When I first started my adventure with Honduran cuisine the two things that were a bit strange to me where Honduran spaghetti and fried green bananas known as ´tajadas´. I first came to Honduras to visit when my 15 year old son was not yet 1 year old. He celebrated his 1st birthday in Honduras.
Honduran spaghetti is interesting, it took me some time to get used to, but now that I have gotten used to it sometimes I like to add it instead of rice. I never could understand how in the world it is that Hondurans like to eat both rice and spaghetti in the same plate, wow all the carbohydrates at work there....we walk a lot here, but not enough to work off that type of diet.
You might wander what is so interesting about it, in reality Honduran spaghetti is quite simple to make. Take 1 pound of spaghetti noodles and put them to boil in water and a pinch of salt, gather the rest of your ingredients, 1 package of tomato sauce, 1 pack of 4 ounces of Honduran crema..like Sula or fresh if you can get it, half a stick of margerine, hard Honduran cheese that is grated like parmesan, and 2 chicken buillon(I use the Issima brand that is a package instead of a cube). Once your spaghetti is cooked tender take a collander and flip spaghetti into it to drain, then immediately put back in pot while hot, add margerine, buillon, half pack of tomato sauce, crema and mix till you get a light orange color, you don´t want to add too much tomato sauce so you may want to add 1/4 of package first and then add more as you go. Once this is done you can serve with a meat accompaniment, salad and beans...and of course if you want to be fully Honduran, add white rice to it and top the spaghetti with the crumbled cheese.