>>16391049
Dang Anon! Very nice plating!

>> No.16392192

spaghetti + bolognese + your sisters ripe unwashed feet

>> No.16392231

>>16392192
i only have a brother though

>> No.16392261

>>16390899
fetuccini alfredo with chicken or shrimp

>> No.16392289

Spaghetti+ketchup
Simple as

>> No.16392304

>>16392289
look at this cuban guy

>> No.16392350
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for me it's the 3-way

>> No.16392373

bucatini, puttanesca, anchovies
eat the midnight whore pasta anons your life will change

>> No.16392993

>>16390899
cheese tortellini in vodka sauce

>> No.16392995

>>16390899
>What's your favorite pasta + sauce + protein combination?
spaghetti + spaghetti sauce + hamburger

>> No.16392998

Penne, chicken, mustard cream sauce

>> No.16393285

>>16390961
This but I use bacon

>> No.16393297

>>16390899
Penne+ etouffee+ chicken
There is no beating cajun-creole pasta.

>> No.16393298

>>16390899
gnocchi, bearnaisse, swedish meatballs
wa la

>> No.16393326

hamburger + rotini + tomato sauce

>> No.16394144

>>16390899
Spagetthi, napoletana and fried chicken

>> No.16394150

>>16390961
my nigga. my family finally did guanciale this year for the carbonara. we make it every year for xmas eve for a tradition (along with a lot of different seafood). the guanciale really made a difference. was amazed at how much grease came out of it.

>> No.16394154

pasta negros

>> No.16394165

hot dogs and butter and wagon wheels

>> No.16394171
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>>16391398
my man

>> No.16394462

>>16390899
steak
portabella
alfredo

>> No.16394481

>>16390899
>rigatoni
>marinara
>chicken

>> No.16394512
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>>16390899
Pasta and beans, fresh black eyed one are my favourite
>broken spaghetti
>tomato
>beans

>> No.16396079

>>16390899
spaghetti/linguine + Pesto + Italian Sausage

>> No.16396272

>>16390899
linguini, puttanesca, any firm white fish

>> No.16396351

>>16390899
gnocci, pesto, dogfish

>> No.16396417

>>16390899
radiatori, pesto and cum

>> No.16396466

fettuccine alfredo with shrimp is the only option

>> No.16396468

shrimp phad see ew

>> No.16396474

whole wheat penne + pesto + breaded veal
n some shroomies innit 2

>> No.16397960

>>16390899
sketty and meat sauce

>> No.16397971

>>16390899
Glass noodle plus oyster/golden mountain sauce/soy sauce and stir fried chicken thigh and scrambled egg

But barring that, beef stroganoff with wide flat egg noodles and tender filet

>> No.16397977

>Whatever pasta I have
>Whatever ingredients for sauce I have
>Whatever protein I have

>> No.16397998

>>16390899
Shrimp, Crab & Clam in a cream sauce with campanelle.

My usual recipe:
1 lbs Campanelle pasta
1/2 bulb garlic
1 Tbsp EVOO (more or less)
1 cup heavy cream
1 pint half-and-half
1 6.5 oz can chopped clams in sauce
1 lbs cooked & peeled shrimp
1 lbs lump crab meat

Usually I'd cook it all in a covered pot so I would often need to add a little bit more liquid before the pasta's done, so I'm currently trying to get the ratios and timing figured out for cooking in an Instant Pot.

Also, though I prefer the lump crab meat, because it's freaking expensive (usually about as much as all the other ingredients combined) I more often use fake crab meat and keep the good stuff for special occasions.

>> No.16398009

>>16390899
>protein
I hate the way restaurants use this word. it sounds obnoxious and undeservedly pretentious.

>> No.16398024

>>16396466
This

>> No.16398027

egg noodles, mushroom gravy, fried egg on top

>> No.16398039

>>16391049
looks fucking incredible anon

>> No.16398271

>>16390993
>bbc sauce
(You)

>> No.16398295
File: 96 KB, 980x515, penne med marsalakyckling.jpg [View same] [iqdb] [saucenao] [google]
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>>16390899
Haven't had penne with chicken and marsala sauce in quite a while so I'm looking forward to eating it soon