Who remembers Spaghetti with Milk? Or do you still cook spaghetti with milk?
Spaghetti with Milk used to be my favorite supper dish back home. I remember on rainy nights; a hot late dinner was all my siblings, and I were looking forward to enjoying. Whether it was porridge or Spaghetti with milk, the smell of cinnamon and anise used to perfume the entire house.
The best way to enjoy this dish is to cook it with fresh milk. Too bad I don’t live on a farm. I would love to experience it this way again. There are many ways to make Spaghetti with Milk. Some people cook the pasta al dente then finish to cook it in a creamy milk and spice mixture.
Other people cook the pasta directly in milk and spice mixture, my favorite way and the best way to make this dish. When the pasta is cooked in the mix, it absorbs the flavors released from the milk and the spices. You always hear a culinary chef say to add spices when boiling pasta and that it the best trick to make your pasta taste different.
This dish can be made with any pasta such as spaghetti, linguine or vermicelli. Whatever the choice is, it will still be good. The timing will be different because of thickness and shape of the pasta. The pasta is cooked in a milky mixture that has cinnamon, anise star, nutmeg, vanilla, sugar, lime rind, and butter – everything that is already in your cupboard. So get ready to feel like a kid again and make Spaghetti with Milk.
To make Spaghetti with Milk, you can use any size Spaghetti, linguine or vermicelli. Add additional milk if necessary.
It is best to use a heavy bottom pan as the pasta tends to stick to the bottom.
This dish can be also served with grated parmesan cheese if preferred or sprinkle freshly grated nutmeg on top.