Pasta Recipes

Today I want to explain how to prepare the best pasta for Amatriciana: the iconic dish of Lazio cuisine This recipe for Spaghetti a la Amatriciana or spaghetti all 'Amatriciana is fascinating, simple and full of flavor. We just need some tomatoes, a little guanciale - or pork jowls - and a chilli to make the sauce, which we will complete with pecorino cheese to finish off the dish.

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If a few days ago we were versioning the classic carbonara spaghetti recipe to turn it into an omelet when we made a spaghetti carbonara frittata today we will also make a very curious pasta recipe that you will like as soon as you try it. These are spaghetti with carbonara avocado, a pasta recipe that does not contain egg or cream whose sauce is linked with the vegetable fat of avocado and Parmesan cheese.

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Today I want to show you a very simple and very curious recipe. With the same ingredients of the classic carbonara spaghetti recipe, which is made without using cream, we will prepare a spaghetti carbonara frittata, a very easy recipe to pay homage. The secret is the technique to make this recipe, which obviously has spaghetti, Parmesan cheese, bacon, pepper and eggs, and nothing else.

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Are you passionate about pasta? And who doesn't! If you are one of those who would eat it daily, today you can take the opportunity to pamper yourself with the excuse of World Pasta Day, a celebration that brings together since 1998 the lovers of this gastronomic delight. And to make it a tribute as it deserves, we suggest you get out of the routine with very original pasta recipes.

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It is rare the week that at least a couple of pasta dishes do not fall at home, and although I almost always resort to the classic tomato and vegetable sauces, from time to time I want to vary. This time it was a new German book that inspired me for these tagliatelle with mushroom sauce, dried tomato and almonds, with that autumnal touch that I like so much in the kitchen.

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When we think of Italian pasta recipes, we are often afraid of exceeding calories. With this recipe of spinach cannelloni gratin, we can eat pasta without regrets, since even the béchamel is very light so that it hardly adds calories to this preparation. In addition, the layer of bechamel is very thin and is only in the upper part, so we will practically be taking some Catalan spinach presented in an appetizing wrap, which will make the little ones in the house liven up and get used to enjoying this type of dishes.

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Pasta di mezz'estate, literally "mid-summer pasta", is a popular dish from southern Italy, which is made with all the vegetables that abound in late August and early September: zucchini, eggplant, tomatoes and pepper . It is similar to the famous spring pasta, but with the vegetables of this season, and it is the ideal dish to take advantage of the overproduction of vegetables from anyone who has an orchard (or relatives with an orchard) and no longer knows what to do with both zucchini and eggplant -How is the case-.

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I suppose that when you see the photo you will have already imagined why this recipe for pasta with black truffle and pecorino cheese is my favorite recipe of Italian cuisine, since in addition to tasty it is an easy and quick recipe that we will have on the table in 12 minutes It is a pity that I can not take it more than in the truffle season and it has been the one chosen to give way to the last bits that I have left of the black truffle that I hunted last February.

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As we already tell you when giving you the recipe for authentic carbonara sauce, do not even think about liquid cream, bacon or mushrooms when you want to make this dish. Today we will show you how to make spaghetti carbonara better than in any restaurant, so that you master this dish with some of the tricks to make it perfect.

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Today we are going to prepare the recipe for the authentic Bolognese sauce also called Bolognese sauce or ragout sauce, the meat and vegetable-based pasta sauce typical of the city of Bologna in Italy. As you will see, it is not about frying meat and adding fried tomato sauce as we often see in friends' houses, dining rooms and sadly, also in some restaurants.

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There is nothing more useful than a pasta dish, but of course, preparing an Italian dish does not always have to be with the same ingredients and boring. Today I propose this pasta recipe with crusty bread, cherry tomatoes and anchovies that has turned out to be delicious, with a different filling that gives it the crushed and toasted bread, and the classic flavor of the tomato and anchovy mixture.

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I guess almost everyone always has some pasta in the pantry. I like to vary, but I think striped macaroni - or penne rigate - is my favorite family heritage. Of course, for some time we have moved to the full grain version. The last recipe with them has been these integral macaroni with spicy sauce of dried tomatoes and chia, different from the typical but very easy.

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That the authentic carbonara does not have cream does not mean that we cannot enjoy pasta dishes with a creamy sauce that does include it. With a brick of light cream my father improvised in ten minutes a simple dish that we devoured almost as quickly, and these noodles with mushroom sauce, garlic and black garlic are a bit of my homage to those family meals.

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