- Total Time: 30 minutes
- Yield: 4-6 1x
- 1 pound spaghetti
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1+ cup strawberries
- 1 cup heavy cream
- 1/2 cup vodka
- 1 teaspoon of each salt and pepper
- 1/2 cup of Parmigiano Reggiano, grated
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- Place a large pot of salted water to boil for the pasta. Meanwhile, mash most of the strawberries in a bowl, and slice a few for a final garnish. Over a low flame, melt the butter and olive oil together. When melted, add the strawberries and the vodka. Stir for about a minute and then add the cream, salt and pepper. Cook for about 5 minutes. When the spaghetti is almost al dente, drain it, and mix into the strawberry mixture. After about a minute, add the Parmigiano. Serve immediately with a garnish of the remaining strawberries and a sprinkle of Parmigiano.
Wimbledon Schwimbledon. Feast on your eyes on this, the Italian version of strawberries and cream. I first tasted spaghetti with strawberries a dozen years ago at a restaurant near the Vatican in Rome. I remember thinking: 1) disgusting, 2) I am very, very pleased with my spaghetti carbonara, and 3) I sure am unadventurous. I still say who needs adventure when you have a good carbonara, but in the spirit of seasonal eating, I thought we should give it a (surprise) whirl.
This was my strategy at home with my unsuspecting family: “Open your mind. Close your eyes. Open your mouth. I’ve got a big surprise.” I inserted a forkful of Spaghetti alle Fragole into each of their mouths. Only one guessed right, but all said, “Mmm.” Careful now, the willing surprise will only trust you once, so make it good.
P. S. I still wouldn’t recommend it before tennis or for breakfast…