Mamma mia! Today I’m going to tell you about an authentic gastronomic bomb: the famous pasta alla zozzona. Imagine this: you’ve tried amatriciana with its tomato and guanciale, you’ve enjoyed the creaminess of a good carbonara, you’ve been seduced by the perfect simplicity of gricia, and you’ve fallen for the minimalism of cacio e pepe. Now… what would happen if…
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Carbonara pasta (pasta alla carbonara)
The recipe for a typical dish of Italian gastronomy in its authentic version, easy to prepare and made with simple ingredients. Nevertheless, talking about carbonara pasta is dangerous, because it is one of the recipes around which I have heard and read more fights, and more violent ones, than any other. It sounds ridiculous, because it is composed of few…
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Pasta alla gricia
A close relative of the Carbonara and the Amatriciana. A classic of Roman cuisine, prepared with rigatoni or spaghetti, ready in 20 minutes and without any complications. The guanciale, the part of the pig’s cheek, the base of the dish, is sometimes difficult to find outside Italy. Even if it sounds…
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Amatriciana pasta (bucatini all’amatriciana)
Another super classic: pasta a la Amatriciana. As I said when I posted the spaghetti alla Carbonara around here, it’s difficult to talk about some very popular and well-known recipes of the Italian cuisine. There are several versions and radical fans of one or the other not only defend the one they make at home as no more and…
