Boiled Spaghetti, Italian Style

Spaghetti a l’Italienne

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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • ½ Pound of Spaghetti
  • A Pound of Grated Parmesan Cheese
  • A Tablespoonful of Butter
  • A Tablespoonful of Flour
  • Salt and Pepper to Taste
  • A Tomato Sauce


Spaghetti a l’Italienne is prepared in the same manner as in the preceding recipe. Spaghetti is a more delicate form of Macaroni.

The Italians in New Orleans also simply boil the Macaroni or Spaghetti as mentioned, sprinkle it with grated cheese and salt and pepper, and serve with a rich Tomato Sauce, and grated cheese, the latter served in separate plates. This is a very rich dish.

Macaroni or Spaghetti thus cooked is served with Daube and is a very palatable dish.