Introduction: why cooking pasta properly matters Knowing how to cook pasta well makes the difference between a mediocre dish and a memorable one. Yes, you can just boil water and throw pasta in. But if you want it to turn out as it should, with the right texture, the sauce clinging properly and tasting like something beyond ordinary, there are…
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Pasta alla Zozzona: The Roman recipe combining Amatriciana, Carbonara & Gricia
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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Pasta with Basil Pesto: Authentic Italian Recipe
Would you like to learn how to prepare an authentic pasta with basil pesto and enjoy it just like in Italy? Today, I bring you a traditional recipe that combines the unparalleled flavor of homemade pesto with delicious trofie pasta. I assure you it will be a hit at your table! I invite you to watch the video (in spanish…
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Seafood spaghetti (Spaghetti alla marinara or allo scoglio): A feast for fish lovers.
Pasta a la marinera, in this case, spaghetti. A simple recipe, but with more steps to follow than the ones I usually post. However, I assure you that taking a little longer to execute it has its reward: It is one of the queen pastas, a festival for fish lovers, in short, I am already salivating remembering how delicious it…
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Carbonara pasta (pasta alla carbonara)
The recipe of a typical Italian dish in its authentic version, easy to prepare and with simple ingredients. However, talking about pasta alla carbonara is almost “dangerous,” because it is one of those recipes that spark endless debates: guanciale or pancetta, pecorino or parmesan, how many eggs to use… the controversies are infinite! Even so, its fame is well deserved:…
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Pasta with artichokes, asparagus and peas (Pasta primavera con asparagi, carciofi e piselli)
Pasta with typical vegetables from late winter to early spring: artichokes, asparagus and peas. One of my favourites and which proves to perfection that it is possible to cook a very juicy and tasty pasta dish without having to resort to tomatoes, meat or rare inventions. [adinserter name=”LRCM RESP 1″] …
