So one of my go to easy meals is spaghetti tossed in olive oil with salt, pepper, onion powder, garlic powder, chili flakes, and italian seasoning. I'm thinking about improving on it to make it more savory. What spice or seasoning would go best with the current blend I use?
>>21575944Parmesan cheese
>>21575948Yeah this, definitely need some cheese.Mushrooms are also a good savory option if you want to 'corporate them in somehow. Maybe soy or worcestershire sauce if used sparingly.
>>21575944parmesan or anchovies
>>21575944Squeeze of chovy paste and a sprinkle of Parmesan, as anons have saidNo actual additional cooking required, and it will have been kicked up several notchesIf anyone tells you it's le bad to mix fish and cheese on pasta, fuck them
>>21575948>>21576000>>21576004I'll give these a try, thanks anons.>>21575955What's your take on mushroom umami seasoning?
>>21575944wtf you think those little hunks of shit are in your pic? there's your savory poorfag: a little ham or bacon. there's a reason carbonara is a classic.> picrel wypipo shit
>>21575944Lose the chili flakes and add a Bechamel sauce.All the other ingredients you listed go great in a Bechamel sauce. You can also melt parmesan in the Bechamel and take it to another level. It's a great base to make a kickass cheese sauce.
>>21576083some people find inspiration very hard to come by I suppose. but literally any pork will work with spaghetti, or at the very least, some type of pasta. even a hot dog
>>21575944As a minor adjustment in a different direction, remove all that add lemon juice garlic salt and white pepper with butter, will make for the ultimate savory pasta. The lemon juice specifically is a massive boost.
>>21575944yanks never heard of fresh ingredients everything they use is some shitty dry powdered form
>>21576123Cook the bacon the ham or bacon in a steel pan, remove, add a dry white wine with a bit of fruity notes like a strong chardonnay or a pinot grigio, let it get all that fond and reduce a bit, then add everything in your post. I make that for my shrimp, asparagus, and pasta meal. A few cloves of fresh pressed garlic lightly cooked is better than garlic salt though. Toss on the parmesan once everything has cooled so that it doesn’t melt too much.
