Blog

There are a million and one ways to cook up chicken breasts and this Lemon chicken pasta recipe will be a great way to serve your baked or pan-fried chicken breast. To make a complete meal without having to worry about a side dish, this lemon chicken pasta recipe is a great option for a weeknight dinner. Rich fettuccine pasta cooked in garlic, parmesan, artichoke, and spinach sauce mix, then topped with sliced cooked chicken breast. This recipe is a simple chicken and pasta dish that will become a weeknight family favorite.Absolutely. Chicken makes for a great option to add to any kind of pasta dish for some added protein. Whether you cook the chicken with the pasta or top your grilled or sauteed chicken over the pasta, it will make your pasta dish a complete meal with that added protein.

If you try a recipe and you like it, leave us some feedback in the comment section below, and don’t forget to rate it! We would love it if you shared it with friends and family.

On the same pan you cooked the chicken, add the remaining tablespoon of oil. Sauté the garlic, over medium heat, for 30 seconds. Stir in the artichoke and spinach, and cook, stirring frequently, until the spinach is wilted.I would sautee the mushrooms first for a few minutes with a bit of oil until they are tender before adding the garlic, then just continue on to other steps, add garlic, toss and so on Add the chicken and season with salt, pepper, and herbs de Provence** (see notes). Cook for 4-5 minutes per side, or until cooked through. Allow it to sit on a chopping board for a few minutes before slicing it. If you are looking for a simple and easy chicken dinner recipe, then this lemon garlic chicken pasta dish is perfect for you. Delicious and filling pasta recipe to serve the whole family for a weeknight meal with sliced tender and juicy chicken breast.Finally, please use our hashtag #healthyfitnessmeals on INSTAGRAM for a chance to be featured! FOLLOW Healthy Fitness Meals on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of our latest blog posts and recipes.

By accepting all cookies, you agree to our use of cookies to deliver and maintain our services and site, improve the quality of Reddit, personalize Reddit content and advertising, and measure the effectiveness of advertising.

Our ultimate guide to pasta portion sizes has everything you need to get your portion size right, whether you’re cooking pasta for a dinner party or just for yourself. But to recap, typical Italian guidelines recommend the following quantities of uncooked pasta per person:

In general, al dente refers to pasta that is cooked, but still firm when bitten. Quite how much bite though, is up for discussion. In Italy, this varies according to personal taste and regional traditions, with some Italians preferring less bite, and others preferring pasta that’s molto al dente (very al dente).And just as different pasta shapes suit certain sauces, different cheeses pair better with different pasta dishes. Grainy – or ‘grana’ – style cheeses like Parmigiano Reggiano and Grana Padano both work wonderfully grated over a host of pasta dishes. In contrast, a salty sheep’s cheese like Pecorino Romano melts willingly, so it’s ideal for enriching sauces, particularly the Roman classics of cacio e pepe, carbonara and amatriciana. By creating your account, you agree to our Terms & Conditions and Privacy Policy. To learn more about how we collect, use and protect your personal data please read our privacy policy. Chef Danilo says: “As a rule of thumb, Italians don’t add cheese to fish-based pasta sauces. For me, an exception to the rule is octopus ragù; I love a bit of pecorino cheese on top as the strong sauce can take it – just don’t tell my family!”As Chef Roberta explains: “The only people who are allowed to cut spaghetti are two-year olds! I remember my mamma doing spaghetti-twirling ‘training’ with us when we’re about three years old. After that, we saw cutting spaghetti as something ‘babies’ did.”

So you’ve matched your pasta shape to your sauce, thought about your portion, cooked it to perfection and combined it with your sauce and cheese (or not, in the case of seafood pasta). Time to eat – just try not to fall foul of Italian etiquette at the last hurdle.

One golden rule applies here: if your pasta dish contains fish or seafood, then grating cheese on top is a major faux pas. Whether they’re tucking into a delicate seafood tagliatelle or a gently spiced crab linguine, Italians agree that adding cheese overpowers the flavours of seafood.

Once you’ve cooked the pasta to your preferred level of al dente, it’s time to get saucy. But before you bathe your pasta in sauce, we’d urge you to exercise some Italian-inspired restraint. A final plea from Chef Roberta: “Please don’t throw your pasta against the wall to check if it’s cooked, my mamma would keel over at such a sight! To check if your pasta is cooked, either taste it or take a piece from the water and turn it – if there’s a thin white dot or line at the centre, then perfetto, the pasta is definitely al dente.” If you’re going to eat pasta like an Italian, you need to cook your pasta like the Italians do. Ask any Italian how pasta should be cooked and you’ll receive the same response: al dente. Cooking pasta al dente – literally translating as ‘to the tooth’ – is a national obsession in Italy.

A password reset email has been sent to the email address on file for your account, but may take several minutes to show up in your inbox. Please wait at least 10 minutes before attempting another reset.In Italy, it’s common for different regions to match different shapes and sauces based on local traditions. Even so, Italians are united in their belief that certain pasta shapes are better suited to certain styles of sauce – and this comes down to how each shape interacts with it.

Italians aren’t uptight about table manners, but there’s one thing they – and in particular, Chef Roberta – can’t abide: using a knife to cut up strand pasta shapes. Just as you should never snap your spaghetti before cooking it, neither should you cut up the strands once they reach your plate. Spaghetti, linguine and other strand pasta shapes were deliberately designed to be twirled around your fork, rather than cut, and all Italians learn to master this technique as children.

Too many people commit sins against Italian food, but particularly against pasta. They either cook it for far too long or drown it in sauce. We want to put our expertise to good use. So, we’ve assembled our guide to serving pasta the Italian way – featuring tips from our Head Chef Roberta D’Elia, as well as Michelin-certified guidance from our ambassador, Chef Danilo Cortellini, former-Head Chef at the Italian Embassy in London. Buona fortuna!

As Chef Danilo explains: “This step is even more important when your sauce doesn’t have a tomato sauce or liquid base, like a pesto or garlic and chilli pasta. The starchy water will emulsify with the fats and create a sauce to coat the pasta with.”

One more thing: always add your pasta to your bubbling pan of sauce, rather than putting your cooked pasta on a plate and pouring the sauce on top. This is where the cup of pasta water you saved earlier comes into its own. A ladle or two of the starchy water (and some enthusiastic swishing of your pan) will bring your dish together and make sure your pasta is well coated in sauce.The lower end of these ranges might seem small compared to the portions we’re used to in the UK, but that’s because of the way Italians eat their pasta. Pasta is often served as a primo (first course), with a meat, seafood or vegetable course called a secondo coming after that.

Italians are fond of their formaggio, whether that’s as part of a cheeseboard, as an antipasto, or sprinkled over pasta. But true Italians don’t just throw a hefty handful of parmesan over every pasta dish.My family tried this recipe and thought it had no flavor. We were all dumping salt and peper and garlic powder on it get flavor out of it. Won’t be making this again.

This recipe will become a weeknight staple! My picky child gobbled this up. I made it exactly as written. I’m already planning on tweaks to mix it up, but thank you for an easy and delicious recipe.

Classic Chicken Spaghetti is made up of, you guessed it, chicken and spaghetti. Both are cooked, then tossed together with a cheesy cream sauce. Often, peppers and onions are added and chili powder and paprika give a bit of heat and smoky flavor in this ultimate comfort food. I just don’t see where the 1g of trans fat in your recipe is coming from, as this would be bad for a healthy recipe. What is contributing to that? Other than that, this is fairly heart healthy. I made this for a family birthday party, and it was a huge hit! It was really easy to make and had a delicious flavor! For anyone saying it was bland, always use the spices as a guideline and then add more of any spice you feel is lacking. I thought it was prefect as is! Will definitely make again! My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations! This Chicken Spaghetti is the perfect quick, easy, family-friendly dinner! It has spaghetti noodles, tender bites of chicken, and veggies all smothered in a chili-spiced cheddar cheese cream sauce.I mean, tender spaghetti noodles, juicy chicken, onion, and pepper all tossed together in a rich and creamy spiced sauce made with melted cheddar cheese? Does it get any better than that? I don’t think so. 😉

This simple pasta dinner takes just 10 minutes to prep and is ready in just over half an hour! Here are a few step by step photos to help guide you — see the full step-by-step instructions in the recipe card.Leftovers will last in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. To reheat, warm on the stove with a splash of broth or cream until heated through.

Our algorithm created the unique aromatic fingerprints of your recipe, by analysing the cooking method and food ingredients. We then searched for the strongest ‘aroma bridge’ between the recipe and wine database.Italians take great pride in their pasta, and like risotto, it is often served as a standalone dish without any additional side dishes such as salad or potato chips. As a main course, pasta is hearty enough to satisfy even the most ravenous appetites.

If you’re preparing to travel to Italy and want to indulge in genuine Italian food, we’ve handpicked some resources to guide you through your culinary journey. These resources will equip you with the knowledge and skills to confidently explore Italian cuisine, putting your newfound understanding of Italian food rules into practice. Using these resources, you can eat like a local and experience the true essence of Italian food.

A digestivo is a fundamental part of the Italian dining experience. After a meal at a restaurant, it’s almost customary to have a digestivo, a drink that aids digestion and helps you feel refreshed. The most popular digestivo is limoncello, a lemon-flavored liqueur made from the zest of Sorrento lemons. Other common digestivos include grappa and amaro. Drinking a digestivo is good for digestion and serves as a social ritual, allowing friends and family to relax and enjoy each other’s company after a meal.Like chicken carbonara, chicken parmesan is not a dish originating in Italy and is not a familiar part of traditional Italian cuisine. Instead, it was invented in the United States and has never been exported from or imported to Italy. We advise against ordering chicken parmesan in Italy unless you’re prepared for some friendly (or unfriendly) ribbing.Cutting spaghetti is almost seen as an offense in Italy, except for young children who are still learning to eat properly. Instead, Italians have a unique way of eating spaghetti that involves twirling the long strands around a fork.

Italian cuisine is highly regarded as one of the most influential in the world, alongside Chinese cuisine. Despite its global popularity, many people do not understand Italian food and what it truly entails. Tourists who visit Italy for what they believe to be authentic Italian cuisine are frequently let down when they discover that what they’ve come to expect is a falsehood.

It’s important to note that there is a significant difference between the mozzarella cheese commonly found outside of Italy and traditional Italian mozzarella. In many places, mozzarella cheese is often sold in a pre-packaged, dry form that can be sliced and eaten as is. However, traditional Italian mozzarella is a fresh cheese that is soft and creamy, with milk that can literally leak from it when cut.In Italy, coffee is not typically consumed during the main meal at lunch or dinner. Instead, Italians enjoy espresso after their meal, often accompanied by a small glass of water. Espresso is the preferred coffee beverage in Italy, always served without milk.

Ragù is a staple in Italian cuisine and is used not only for pasta, but also for lasagna. It’s a complex sauce that takes hours to prepare and is made with quality ingredients, such as beef, pork, pancetta, and vegetables.We’re unfamiliar with chicken carbonara, which supposedly features chicken, cream, parmesan, and peas. However, this pasta dish has no roots in Italy. In fact, there is only one true carbonara pasta in Italy, made with eggs and bacon, which is the traditional recipe. Get the recipe to make the traditional pasta carbonara.

It’s worth noting that Italians don’t even use a knife to cut their pasta. This is because pasta dishes, including spaghetti, are meant to be enjoyed as they are, without cutting. If a fork isn’t enough to twirl the spaghetti, then Italians will keep twirling until the entire strand is wrapped around the fork.

While you may be able to find tomato-based sauces in Italy that are similar to marinara sauce in other countries, it’s essential to remember that the ingredients and preparation may be different. As such, it’s best to avoid asking for pasta with marinara sauce or a sandwich with marinara sauce in Italy, as this may not be a familiar or recognizable dish to many Italians.The idea of Spaghetti Bolognese or “bolognaise” is a creation outside of Italy. So, if you’re in Italy and looking for this dish, you won’t find it. Instead, you can enjoy a delicious plate of pasta al ragù, a true Italian classic.

Traditionally, older generations used a spoon in addition to their fork to roll the spaghetti, but this practice is becoming less common. At the end of the day, Italians have been eating spaghetti for generations and have perfected the art of twirling without needing additional utensils.As Italians who frequently travel, we have witnessed many situations where Italian dishes are inaccurately presented, such as garlic bread being passed off as an Italian staple or ketchup being used instead of traditional ragù. One particularly egregious example was being served the fried chicken on top of a bowl of spaghetti, masquerading as the famed “chicken parmesan” dish.To drink coffee like an Italian, you must head to the bar and order it correctly. We rarely drink their coffee while sitting at a table in a bar. Instead, we stand at the bar, down our coffee in one shot, and then leave. Ordering coffee in Italy can be intimidating, as there are many different types. The most common types are espresso, cappuccino, latte macchiato, and Americano. When ordering an espresso, say “un caffè” and pay at the cashier before heading to the barista. Don’t forget to drink it quickly, as this is how the Italians do it.In Italy, dinner is usually served later than in other countries, and it’s an important social event that brings family and friends together. Eating dinner too early can make you stick out like a sore thumb and potentially ruin your eating experience in Italy. Italians typically have dinner starting at 8:30 pm, so it’s essential to adapt to their customs to fit in and have an authentic Italian experience. Remember that restaurants and cafes might not be open for dinner before 7:00 pm, so plan accordingly.

This guide, written by Italians, will provide valuable insight into the unwritten eating rules in Italy. We understand that Italian cuisine can be complex, and knowing how to order food or what to expect from a meal in Italy can be challenging. We will cover essential topics, do’s and don’ts, and Italian food rules. By the end of this guide, you will better understand how to eat in Italy like a local, appreciate the country’s culinary culture, and avoid common mistakes that may offend us Italians. There is one notable exception to this beverage rule: when eating pizza, it is acceptable to drink soda or beer alongside it. However, it is essential to note that it is generally frowned upon to pair cappuccino with pasta or tea with steak. While waiters may not refuse your request, it’s likely to elicit disappointment or disapproval from them. In Italy, the word “peperoni” refers to bell peppers, rather than a type of meat as it is known in the United States. Thus, when eating in Italy and ordering pizza in Italy, it’s essential to keep this in mind, as you may not get the topping you’re expecting if you order “pepperoni” pizza. If you’re looking for a spicy, meaty pizza similar to ” pepperoni ” in the US, you should instead ask for “pizza alla diavola” in Italy.Spaghetti Bolognese may be a popular dish outside of Italy, but there is no such thing in Italy. Instead, Italians enjoy pasta al ragù, a meat sauce made with a mixture of ingredients that varies by region.

Whether you’re a first-time visitor or a seasoned traveler to Italy, this guide will undoubtedly enhance your experience when eating in Italy and help you appreciate the beauty of Italian cuisine. Let’s get started!Coffees with milk, such as cappuccinos and lattes, are typically reserved for breakfast or for an afternoon snack known as “merenda.” Drinking a milky coffee during the main meal is generally frowned upon in Italy, as it is believed to interfere with the flavors of the food. By savoring a strong, rich espresso after a meal, Italians can cleanse their palate and fully appreciate the complex flavors of their food.

Italians value taking their time while eating; meals are an essential form of socialization and bonding. They are never hastily consumed on a coffee table in front of the TV. If you want to eat like an Italian, taking your time and savoring every bite without rushing your meal is essential. Enjoy the company of your dining companions, engage in conversation, and make the most of your lunch or dinner experience.As a general rule of thumb, avoiding adding cheese to seafood dishes in Italy is best. In fact, some Italians believe that Parmesan cheese over fish can actually “kill” the delicate flavor of the fish. So, if you’re looking to savor the flavors of seafood in Italian cuisine truly, it’s best to enjoy it without adding cheese. Pasta and bread are typically consumed separately and not served together as a single meal course. Additionally, it’s not common to serve bread with oil and vinegar or butter, as is sometimes done in other countries. Instead, bread is often eaten as a separate course alongside cured meats and cheese or as an appetizer or starter before the main course. Sometimes, bread may also be served alongside soup or as a vehicle for dipping into sauces, such as with bruschetta. We’ve compiled a set of guidelines on how to eat in Italy, or at the very least, how we Italians typically dine. By adhering to these rules, whether in Italy or abroad, you’ll avoid eliciting extreme reactions and can enjoy your meal without hiccups. So, read on to learn more!

Although fettuccine Alfredo is said to have originated in Italy, it is not a dish that is commonly consumed by Italians today. In fact, it is not a dish that is typically found on menus in Italy and is more commonly associated with Italian-American cuisine. While it may be viewed as a legitimate Italian dish in the US, in Italy, it is often considered a dish to be eaten when feeling unwell rather than a staple of Italian cuisine. Read the story and the recipe for the fettuccine Alfredo.In Italy, salad dressing, as it is commonly known in other countries, does not exist. Instead, Italians use high-quality olive oil and vinegar, either separately or combined, to season their salads. Rather than covering up the flavors of the salad ingredients, olive oil, and vinegar are meant to enhance and complement them. As such, traditional Italian salads do not typically include heavy dressings or other condiments. By embracing the simplicity of olive oil and vinegar, Italians celebrate their salads’ natural flavors and textures.The texture and taste of Italian mozzarella are quite different from the pre-packaged cheese found in many stores worldwide, and it’s hard to truly understand the difference until you’ve tasted the real thing. In Italy, mozzarella is often made from buffalo milk, which gives it a distinct flavor and texture that is difficult to replicate. If you have the chance to taste authentic Italian mozzarella, you’ll immediately understand why it’s so highly praised in Italian cuisine. When it comes to the beverages consumed during meals, Italians favor wine or water. This is because wine is viewed as a complement to food, enhancing the flavors and aromas of the dish, while water is considered a neutral beverage that won’t overpower or clash with the flavors of the food. Italians take great care in how wine is served and paired with food. Generally white wine is typically paired with fish dishes, while red wine is paired with meat dishes. White wine is usually chilled, while red wine is served at room temperature. Adding ice to wine is never done in Italy and is generally not recommended.

The aperitivo time is a vital part of Italian culture, and Italians take it seriously. Whether during the day or on the weekend, the tradition involves drinking a good Aperol Spritz, wine, or prosecco or any other local drink or beer. Typically, aperitivo is accompanied by small bites of food called “stuzzichini,” which can often constitute a full dinner. For Italians, aperitivo is an opportunity to socialize, relax, and enjoy good food and drinks with friends and family.

The four meals received in the shipment serves two people per meal and the delivery included all the base ingredients and instructions for the following meals:In sitting down to eat, this meal, like the others, quite tasty! The chicken gets cooked with Italian seasoning, salt and pepper, giving you those herbal notes of basil, oregano, rosemary, thyme and marjoram. Developing into a crust on the bird, those herbal notes are accentuated with the lemon juice which also brings out the caramelization of the chicken. If that wasn’t flavor enough, the sauce for the pasta is excellent. Using some pasta water as the base, it’s combined with garlic, lemon juice, chili flake and some chicken stock provided in the kit. Tossed with the pasta, butter and some sour cream cheese, the spaghetti gets coated with some smooth and creamy deliciousness! Joining the party is some sauteed zucchini and and Parmesan cheese. This is a great dish, something I would order again and I wanted to eat both servings at dinner but managed to save the second serving for lunch.

Pulling the package of chicken and the “Italian Chicken” meal bag from the fridge, I clipped up the recipe card and went to work. The prep time for this meal is just 5 minutes with a cook time of 30 minutes. How easy is that? Just 30 minutes? Heck, you can hardly hop in your vehicle and hit the drive thru and back or order pizza in just 30 minutes and you’ll spend a lot more cash too! And I’ve stated this before in the other posts, but it bears repeating, HelloFresh does a nice job with the recipe instructions which are clear, easy to understand and includes what kitchen tools you’ll need, what pantry and/or fridge items you need to have on hand (salt, butter, olive oil, etc.) and tips to make the job of meal prep an easier and more delicious one.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Chicken alfredo is cooked on the stove top. You cook the chicken first, remove it, then add the fettuccine in broth to cook and make the alfredo sauce recipe.Thaw it overnight in the fridge first and then you can gently reheat your chicken alfredo on the stovetop. You may need to add a little liquid to keep it from drying out so keep an eye on it while you heat it.

To make this chicken fettuccine alfredo recipe, you’ll start by heating olive oil in a skillet and add the slices of chicken. Season with salt and pepper and cook them 4 to 5 minutes per side. Take the chicken from the pan and then add in the milk, broth, and garlic. Season this with salt and pepper too. When it simmers, add your fettuccine and cook until al dente. Then add the heavy cream and parmesan, simmering until the sauce is thick. You can then add the chicken and toss with parsley.

I once used to buy the frozen chicken alfredo meals. But when I realized how much healthier it was to make a creamy chicken alfredo pasta recipe myself, not to mention more delicious, I’ve never looked back. Made with fresh ingredients, you’ll love how this dish turns out every time.

You can add a little more liquid to the chicken alfredo sauce if you need to. However, following this recipe, you are cooking the fettuccine in the same skillet and this will keep it from drying out.Creamy and rich, this homemade chicken alfredo recipe makes the perfect dinner for your family tonight! My husband and kids always gobble this up almost faster than I can serve it. Great for a weeknight meal yet delicious enough for company, come see how easy it is to make! I’m a mom of two, food and wine lover, and recipe creation enthusiast. Good food brings families together. Which is why I’m devoted to sharing my best recipes your family will LOVE! You can prep this easy chicken alfredo recipe in just 15 minutes. It only takes 30 minutes to cook before you know it, you’ll be serving it to your very impressed family!The secret is using the chicken broth to cook the fettuccine and as the first layer for the creamy alfredo sauce. You’ll be imparting richer flavor into the chicken alfredo pasta noodles by doing this.

The chicken should be sliced evenly and then cooked over medium high heat with olive oil in your skillet. It should take about 4 to 5 minutes per side to cook it completely.Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Once zucchini is done, heat a large drizzle of oil in same pan over medium-high heat. Add chicken and cook until browned and cooked through. 3-5 minutes per side.While pasta cooks, heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini; cook, stirring occasionally until browned and softened. 4-6 minutes. Season with salt and pepper. Eegads! You’re running a very outdated version of Internet Explorer. We strongly encourage you to upgrade to the latest version or use a different browser like Firefox or Chrome, as BigOven will function much better for you, and we may drop support for this browser version soon! Upgrade to BigOven Pro membership and keep unlimited recipes, plan ahead with Meal Planner, add private notes, scan recipes with RecipeScan, and enjoy an ad-free experience on web and mobile!Divide pasta between bowls. Top with chicken, remaining Parmesan, remaining lemon zest, and a pinch of chili flakes if desired. Service with any remaining lemon wedges on the side.

The owners of three of the best-known Italian restaurants in Manhattan recently convened to feast on pasta and discuss just how and with what it should be eaten. The diners were Adi Giovanetti, proprietor of Il Nido, and his wife, Rosanna; Sirio Maccioni, owner of Le Cirque, and his wife, Egi, and Luigi Nanni, proprietor and chef of both Nanni’s and Il Valetto. The elflike Mr. Nanni cooked, preparing two pastas with sauces, one of which contained Fontina cheese and wild field mushrooms (cultivated mushrooms, he said, could be substituted), and a salsa alla militare or military sauce made with tomatoes, fresh basil and dried hot pepper. For example, is it proper, as Emily Post says, to twirl spaghetti against a spoon? Or, as she also says, with the tips of the fork resting against the curve of the plate? Should bread be served with pasta, another starch? Is it correct to sprinkle cheese on pasta with seafood sauce? When cheese is in order, what is the best cheese? Should strands of long pasta be broken before being tossed into the pot? ”Most restaurants (and hostesses) that feature pasta provide guests with a large spoon as well as the knife and fork. The fork is used to spear a few strands of spaghetti, the tips are placed against the spoon, which is held on its side, in the left hand, and the fork is twirled, wrapping the spaghetti around itself as it turns. If no spoon is provided, the tips of the fork may be rested against the curve of the plate.” ”The New Emily Post’s Etiquette,” Elizabeth L. Post, 1975 By CRAIG CLAIBORNE”The reason that notion came about,” Mr. Nanni said, ”is that in Italy when you go to the market, you buy pasta out of a large drawer in which the strands may be a yard long.” The pasta is broken in half to make it more convenient to carry, he said. In this country, however, pasta is relatively short (about 11 inches) and there is no need to break it. If it doesn’t fit in your pot, place the ends in first and push down as the water softens it. Tiny strands of pasta, it was agreed, are for children. 3. Cook, stirring, about seven minutes and add the butter. Cook two minutes and remove from the heat. 4. Put the pasta in a large hot bowl. Remove the bundle of basil stems and add three-quarters of the sauce. Add two cups of the cheese and toss. Garnish with basil leaves and serve with the remaining sauce and Parmesan cheese on the side. 3. Add the chicken broth and bring to a boil. Add the Fontina cheese and cook over high heat about five or six minutes. Add the remaining butter and toss. Add the Parmesan and toss. Add the onequarter cup finely chopped basil and the thyme and toss.4. Serve with cooked pasta garnished with the one-half cup coarsely chopped basil. Yield: 6 main-course servings or 12 first-course servings. NOTE: Field mushrooms, known as prataioli in Italian and pleurotes in French, are available at times at shops that import fresh foods from Europe. Salsa Alla Militare (Military sauce) 4 pounds red ripe tomatoes, peeled 1/2 cup olive oil 1 cup thinly sliced, lightly chopped shallots 10 fresh basil stems tied in a bundle Salt to taste, if desired 2 or more dried hot red peppers, crushed 1/4 pound butter 2 pounds pasta (ditalini, penne, spaghetti, fettuccine), cooked to the desired degree of doneness 3 cups finely grated Parmesan cheese 30 fresh basil leaves.1. Cut the tomatoes into small wedges. There should be about 12 cups. 2. Heat the oil in a large skillet and add the shallots. Cook, stirring, until golden brown. Add the basil stems and tomatoes. Add salt to taste and red pepper.

Mr. Giovanetti and Mr. Nanni conceded that there just might be one exception to their rule: If the base for the dish was butter rather than oil, one might add a touch of cheese to help bind the sauce. But they weren’t enthusiastic about it.

What about the best cheese for pasta? The restaurateurs said that their first choice is imported Parmigiano-Reggiano, which must be at least two years old before it is exported. Pecorino goes especially well with certain sauces, Mr. Giovanetti said, and he named three: carbonara made with pancetta (Italian bacon), eggs and cheese; matriciana (or amatriciana) made with onions, bacon, white wine and tomatoes, and pesto, made with garlic and basil.1. Melt the butter in a skillet and add the Gorgonzola. When melted, add the cream, Cognac, tomato puree and nuts. 2. Cook the orechiette or shells according to package directions and toss with the sauce and half of the Parmesan cheese. 3. Serve immediately garnished with the chopped basil and with the remaining Parmesan cheese on the side. Yield: 4 servings.

”I know that purists say no,” Mr. Maccioni said, ”but I think you should serve bread. It is always on the table at the restaurant. In the family one should serve bread to dip in the leftover sauce once the pasta is eaten.”As the meal progressed the discussion became Mount Etna-like in its eruptions. Cheese with seafood pasta? Never! Well, maybe. Both Mr. Giovanetti and Mr. Nanni declared vehemently that cheese with seafood would be as much of a sacrilege as pouring ketchup over carpaccio. Mr. Maccioni, however, the most free-thinking of the group, declared that he did not feel strongly about it, that he at times sprinkled a little freshly grated Parmegiano-Reggiano over his shrimp and squid with linguine or his scampi tagliatelle. As far as he is concerned, it is a question of taste.As to the use of a fork plus a spoon for eating pasta, all those at the table were adamant. Spoons are for children, amateurs and people with bad table manners in general.1. If necessary, rinse the mushrooms and pat them dry. Cut them into bite-size pieces. 2. Heat the oil in a large skillet and add the mushrooms, stirring. Cook about five minutes and add half of the butter and the shallots. Cook over high heat about five minutes.It was generally agreed, however, that it is correct to place a spoon at each place setting. ”In Italy it is customary to first place the pasta in a bowl or on a plate,” Mr. Giovanetti said. ”You then spoon the sauce on top and finally cheese, if you use it at all. You use your fork and spoon to toss the pasta with sauce and cheese, and you then eat it with your fork alone.”

As to whether it is best to serve pasta in a bowl or on a plate, most of those present voted for a bowl. But as for the serving of bread with pasta, there were varying opinions. ”I don’t believe in it,” Mr. Nanni said. ”They do that in country homes where there isn’t enough money for meat.”

Mr. Nanni volunteered one exception to the no-spoon argument: ”If your sauce is very liquid – a juicy primavera, a clam sauce – you might use a spoon to prevent splattering.”