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Spaghetti

Spaghetti simmers for 20 minutes in salted water and is turned in melted butter with grated sharp cheese; a variant is served with creamed lobster or crayfish stew. From Erken's Stor kokebok (1949), p. 490.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 490 (falt i det fri)

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About the dish

Pasta was still a fairly new dish on Norwegian tables; the book shows both a simple butter-and-cheese version and a festive variant with shellfish.

How to make it

  1. 1

    Boil the spaghetti

    Put the spaghetti in boiling salted water (1½ l) and let it simmer for 20 minutes. Drain.

  2. 2

    Serve

    Melt about 100 g butter in the serving dish and put the cooked, dry spaghetti in it. Sprinkle with grated sharp cheese, or serve the cheese separately. Tomato purée may be added.

  3. 3

    Variant

    Put piping hot, freshly cooked spaghetti on the serving dish. Spoon a good creamed lobster or crayfish stew over it, and garnish with lobster roe or crayfish tails and a little dill.

Changes from the original

The cooking time (20 minutes) follows the text. No seasoning has been added.

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Frequently asked questions

How long does the spaghetti cook?
The text gives 20 minutes of simmering.
What can I put on top?
Creamed lobster or crayfish stew, garnished with lobster roe or crayfish tails and dill.
Is tomato purée required?
No, it may be added if you like.

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