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Italian
Herbed Cannelloni with Pancetta
Our Cannelloni leans on extra-virgin olive oil and patience: the kind of plate you make on a quiet evening, then finished with Pancetta.
Italian
Free recipe
Nonna's Penne al Forno
Nonna's Penne al Forno -- balanced between sweet, salt and heat.
Ingredients
What you'll need
- 1 lb penne
- a pinch extra-virgin olive oil
- 4 oz garlic
- 1/4 cup Parmesan
- 2 tbsp fresh basil
- 1 cup kosher salt
- 3 cloves cracked black pepper
- to taste flaky salt
Method
Step by step
- Salt your pasta water until it tastes like the sea and get it boiling.
- Start the sauce so it is ready the moment the pasta is: garlic in warm oil, then the rest.
- Pull the pasta a minute early and let it finish cooking right in the sauce.
- Loosen with pasta water until glossy, then serve at once with plenty of Parmesan.
Keep cooking
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Our Osso Buco leans on extra-virgin olive oil and patience: the kind of plate you make on a quiet evening, then finished with Wild Mushrooms.
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A Herbed Orecchiette, deeply savory and worth the wait, and served with Basil.
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Our Rigatoni leans on extra-virgin olive oil and patience: rich without ever feeling heavy, then finished alla Vodka.