Plate like a Michelin chef

Ingredients

• 400 g Spaghetti (dry, broken in half for easier handling)
• 2 cup Tomato Sauce (store‑bought or homemade, warmed)
• 1 tbsp Olive Oil (extra‑virgin, for tossing pasta)
• 1 tsp Salt (for pasta water)
• 5 leaf Fresh Basil Leaves (optional garnish)
• 2 tbsp Parmesan Cheese (freshly grated)

Instructions

1. Boil Water

   Fill a large pot with 4‑5 L of water, add 1 tsp salt, and bring to a rolling boil over high heat.

   Time: PT5M

   Temperature: 212°F

2. Cook Pasta

   Add the spaghetti to the boiling water and cook al dente according to package directions, usually 8‑10 minutes. Stir occasionally to prevent sticking.

   Time: PT10M

   Temperature: 212°F

3. Heat Sauce

   While the pasta cooks, pour the tomato sauce into a large skillet, add 1 tbsp olive oil, and warm over medium heat until it simmers gently.

   Time: PT5M

4. Combine Pasta and Sauce

   Drain the pasta and add it directly into the skillet with the sauce. Toss quickly to coat, then transfer the mixture back into the empty pot (or keep in the skillet if using a wide pan).

   Time: PT2M

5. Plate Using Carving Fork

   Place the skillet (or pot) on a stable surface. Insert the carving fork into the center of the pasta mound, scoop as much pasta as possible onto the bottom half of the fork, and gently lift. Level the pasta on the fork, then roll it tightly upward, forming a compact cylinder. Transfer the rolled pasta onto a serving plate and garnish with fresh basil and grated Parmesan.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

12 g

Carbohydrates

70 g

Fat

12 g

Fiber

4 g