Oh yes, Spaghetti Carbonara is excellent. Not expensive, simple and fast. I can't remember how many kilograms we ate when we were students!
A variant I found delicious too is "Pâtes au roquefort" :
- Cook some pasta "al dente".
- Heat about 100 grammes of roquefort (french cheese) and 20 cl of thick fresh cream.
- Put the pasta and the sauce in a saucepan for 1/2 minutes (thyme and garlic is bonus).
- Add some grated cheese ("emmental").
- Bon appétit bien sûr!
The hardest part is to find the ingredients of course.
But, one of the greatest recipe in the world is Daube or boeuf bourguignon or even a civet.
I won't write a recipe here cause you have to be really passionate and very patient to do it.
In brief, it's beef (or game) cooked in wine for at least 3 hours previously in marinade for 12 hours with carrots etc...
You can put a bit of chocolate in the sauce for less bitterness and a shiny aspect but it's a secret...
A variant I found delicious too is "Pâtes au roquefort" :
- Cook some pasta "al dente".
- Heat about 100 grammes of roquefort (french cheese) and 20 cl of thick fresh cream.
- Put the pasta and the sauce in a saucepan for 1/2 minutes (thyme and garlic is bonus).
- Add some grated cheese ("emmental").
- Bon appétit bien sûr!
The hardest part is to find the ingredients of course.
But, one of the greatest recipe in the world is Daube or boeuf bourguignon or even a civet.
I won't write a recipe here cause you have to be really passionate and very patient to do it.
In brief, it's beef (or game) cooked in wine for at least 3 hours previously in marinade for 12 hours with carrots etc...
You can put a bit of chocolate in the sauce for less bitterness and a shiny aspect but it's a secret...