Cooking Carbonara the right way (recipe)

spaghetti alla carbonara

  After pizza, spaghetti alla carbonara is probably Italy's most famous dish, but also its most controversial. Everybody knows that this plate of bacon-and-egg pasta is supposed to have a rich, creamy, sauce, but few know the real secret of how to achieve it. Outside—and even inside—Italy, people often cheat and add a little (or … Continue reading Cooking Carbonara the right way (recipe)

Frittata di maccheroni: fried pasta cake (recipe)

  The more I learn about southern Italian cuisine the bigger the differences I see between that and northern cuisine. And, to be honest, nothing surprises me. I was recently taught this recipe by a good friend of mine from Naples and it's already become one of my go-to favourites. As the name suggests―maccheroni in … Continue reading Frittata di maccheroni: fried pasta cake (recipe)

Nuts about pasta!: Sugo di Noci (recipe)

    Simple, tasty, vegetarian, and good for you, this recipe is a traditional one here in the Tuscan province of Arezzo. It can also be made easily in under twenty minutes. What are you waiting for?         Walnuts, which grow here in abundance, are used in all sorts of recipes from liqueurs … Continue reading Nuts about pasta!: Sugo di Noci (recipe)

Pasticcio di tortellini: tortellini pie from Modena

  Ever since I came back from Modena, I've been dreaming of this pie. Having grown up in England, I love big, traditional, English pies such as pork pies and the game pies you see in TV costume dramas weighing down many a seventeenth-century table. This is the closest thing I've found in Italian cuisine … Continue reading Pasticcio di tortellini: tortellini pie from Modena