Spaghetti Sophia and Pasta Pavarotti

Italy has given the world many gifts, not the least of which is its fabulous cuisine, and, of course, that brings pasta to mind.  The Italians freely admit they ‘discovered’ noodles in China and give thanks to Marco Polo for introducing this foodstuff to Italy.
 
Italy also has given the world two greats in the entertainment realm—opera singer Luciano Pavarotti and actress Sophia Loren.  Fortunately for us, both stars liked to cook, and here is a quick and simple recipe from each—Pasta Pavarotti and Spaghetti Sophia.
 
If you are gluten-intolerant, these recipes are delicious made with gluten-free pasta.
 
EnJOY

​PASTA PAVAROTTI
Luciano Pavarotti is my favorite opera singer.  I was fortunate to hear and see him perform in several productions at Lyric Opera in Chicago, and I often listen to his CDs.  His over-the-top tenor voice was matched by his flamboyant over-the top-lifestyle—lived out globally but most enjoyed at his home in Modena, Italy, where he often served this dish to friends.  As it is rich, serve it as a first course rather than as an entreé; crisp Italian bread will wipe the plate clean.  The measurements given here result in two small, but satisfying, portions.  Cooking for a crowd is easy as long as the amount of pasta is adjusted and the two-to-one ratio of butter and blue cheese is maintained.  High-quality blue cheese results in a truly tasty dish.

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​1/2 pound pasta
—e.g.-- penne

Boil a large pot of well salted water and cook pasta until al dente.  Reserve a cup of cooking water; drain pasta.

2 parts butter
1 part blue cheese
—e.g.--
1/4 cup (1/2 stick) butter
2 tablespoons blue cheese

​While pasta is cooking, melt butter over low heat in a LARGE pan.  Add blue cheese, stirring until well incorporated into butter.  A bit of reserved cooking water can be added to sauce to make it creamier.  Pour cooked, drained pasta into pan and stir vigorously.

​Italian flat-leaf parsley

​Sprinkle pasta generously with chopped (not minced) parsley and serve pasta to two hungry people. 

​EnJOY

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SPAGHETTI SOPHIA
“Everything you see I owe to spaghetti,” said Italian actress Sophia Loren of her voluptuous figure.  Growing up poor and hungry during WWII in a small town outside of Naples,  she was so skinny that her classmates called her ‘Toothpick.’  By the time she reached 16, her figure changed enough for her to enter a beauty pageant, which led to the beginning of a decades-long career in film, resulting in many awards.  Sophia Loren loved to eat and went on to write two cookbooks filled with recipes for making Italian food.  This super-quick pasta recipe of hers has long been a favorite of mine.  As it is rich, serve it as a first course rather than as an entrée.

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​1/2 pound spaghetti

​Boil a large pot of well salted water and cook spaghetti until al dente.  Drain spaghetti.

4 ounces  very heavy
   whipping cream

​While spaghetti is cooking, in a serving bowl, whip cream until stiff.  Pour drained spaghetti into bowl of whipped cream and quickly stir to coat spaghetti.

​parmesan cheese

​Sprinkle cream-coated spaghetti generously with parmesan cheese—preferably freshly grated.

​EnJOY