Italian Pasta
Penne al Pomodoro
Bright San Marzano tomato sauce finished with basil and a knob of butter.
Italian Pasta
Free recipe
Spaghetti Carbonara
Silky egg-and-pecorino sauce clinging to hot spaghetti with crisp guanciale.
In the kitchen
Method
- Boil the spaghetti in well-salted water until just shy of al dente, reserving a cup of starchy water.
- Render the guanciale in a cold pan over medium heat until golden and crisp.
- Whisk yolks, whole egg, pecorino and a flood of black pepper into a paste.
- Toss drained pasta off the heat with the egg mixture and splashes of pasta water until glossy.
More from Italian Pasta
You might also like
Italian Pasta
Italian Pasta
Fettuccine Alfredo
Classic Roman-style Alfredo built on butter, Parmigiano and pasta water alone.
Italian Pasta
Cacio e Pepe
Just cheese, pepper and pasta water emulsified into a peppery Roman classic.
Italian Pasta
Bucatini all'Amatriciana
Guanciale, tomato and pecorino come together in this rich Amatrice classic.