Ingredients:

400g/14oz dried spaghetti

175g/6¼oz piece smoked pancetta rind removed

2 tbsp extra virgin olive oil

3 garlic cloves, finely chopped

handful flat leaf parsley leaves, finely chopped

3 large free-range eggs, beaten

50g/1¾oz pecorino sardo maturo (mature Sardinian pecorino)

finely grated salt and freshly ground black pepper to taste

Method:

Bring 4.5 litres/8 pints water to the boil in a large saucepan with eight teaspoons salt. Add the spaghetti and cook for nine minutes, or until al dente.Meanwhile, cut the pancetta into lardons (short little strips), about 6mm/1¼in wide.Heat a large, deep frying pan over a medium-high heat, add the oil and the pancetta and fry until lightly golden. Add the garlic and parsley and cook for a few seconds, then remove from the heat and set aside.Drain the spaghetti well, tip into the frying pan with the pancetta, garlic and parsley, add the beaten eggs and half the grated pecorino cheese and toss together well.Season to taste with a little salt and black pepper. The heat from the spaghetti will be sufficient to partly cook the egg, but still leave it moist and creamy. Take to the table and serve in warmed pasta bowls, sprinkled with the rest of the cheese.

Spaghetti is not a collective noun. The noun 'spaghetti' is a word for a specific type of pasta.

If you pull out one strand of spaghetti, you will have one strand of spaghetti.

Here is a recipe that I like to use. I have scaled it up to 100 servings. I will also include the original amount. The meatballs are an optional choice at the end.

• 2 cups and 1 tablespoon olive oil
• 8-1/4 onion, chopped
• 50 cloves garlic, sliced
• 25 (15 ounce) cans seasoned tomato sauce
• 25 (14.5 ounce) cans diced tomatoes with juice
• 50 cups water
• 66-1/2 (6 ounce) cans tomato paste
• 16-3/4 pounds sweet Italian sausage
• 16-3/4 pounds ground sirloin
• 2 cups and 1 tablespoon chopped fresh parsley, divided
• 8-1/3 cups grated Romano cheese
• 1 cup and 1 tablespoon dried oregano
• salt and pepper to taste
• 8-1/4 pounds pork meat, cubed
• 8-1/3 cups dry bread crumbs
• 1-1/2 cups and 1 tablespoon garlic powder
• 2-3/4 cups grated Parmesan cheese
• 16-1/2 eggs

Serves 100

1. In large pot heat 1 1/2 cups of olive oil over low heat. Add chopped onion and two-thirds of sliced garlic. Saute 5 minutes. Add tomato sauce, diced tomatoes, water and tomato paste. Simmer.
2. Meanwhile, in large skillet, heat remaining olive oil over medium heat. Saute remaining garlic 1 to 2 minutes. Add sausage and brown, about three minutes on each side. After browning, cover and reduce heat. Cook for 10 minutes, remove from heat, and cut sausages into halves. Add to tomato mixture.
3. Cook pork over medium heat in sausage skillet until brown. Add to tomato mixture. Add parsley, Romano, oregano, salt and pepper to tomato sauce. Continue to simmer over low heat.
4. Preheat oven to 375 degrees F (190 degrees C). Cover a cookie sheet with aluminum foil. In large bowl combine ground sirloin, bread crumbs, garlic powder, remaining parsley, parmesan and eggs. Form 1 inch balls and place on cookie sheet. Cook until golden brown, about 20 minutes. Add meatballs to sauce. Continue to cook sauce for 5 hours.

• 4 tablespoons olive oil
• 1 onion, chopped
• 6 cloves garlic, sliced
• 3 (15 ounce) cans seasoned tomato sauce
• 3 (14.5 ounce) cans diced tomatoes with juice
• 6 cups water
• 8 (6 ounce) cans tomato paste
• 2 pounds sweet Italian sausage
• 2 pounds ground sirloin
• 4 tablespoons chopped fresh parsley, divided
• 1 cup grated Romano cheese
• 2 tablespoons dried oregano
• salt and pepper to taste
• 1 pound pork meat, cubed
• 1 cup dry bread crumbs
• 3 tablespoons garlic powder
• 1/3 cup grated Parmesan cheese
• 2 eggs

Serves 12

Ingredients

• 1 7 oz. uncooked spaghetti
• 1/2 c Skim milk
• 1 Egg
• 1/2 lb Ground beef
• 1 lg Onion
• 1 md Green pepper
• 1 15 oz. tomato sauce
• 1 t Italian seasoning
• 2 c Mushrooms
• 2 c Mozzarella cheese
• Vegetable cooking spray

Prepare spaghetti as directed and drain. Blend milk and egg and add spaghetti and toss to coat. Spray 15 x 18 inch pan with cooking spray. Spread spaghetti mixture in pan. Brown beef, onion pepper and drain. Add sauce and seasoning. Simmer 5 minutes. Spread over spaghetti. Top with mushrooms and mozzarella cheese.

Ingredients

• 1 1/2 lb Medium sized shrimps
• 4 tb Olive oil
• 4 cn Imported crushed tomatoes
• 1/4 ts Hot red pepper flakes
• 4 qt Water
• 3/4 c Grated parmesan cheese
• 1 lb Eggplant
• 1 tb Finely chopped garlic
• 1 t Honey
• 1/4 c Coarsely chopped fresh basil
• 3/4 lb Spaghetti

Peel and devein the shrimp and set aside. Trim the ends of the eggplant and peel it. Cut into 1/2 inch cubes. Heat 1 tbsps of the oil in a saucepan and add the garlic. Cook, stirring, without browning. Add the tomatoes, honey, pepper flakes, basil, flat Italian parsley can be substituted, salt and pepper. Stir to blend, cover and simmer, stirring frequently, about 15 minutes. Heat 2 tbsps of the oil in a large nonstick skillet and when it is very hot, add the eggplant, salt and pepper. Cook the eggplant, tossing, until it's nicely browned. Drain and add the eggplant to the tomato sauce. Stir and cover and cook for 15 minutes or until well blended with the sauce. Meanwhile, in the same nonstick skillet, add the remaining 1 tbsp of oil and add the shrimp, salt and pepper. Cook over high heat for one minute, stirring. Add the shrimp to the sauce, blend well and cook for one minute. Keep warm. Meanwhile, salt the water and bring to a boil in a kettle. Add the spaghetti and cook to the desired degree of doneness. Drain the spaghetti and return it to the kettle. Add the shrimp and eggplant mixture, toss well and serve immediately with cheese. Serves 4.

Ingredients

• 1 1/2 lb Spaghetti
• 3 cl Garlic, large, sliced
• 1/4 c Extra virgin olive oil
• Salt Fresh ground black pepper 1 sm Hot red pimento, fresh,chop
• 5 tb Parsley, fresh, chopped

Fill a large saucepan with 7 pints (5L) of cold water and bring to a rolling boil over high heat. Add 2TB salt and return to a rolling boil. Add pasta and cook uncovered, stirring occasionally with a plastic or wooden fork. When cooked, remove from water immediately. Do not rinse. While the pasta is cooking, prepare your sauce. In a skillet, saute the garlic in oil over medium heat until transparent; add the hot pimento and parsley. Reduce hat to low, add spaghetti and mix gently. Season generously with black pepper and serve immediately. If desired, add grated Parmigiano-Reggiano cheese to taste.

Ingredients

• 1 1/2 lb Spaghetti
• 3 cl Garlic, large, sliced
• 1/4 c Extra virgin olive oil
• Salt Fresh ground black pepper 1 sm Hot red pimento, fresh,chop
• 5 tb Parsley, fresh, chopped

Fill a large saucepan with 7 pints (5L) of cold water and bring to a rolling boil over high heat. Add 2TB salt and return to a rolling boil. Add pasta and cook uncovered, stirring occasionally with a plastic or wooden fork. When cooked, remove from water immediately. Do not rinse. While the pasta is cooking, prepare your sauce. In a skillet, saute the garlic in oil over medium heat until transparent; add the hot pimento and parsley. Reduce hat to low, add spaghetti and mix gently. Season generously with black pepper and serve immediately. If desired, add grated Parmigiano-Reggiano cheese to taste.

Ingredients

• 1 1/2 lb Spaghetti
• 6 Tomatoes, fresh, ripe
• Parsley, fresh, chopped 2 cl Garlic, large, chopped
• 1/4 c Fresh basil, rough chopped
• Extra virgin olive oil Salt Freshly ground black pepper

Wash the tomatoes, then cut into small pieces and set in a colander to drain. In a large saucepan containing 7 pints(6L) of salted water, cook the pasta al dente. Drain the spaghetti in a colander Put the tomatoes, basil, garlic, parsley and a little oil into a large serving bowl. Add the hot pasta and mix gently to blend all the ingredients thoroughly. Add more oil, salt, plenty of pepper and stir gently again. Serve at room temperature.

Ingredients

• 1 1/2 lb Spaghettini
• 4 tb Olive oil, heated
• 20 Bay Scallops
• 24 Rock Shrimp
• 2 ts Garlic; minced
• 4 tb Onion; minced
• 2 c White wine
• 4 c Tomato; seeded, diced
• 1 ds Salt & Pepper to taste

Cook spaghettini to al dente, rinse & drain. Sear olive oil, scallops, and shrimp over high heat until shrimp turn white. Add garlic and onion and cook until translucent. Deglaze with wine two minutes. Add tomato, salt and pepper and simmer 8 minutes. To serve, toss sauce and pasta, place in dishes, garnish with basil leaves.

Ingredients

• 1 cup Onion chopped
• 2 teaspoon Italian seasoning crushed
• 1 cup Green pepper coarsely
• 1/2 teaspoon Sugar
• chopped 1/2 teaspoon Garlic powder
• 1/2 cup Carrot coarsely chopped
• 1/2 teaspoon Salt
• 1/2 cup Celery sliced
• 12 ounce Spaghetti or mostaccioli
• 2 16 oz can tomatoes cut up
• cooked and drained 1 6 oz can tomato paste (2/3 cup)
• TURKEY MEATBALLS- 1 Egg beaten
• 1/2 teaspoon Salt
• 2 tablespoon Low-fat milk
• 1/8 teaspoon Pepper
• 1/4 cup Bread crumbs fine
• 1 pound Ground turkey
• 1/2 teaspoon Italian seasoning

For Sauce: Cook onion, green pepper, carrot, and celery in a covered 4 1/2qt dutch oven in a small amount of boiling water for 4 minutes or till tender. Drain. Stir in undrained canned tomatoes, tomato paste, Italian seasoning, sugar, garlic powder, and salt. Bring to boiling; reduce heat. Add meatballs; cover and simmer for 30 minutes. If necessary, uncover and simmer for 10 to 15 minutes more or to desired consistency, stirring occasionally. Serve over hot cooked pasta. For Meatballs: In a medium bowl, combine all ingredients, except the turkey. Mix well and add the ground turkey; mix well. With wet hands, shape meat into 24 - 1 inch balls. Spray a 13x9x2 inch baking pan with nonstick spray. Place meatballs in prepared pan. Bake in a 375 degree oven for 20 minutes or till no pink remains; drain. 3P, 3V, 2B, 30C. 424 cal, 9gm fat.

Ingredients

• 1 each onion
• 6 each mushrooms
• 2 each carrots
• 1 each potato
• 1 pepper, to taste
• 2 each garlic, cloves
• 1 cup milk
• 2 teaspoon flour
• 2-3 teaspoon curry powder
• 1/4 teaspoon ginger
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1 pasta, 2 servings

Wash and dice or slice all vegetables. Start pasta cooking with oil to keep from sticking. Stir occasionally. Cook potatoes in small amount of water, stirring occasionally. Saute onions, mushrooms, peppers and garlic in small amount of oil; when lightly browned, add 1/4 cup of potato water. Add carrots and boil, stirring frequently. When carrots are soft, remove from heat. Mix milk and flour in cup, then add to vegetables. Drain and add potatoes when just soft. Add spices and cook on medium heat for 1-2 minutes. Turn down the heat and let simmer until the pasta is ready. The sauce will thicken as long as it cooks.

Ingredients

• 1 lb Bacon cooked and crumbled
• 1 md Onion, diced
• 1 Green pepper, diced
• 1 sm Clove garlic crushed
• 2 tb Bacon fat fom above
• PASTA- 2 c Flour
• 1 ts Salt
• 2 ts Olive oil
• 2 Eggs
• 2 tb Water

Saute the onion and pepper. Cook pasta and drain. Add pepper, onion and bacon Add 2 eggs and stir over med heat until egg starts to cook. You don't want the eggs to become scrambled. It should be on the creamy side. Add pepper and parmesan to taste. PASTA: Mix the flour, salt and olive oil, then beat in the eggs, (a food processor, or a mixmaster does this very easily). When well combined, add all of the water. Work until this becomes a dough ball, and then knead for two minutes, stretching out the dough, and folding it. Put in a plastic bag, and store in the fridge for at least a half an hour. Divide the dough into four pieces, and run through the machine, adding flour (this is a good place to work in some semolina) so that the dough is not sticky. After kneading on the widest setting for about 10/15 passes, reduce the size of the roller one step at a time until you reach the thinnest size. Put through the cutter of your choice, and dry on a rack or a line. Use fresh, or freeze unused portions. Easy, and quick and impresses the hell out of your guests! I sometimes add thyme, or oregano to my dough when mixing (about 2 t) and this adds nicely to the taste of the dough.

Ingredients

• 1 lb Fresh shrimp
• 2 sm Onions, chopped
• 1/4 t Salt
• 1/4 t Pepper
• 1/4 c Oil
• 1/4 c Romano cheese
• 2 ea Garlic cloves, minced
• 1 ea Green pepper, chopped
• 1/8 t Oregano
• 1 lb Spaghetti

Boil shrimp intil barely tender. Shell and devien. Saute garlic, onions, green pepper, salt, pepper, and oregano in oil until onions are soft. Add cooked shrimp. Stir and cook over low heat for 10 mminutes. Cook spaghetti til al dente, drain, toss with shrimp sauce. Serve with Romano cheese.

Ingredients

• 1 lb Plum tomatoes (about 6)
• 1 md Onion
• 2 T Butter
• 2 T Olive oil
• 3 ea Garlic cloves
• 2 T Flour
• 8 oz Clam juice
• 1/2 t Salt
• 1/4 t Pepper
• 1/2 lb Spaghettini
• 1/4 lb Spinich, fresh
• 6 oz Clams
• 2/3 c Parmesan

Bring large pot of water to boil. Coarsely chop the tomatoes and onion. In large skillet, warm the butter and oil over medium-high heat until the butter melts. Add the onion and garlic and saute until the onion just begins to brown, about 3 minutes. Stir in the flour, and cook, stirring until the flour is no longer visible, about 30 seconds. Stir in the tomatoes, clam juice, salt and pepper. Bring the liquid to a boil. Reduce the heat to medium-low, cover and simmer for 10 minutes. Meanwhile, add the pasta to the boiling water and cook until al dente, 10 - 12 minutes, or according to package directions. While the pasta and tomato sauce are cooking, stem and roughly chop the fresh spinich. Bring the tomato sauce to a boil over medium-high heat. Stir in the clams and spinich and cook until the fresh spinich just wilts about 1 minute. Drain the pasta and toss it with the sauce and 1/3 cup of the parmesan. Pass remaining parmesan on the side.

Ingredients

• 1 lb Spaghetti
• 2 c Arugula, chopped
• 6 ea Shallots, chopped -
• 4 ea Garlic lcoves, chopped
• 2 tb Olive oil
• 2 c Tomatoes, chopped
• Salt Red pepper flakes - Cayenne, to taste

Cook the pasta until almost *al dente*; add the arugula, cook for a few moments & then drain. Meanwhile, lightly saute the shallots or garlic in the olive oil. Add the tomatoes. Cook over high heat until the sauce thickens, then season with the salt & hot pepper flakes or cayenne. Toss the pasta & arugula with the tomato sauce & serve immediately. VARIATIONS: Add the arugula to the tomato sauce rather than the pasta. Use wholewheat pasta instead of spaghetti & broccoli tops instead of the arugula. This will need more red pepper flakes. Finish with a sprinkling of fresh herbs such as basil or oregano.

Ingredients

• 1 lb Spaghetti
• 2 T Olive oil
• 2 Minced garlic
• 1 t Chopped parsley leaves
• 2 pt Crushed oregano
• 15 oz Minced clams with juice
• 1 Pepper
• 1/4 t Salt
• 2 T Margarine
• 2 T Parmesan cheese

Cook spaghetti according to directions. Heat oil in skillet. Add garlic, parsley, and oregano. simmer a minute or 2. add clams with juice, pepper and salt. Cook over low heat until hot. DO NOT BOIL! Drain spaghetti in colander. Return spaghetti to kettle. Stir in margarine and parmesan cheese. Pour sauce over spaghetti and serve.

Ingredients

• 1 cup confectioners' sugar
• 2 eggs
• 1/2 cup lemon juice
• 1/2 teaspoon salt
• 1/2 pound spaghetti broken into 2 piece
• 20 ounces pineapple tidbits
• 3 medium tart apples diced
• 8 ounces frozen whipped topping thawed
• 1/4 cup walnuts chopped
• maraschino cherries halved

In a saucepan, combine sugar, eggs, lemon juice and salt; cook and stir over medium heat until temperature reaches 160 degrees and mixture is thickened, about 4 minutes. Cool completely. Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl. Drain pineapple, reserving juice. Pour juice over the spaghetti; stir in apples. Toss gently; drain. Stir in the egg mixture and pineapple. Cover and refrigerate overnight. Fold in whipped topping just before serving. Garnish

Ingredients

• 1 1/2 pound Ground beef
• 1/2 teaspoon Pepper
• 1 tablespoon Vegetable oil
• 2 cup Spaghetti sauce divided
• 1 tablespoon Onion powder
• 1 cup Mozzarella cheese
• 1 teaspoon Salt
• 1 package Manicotti shells

Cook and drain manicotti shells. Cook beef in oil in large skillet over medium high heat until brown, stirring to separate meat; drain fat. Stir in onion powder, salt andpepper. Stir in 1 cup of the spaghetti sauce; cool and set aside. Reserve 1/2 cup of the ground beef mixture. Combine remaining beef mixture with cheese in large bowl. Stuff into manicotti. Arrange in greased 13x9 pan. Combine remaining spaghetti sauce with reserved beef mixture in small bowl; blend well. Pour over manicotti. Cover with foil. Bake in preheated 350~ oven 20-30 minutes or until hot. Garnish as desired.

It was not a good day in relation to eating habits. It could have been worse, but it could have been better. I cannot comment upon your exercise because you do not state what type of exercise you did. Please feel free to ask another question about your exercise and give more detail. Meanwhile, if you would like some further advice, see the five page links, further down this page, listed under Related Questions.

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