Stringhette 6 Sapori with Pesto Bianco & Thyme
Stringhette tossed with Pesto Bianco, olive oil and Sicilian thyme. Simple, aromatic and creamy in under fifteen minutes.
Tomato Pasta Tagliolini with a Sausage and Zucchini Ragú
Tagliolini Pomodoro with sage sausage, zucchini, cherry tomatoes and white wine, brightened with lemon and thyme.
Six Color Fiocchetti with a Basil and Mint Pesto, Asparagus, and Peas
Six color fiocchetti with a bright basil and mint pesto, asparagus, peas and cherry tomatoes. As good at room temperature as it is hot.
Squid Ink Pasta
Squid ink pasta with shrimp and calamari in white wine and seafood stock, finished with parsley and lemon.
Creamy Mascarpone with Pancetta and Mushroom
Busiate in a mascarpone sauce with crisped pancetta, baby bella mushrooms, kale and white wine. A weeknight pasta that eats like a Sunday one.
Tomato Pasta with Sun-dried Tomato Pesto
Tagliolini Pomodoro in a pesto of sun-dried tomatoes, roasted red peppers and basil, emulsified with pasta water.
Aglio e Olio
Spaghetti with thinly sliced garlic, plenty of good olive oil and a pinch of chili. The pantry dish that comes together in the time the pasta takes.
Amatriciana
Guanciale rendered until crisp, crushed tomatoes and a shower of Pecorino Romano over bucatini. One of Rome's four essential pasta dishes.
Gricia
Carbonara without the egg, amatriciana without the tomato. Guanciale, Pecorino Romano and black pepper over rigatoni.
Carbonara
Guanciale, egg yolks and Pecorino Romano brought together with pasta water. No cream, and the pan comes off the heat before the eggs go in.
Cacio e Pepe
Four ingredients and no cream. Spaghetti, Pecorino Romano, toasted black pepper and starchy pasta water emulsified into a silky sauce.
20 Hour Braised Chuck Roast, Sauce and Pappardelle
Chuck roast braised for twenty hours until it falls apart, folded through tomato sauce and served over pappardelle. Long on time, short on effort.