Today, we bring you a recipe featuring dry pasta as the main ingredient, specifically macaroni. According to history, this dish originated in Montevideo, Uruguay, in 1915 when the renowned tenor Caruso visited the city. His visit was such a success that restaurants in the Uruguayan capital created this dish in...
Ingredients
dry macaroni pasta500g
medium onion1
butter1tbsp
fresh heavy cream200mL
cooked ham100g
jar mushrooms1
grated Parmesan cheese1/2cup
beef bouillon cube1
salt
pepper
nutmeg
Nutrition (per serving)
Calories
585.0kcal (29.25%)
Protein
20.6g (41.26%)
Carbs
51.6g (18.77%)
Sugars
1.6g (3.26%)
Healthy Fat
10.6g
Unhealthy Fat
19.0g
% Daily Value based on a 2000 calorie diet
How to make Macaroni à la Gran Caruso
- Step 1
Boil the macaroni in plenty of salted water until al dente. Drain and set aside.
- Step 2
Peel and finely chop the onion. In a large skillet, melt the butter and sauté the onion until it becomes translucent.
- Step 3
Cut the cooked ham into thin strips (julienne) and slice the mushrooms after draining them. Add both to the skillet with the onion.
- Step 4
Dissolve the beef bouillon cube in a few tablespoons of hot water and pour it into the skillet. Cook everything together for one minute.
- Step 5
Stir in the heavy cream and heat gently.
- Step 6
Once the cream is hot, add the grated Parmesan cheese. Season with salt, pepper, and a pinch of nutmeg. Cook for two minutes and remove from heat.
- Step 7
Add the cooked macaroni to the skillet with the sauce and mix well to coat the pasta evenly.
Nutrition (per serving)
Nutrition (per serving)
Calories
585.0kcal (29.25%)
Protein
20.6g (41.26%)
Carbs
51.6g (18.77%)
Sugars
1.6g (3.26%)
Healthy Fat
10.6g
Unhealthy Fat
19.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the macaroni is cooked al dente to maintain its texture when mixed with the sauce.
Use freshly grated Parmesan cheese for the best flavor.
Adjust the seasoning to your taste, but be cautious with salt as the bouillon cube and Parmesan cheese are already salty.
For added flavor, you can sauté the mushrooms separately before adding them to the sauce.
FAQS
Can I use a different type of pasta?
Yes, you can substitute macaroni with other types of dry pasta like penne or fusilli, but macaroni is traditional for this recipe.
Can I use canned mushrooms?
Yes, canned mushrooms work well in this recipe. Just make sure to drain them before slicing.
Can I make this dish vegetarian?
To make it vegetarian, replace the beef bouillon cube with a vegetable bouillon cube and omit the ham.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Can I use light cream instead of heavy cream?
Yes, you can use light cream, but the sauce may be less rich and creamy.
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