roman

Keep silky pasta carbonara from curdling by tossing the mixture in a mixing bowl set over a pot of boiling water.

Spaghetti With Carbonara Sauce Recipe

Kosher salt

(450 grams) dried spaghetti (see note)

(45 milliliters) extra-virgin olive oil, divided

eggs

Parmigiano-Reggiano

black pepper (ground medium-coarse),

Bring a pot of salted water to a boil. Add pasta and cook, stirring, until al dente.

Meanwhile, combine guanciale (or pancetta or bacon) with 2 tablespoons (30ml) olive oil in a large skillet and cook, stirring frequently, over medium heat, until fat has rendered and guanciale is crisp, about 7 minutes. In a large metal heatproof mixing bowl, whisk together whole eggs and yolks, Pecorino Romano, Parmigiano-Reggiano, and black pepper.

Using tongs and/or a strainer, transfer pasta to skillet with crisped guanciale and its fat; be sure not to drain boiling pasta water. Add remaining 1 tablespoon (15ml) olive oil to pasta and stir to combine; let cool slightly. Scrape pasta, pork, and all the fat into the egg mixture. Measure 1/2 cup (120ml) pasta-cooking water and add to pasta and egg mixture. Stir well to combine.

Set mixing bowl over pot of boiling pasta water (make sure bottom of bowl does not touch the water) and cook, stirring quickly with tongs, until sauce thickens to a creamy, silky consistency and leaves trails as you stir. Remove from heat, season with salt if needed, and divide into bowls. Serve right away, topping with more grated cheese and freshly ground pepper as desired.

This is how you make fettuccine Alfredo like the Romans. It's an incredibly simple and quick dish with only a few key ingredients: pasta, butter, and cheese. The result is impressively elegant and rich, and loaded with the flavors of sweet, young Parmigiano-Reggiano cheese and golden butterfat. The key is to use the starchy pasta-cooking water to form a smooth, creamy, emulsified sauce...minus the cream.

Roman-Style Fettuccine With Alfredo Sauce Recipe

unsalted butter (115 grams), diced

Parmigiano-Reggiano cheese

fettuccine pasta

In a large heatproof bowl, combine butter and cheese. In a medium pot of salted boiling water, cook pasta until al dente. Using tongs, a strainer, or a spider, transfer pasta to bowl with cheese and butter.

Add 1/2 cup hot pasta-cooking water, then, using tongs, toss repeatedly until butter is melted and a creamy, emulsified sauce forms. If pasta seems too dry, add a splash or two of additional pasta water until desired consistency is reached. Season with salt, if necessary. Serve, sprinkling more cheese on top at the table.

Debate rages over the correct way to make a classic Roman amatriciana sauce of cured pork and tomatoes. We tested all the variables to come up with this ideal version, which packs a delicate heat, gentle black-pepper spice, sharp Pecorino Romano cheese, and the intriguing interplay of sweet-tart tomato sauce and rich, fatty cured pork.

Bucatini all'Amatriciana Recipe

(15 milliliters) extra-virgin olive oil

red pepper flakes

(60 milliliters) dry white wine

(28-ounce; 794 grams)

salt and black pepper

(450 grams) dried bucatini pasta (see note)

(30 grams) grated Pecorino Romano cheese,

In a large skillet, heat olive oil over medium-high heat until shimmering. Add guanciale and pepper flakes and cook, stirring, until lightly browned, about 5 minutes. Add wine and cook, scraping up any browned bits on bottom of pan,  until nearly evaporated, about 3 minutes.

Add tomatoes and bring to a simmer. Season with salt and pepper.

Meanwhile, boil pasta in salted water until just shy of al dente, about 1 minute less than package recommends. Using tongs, transfer pasta to sauce, along with 1/4 cup pasta cooking water. Cook over high heat, stirring and tossing rapidly, until pasta is al dente and sauce has thickened and begins to coat noodles. Remove from heat, add cheese, and stir rapidly to incorporate. Season to taste with more salt and pepper. Serve right away, passing more cheese at the table.

One big skillet of comfort, coming right up. Pasta alla Gricia is one of the quintessential pasta dishes of Rome, and what makes it so fantastic is how simple it is.

Giada's Pasta Alla Gricia

12 ounces applewood smoked bacon, diced

coarse black pepper

linguine pasta

pecorino romano cheese (plus more to serve)

parmesan cheese

To a large skillet add the diced bacon. Place over medium heat and cook the bacon until the fat in rendered and the bacon is crispy, about 20 minutes. Drain all but 2 tablespoons of the bacon fat from the pan. Stir in the pepper and set aside.

Bring a large pot of water to a boil over high heat. Season it generously with kosher salt. Cook the pasta for 2 minutes less than the package directions, about 8 minutes. Add 1 cup of pasta water to the pan with the bacon and return the pan to medium high heat scrpaing up the bits from the bottom of the pan with a wooden spoon. Using tongs, remove the pasta from the water and add it directly to the pan with the sauce. Sprinkle the bare pasta with the 2 cheeses and begin to toss the pasta with the sauce. Continue to stir and toss until the sauce thickens and coats the pasta and the pasta is cooked through, about 2 to 3 minutes Through this process, you may need to add more pasta water as needed to help cook the pasta and maintain a sauce. This could take up to a cup more pasta water. Serve topped with more cheese if desired.

The roasted veal breast “alla Fornara” is a classic Italian recipe rich in taste and history! The origin of this dish is Roman, created at the times of the battles for the Italy’s unification by an Italian patriot. The recipe is easy and tasty: juicy veal breast marinated in salt and herbs, braised in white wine, then roasted in the oven. The veal “alla Fornara” is traditionally served along with potatoes, roasted aside the meat. Here the recipe and the history of this amazing and patriotic delight!

ROASTED VEAL BREAST "ALLA FORNARA" Recipe &amp; History

Lb veal breast (1.35 Kg)

garlic

rosemary

thyme

sage leaves

Lb yellow potatoes (450 g) (optional)

olive oil

glasses white wine

vegetable broth (optional)

tsp black peppercorn

table salt

First of all, mince 5 leaves of sage...

First of all, mince 5 leaves of sage along with the leaves of 1 sprig of rosemary, and the leaves of thyme along with 3 unpeeled cloves of garlic.

Now, add the black pepper, and 1 tbsp...

Now, add the black pepper, and 1 tbsp of kosher salt.

Finally, pour the mixture into a bowl and...

Finally, pour the mixture into a bowl and season with 1 tbsp of olive oil.

Place the meat on a cutting board, fat...

Place the meat on a cutting board, fat side up.

Now, cover the fat with a generous sprinkle...

Now, cover the fat with a generous sprinkle of black pepper and the remaining the kosher salt, pressing the salt against the fat with your hand.

After that, flip the veal breast and season...

After that, flip the veal breast and season the lean meat side with the herbs marinate.

Finally, Bend the meat and tie with a...

Finally, Bend the meat and tie with a kitchen string.

Let the veal breast marinate covered in the...

Let the veal breast marinate covered in the fridge 1 hour before cooking.

Preheat the oven to 390° F (200° C)

Now, rub and discard as the salt as...

Now, rub and discard as the salt as you can from fat side of the meat.

After that, place an oven-safe pan, best if...

After that, place an oven-safe pan, best if cast iron, over high heat and add 1 tbsp of olive oil.

Once the oil is hot, but not smoky,...

Once the oil is hot, but not smoky, sear the meat until it is golden brown on all its sides, then baste with the white wine.

Let the wine simmer 3 minutes, then add...

Let the wine simmer 3 minutes, then add 2 cloves of garlic unpeeled and lightly crushed, 5 sage leaves, 1 sprig of rosemary, and 2 sprigs of thyme.

Bake in the oven about 2 hours moisturizing...

Bake in the oven about 2 hours moisturizing generously the veal with its sauce every 20-30 minutes.

Remember to check the oven temperature every time...

Remember to check the oven temperature every time you open the oven door.

If the crust starts to brown excessively, cover...

If the crust starts to brown excessively, cover the meat with foil leaving space to let the sauce evaporate. If the liquid is going to evaporate totally, add a few tbsp of vegetable broth.

In Italy, the roasted veal breast is commonly...

In Italy, the roasted veal breast is commonly served along with potatoes roasted in the meat juices.

If you desire to prepare the potatoes in...

If you desire to prepare the potatoes in this way, just follow this step.

Brush, rinse and cut the potatoes into chunks,...

Brush, rinse and cut the potatoes into chunks, then season with 1 tbsp of olive oil, a sprinkle of black pepper and 2 pinches of salt.

Pour the potatoes around the meat after 75...

Pour the potatoes around the meat after 75 minutes of baking, and bake until the end of the time.

Once ready, let the roasted veal breast rest...

Once ready, let the roasted veal breast rest 10 minutes, then discard the kitchen string and reduce the meat into slices 1 finger thick. You want the meat cooked, but still juicy.

Season the slices with a few tbsp of...

Season the slices with a few tbsp of its sauce and serve on a serving plate along with the roasted potatoes.

If some meat remains, or if you prefer...

If some meat remains, or if you prefer to cook the roast for the next day, place the meat slices in a box submerged in its sauce, then store covered in the fridge up to 2 days.

Reheat the veal very slowly in a pan...

Reheat the veal very slowly in a pan covered with a lid or with a slow cooker: the meat will be extremely tasty and juicy!

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Spaghetti With Carbonara Sauce Reci...

Roman-Style Fettuccine With Alfredo...

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Top 5 roman recipes from across the web

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

Top Tags

Spaghetti With Carbonara Sauce Reci...

Roman-Style Fettuccine With Alfredo...

Bucatini all'Amatriciana Recipe

Giada's Pasta Alla Gricia

ROASTED VEAL BREAST "ALLA FORNARA" ...

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