Spaghetti with Parmesan > Spaghetti with tomato sauce >

>>8887107
>Parmesan
What are you, poor?

>>8887107
A > B > A+B
i dont see how this could work

>>8887178
This is /ck/, not /sci/, Einstein.

>>8887107
Spaget with parm is just long Mac an cheese

>>8887166
is this a new meme? parmesan is probably the most expensive common cheese i can think of , at least

>>8887107

>granulated parmesean

You are apparently utterly incapable of shame, leaving others to be ashamed for you.

>>8887107
I do the following:
>1 red 1 green bell pepper chopped
>large onion chopped
>4 cloves garlic, crushed entirely through the press
>local top tier hot Italian sausage
>cook covered till peppers soft, sausage browned and broken well
>ev olive oil in
>prego (because I'm lazy) over the top
>fresh crushed basil in
>fresh cracked black pepper
>simmer for 5-10 minutes covered
>over linguini
>fresh shredded reggiano or asiago

>serve with fresh toasted garlic bread
>french loaf split
>baste with basil ev olive oil
>spread french crushed Carli
>red pepper
>reggiano/Asiago
>toast in oven

I add fresh diced jalapeño to the sauce if no one objects.
Might do this tomorrow now.

>>8887928
"I just place the whole solid block on top of my pasta"

>>8887323
>Parmesan
>expensive anywhere
Anon, I...

>>8887977

>prego

Leave

>>8887323
I think it's an american thing, I don't think the name "parmesan" is regulated in the US so when you want actual parmesan you have to get "parmeggiano reggiano"

Pan
Nice and hot
Cook the pasta
Place in bowl
Little bit of pesto
Little bit of pepper
Little bit of parmesan
Done

>>8887977
Get out.

>>8890253
>>8890283
>doesn't like prego
Make me.
I'm eating it right now on a sausage sandwich.

>>8890273
can a lardtub confirm this?
it mkaes sense, desu - I always go for grated grana padano or similar when on a budget, but they're never as good as a whole chunk of real parmesan. fresh, grated PDO (protected something of origin) parmesan is non-comparable with general "grated hard cheese"

>>8890348
American here. For the most part, when people say parmesan, they mean the powdered shit that come in a shaker with a green top. A lot of times it has romano cheese mixed in, but it is powdered too.

Personally, i like it on spagu, but I have pretty lax taste and like a lot of stuff.

>>8890389
funny, that's fairly rare over here and it's just named "cheese"
acut al parmesan is probably the most expensive cheese available at most supermarkets

>>8887178
I didnt know anons understood logic. I am enjoying today.

>>8892053
>>8887178

how about this, retards

peanuts > gum > peanuts & gum

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>>8887977
>prego

>>8887178
Beer>poop>beer+poop

>>8887178
-1 > -2 > -1+(-2)

>>8892078
Share us your homemade sauce recipie.

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america was a mistake

>>8890729
Yeah I've been eating shitting dust cheese from those green top plastic bottle things for a long time, and then I finally bought parmeggiano Reggiano and it's so different and amazing. I will eat a fucking wedge of it by itself I swear.

>>8892829

I actually like that stuff. It's just like it's a different thing from real parmesan. Same with fresh and canned tuna, I like both for different reasons.

>>8887107
Are those ingredients really so expensive in america? Here in Italy spaghetti with tomato, parmesan, some basilico and olive oil are the cheapest thing I can think of

>>8889096
It is here in the UK. costs about 20 pounds per kilo.

>>8889096
you must be fucking retarded and American.

>>8892950
>It's just like it's a different thing from real parmesan.

Yes. A very very horrible thing compared to real parmigiano-reggiano.

>>8892989

The only thing that's expensive in America would be the cheese. Assuming you use the real thing, anyway. Parmigiano-Regianno is usually about $20/lb here. Then again, you don't need to use very much for each serving, so the price per meal is actually very reasonable.

We do have a super shitty fake version that's much cheaper though.

>>8887977
>pressed garlic
>olive oil in after everything is cooked
>prego
>"fresh" crushed basil (only one of the first two words can be true)
>OVER linguine

So many things that are wrong that I don't even feel like criticising the garlic bread

>>8893339
I add the olive oil after things are half cooked. I use ceramic nonstick pans so I don't 'need' any oil if I didn't want.
>basil
It's fresh, from my garden a good part of the year.
I smash it.

>over
I don't like my pasta to remind me of scho cafeteria food.
I cook the pasta (usually linguini).
I put it on a plate.
I smother it in a thick layer of sauce.

Am I not supposed to do this?