How Do You Eat Your Spaghetti?

I've noticed that the way people eat their spaghetti varies widely depending on where they're from, what ethnicity they are, etc. So how do you eat yours?

We cook ours with lots of ground beef in the sauce, heavily buttered noodles, and then eat it on toast. I don't know why, that's just how my family always did it.

I eat my spaghetti very al dente w/ organic prego sauce and some nice veggie crumbles. MMMM

On toast?
Anyway, beef/turkey sauce with chunks of tomatoes put in,LOTS of garlic.

My grandmother thought everything was better with beef. She would buy a store bought lasagna and pour a pound of ground beef over the top of it.

I like beef sauce, smothered all over my pasta. Moderate on the parmesan cheese, nothing else. Not angelhair, the thicker kind.

If I'm broke, just a can of Ragu on top of plain ramen.

beef sauce with regular spaghetti noodles with a ton of parmesan on top. meatballs are good but i never make them.

my family's way of eating things has changed since my mom found out she was allergic to yeast and my dad is on a weird fitness regimen, but i personally like mine with lots of chunk-free marinara and soy parmesan, and sometimes a few soy meatballs. nothing special but i sure do love it.

Thanks for the idea. Cooking pasta NOW.

Beef sauce mixed into the noodles and lots of parmesan cheese. We put it on a plate and then cut it with our fork so the noodles aren't insanely long. My mum did that when we were little kids, probably to make it easier to eat, so we do it out of habit now.

I twirl it onto my fork, but I don't use a spoon to help. I've tried, and I can't quite get the motion down.

Also, I use a piece of garlic bread to mop up extra sauce before I start eating the pasta. I don't like lots of sauce.

Don't the Cincinnati-area people put chili and cheese on top of spaghetti? I seem to remember that being a big thing when I was down there.

This recipe is the BEST Evah!

PASTA WITH HOT TOMATO AND BACON SAUCE

1/2 lb. thickly sliced bacon
3 tbsp. olive oil
2 1/2 lg. onions, coarsely chopped
3 lg. garlic cloves, minced
1 (28 oz.) and 1 (16 oz.) can tomatoes, chopped with liquid
1 tbsp. tarragon, or 2 tsp. sugar
2 tsp. salt, to taste
1/2 tsp. red pepper
1/2 c. minced fresh parsley
1 1/2 lbs. pasta
Grated Parmesan

Fry bacon until crisp. Drain. Pour all grease except 1 tablespoon from skillet. Add olive oil and onions to skillet. Saute onions until wilted, about 5 minutes. Stir in garlic, tomatoes, salt, tarragon and pepper. Simmer 30 minutes to reduce liquid. Crumble bacon and add along with the parsley. Remove sauce from heat. Toss cooked pasta with a bit of butter and then some of the sauce. Top each serving with additional sauce and cheese. Serves 6.

damn... now i'm hungry

With a spoon.

I break my noodles up before I boil them.

Not the way my family eats it, but personally I will buy that fresh store stuff and boil it up in some water (good).
Then pout micro-waved Ragu on it (bad).

I live alone and have few cooking skills. Most nights I eat Marie callenders frozen dinners

Never had ramen noodles tho.

chunky sauce and angel hair pasta is best!!!




then you gotta twirl it on your fork with the help of a big spoon!!! that's the proper way ain't it????

With a fork.

Me too! I break them in half and then cut them with my fork when they're on my plate. I suppose I could break them into fourths or something, but old habits die hard. There's also a bit of sentimental value to cooking like my mum.

Me, too

By getting one end in my mouth and sucking it up and getting sauce all over the place

you know... like... in the movie Lady and the Tramp? the part where they're eating spaghetti? i was like, "man... she really is a tramp." then i realized that she can't be the tramp because that would make him the lady. and then it just wouldn't make sense. but The Fox and the Hound... that's a movie where you don't really have to think. see... one's the fox, one's the hound.

yes.

Aye, Skyline. Sooo good, though I don't eat meat anymore.

stewed tomato sauce with olive oil, basil and whole garlic cloves, chopped marinated artichoke hearts, and freshly ground black pepper.

lately we've been having ravioli (tofu and spinach stuffed, mm good) instead of other pastas.

I cut it with the side of my fork, then scoop it up and eat it that way. Whenever I twirl it, it doesn't stay like that so I still get it all over my face and give up.