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 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 cacio e pepe (cheese and black pepper) a la romana
The recipe for spaghetti cacio e pepe, one of the best, most delicious, pleasant, cheap, quick and easy to prepare, classic spaghetti dishes of Roman cuisine. All you need is spaghetti, pecorino romano and black pepper. This cheese is called pecorino because it is made with pecorino milk, which in Italian means sheep. There are several types of pecorino, but only 5…
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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…
