PASTA WITHOUT TOMATO
Steps:
- 1. Use a 2-cup pyrex to measure out 1 1/2 to 1 3/4 cups of mixed pasta; break about 1 ounce of long spaghetti in halves or thirds; place in the cup, and add enough of the rotini (about 2 ounces) to make up the difference.
- 2. Cook pastas together; spaghetti will be over-cooked, and the starch will act as a binder.
- 3. While the pasta is cooking, brown beef; remove fat as it appears.
- 4. When meat is no longer pink, then add olive oil and onions and fry, stirring, to soften and sweat the onions.
- 5. Add garlic, mushrooms, parsley, and the Italian seasoning and blend.
- 6. Continue cooking and stirring until mushrooms are warmed (not limp).
- 7. Remove from heat but keep warm.
- 8. Drain the pasta but do not rinse.
- 9. Put pasta back in the pot used to cook it.
- 10. Add the hamburger mixture.
- 11. Make a well in the center of the spaghetti mixture and working quickly, mix the egg and extra oil.
- 12. Using moderately high heat, quickly pour the egg mixture into the well and stir, constantly, to both coat the pasta, and to cook the egg.
- 13. Season with basil, oregano and pepper.
- 14. Add the parmesan and optional cilantro.
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