Category: Pasta Dishes (Page 2 of 2)

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 (rossa)

Bucatini alla Amatriciana, Rossa (red) 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 recipe. As always, the quality of the ingredients is key.  You […]

Spaghetti Aglio e Oglio

The four most famous pastas from Rome are: Cacio e pepe (“cheese and pepper”) pasta Spaghetti aglio i oglio (“garlic and oil)” pasta Spaghetti alla carbonara Spaghetti alla amatriciana This can be red or white. The latter is also called spaghetti alla Gricia or the amatriciana bianca. Recipe for Spaghetti aglio e oglio This is […]

Pasta with Tuna Sauce

One of the world’s most palatable styles of food is Mediterranean cuisine. With a historic trinity of basic ingredients in olive, wheat, and tomato, the foundation for this approach to cooking has greatly expanded throughout the years, while still remaining true to its culinary roots. The key to these recipes is using good-quality extra-virgin olive […]

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