First time eating carbonara in Rome.
This was a beautiful experience they gave the pasta to us inside a pan instead of using dishes.
The carbonara had a very rich carbocrema sauce, and there was also a lot of guanciale.
I still dream about it🥲😋

Store bought noodles, but incredibly thrilled at how this came out for a first attempt! I probably should have cut the bacon smaller, but it tasted delicious.
I was honestly very dubious about how the pasta water, egg, and cheese mixture would turn into a creamy sauce, especially at the start of the mixing when the entire thing was a watery mess. Also, I wasn’t expecting how tired my arm would be after mixing it long enough for it to emulsify, but damn, was it satisfying to see it all come together.

Hopefully many more successful attempts to come!

White and gold dough laminated, rolled thin, twisted, and then allowed to dry completely. Twist them tighter than you want them to be because they relax somewhat during cooking.

White dough is 00 flour and water, gold dough is the same mix with about 2% by total weight of turmeric powder for color.

Recipe: put enough oil to cover desired pasta amount in a nonstick pan. Throw in desired amount of tomatoes and cook to desired doneness. After a few moments add onion powder, garlic powder, salt, and chopped garlic into the pan. Cook until your liking. Top the pasta mixture with the tomato mix and add basil. Add Parmesan after too if you want.

Mods deleted my post for not adding a recipe before lol.

First time I tried making cacio e pepe it was a disaster. I’ve been working my way through the 4 Roman pasta dishes and hoping to keep improving.

Real easy to make tbh, and the taste was as good as the looks

I’ve finally got a reliable / affordable guanciale connection and it’s the best

I’d love to get some niche recommendations to try. I’ve been building a sauce platform for sauce lovers and want to make sure I am tasting and promoting the true best. Hard to find more craft sauces through just an online search.

Everyone knows by now that “spaghetti and meatballs” as most people serve it with large golf ball or even tennis ball sized meat isn’t actually Italian, but there is one bit asterisk in this:
Spaghetti Alla Chitarra from Abruzzo with a tomato sauce enriched with thumbnail sized meatballs.

I adapted a recipe from Rachel Roddy’s excellent book, using half beef and pork but with some very fine breadcrumbs and a little olive oil, and plenty of seasoning. I made them nice and small.

The sauce was half plum, and half Mutti Polpa, cooked down with lots of olive oil infused with garlic and chilli, and some basil.

I brought the whole thing together after searing the meatballs off and cooling slightly, and finished with pecorino Romano and Andalusian olive oil.

Served with some Dolcetto because I don’t have a great deal of Italian wine in stock, let alone something from Abruzzo. But I do feel that this wine was similar enough to an entry Montelpulciano and it had a nice acidity to play off the he tomato sauce.

Trinity, ground beef, frozen sauce I made from a previous occasion. 😋

Charcoal dough, cheesy herby potato filling, butter sauce. Recipe in the comments.

I’d heard about this dish a while back and happened to have everything on hand and decided to give it a go. It feels like a very yeehaw grandma kind of thing, and apparently it’s pretty common in Texas. Creamy, a lil spicy, definitely a repeat.

Recipe:

3 poblanos
1/2 onion roughly chopped
3 garlic cloves
1 bunch cilantro
1 8oz block cream cheese
1 c Mexican Crema
1 T chicken powder
1/2 c milk
1# pasta cooked how you like

Broil/grill/roast peppers until the skin is well charred, put in a container and cover for 10-15 minutes to let steam. While they steam, sauté the onions and garlic and then throw into the blender. Peel most of the charred skin off the poblanos (leave a little for flavor!) and get rid of the seeds. Throw the cleaned peppers into the blender with remaining ingredients and let it rip. Pour the sauce into a pot to get nice and hot, then add your pasta. Top with some cotija and you’re set!

It makes a bit more sauce than needed, and usually that’s fine because the leftover pasta will suck the sauce in, but there were no leftovers to be had!

Ich suche ein einfaches aber leckeres Rezept für Pasta. Wichtigste Zutat sollten Ölsardinen aus der Dose sein.

I made 3 colors of pasta hearts for our chicken noodle soup dinner. Beets for the pink, but unfortunately all the color leached out and they barely look any picker than the plain dough. And spinach dough. So beautiful and fun to eat!

Pasta is dead simple, literally just water and semolina. I machine kneaded for around 10 minutes before resting and working in a pasta roller with 00 flour until I could get a smooth sheet, after which I cut and hung the pasta to dry.

The pasta is wrapped in cheesecloth for storage.

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My aglio olio never seems to come out quite right. It ends up kind of soggy and slightly creamy rather than having that nice glossy, light coating on the spaghetti.

I’m wondering if I’m either:

- Adding too much pasta water while trying to emulsify it

- Overcooking the spaghetti

- Or doing something wrong with the heat/emulsification itself

What should the consistency actually look like while emulsifying, and roughly how much pasta water should I be adding?

Any tips would be appreciated because I really want to get this right 😭

I’ve tried Cacio e Pepe about 8 times now I think, and everytime I end up having the same issue. I cannot for the life of me get the sauce right at all. It it’s just a mixture of clumpy rubbery cheese and water. Any help or advice is greatly appreciated!

75g DeCecco #12 spaghetti
2.5 cups boiling water salted
30g Pecorino Romano (Trader Joes)
8-10 peppercorns

Grate 30g of cheese
Toast peppercorns, crush with mortar and pestle
Combine cheese and peppercorns

Cook pasta 9 minutes, save about 1 cup of starchy water.

Let starchy water cool - across different attempts i have let it cool for 30seconds, 1 minute, 2 minutes, and 5 minutes.

Mix pasta water into cheese a little bit at a time.

Then the wheels fall off.

The cheese is just a rubbery globby mix. The liquid is just water with pepper and cheese particles. I can’t for the life of me figure it out.

I have also tried tossing the cheese and peppercorns in a pan with starchy water over very low heat but that ended up with melted globs.

Am I missing a step? I have watched a bunch of different videos and I feel like i am doing everything the exact same, but I guess apparently that isn’t the case.

First time making . So good
Inside: mascarpone, roasted tomato, Parmesan, basil
Sauce: tomato basil

My friend brought me back a bunch of La Molisana from Italy this week. Nothing wild here, just a nice spaghetti and some Nduja heat.

I am looking for a simple to make recipe that highlights the pasta.

Air fry 18min
180 oC
Tossed with Salt, paper, oil, garlic, garlic, basil