Pasta Recipes
Carbonara, pesto, bolognese, amatriciana. Pasta in all its glorious forms.
Authentic Roman Carbonara Pasta
Authentic Roman carbonara is one of Rome's most coveted pasta dishes and one of the most misunderstood outside Italy. Its secret lies in the emulsion of egg yolks with pecorino romano and sizzling guanciale — no cream, no onion, no garlic. The result is silky, intensely savory pasta that comes…
Pasta with Genovese Pesto and Prawns
Linguine with freshly made Genovese pesto and sautéed prawns: a combination that comes together in the time it takes to cook the pasta. Real pesto is made in a mortar with fresh basil, pine nuts, Parmesan, garlic, and Ligurian olive oil; the prawns take just one minute in a hot pan to stay juicy. A…
Roman pasta carbonara
Roman carbonara is one of the pillars of Lazio cooking, built on just a handful of ingredients: guanciale, egg yolks, Pecorino Romano, and black pepper. The silky sauce forms entirely from the emulsification of fat, starchy pasta water, and beaten eggs — no cream involved. Getting the temperature…
Classic Roman Carbonara
Carbonara is one of the most misunderstood dishes in Italian cuisine. The original Roman version contains no cream: the creaminess comes from egg and cheese emulsified with the starch from the pasta cooking water.
Pasta Recipes: cooking guide
Italian pasta is one of the most democratic dishes: cheap, fast, infinitely versatile. Authentic carbonara (no cream), homemade Genovese pesto, bolognese slow-simmered for hours, ten-minute lemon pasta. Classics alongside modern versions that will surprise you.