Pasta
Classic Spaghetti Carbonara
The real Roman version: guanciale, eggs, Pecorino Romano, and black pepper. No cream, no shortcuts. The silky sauce comes entirely from the heat of the pasta and the emulsified eggs.
Pasta
Potato Gnocchi with Sage Butter
★★★★☆ 4.7 / 5
Pillowy homemade potato gnocchi pan-fried in brown butter until crispy on the outside and pillowy inside, finished with fried sage leaves and a shower of aged Parmesan.
More Pasta Recipes
Pasta
Cherry Tomato Burrata Pasta
Burst cherry tomatoes in garlic olive oil tossed with al dente spaghetti and torn burrata that melts into a creamy, luscious sauce. Topped with fresh basil and lemon zest.
Pasta
Shrimp Scampi Linguine
Plump gulf shrimp sauteed in garlic, white wine, and butter, tossed with thin linguine and finished with fresh parsley and a squeeze of lemon. Restaurant-worthy in 20 minutes.