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Fricassee of Spaghettina

A fricassee made with small pieces of spaghettina, cream sauce, egg yolk, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and sauce are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Fricassee of Spaghettina

Ingredients

Directions

Prepare

  1. Boil salted water in a pot.

  2. Add spaghettina and cook for 45 minutes.

  3. Drain the spaghettina well.

Make the fricassee

  1. Stir the cooked spaghettina into the cream sauce and bring to a boil.

  2. Season with salt and pepper.

  3. Add the beaten egg yolk and stir well.

  4. Remove from heat and serve in a hot vegetable dish.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Cream + peppertop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Sauce + peppertop 27% of all pairs
    Smell alikelow
    Cooked together15,303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Pepper + eggtop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Cream and pepper barely smell alike, yet cooks put them together in 21,449 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Spaghettina
Forms the body of the dish, giving it bite and substance.
Cream sauce
Provides moisture and richness that coats the pasta.
Egg yolk
Thickens the sauce and adds richness as its proteins set gently with heat.

The step that matters

Adding the egg yolk. Egg yolk proteins set with heat and can scramble into lumps if the sauce is too hot. Stirring it in well, and taking the pan off the heat, lets it thicken the sauce smoothly and evenly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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