Pasta alla CARBONARA

Pasta alla CARBONARA

INGREDIENTS for 2 people

 

 

INSTRUCTIONS

  1. Cut the guanciale into small pieces then simmer in a frying pan over medium heat. No need for olive oil: guanciale is already fat and greasy!  When ready and crunchy, turn off the heat and set aside.
  2. Prepare the eggs-pecorino sauce. Whisk the Pecorino Romano (which is very salty and tasty so there’s no need to add salt to this recipe) with the eggs and a little bit of ground black pepper. Stir quickly with a fork – or a hand whisk  – until you get a creamy sauce. 
  3. Meanwhile cook the Eliche pasta (or whichever pasta you prefer - spaghetti is usually the go to!) in boiling salted water (following the cooking time on pasta bag).
  4. Drain the pasta when its ready and put it in the frying pan, over high heat, to season it properly with the fat of the guanciale.
  5. At this point, turn off the heat and quickly add the egg-pecorino cream you prepared and stir! The pan is warm but not hot so that the eggs will cook without lump. 
  6. Add any left guanciale, ground black pepper and grated pecorino cheese to taste! And remember... this pasta should be served immediately! ENJOY!
CALAMARATA Pasta

CALAMARATA Pasta

INGREDIENTS for 2 people


INSTRUCTIONS

  1. Brown a chopped piece of garlic in a pan with a couple spoons of Extra Virgin Olive Oil.
  2. Add the chopped cherry tomatoes and let them cook for a few minutes.
  3. Add the calamari and simmer with some white wine until reduced (and a sprinkle of salt). The calamari won't need to cook more than 10min.
  4. In the meantime boil the water for the pasta with some salt. When the pasta is ready (follow the cooking time on the pasta bag) drain it, add it to the condiment and mix together with a sprinkle of parsley!
Pasta CACIO e PEPE

Pasta CACIO e PEPE

INGREDIENTS for 2 people


INSTRUCTIONS

    1. Cook the pasta in boiling salted water (see pasta box for suggested  cooking time).
    2. Quickly drain the pasta when its done and drop it into a warm pan. 
    3. Immediately scatter a cup of the grated Pecorino cheese and a nice amount of ground pepper, and toss in quickly. As you mix, sprinkle over a spoonful of hot water from the cooking pot to moisten and amalgamate the pasta and condiments creating a creamy texture with the melted cheese.
    4. Add more pepper or cheese to taste. 
    5. Serve right away, when the pasta is still very hot!
PASTA with ARRABBIATA SAUCE

PASTA with ARRABBIATA SAUCE

INGREDIENTS for 2 people

 

 

INSTRUCTIONS

  1. Brown a chopped piece of garlic in a pan with a couple spoons of Piano Extra Virgin Olive Oil.
  2. Add the Agromonte Arrabbiata sauce as needed and sprinkle of salt.
  3. Let the sauce cook at low heat and covered until it becomes thicker.
  4. In the meantime boil the water for the pasta with some salt.
  5. When the pasta is ready (follow the cooking time on the pasta bag) drain it, add it to the sauce and mix together before serving.