I love this classic Roman dish Cacio e Pepe.. Place 2 tbsp peppercorns in a small dry frying pan over low heat & toast for 3-4 minutes, until the peppercorns become lightly fragrant. Remove & crush with pestle and mortar. Drain the pasta, reserving 2 cups of the cooking water. Add the crushed peppercorns and slowly begin to add the cheese, constantly mixing and tossing your pasta thoroughly for a minute or so until it’s completely coated, creamy and flecked with the pepper. Serve…
Fry your pancetta (or guanciale if you're lucky!) in olive oil until it's crisp. Add garlic, onion, and chili pepper flakes and sauté until the onions soften and add tomato puree and simmer for 5 minutes. When your bucatini has almost reached the al dente stage, add it to the sauce and cook for a minute. Sprinkle with a good handful pecorino and enjoy!
There are few things in life as satisfying as pasta and eggplant! Remember that eggplant soaks up oil like a sponge and goes soft, so your oil will have to be very hot to get it to crisp.
Drunken Spaghetti! In a large pot, boil pasta for 2 minutes, strain well. In a second pasta pot, bring wine to a boil. Add pasta to wine & cook to the al dente stage. Meanwhile, in a pan, fry garlic, finely chopped anchovies, & chili flakes until the anchovies have melted & the garlic is brown. When the spaghetti is almost finished cooking, reserve 1/2 cup & strain. Add spaghetti & reserved wine to pan and toss for about 30 seconds. Remove from heat and sprinkle with parsley and pecorino.
'Pasta e Patate' - I've added crushed Kasuri Methi or Fenugreek & chili flakes. In a pot heat up some olive oil, & sautee onions. Add in cut potatoes, some tomato puree & salt. Break up some spaghetti & add enough water to cover everything & stir often. Bring to a boil, & lower to med high heat & continue to stir. Cook for 25 min or until it's thickened & the potatoes are soft. Remove from heat & add parmigiano, Kasuri Methi and chili flake. Let rest for 20 min.
Heat a large pot with olive oil and add in your sofrito: finely minced onions, celery & carrots & add in some ginger paste & chilies. Cook until soft. Add in the minced lamb & cook until slightly brown & liquid has evaporated. Stir in some tomato paste & add some white wine. When wine has reduced add in some veg broth or water & let cook on med low heat for 1 hour. Add in a few tablespoons of garam masala & let cook on low heat for another hour. Serve with pasta and finish with pecorino.