I enjoy the concept behind Spaghetti al Cartoccio because it looks different and fun. For the hostess, the biggest advantage is that you can prepare the parchment pockets in advance.
The most stylish way to serve it is to prepare single portion parchment pockets. If you heat the pocket on a BBQ for a picnic at the park or the beach, switch to aluminum foil paper. Otherwise, parchment paper delivers a finer look. At home, you will cook the parchment pockets on a baking sheet in a hot oven.
Cooking Time and Recipes
If you prepare Spaghetti al Cartoccio, make sure to not overcook your pasta. Spaghetti, like any Italian pasta, is meant to be eaten al dente. Therefore, when come the time to cook the pasta in boiling water, cut in half the cooking time written on the package. The reason is that the pasta will continue to cook on the oven.
Believe me, it is worth to pay a little more for Italian made pasta like Barilla or De Cecco. They taste way better. Italian cuisine is simple. What makes it exceptional is when you select the finest and freshest ingredients.
Opt for Spaghetti al Cartoccio with a clam and tomato sauce, a seafood sauce or with a tomato and fresh herbs sauce. Have a look at these three recipes:
+ Herbs and Tomato Sauce Spaghetti in Parchment by Paula of Bell’Alimento – I showed her photo
+ Seafood Spaghetti in a Package: Spaghetti al Cartoccio by Mario Batali
+ Spaghetti e Vongole al Cartoccio at Rubber Slippers in Italy