authentic italian

Discover how to make superb spaghetti carbonara. This cheesy pasta dish is an Italian favourite and with the right technique, you can make it perfect every time

Ultimate spaghetti carbonara recipe

pancetta

pecorino cheese

parmesan

eggs

spaghetti

garlic

unsalted butter

sea salt and black pepper

Put a large <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> of water on to boil.

Finely <a href="https://www.bbcgoodfood.com/content/top-five-cooks-knives">chop</a> the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.

<a href="https://www.bbcgoodfood.com/content/top-five-whisks">Beat</a> the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.

Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).

<a href="https://www.bbcgoodfood.com/content/top-five-garlic-gadgets">Squash</a> 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.

While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.

Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.

Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the pasta water away yet.

Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.

Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.

Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don’t want it wet, just moist. Season with a little salt, if needed.

Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.

Fluffy potato gnocchi coated in a velvety blush sauce, made with sweet Italian tomatoes, rich cream and a hint of cheese to bring it all together.

Gnocchi Alla Rosa Sauce

pkgs Bellino Potato Gnocchi (16 oz)

tbsp Bellino Extra Virgin Olive Oil

tsp Bellino Minced Garlic

Cento Tomato Paste (6 oz)

tsp Cento Basil

Cento Fine Sicilian Sea Salt, to taste

Cento Ground Black Pepper,

oz Light Cream,

Parmesan Cheese,

Best Sardinian Pardulas Recipe (Ricotta Cakes)- The most traditional Sardinian Pardulas recipe you will find online! Pardulas are a delicious sweet ricotta, and saffron treat from Sardinia, Italy (my home!). Enjoy a taste of Sardegna with every bite of these small cakes.

Best Sardinian Pardulas Recipe (Ricotta Cakes)

Italian 00 flour, or all-purpose flour

semolina flour

water, lukewarm, more if needed

lard

salt

sheep's milk ricotta cheese

sugar

Lemon lemon

orange orange

saffron threads (crushed and dissolved in 1 tablespoon warm water)

baking powder

Combine the semolina flour, flour, salt, and softened butter in a large bowl. Mix with your hands until the mixture resembles a rough crumble.

Whisk together the egg whites and water in a separate bowl until well combined.

Add the egg white and water to the bowl with flour and butter. Mix everything until a dough forms. If the dough seems too wet, add a bit of flour. If it seems too dry, add a bit of water. You can use a stand mixer or knead the dough on a lightly floured surface. The dough will be slightly sticky. Once combined and smooth dough forms, cover with plastic wrap and let rest for 30-60 minutes. 

For the Dough

In a separate bowl, prepare the filling by combining the ricotta cheese, saffron water, sugar, egg yolks, lemon zest, and orange zest. Using a hand mixer, or stand mixer with whisk attachment,  beat until smooth and creamy, about 5 minutes. 

Sift in the flour and baking powder and mix until well combined. 

For the Filling

Take half of the dough and roll it out with a pasta roller or rolling pin it into thin sheets. If you use this pasta machine, it is a 5-6 setting. If the sheets get too long when rolling, you can cut the dough sheet in half again so it is easier to handle. 

Cut into dough circles about 3- 3.5 inches in diameter using a round cookie cutter. You can save the excess dough scraps, bake them separately, and sprinkle them with sugar before baking. 

Add 1 heaping tablespoon of the ricotta saffron filling to the center of each disk. Pinch the edges of the dough in 6 places to make the traditional pardulas shape (star-shaped tartlets). Repeat with the rest of the dough and filling. 

Place on a baking sheet lined with parchment paper. Lightly brush the tops of the pardulas with egg wash (optional). Bake for 25-30 minutes or until lightly golden brown.

Turn off the oven and let the pardulas rest for 10 more minutes before taking them out. This trick helps the pardulas keep their shape. Cool on a wire rack. 

Dust with powdered sugar (icing sugar) or brush with honey and decorate with colorful sprinkles. Enjoy a taste of Sardegna!

Baking and Assembly

The best of the best! These are authentic and delicious.

If you love cannoli, you’re absolutely going to love this Cannoli Dip! Here I&#039;ve used Nonno’s authentic Sicilian recipe, but made into a fun cannoli dip instead! Perfect for parties and movie nights

Authentic Cannoli Dip (Nonno's Recipe)

cheese

vanilla extract

chocolate chips

orange zested

Chocolate chips and crushed pistachios

Drain the ricotta cheese to remove the excess liquid. I use the method of portioning the ricotta into smaller pieces and placing in between paper towels with a plate on top for 10 minutes

Add the drained ricotta to a large mixing bowl and whisk using a stand mixer or hand mixer for a couple of minutes to create a smooth texture

Sift the powdered sugar and add to the ricotta along with orange zest and vanilla. Whisk again to combine

Stir the mixture using a spatula to check that it has a soft creamy texture. Add the mini chocolate chips and fold them through using the spatula and its ready! Serve your delicious creamy cannoli dip with your favorite dippers such as cookies, biscotti or fruit and enjoy!

A quick, simple and nutritious marinara sauce made with Cento Certified San Marzano Tomatoes. This big batch is perfect to serve huge groups, over your favorite pasta cut and is sure to become a favorite in your house.

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Ultimate spaghetti carbonara recipe

Gnocchi Alla Rosa Sauce

Best Sardinian Pardulas Recipe (Ric...

Authentic Cannoli Dip (Nonno's Reci...

Big Batch Simple Marinara

Top 5 authentic italian recipes from across the web

The most viewed authentic italian recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ultimate spaghetti carbonara recipe

Gnocchi Alla Rosa Sauce

Best Sardinian Pardulas Recipe (Ric...

Authentic Cannoli Dip (Nonno's Reci...

Big Batch Simple Marinara

The most viewed authentic italian recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine