Italian Spaghetti With Australian Liquid Cheese Sauce

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There is hardly anyone who have not rejoiced over a place of pasta, spaghetti or lasagne – this Italian dish with roots in China, is a very popular dish. Over the years, its recipes have also diversified and as is with any food platter, it is also one of the mostly experimented dishes. The result is a wide range of pasta dishes. Among all these variations that stands out the most in the humble opinion of my picky taste buds is the spaghetti with liquid cheese sauce.

Being someone very close to Italian cheese, I love marrying the many varieties of Italian cheeses with its wheaty cousin Spaghetti. The important part in combining these two elements is the type of cheeses you use and the proportion you mix for making the cheese sauce. This is not a marriage that every amateur ‘kitchen priest’ can finalise, and as such blessed be those cheese experts who thought of availing the liquid cheese sauce in Australia, a perfect marriage of all the Italian cheeses one needs for making a liquid cheese sauce for Italian Spaghetti.

Spaghetti and its Australian affinity

Before we jump into making the recipe, I bet you would love to know the dishes affinity with Australia. Back in 2011, spaghetti was ranked as the world’s favourite foods, ahead of meat, rice and pizza not only in the western world but also in South East Asia, South American and South African nations. And this was also the case in Australia, where it was considered a national food up until 2017 when Tacos took over as the new food sensation. Even though the pasta does not relishes the same unofficial status of a national food, it nonetheless one of the most all-time popular dishes in Australia, and there are some reasons to it.

Why is it so popular?

Engrained Commercial Genome

Because of rapid advances in food storing technologies in the 19^th century, spaghetti’s shelf life soared high and this made it an instant hit among families as it could be stored for a long period of them in their homes. Along with that, the ability to transport it easily far beyond territories, made analysts realize that it had commercial genome engrained in it, states the BBC.

Italian, as in Italian way of life!

When it comes to exotic and posh life styles, there are many Italian brands that come to mind – be it the cars, or fashion brands, or restaurants – Italian is an adjective that denotes class. So, when Italian Spaghetti coupled with industrial and commercial genome came into the market with the adjective Italian attached to its family line, it got what other Italian luxury brands get – high regard!

A common man’s food

Well, yes as exotic and deluxe it sounded with the use of Italian, it is also one of the most unsophisticated food that you can get around and even an amateur can cook and eat. Food critic, Giles Coren says that “It’s poor people’s food. Its unsophisticated. It’s the same as bread.” So, you see this oxymoron appreciation of the food is what makes it so popular – it is liked by the poor and rich alike – both of which have their own reasons to eat it.

Now with those notes on our beloved spaghetti, lets head on to our kitchen and make one of the most cheesilious spaghetti around.

The Recipe: Italian Spaghetti with Cheese Sauce

Time:

25 minutes

Ingredients:

Spaghetti 8 ounces

Butter ¼ Cup

All-purpose flour 1 Tablespoon

Salt ¼ Teaspoon

Pepper ¼ Teaspoon

Half-and-half cream 1 ½ Cups

Cheese Sauce 2 cups

Parsley ½ Cup, minced

Instructions:

1. Cook spaghetti is salted water.

2. Heat a saucepan and melt butter, add some flour and whisk it for one minute.

3. Add cream, salt and pepper then mix it well.

4. Remove the pan from the heat or lower the flame.

5. Drain spaghetti and toss the spaghetti in the same saucepan with cheese sauce and parsley.

6. Serve while it’s hot.

7. For reheating, splash some milk in it and microwave for 5 minutes.

Serve it with some love and I am pretty sure, it will be loved. If you have some more wild ideas on modifying this recipe, let me know in the comments – I would definitely love to try it.

About the Author:

Rosemary Kobe is housewife who loves to play with her two little twin-toddlers at home, read everything that comes her way related to gastronomy and is an amateur cook that devotes most of her time to cooking a range of dishes for her family and friends to try.

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