Entrée: United States – Cincinnati Three-Way Spaghetti with Chili and Cheese

Cincinnati Three-Way Spaghetti with Chili and Cheese recipe
Serving Size: 2
Approximate Time
Prep 5 min
Cook 10 min
Total 15 min

Ingredients

8 oz / 225 g dried spaghetti
Salt to taste for pasta water
2 cups (480 ml) Cincinnati-style chili (prepared)
1 1 / 2–2 cups (170–225 g) finely shredded sharp cheddar cheese

Instructions

1. Cook spaghetti in salted boiling water until al dente; drain.
2. Warm the Cincinnati chili in a saucepan until steaming.
3. Plate spaghetti, spoon chili over the pasta, then heap shredded cheddar on top (the cheese melts into the chili). Serve hot.

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Nutrition Information

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Recipe Metadata
Recipe ID
1932
Country
United States
Region
Cincinnati
URL
https://kitchen2mytable.com/view_recipe_data.php?id=1932

Important Cooking Safety Notice

Please ensure all proteins are cooked to a safe internal temperature:

  • Chicken & Poultry: 165°F (74°C)
  • Ground Meats (Beef, Pork, Lamb): 160°F (71°C)
  • Whole Cuts of Pork, Beef, Veal, Lamb: 145°F (63°C) plus a 3-minute rest
  • Fish & Shellfish: 145°F (63°C)

Always use a food thermometer to verify doneness. Stay safe and enjoy cooking!