RECIPE MAGIC!

The essence of Italian cooking is where a handful of quality ingredients create pure magic. Long before tomatoes ever made their way to Italy, Nonnas treasured exceptional olive oils, aged cheeses, fresh herbs, and one simple but crucial technique – using starchy pasta water to create silky sauces—the starchier the water, the better sauce.

All Nonnas have their own ways of cooking pasta and combining ingredients. If you follow these basic directions, you'll get very close to becoming a Nonna!

And the perfect finish? Generous drizzles of our always fresh extra virgin olive oils. 

CACIO E PEPE ( Lazio/Rome)

  • 450g spaghetti
  • 2 cups freshly grated pecorino Romano
  • 2 tsp freshly cracked black pepper
  • 1 tbsp EVOO
  • Salt for pasta water

Cook pasta until barely al dente. Reserve 2 cups pasta water. In a large pan, toast pepper in a heated EVOO for less than a minute. Add drained pasta, then 1 cup pasta water. Toss vigorously while gradually adding cheese until creamy. Add more pasta water as needed.

CARBONARA (Lazio/Rome)

 

  • 100g pancetta (or guanciale if available) cubed into small pieces
  • 2 large eggs and 2 large yolks
  • 1/3 cup packed finely grated Pecorino Romano cheese
  • 1/3 cup packed finely grated Parmesan cheese
  • Coarsely ground black pepper (lots of it)
  • 1 tbsp EVOO
  • 450g spaghetti

Cook pasta according to package directions until barely al dente. Drain and reserve 1 cup of pasta water. In a separate large bowl, fill it with hot water and set it aside. In a medium bowl whisk eggs and cheese until completely combined. Add black pepper and combine. On medium heat, in a large skillet place oil, then add cured pork and render until crisp. Add pasta to skillet and stir. Empty the hot water from the large bowl you set aside earlier. Dry it well, then add the hot spaghetti and pancetta mixture. Pour in the cheese mixture with a bit of the pasta water if needed and stir well until creamy. 

PESTO GENOVESE (Liguria/Genoa)

  • 450g pappardelle or tagliatelle
  • 4 cups fresh basil leaves
  • 3 garlic cloves
  • 1/3 cup pine nuts
  • 1/2 cup extra virgin olive oil
  • 1/2 cup grated Parmigiano-Reggiano
  • Salt
  • Optional: peas and mint leaves

Cook pasta until just shy of al dente. Drain and reserve 1 cup pasta water. In a food processor combine basil, garlic, pine nuts, and salt. Slowly add olive oil, then cheese. Toss with hot pasta and a splash of pasta water. Add cooked peas and chopped mint leaves if using.

AGLIO E OLIO (Campania/Naples)

  • 450g spaghetti
  • 6 garlic cloves, thinly sliced (or minced)
  • 1/2 cup EVOO
  • Red pepper flakes (1 tsp or more if desired)
  • Fresh parsley
  • Parmigiano-Reggiano (optional)

Cook pasta until just shy of al dente. Drain and reserve 1/2 cup pasta water. Gently cook garlic in olive oil until golden. Add red pepper flakes. Add pasta, then toss adding reserved pasta water and parsley, until combined and continue stirring until creamy and desired thickness is achieved. 

PASTA ALLA GRICIA (Lazio/Rome)

  • 450g rigatoni
  • 6 oz guanciale, diced
  • 1 cup grated pecorino Romano
  • Ground black pepper (to taste, but lots of it is best)

Cook pasta until just shy of al dente. Render guanciale until crispy. Toss hot pasta, drained, with guanciale fat, reserved pasta water, cheese, and pepper until creamy.

FETTUCCINE ALFREDO (Lazio/Rome)

  • 450g fettuccine
  • 1 stick butter, cubed
  • 1 1/2 cups grated Parmigiano-Reggiano
  • White pepper

Cook pasta until just shy of al dente. Melt butter in large pan. Add hot pasta, drained, with 1/2 cup reserved pasta water. Toss vigorously while adding cheese until silky. Add more pasta water for creamier finish.

PASTA CON NOCI

  • 450g package linguine
  • 1/2 cups shelled, chopped walnuts (optional)
  • 2 garlic cloves, minced
  • 1/4 cup French Walnut Oil
  • 1/4 cup heavy cream
  • 1/2 cup grated Parmigiano-Reggiano
  • Fresh marjoram or parsley

Cook pasta until just shy of al dente. Drain pasta, reserving 1/2 cup pasta water. Blend walnuts (if using), garlic, and Walnut oil until smooth. Stir in cream and cheese. Toss with hot pasta and herbs. Add a splash of pasta water for thinner sauce.

PASTA QUATTRO FORMAGGI

  • 450g penne or rigatoni
  • 2 oz each: gorgonzola, fontina, fresh mozzarella
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/2 cup heavy cream
  • White pepper

Cook pasta until just shy of al dente. Drain and reserve 1/2 cup pasta water. Melt cheeses with cream over low heat. Toss with hot pasta until coated. For thinner sauce, add splash of reserved pasta water and reheat briefly.

PASTA AL TARTUFO

  • 450g package tagliatelle
  • 4 tbsp butter
  • 1/4 cup Truffle oil (Black or White)
  • 1 cup grated Parmigiano-Reggiano
  • Black pepper
  • Fresh chives

Cook pasta until just shy of al dente. Drain and reserve 1/2 cup pasta water. Melt butter with Truffle oil. Toss with hot pasta, cheese, and 1/4 cup pasta water. Add more for creamier or thinner sauce. Finish with chives and pepper.

PASTA CON FUNGHI PORCINI (Northern Italy)

  • 1 lb pappardelle
  • 1 lb mixed mushrooms, sliced
  • 4 garlic cloves, minced
  • 1/2 cup Wild Mushroom EVOO
  • 1/2 cup reduced white wine
  • Fresh thyme and parsley
  • Parmigiano-Reggiano

Cook pasta until just shy of al dente. Drain and reserve 1/2 cup pasta water. Sauté mushrooms in EVOO until golden. Add garlic, deglaze with wine. Reduce by half. Toss with pasta, herbs, cheese and 1/4 cup pasta water. For thinner sauce, add more pasta water a small amount at a time. Reheat as necessary.