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
Fresh Pappardelle with Ragu
★★★★☆ 4.9 / 5
Hand-rolled egg pappardelle tossed with a slow-cooked Bolognese-style ragu of beef, pork, chicken liver, and a glass of red wine. Made entirely from scratch.
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.