Archive | Pasta RSS feed for this section

Penne amatriciana

8 Apr

Penne amatriciana

Pasta amatriciana is a classic Roman dish made with guanciale (cured pork cheek), tomatoes and chilli. Traditionally made with bucatini, I prefer it with penne and seldom use another pasta.

Guanciale being thin on the ground in these parts, I make mine with pancetta or even chopped bacon. Continue reading

Pasta alle zucchini

6 Jun

zucchini-egg-pasta

We were introduced to pasta alle zucchini by our lovely Roman friend Mariella. She was a bit dismissive when she served it for dinner one evening, describing it as simple family fare, but we found zucchini and egg to be a winning combination. Continue reading

Orecchiete with broccoli

16 May

Orecchiete with broccoli and anchovies

Orecchiete means “little ears” in Italian, which gave Lyra a bit of a scare. “Are they really made from ears?” she asked – knowing it’s just about possible I would serve her a bowl of ears in the interest of reproducing some authentic regional dish.

I could see her trying to work out which poor animal’s ears they could possibly be before I set her mind at ease. Continue reading

Pasta cacio e pepe

12 Mar

cacio-e-pepe2

Pasta cacio e pepe is the most Roman of dishes for me. With only three ingredients – pasta, pecorino and pepper  – it sounds deceptively simple. The trick lies in successfully transforming the grated cheese and pasta water into a creamy sauce. Continue reading

Spaghetti bolognese

10 Jan

spaghetti bolognese

Spaghetti bolognese is one of those family meals I make so regularly that I no longer follow a recipe. I always start with a soffrito of onion, carrot and celery – sautéed in olive oil with a couple of cloves of  garlic.  Continue reading

Spaghetti carbonara

13 Nov

Spaghetti carbonara

Carbonara is one of those recipes that it’s worth doing properly – good quality ingredients, carefully cooked. It is also very rich. Instead of my usual 110-120g of dry pasta per serving, 100g per person is plenty with carbonara.

I always make spaghetti carbonara with linguine, preferring the way that the slightly thicker, flatter linguine strands become cloaked in sauce.

Continue reading

Spaghetti and meatballs

16 Oct

Spaghetti with meatballs

Spaghetti with meatballs is one of the girls’ favourite suppers. It’s a bit time-consuming for a weekday meal, so it doesn’t feature as often as they would like.

After trying various recipes, I’ve pretty much settled on the one in Nigella Eats. I like the simplicity of the tomato sauce, and cooking the meatballs directly in the sauce means one less pan to wash up afterwards.

Continue reading