Hey Deb, Ive been subscribing to you for many years now. As soon as I come in, everyone knows who I am and it feels uncomfortable sometimes. Ok, I am not joking I just searched SK, then the web, for a recipe like this earlier this week. Place the squeezed lemon half on the side for garnish. I cook a lot, and pasta is commonly cooked in our home, but believe it or not, Id never made cacio e pepe. Serve each portion with a sprinkle of coarse salt, a fresh grind of black pepper, and a few gratings of extra Parmesan. 196k Followers, 664 Following, 6,179 Posts - See Instagram photos and videos from Frank Prisinzano (@frankprisinzano) frankprisinzano. Delicious and simple. So of course I have to be the ambassador of lemons, right? Dish was light but very flavorful. I used a medium-sized one the next time I made it, and it was the perfect balance for both of us. Use tongs to pull out the dripping spaghetti and place it into the pot with lemon water. Amanda, dont ya just love rude dumb people? We had been running since 8AM today (Saturday) with a soccer game, errands, and yard work. :), The simplest way to make spaghetti al limone is also my favorite, enlisting an uncooked sauce, but no cream, butter, or other clutter. If the recipe is available online - click the link "View complete recipe"- if not, you do need to own the cookbook or magazine. Patience Patience no, no, no,Do Not Touch! In a large skillet over medium heat, add cup pasta water, lemon juice, and 4 tablespoons of the butter. Parmesan Your email address will not be published. (disconnect smoke alarm). Suddenly its almost 1PM and my kids are both having hangry meltdowns. Homestead Recipes is a book about comfort food! I just made this for dinner tonight to go along with some roasted salmon, really delicious and lemony. Butter a roasting pan, about 14 x 17 inches x 3 inches. Parmigiano Reggiano So much pleasure comes through it when you eat. used to order it all the time when i lived in NYC in the 90s and have been trying to recreate it since then :) was so happy it was still on the menu at all of the frank restaurants! I dont just teach them how to make it I teach them how to flow, how to move. Ten years ago: Lemon Mint Granita, Pickled Sugar Snap Peas and Springy Fluffy Marshmallows I also added garlic & changed it slightly. As Prisinzano says, the spaghetti acts like a whisk.. I fed 8 people for less than $10 and everyone loved it! Id give it a try. I hope you feel more informed and will think twice before being an ass to someone on the internet. Prepare the egg: (here is Frank's video on instagram) Get your pan as hot as you can and then add in the olive oil. The most important ingredients of this spaghetti sauce recipe , 2020-04-15 Frank Prisinzanos three restaurants Frank, Lil Frankies and Supper all reside within a bustling ten-block radius in the East Village of New , 2020-03-22 How the larger-than-life owner of Frank, Lil Frankies and Supper in the East Village became an Instagram sensation, sharing his no recipe cooking methods. 6,179 posts. Use a slotted spoon to transfer sage to paper towel-lined plate. I got everything together in the time it took to boil the water and cook the pasta. This recipe is inspired by Frank Prisinzanos Spaghetti al Limone, which is a simple, but delicious dish that he serves in his restaurants. Fabulous! Chef Frank Prisinzano, owner of Sauce Restaurant shares his recipe for Zucchine Limone seen in the Jennifer Esposito episode. I recently started making my own pasta and this dish just really makes everything shine. What are the first meals that come to mind? SK and my CSA basil to the rescue! Thanks! See, your palate is like having another dick. Leave this field empty if you're human: Frank Prisinzanos famous Spaghetti Limone served at both Frank , Frank Prisinzano shows his recipe for the perfect mushroom sauce. Make sure all of your ingredients and cooking utensils are close by. Deb! I give tough love to my followers. It just so happened, that while he was opening the restaurant, they had to move out of the home where she had spent her entire life to be able to take care of her and Frank brought all of her things to decorate the space. Too easy, and since we are blessed with a prolific Meyer lemon tree and basil (in pots), I almost always have all the ingredients at hand. Ive never made spaghetti al limone before, but cant wait to try this! Its so amazing. Scrape pure into a strainer and let drain. 10/10 recommend. Delicious. I do the menu, design all the interiors, build the whole restaurant myself, and I train every single cook, on every single station, step-by-step. and how great the reward was for the effort. Love it. Didnt follow the recipe closely at all but the process! I served it with grilled pesto shrimp. The spaghetti acts like a whisk, says Frank before describing the process in Italian, Mantecato benissimo. Throw the lemons in with the spaghetti, so the skins zest the pasta. More than enough sauce for 10 ounces pasta; did not seem under-sauced and I only used about 1 tablespoon of pasta water while tossing hot pasta. Lil Frankies has been my busiest venue for the past 15 years.. I weighed my while I grated it and it was alot of parm. This recipe was inspired by the popular pasta dish at Lil Frankies Restaurant in New York City. Your email address will not be published. Came out tasty but not sure what Im doing wrong! I got em. I am flowing; its almost like I am playing music. I cheated and used pre grated Parmesan and it was a bad idea it got a bit clumpy, next time Ill use fresh grated. Ive always put Parmesan into my pasta in the hot pan and it just sticks to the pan making a cleaning chore. This recipe is going into the keeper file! new york city, new york city restaurants, Chef Frank Prisinzano, Frank Prisinzano, Pasta Recipes, Lemon Recipes, Mandy, Girl and The Comment. I did save out some parmesan to put on top. Zucchine Limone (Dairy free version) Makes 2 Portions INGREDIENTS 4 medium sized zucchini 1 lemon split in half 4 ounces excellent quality extra virgin olive oil Coarse Sea salt White pepper METHOD Bring approx 1 gallon [] When the spaghetti is perfectly cooked, add 2 or 3 tablespoons of the cooking water to the lemon and cheese mixture. Watch. Love you all, not only as brothers and sisters but as the purveyors of the best olive oil in 2000 years 180k Followers, 577 Following, 6,133 Posts - See Instagram photos and videos from Frank Prisinzano (@frankprisinzano), May 19, 2020 - Mild-mannered engineer by day, ambitious home cook by night. Repeat until all the zucchini has been cooked. What made you choose to live and open your restaurants in the East Village? Frank Prisinzano Recipes. It says reserve 1 cup of pasta water but only require 1/4 cup added to the skillet. Set the cooked noodles aside. Also-definitely garnish with basil leaves-wonderful combination of flavors. It helps if the pasta water and pasta are PIPING hot. Tater Tot Casserole Sam Sifton, Molly Yeh. Pour a bit more lemon butter sauce on top and blanket with parmigiano reggiano cheese. Youre not using pre-grated cheese, are you? You must be diligent and take your time doing it. Shopping List; Ingredients; . A little less than 1/2 lb spaghetti, about 3 oz of pasta per person; 2 medium-sized zucchini, ends trimmed and thinly sliced into half-moons; Extra virgin olive oil; 1/2 cup freshly grated pecorino romano (you can also use parmigiano reggiano or provol 2020-04-06 4,043 Likes, 197 Comments - Frank Prisinzano (@frankprisinzano) on Instagram: #TheCandiedYamMethod is all about having faith. Thanks Deb! Meanwhile, using a Microplane, grate the zest from the lemon into a large mixing bowl. Its all about the timing! 2. Plate the spaghetti with tongs. And boom! Im gonna try this tomorrow. From barrettandtheboys.com See details Bang on! Perfect for al fresco dining on a lovely evening. I used more lemon zest because I always do. The tartness varies wildly depending on the size of the lemon you use. I never got a smooth sauce out of it, but it dressed the pasta very well anyway with only the smallest splash of water. The sauce wouldnt emulsify so I tossed it all into a hot ss skillet with more pasta water and olive oil, tossed a bunch, and it all came together! The Queen and I both enjoyed. Using a sharp knife, make crosshatch incisions just through the layer of fat, being careful not to cut into the meat. Or, you can heat the bowls and plates over the pasta water. During COVID trying most of themdepending on what I can get my hands on at the local farm stand. I am real. Mashed Potato Casserole Melissa Clark. Servings: 6 Ingredients 1 lb. Note: If you cant make your own pasta, you can find fresh white or green pasta dough at many supermarkets and pasta shops, or online. I started my Instagram page 8 years ago as a notebook for all my travels through Italy; I wanted to remember all of it. Made it. Heat oven to 325 degrees. 3.5 Years Ago: Tres Leches Cake + A Taco Party and Eggnog Waffles Coming Up Next. A staple of Italian cuisine is a fabulous red sauce. You may not need all of the water. WOW this was fantastic!!! Pasta and Gardening with Chef Tom Colicchio \#BUTTALAPASTA, Pasta al Pomodoro with Chef Silvia Barban \#BUTTALAPASTA, Rezdra Chef Stefano Secchi Today's Live on Instagram \#BUTTALAPASTA, Coming soon to Los Angeles, San Francisco, Miami, Authentic Italian Cooking since the 1920s, Edizioni Cond Nast s.p.a. - Piazza Cadorna 5 - 20123 Milano cap.soc. Roughly tear in the basil leaves. just had this at lil frankies on the LES! Butter Quick & Easy I just made this and it was super yummy, especially with the basil leaves! This recipe is going into my rotation of weeknight favorites, thanks Deb! Heat a large pan on the stove. Dont even. window.open(url, "_blank"); Our best lasagna recipes including vegetarian lasagna, vegan lasagna, spinach lasagna and more. That twitter account is hilarious, i just sent it to an italian friend of mine with a tendency to get very angry at food Tomorrow nights dinner, I think. Ive been making various versions of this recipe over the years and have found that its nearly foolproof. All three are some of the best New York City has to offer. When I dine with my family, I get five interruptions at dinner. Ill also start the sauce prep while waiting for the water to boil I waited until the pasta was in the pot before grating the ingredients and I didnt have time to whisk the sauce to make it smooth. From his New York City home, where he blasts jazz and sips grappa from a shot glass, chef Frank Prinsinzaro caught up with Editor-in-Chief Maddalena Fossati for our live Instagram series #BUTTALAPASTA. I weighed it out before grating and thought this cant be right. Tossing in steamed spinach is a good way to get some extra greens when Im really pressed for time. I know its still all just carbs and cheese, but this looks like a MUCH less heavy version of pasta al limone than Bon Appetits recipe, which has cheese and also a half cup of heavy cream and 6 tbsp of butter. Funghi Sauce. Using a pasta machine, roll out each piece of the dough according to the manufacturers instructions into sheets about 3 to 4 inches wide, until it is as thin as possible without bubbling or tearing. Can you help me out with some recipe ideas? 2021-11-10 Chef Frank Prisinzano, Frank is notorious for his refusal to use a recipe if you ever ask him for a recipe hell tell you in no uncertain terms that he doesnt use one. And, in a recipe like this, you want to enjoy the buttery, lemony flavors in every bite! }); We made it for dinner tonight. Frank said it was time to rock and roll, squeezing the lemons and swirling the pasta, never letting it get cold. He was recently quoted saying, I dont see the point. He also doesnt think you should ask someone how long something should cook, Time is a lie. Today were gonna chat about my ultimate favorite pasta dish EVER - Spaghetti al Limone. Try the Jump to Recipe button at the top of the page. The sauce cooks into and holds fast to the toothsome pasta, making it stick together like layer cake. Quick Links. Put in the spaghetti, and let it cook for no more than 9 minutes. My character is an amplified version of myself to make it fun. Season both sides of the duck with salt and the cayenne pepper, then add the duck to the skillet, skin-side down. Its not something to rely on. He strongly believes that cooking times, brand names of ingredients and even specific measurements are something you should figure out based on your personal palate and likings. You could just concentrate extra pasta water until its thicker and creamier. Well done, and I will be using many more of your recipes. Potato Linguine with garlic, oil, parsley and pepperoncino , 2020-05-05 One of my newest, really major Chef Crushes is Chef Frank Prisinzano. The 54-year-old chef and owner of East Village mainstays Frank, Lil' Frankies, and Supperis barefoot in ripped jeans and a T-shirt, his black-rimmed glasses framing a full face of wiry white. Easily one of our favorite pasta dishes to make! Frank Prisinzano shows the secrets to perfect Italian pasta. I love the lemon, but the family has started asking for a cream sauce instead (philistines.). He is active on different digital media platforms like YouTube, Instagram and Twitter too. date night, first date, date, dating, online dating, quarantine dating. This started when I was in junior highId let the Food Network play in the background everyday after school while I did my homework. Im sure this is mostly my own user error, but this was a total failure for me. No clumped cheese!! He paused to show a long table sanded down from a single Golden Acacia tree, where he entertains 50 people at once. If using dried lasagna, try to buy rough-textured noodles from Italy, and boil just until al dente. My favorite pasta is bucatini, so thats what I used. Wondering if you tested his, or something like it, and preferred it without the butter? Cook until tender and just starting to turn slightly golden in places. I make my own version of this often and sometimes substitute mint, which grows excessively in my backyard, for the basil! What a great recipe! This is delicious!!!! Thats exactly who I am. I want you to meet my kids @PalazzoPrisinzano @DaddiesNYC @LilFrankiesGrocery @SupperNYC @FrankRestaurant It was the perfect amount of lemon and Parmesan. Did not alter the recipe in anyway. The recipe was well written and came out well, but the flavors (all that cheese + lemon) are assertive. Cut the lemon in half and squeeze the juice into the bowl (I like to use the grater as a strainer-one less thing to clean). Butternut Squash Pasta Is Our Favorite Fall Recipe. The concept was pure like that: you ate her recipes on her plates.. Not only is everything this man touches phenomenal, but I love that he is a no recipe chef. Potluck Deb made this today for my MahJong group and it is absolutely delicious. I will probably add zest of the whole lemon next time, but otherwise no changes needed. This pasta bake is almost deceptively good, and seasonal. success: function(response) { You have to move really fast, says Frank. In other words, the plate should feel warm, so that the butter sauce never solidifies. Father's Day My friend George, that plays guitar, starts with a riff and I sing whatever comes to my head. Guessing that doubling the pasta doesnt necessarily mean doubling everything. Scatter a layer of both cheeses on top. We make 15 at a time; it never stops. He says hes never written one down in his life and he shows no signs of changing his mind anytime soon. And made a double batch so I have leftovers for lunch. LOL All best to ya, Girl. Prisinzanos birthday fell on December 15, 1965.He grew up in New York, America. If you cant, give your lemon a light scrub (not removing zest, of course) and dry it thoroughly before zesting it here. Use tongs to pull out the dripping spaghetti and place it into the pot with lemon water. And I have shared the recipe many times! When I opened the restaurants, a lot of the scene was moving to Williamsburg in Brooklyn, but I still wanted to preserve the neighborhood. People are watching them. Thats a big culprit with clumpiness. Perfect summer supper. Well, this was delicious for dinner tonight, and we had everything in the house I am keeping a couple of lemons on the grocery list, they have been coming in handy lately. Everyone got it and it was immediately busy. Any thoughts about what might be going wrong? I had some leftover blender hollandise from yesterdays breakfast, so I just heated up some pasta and tossed it with that. So fresh and bright tasting. Add bay leaves and sage and cook until meat is very soft and sauce is thick, about 30 minutes more. You know, kind of showstoppers. Ive made so so many of your meals, that wow me personally but Im not so sure for others and Im just wondering what you would say? Of course we crave the pasta, but the shrimp adds protein and assuages the guilt of a meal built completely of carbs. Follow. (The internal temperature should be at least 140 degrees.). Pasta:I used half a box (8 ounces) of spaghetti noodles. Your email address will not be published. I made this last night. And of course, nutritional yeast is a classic for upping cheesiness without cheese. People dont see me cook at my restaurant, but if I opened a new one, I would be behind the stove at the beginning thats how I set everything up. Wrap it in plastic (or a zipper-lock bag), and refrigerate up to 36 hours. I would suggest playing around with some nutritional yeast and using some sauerkraut brine or finely chopped sauerkraut! Now that people recognize you, how do you handle your fame? After a minute or so, add a slice of zucchini to test the heat. I wanted you to be able to pick up the slice. Frank Prisinzano, New York-based restauranteur and founder of East Village Radio, understands what people want. Add salt and the other two tablespoons of butter. After you have portioned the pasta into the warm bowls, top each with olive oil and plenty of parmesan cheese. In a large skillet over medium heat, add cup pasta water, lemon juice, and 4 tablespoons of the butter. A highly recommended swap when the mood strikes. Frank Prisinzano. Subscriber benefit: give recipes to anyone. If you dont have one, use the tiniest holes on a box grater. Footer Navigation. You could make falafel, these pizza beans, this baked farro or this fancy spaghetti pie. Boy was that good. Gosh 3.5 oz of parmesan reggiano for 8 oz pasta is ALOT of parm, and I like parm. The soul of #Naples is #Ragu and #Pizza My Maternal Grandmother Carmela was from the center of Naples and it's her blood that boils to the surface when I am making either dish I can see her magical parchment hands, her veins like olive branches under the skin, her dialect rough from the hard pizza lined streets of Napoli I wish she could see me now #TiAmoNonna #MiManchiDaImpazzire # . 664 following. There arent any notes yet. url: url, The biggest mistake you can make is to serve this spaghetti on a cold plate, says Frank. Try my Lemon Chicken Pasta for another quick and delicious lemony pasta with added chicken. I love love LOVE this recipe. In its simplest form, spaghetti al limone contains only lemons, olive oil, parmesan, salt, pepper, and a few leaves of fresh basil in an uncooked sauce. Exclusive Member of Mediavine Food, Anyone hungry? I pulled then pasta straight from the pot to the serving bowl with tongs and since some pasta came along with it I needed only a bit of extra pasta water to thin out the sauce. Here is what the post says: Pasta Water: You will notice that you need to reserve a cup of pasta water as you drain the noodles We only used 1/4 cup of the reserved pasta water, but you can always add more until the sauce reaches your desired consistency. Simple and delicious as written. Olive Oil I learned about Frank Prisinzanos wonderfully instructive and opinionated Instagram years ago from you (the crispy egg), and as you probably know, he has a pasta limone dish thats one of his core recipes. When the pan is hot, add meat and cook, stirring to break up chunks, until any liquid has evaporated and the meat starts to fry in its own fat. Why do I have to read a damn novel to find out if it is worth making? If dry, knead in water a little at a time. Find this Pin and more on Recipes - Frank Prisinzano by Lisa Cochin. Butter:Cut the six tablespoons of butter into six, one tablespoon pats. I was thinking about adding some microplaned garlic, but Im glad I didnt. Print. Wow! Also i will 100% be making this tomorrow night. Frank's Bolognese from Happy Cooking: Make Every Meal Count.Without Stressing Out (page 233) by Giada De Laurentiis. Ive used it three times now including once when I had some vegetables nearing the end of their ripeness and this sauce was the perfect vessel. My grandmother never spent any money; she comes from the Depression era, so she would steal silverware from restaurants and put it in her bag so it was a conglomeration of utensils from everywhere shed ever eaten. Most recently was feeling super lazy and didnt want to rasp/grate the cheese, so I popped it into my food processor (no grater, just the blade), processed until it looked kind of like couscous, and then added all the rest of the stuff and processed some more. DEEEEEELISH. Thanks for your time, as always! Serves 2. I thought I knew what was for dinner tonight and then this popped up. Reserve about a cup of pasta water, set aside and turn off the heat. This pasta was EXCELLENT! Be the first to leave one. Set two pots side by side: one for boiling the pasta and another for mixing the pasta with the lemon and butter. Inspired by Frank Prisinzano's method. "You have to move really fast, " says Frank. Add pasta water as needed, continuously stirring, until you get a nice creaminess and coating of sauce on the strands of spaghetti. Blend until it reaches the consistency of a pesto and still has a bit of texture to it. Ladle a couple cups of boiling pasta water into the empty pot to keep it warm. Frank Prisinzano: The 'No-Recipe' Chef and Instagram Sensation by Carole Hallac Contributor March 22, 2020 How the larger-than-life owner of Frank, Lil' Frankie's and Supper in the East Village became an Instagram sensation, sharing his 'no recipe' cooking methods. Im sooooo eating pasta this weekend!! If you can understand how it is perfect the way it is, the quality of your life will increase, because you will look for the simple things that actually are the most profound.. Its so sensitive. Ive made it at least a half dozen times over the past couple months. Instead of the basil, it was sprinkled with mint. It just makes you look foolish, Talion Hendren. Pulse all ingredients EXCEPT the water until JUST combined, and walk away for 5-10 minutes to let the flour hydrate. How did you get such a large following on Instagram? I find its best with lemons that are a few days old so the lemon flavour doesnt completely overpower the parmesan, and lots of basil which means my basil plant is now looking a bit forlorn. Nutritional yeast is a good suggestion as well. In that same pot, squeeze two halved lemons. I weighed everything and used the correct microplane and it still did not come together until I put the pasta back in the pan and simmered it with a bit of pasta water. NYT Cooking is a subscription service of The New York Times. Like if someone adds garlic or black pepper to spaghetti limone, I would tell them to leave it alone! Turn the heat up to medium. I find it fluffy and weightless. But I always say hi to everybody and I never turn anyone down for pictures.. As odd as it sounds, some clever chefs making a vegan version of carbonara realized that both hard cheese and sauerkraut have a bit of a lactic acid (fermentation) tang, as well as a bit of funk and saltiness. Frank has an Internet show named Sauce'd too. Recipes. This is it!! I suspect its less due to a blasphemous streak or attempting to bait this parody account, but because they are all delicious. It's so easy, but it does require a certain amount of attention to detail. Place the fish in the center of the dish. Use a sturdy spoon and scrape the bottom often, to prevent burning. Thank you again, as always, for a great idea that we will be enjoying again in the future. Here is the article Whenever I cant think of what to make for dinner, I turn to your site. I needed to find a recipe to carry over to my friends place and this made everyone think i cook for living lol.. that was fairly simple to do and tasted really damn good.. only that if you spill some on your carpet, thatll be a pain to remove the stain. Bring a large pot filled with salted water to a boil. Had fresh-from-the-garden heirloom tomatoes as a side. Theres a new vegan Parmesan cheese made by Vio Life that looks just like the real thing and tastes great-for a dairy free cheese. Tell me about your unique style of pizza. A little less than 1/2 lb spaghetti, about 3 oz of pasta per person; 2 medium-sized zucchini, ends trimmed and thinly sliced into half-moons; Extra virgin olive oil; 1/2 cup freshly grated pecorino romano (you can also use parmigiano reggiano or provol . Like many of the items in his charming restaurant, the table belonged to his grandmother, the person that taught him how to cook. Personally, I love . Previous post: burrata with charred and raw sugar snap peas, burrata with charred and raw sugar snap peas. Made this one lone, Friday night and loved it! Then turn it on, add the water GRADUALLY, just until the dough is moist (until you can squeeze it and it holds together, like pie crust dough). Move the spaghetti in circles with a wooden spoon, so that it becomes coated with the lemon butter sauce. I used grated pecorino because it was what I had on hand (grated by the deli, so no additives). Move the spaghetti in circles with a wooden spoon, so that it becomes coated with the lemon butter sauce. Then dump the water out. I appreciate it when I am there; I go to Don Michele, Brandi and I love the whole experience. This simple version is the best thing Ive found for the fresh pasta available in my farmers market. After draining the pasta, I just threw all of it together back into the pasta pot (with the oil) and mixed it together with tongs. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Well. ), Frank Prisinzano, making his famous dish and below is a recipe derived from his very own method. It takes all of a minute longer to make than pasta takes to boil and the result is the kind of sunny, summery, quick meals we all need more of in our repertoires. How many ounces of fresh pasta, do you think? What are the other 3/4 used for? Vegetarian Once the pasta has cooked, reserve a cup of pasta water and drain the rest. made this & its delish, so easy & so fast to make. Frank . Super quick. Ladle a couple cups of boiling pasta water into the empty pot to keep it warm. It should not be considered a substitute for a professional nutritionists advice. Transfer to a pastry bag or thick sealable plastic bag. Nine years ago: Mushroom Crepe Cake, Braided Lemon Bread and Carrot Salad with Harissa, Feta and Mint Just lovely. Kosher. How to Make Pasta Dough. I tried this recipe, following it to a tee, and like I had with the Cacio e Pepe, the sauce just didnt come together. Inspired by Frank Prisinzanos method. With just a few basic ingredients and a few minutes, you will have this creamy dish ready to enjoy. Top each bowl with 1/4 cup freshly grated pecorino romano, about a teaspoon of fresh mint, some freshly cracked black pepper, and a light drizzle of extra virgin olive oil. Transfer to a clean kitchen towel and squeeze dry. The spaghetti acts like a whisk, says Frank before describing the process in Italian, Mantecato benissimo. Throw the lemons in with the spaghetti, so the skins zest the pasta. Reduce the heat to low and simmer for 1 hour. spaghetti sea salt, or kosher salt 1 to 2 lemons sliced in half 1 stick grass-fed, unsalted butter cubed + more if needed parmesan cheese finely grated Instructions Bring a pot of heavily salted water to a boil, cook your spaghetti to al dente.