Category: Pasta Dishes (Page 1 of 2)

Stracci with fresh mushrooms (“Stracci” con funghi freschi, for 4-5 people)

Presently this is my preferred pasta recipe.  I developed this recipe during the past months, when our local supermarket started selling exotic mixes of fresh mushrooms. As for the pasta, I suggest the “Stracci” from the company called “Seggiano.”  You may need to order it as it is not easy to find, but you can […]

Basic Tomato Sauce (Sugo Simplice)

Basic Tomato Sauce (for 4 – 6 people) I use a basic tomato sauce as the basis for many recipes.  Whether you want to make a lasagna, an eggplant parmigiana, or a fast pasta for a group of hungry kids, use this recipe.  It literally takes less than 10 minutes to prepare, especially if you […]

Spaghetti with Veal Shank (Spaghetti allo stinco)

Spaghetti allo stinco (Spaghetti with a sauce made of Veal Shank) In the US this is an unusual recipe, because it is not always easy to find veal shanks.  You may need to order them in advance from your butcher.   This is one of my preferred new dishes—new because I put it together a few […]

Spaghetti alla Carbonara

This is, quite possibly my referred pasta dish among the four traditional Roma pastas.  This is the recipe that is often the most screwed up, with many—often disgraceful—variations.  The following is the best recipe, which I copied from “Il Moro,” a trattoria near the Fontana di Trevi (in “Vicolo del Moro) where you can eat […]

Summer Recipe: Spaghetti with ricotta and zucchini

Out of the many recipes of pasta with ricotta, this is in my opinion the best one.  I modified slightly from a book called Pasta Fresca, written in 1988 by Viana Kleiman. Of note, I could not make this recipe for 20 or so years because there was no good ricotta in the USA.  Fortunately […]

Michele Carbone spaghetti

Spaghetti with Bottarga

This is a simple dish to make and delicious, but some people don’t like it because “it tastes too much of fish!” Bottarga is the dried, salted, pressed roe of various fish, mostly being the gray mullet and yellow fin tuna (also sold under the name of Amberjack and Hamachi, which to be precise [since […]

Bell Peppers

Bell Pepper Pasta

Ingredients 10 mixed bell peppers, red, green, yellow, and orange Dried Italian oregano Salt and pepper 2-3 garlic cloves, sliced Olive oil Black olives, chopped (preferably not canned) ½-1 cup parmigiano cheese, grated (high quality product, from Whole Foods or Italian importer) Capers (optional) Italian plum tomatoes, chopped (Pomi tomatoes preferred) Preparation Start by washing […]

Spaghetti Cacio e Pepe

This is a very simple pasta, and it’s probably one of the best pastas you can eat. It is sad that in many restaurants, it is often messed up terribly. Ingredients (for 4 people) ¾ of a box of spaghetti (a box of spaghetti serves 5 people so adjust accordingly) .45 lbs of pecorino romano (I’m […]

Michele Carbone spaghetti con le cozze

Spaghetti alle Cozze (for 4 People!)

As you prepare the pepata di cozze, boil the water and add 1 box of spaghetti.   With a large slotted spoon, transfer the mussels to a large bowl (put a towel over it to keep the mussels warm), leaving only the sauce created by cooking the mussels. About 2 minutes before the spaghetti is […]

Bucatini alla Amatriciana e Gricia

English Version Bucatini alla Amatriciana, Rossa (red) o Bianca (white) also known as Bucatini alla Gricia Classic Roman recipe with too many variations.  It’s very easy to make, yet it’s difficult to find an excellent preparation in most restaurants.  Try my recipe – most of my friends love it.  It’s my youngest daughter’s favorite pasta […]

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