Entrée: United States – Cincinnati Four-Way Spaghetti with Chili, Cheese, and Onions

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 5 min

Cook 10 min

Total 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

8 oz (225 g) dried spaghetti
Salt for pasta water
2 cups (480 ml) Cincinnati-style chili (prepared)
1 1 / 2 cups (170 g) finely shredded sharp cheddar cheese
1 / 2 cup (75 g) finely diced raw onion (white or yellow)

Show original ingredient measurements

8 oz / 225 g dried spaghetti
Salt for pasta water
2 cups (480 ml) Cincinnati-style chili (prepared)
1 1 / 2 cups (170 g) finely shredded sharp cheddar cheese
1 / 2 cup (75 g) finely diced raw onion (white or yellow)

Instructions

1. Cook spaghetti in salted boiling water until al dente; drain.
2. Heat the chili gently until hot.
3. Arrange spaghetti on plates, spoon chili over, top with shredded cheddar, and sprinkle with diced raw onions. Serve immediately.

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