Creamy Pesto Risotto
Carnaroli risotto finished with Pesto Bianco and butter. Rich, nutty, and on the table in about twenty minutes.
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.
Risotto
The Carnaroli base recipe. Onion softened in butter, rice toasted, wine reduced, then warm broth a ladle at a time and Parmesan to finish.
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.
Risotto with Spicy Italian Sausage
Carnaroli risotto with caramelized red onion and sage, topped with spicy Italian sausage, mushrooms, pancetta and peppery arugula.
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.