This pasta usually eat at Christmas to accompany the turkey, although it is appropriate for any day. It is liked by children and adults and is perfectly preserved for several days in refrigeration.
200 gms of Spaghetti
3 garlic cloves
3 bay leaves
5 whole (sweet) fat peppers
1 trickle of oil
¼ liter of cream
100 gms of chihuahua cheese or manchego grated
100 gms grated Parmesan cheese
½ c ground nutmeg
¼ c ground black pepper
Red bell pepper
1. In a pot put enough water to heat, 1 ½ to 2 liters, add the onion, garlic, bay leaf, peppers, 1 to 2 teaspoons salt and a dash of oil and let it boil for 10 Minutes for spices and herbs to release their flavor. Add the spaghetti and stir a little so that the paste does not stick. Let the necessary minutes boil until the pasta feels soft but not annealed. Almost always in the bags of the pasta they say how many minutes they recommend to cook, depending on the thickness and the form of the pasta. When it is cooked it drains but a little bit of the cooking water is saved.
2. To make the sauce, the cooked onion, the cooked garlic, the cream, the two cheeses, the nutmeg, the pepper and a little of the cooking water to soften the cream, are ground in the blender. It is salt-tested. You can add a little more of the cooking water to clean the blender.
3. Pour the sauce over the spaghetti and mix.
4. It can be decorated with red pepper and parsley.
5. Makes 5 to 6 servings. The recipe can be multiplied to make the desired amount.
It can be prepared one to two days in advance and kept refrigerated. The day to be used must be removed from the refrigerator many hours before to be put at room temperature. It can be heated in a refractory covered with foil in the oven. You can also heat it in the microwave oven, or in a water bath or directly in a skillet taking care not to beat much to not break the pasta.