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Authentic Roman Bucatini CarbonaraServes 4-5Prep time 20 minutes or less½ lb. diced Fortuna’s Coppa or Guanciale2 cloves chopped fine garlic4 egg yolks1 ½ cups of Fortuna’s blend Reggiano/Parmesan blendOlive oil about 2 TablespoonsSalt and pepper to taste (fresh ground pepper is best)1 lb Fortuna’s Rigatoni, Spaghetoni, or BucatiniDirections:In a large sauté pan, add olive oil, garlic and coppa or guanciale. Sauté until softened but not browned.Cook pasta per instruction until al den …

INGREDIENTS2 cups Fresh Basil Leaves (packed)  2 cloves Garlic  1/3 cup Pine Nuts  1/2 cup Extra Virgin Olive Oil  1/2 Locatelli Pecorino Romano Cheese (grated) 1 lb Trofie Pasta  Kosher Salt (to taste) Pepper (to taste)  …

Trofie al Pesto -serves 4Time 30 mins1 lb bag  Trofie Pasta2 Tbsp  grated Grana cheese4 tsp grated Pecorino Romano 1 Tbsp./12 g pine nuts 20-25 fresh basil leaves2-4 cloves of fresh garlicExtra-virgin olive oil SaltFor the pesto sauce:Wash and dry the basil leaves. With a mortar and pestle crush some of the leaves, then gradually add more, and keep crushing – they're easier to crush this way instead of all at once. Add the pine nuts a little at a time, then the slices of garl …

CASSULLI with ZUCCHINI AND ALMOND PESTOINGREDIENTS FOR 4 PERSONS2 zucchini 40 g of almonds without skin1 lb Cassulli pasta, similar to Cavatelli 30 g of Pecorino cheese Some basil leaves- nice handful 4 fresh mint leaves 1 clove of garlic extra virgin olive oilDallop of ricotta cheese and fresh tomato to garnish salt pepperInstructionsWash the zucchini and cut into strips. Then in tiny little pieces. In a pan heat a little extra virgin olive oil and a clove of garlic. Add …

Hi Patti:  I made this spaghettoni with your hot coppa and tomatoes, broccoli, and basil from my garden. It was fantastic!Best, Rob Chirico, author of "Not My Mother's Kitchen.

ELICONI with Mussels, bit of Nduja and fresh basil and parsley , touch of white wine makes a light and delicious dinner on a warm summer night LARGE SPIRAL PASTA FROM ITALY -Large spiral pasta approx 2" long -Loves to hold your favorite sauce Shop online today! Shop ingredients:Eliconi PastaNduja …

Pici with Italian Sausage Serves: 4 , Ready in 30-45 minutes - INGREDIENTS Pici Pasta- 1 lb. Fortunas Italian Sausage, 1lb, casing removed - hot or sweet to your liking Cherry tomatoes fresh or can (drained) Chianti Red wine- 1 cup Onion-1 med diced Garlic – 2-3 cloves chopped Black pepper- pinch spicy red chili pepper- to you taste extra virgin olive oil- 3 Tablespoons Approx. salt for pasta cooking Romano pecorino grated – few Tbls -to taste …

Tagliatelle Primavera SUMMER RECIPE with whatever is in season !  - Serves 4 Note: You can add any vegetables you'd like, asparagus & mushrooms are also great addition or even add chicken cubed or genoa salami mini cubes. Ingredients: 2 carrots, peeled and cut into thin strips or shred with large blade 2 medium zucchini cut into thin strips 2 yellow squash, cut into thin strips 1 onion, thinly sliced 2 cups baby peas , shelled - fresh 2 cups broccoli flore …

Pici with Sausage and Broccoli Rabe Serves 4Skill Level EasyTime 30 minutesIngredients:10 oz. fresh pasta similar to PICI PASTA8 oz. hot sausage7 oz. broccoli rabe, cleaned5 oz. chicory, cleaned and coarsely chopped3 oz. Pecorino, grated1 small carrot1 celery stalk1 garlic clove, unpeeled and crushedsmoked paprikaextra-virgin olive oilsaltMethod:Clean and mince the carrot and celery into 1⁄8" pieces. Heat a saucepan with 2 Tbsp. olive oil and brown the carrot, celery, and gar …

Bucatini All’AmatricianServes 6Prep time 1 hourIngredients:2 cans of Mutti Roma Tomato or 3 cups of San Marzano tomato1 lb Bucatini½ - ¾ cup chopped guanciale3 Tablespoons or more grated Pecorino Romano cheese2 dried hot peppers – to taste, but it is meant to be spicyExtra-virgin olive oilSalt and pepperDirections:Remove the rind from guanciale, cut it into slices and then strips.Brown the pork cheek in a saucepan with just a drop of olive oil, or cook it in a drop of water., as c …