Jacqueline Debono12 Recipes from Rome and Lazio

INGREDIENTS

Sausage Rigatoni alla Zozzona

Peel and chop the onion finely. Remove the sausage meatfrom the skin and chop or break into small pieces. Cut theguanciale or pancetta into small cubes or lardons. If usingfresh tomatoes, blanch them in boiling water, peel and cutinto quarters.Fry the onion in olive oil until it starts to become translucent.Then add the sausage meat and the guanciale/pancetta.When the guanciale and sausage has started to brown addthe tomatoes/tomato passata. Simmer for 10-15 minutes.Add salt and pepper to taste.While the sauce is cooking boil the water for the pasta. Addsalt once it starts to boil and bring to the boil again. Cook thepasta al dente according to the instructions on the packet. When the pasta is ready, save a little of the cooking waterand drain.Beat the egg yolk with a fork and add pepper and a couple oftablespoons of pecorino, mix well.

Add the pasta to the pan with the sauce and sauté for acouple of minutes. Remove the pan from the heat or movethe pasta and sauce to a serving bowl and add the eggyolks and cheese. Mix everything together well. Serveimmediately with some more Pecorino and black pepper asrequired.Buon Appetito!

It’s important to add the egg yolks and cheese OFF THEHEAT, otherwise the eggs will scramble. Mix everythingtogether well immediately and serve. Leftovers are deliciousbaked with some slices of mozzarella on top.This recipe istraditionally made with rigatoni but you can use other typesof pasta tubes such as large or small penne, tortiglioni,fusilli etc

Recipe Notes

Prep Time15 mins

Cook Time25 mins

This sausage rigatoni alla Zozzona from Rome is a great family weeknight meal recipe.It's hearty and filling and easy to make.

Tot Time40 mins

Servings: 4

320 g rigatoni (12oz) or other type of pasta tube2-3 Italian pork sausages skins removed200 g pork cheek (guanciale) (7oz) or pancetta cut into cubes450 g tomato passata (1lb) or peeled tomatoes1 onion peeled and finely chopped3 egg yolks100 g Pecorino Romano (3.5oz)salt for pasta and tasteground black pepper

INGREDIENTS

400 g spaghetti or spaghettoni (14oz)250 g guanciale (pork cheek) (9oz) or pancetta (Italian bacon) cut intosmall cubes2 tbsp olive oil (I don't use olive oil with guanciale)4 eggs (one per person) including one egg yolk or 5 eggs if using onlyegg yolks50 g Parmigiano Reggiano (2oz) or aged pecorino freshly gratedfreshly ground black peppersalt for pasta

Spaghetti alla Carbonara

Put a pot of water on to boil for the pasta. Add salt onceit starts to boil. Cook pasta al dente according to theinstructions on the packet.Meanwhile, fry the guanciale or pancetta until browned.(I use a little olive oil with pancetta but not with guancialeas it renders quite a lot of fat).Lightly beat the eggs and/or egg yolks in a large bowlwith the grated cheese and black pepper.When the pasta is ready, drain and add to the pan withthe guanciale. Then mix well to coat the pasta. Take offthe heat. Allow to cool slightly (so the egg won't bescrambled).

Then add the egg and cheese mixture. Stir well to coatthe pasta, but not too vigorously ( you don't wantscrambled eggs!). Serve immediately with more gratedcheese and black pepper as required.

Recipe Notes

The majority of chefs agree that "true" carbonara hasguanciale and not bacon or pancetta, although both makefine substitutes as long as they are quite fatty andcubed.Spaghetti is the usual pasta, although linguine,fettucine, bucatini and rigatoni can also be used.

The authentic version of the world's favourite pasta recipe! All you need is eggs,guanciale or pancetta, Parmigiano or pecorino and spaghetti to make this iconicRoman dish!

Servings: 4

Prep Time10 mins

Cook Time 20 mins

Tot Time30 mins

INGREDIENTS

400 g spaghetti or rigatoni (14 oz) I used spaghetti di Gragnano fromLidl's Italiamo range200 g guanciale cured pork jowl (7oz)150 g pecorino grated (5 oz)salt for pastablack pepper to taste1-2 tbsp extra virgin olive oil

Pasta alla Gricia

Cut the guanciale into strips. Grate the pecorino.Heat a frying pan or iron skillet and fry the guanciale inthe olive oil until crisp and golden. Some people prefernot to let it get crispy as they like the fat to be soft. Iprefer it crispy.Put a pot of water on to boil for the pasta. Add salt onceit starts to boil and bring to the boil again.Cook the pasta al dente according to the instructions onthe packet. When the pasta is nearly cooked take a littlewater from the pot and add it a little at a time to theguanciale and stir over a low heat until the pasta isready. This starchy water combines with the fat to formthe ‘sauce’ for the pasta. Otherwise it will be too dry.Before draining the pasta, save some more of the pasta

Remove from the heat, add half the gratedPecorino cheese and some ground black pepper.Mix well and serve immediately with a sprinkling ofthe rest of the grated pecorino.

This recipe is traditionally made with spaghetti orrigatoni.

cooking water. When the pasta is cooked, drain itand quickly add it to the frying pan together withthe pork jowl mix everything together well and cookfor a minute over a medium heat.

Recipe Notes

This very quick and easy traditional classic Roman pasta recipe is made with very fewingredients but is so delicious you're bound to love it as much as the Romans do!

Servings: 4

Prep Time 10 mins

Cook Time20 mins

Tot Time30 mins

INGREDIENTS

400 g fettuccine or tagliatelle (14 oz) fresh or dried1 small onion peeled and finely chopped250 g peas (8-9oz) fresh or frozen300 g cooked ham (10oz) or cured ham250 ml heavy cream (1 cup)3-4 eggs depending on size.If large use 3200 g Parmigiano cheese (7oz) grated1 knob butter or olive oilsalt for pasta and to tasteblack pepper to taste

Fettuccine alla Papalina

Shell the fresh peas (if using), peel and finely chop theonion, cut the ham into small cubes/pieces, beat theeggs in a bowl with the grated Parmigiano.If using fresh peas you will need to cook them in a littleboiling salted water for 10 minutes before draining andadding them to the sauce. Fresh peas take longer tocook than frozen.Put a pot of water on to boil for the pasta. Add salt onceit starts to boil and bring to the boil again.Cook the finely chopped onion in the butter or olive oil ina skillet or frying pan until translucent. Add cooked hamor prosciutto, and allow that to cook for a few minutes.Then, add the peas and cook for a couple of minutesmore. If using fresh peas and they seem a little hard, adda little water and cook for a bit longer.Then add the heavy cream (Italians use panna dacucina) and allow the cream to reduce a bit. Add groundblack pepper and salt to taste.

Cook the pasta al dente according to the instructions onthe packet. Fresh pasta will need only 1-2 minutes.When cooked, drain the pasta (but keep it a little wet)and add it to the cream sauce.Then pour the beaten eggs and cheese over the pastaand sauce. Mix everything together well until the pastais coated in a creamy sauce. Serve immediately, withgenerous sprinkling of ground black pepper andadditional grated cheese if required.

Pasta alla Papalina is usually made with fettuccine but Ialso use tagliatelle. Although tagliatelle is slightly wider,there's often no difference between these two pastaribbons.You can leave out the peas if you wish. Theoriginal recipe is said to be without peas. However,nowadays many Italian include them.

Recipe Notes

Prep Time15 mins

Cook Time30 mins

Alla Papalina is a creamy pasta recipe named after Pope Pius XII, who was the inspirationbehind its invention. It's a great recipe to use up leftover ham.

Total Time45 mins

Servings: 4

INGREDIENTS

400 g spaghetti (140z) I usedspaghetti made by Rummo3-4 tbsp extra-virgin olive oil3-4 garlic cloves thinly sliced or finelychopped6 to 8 anchovy fillets finely chopped(Italians prefer salted anchovies butyou can also use those in oil)1 tsp Peperoncino flakes or 1- 1/2 achopped pepperoncino (Italian chillipepper)1 tbsp capers drained and chopped

Spaghetti alla Puttanesca

Start boiling water for the spaghetti. Add salt once itstarts to boil and bring to the boil again.Meanwhile prepare the ingredients. Peel and finely chopthe garlic. Peel, de-seed and chop the tomatoes. Ifanchovies and capers are salted rinse them under coldwater. Then cut anchovies into small pieces. If they arelarge, remove the spine. Remove the seeds from the redchili pepper (if you are using it) and cut into smallpieces.Heat some olive oil in a frying pan large enough to holdthe cooked pasta later. Add the garlic, anchovies, andred pepper flakes (peperoncino).Cook over a medium heat until garlic is very lightlygolden and the anchovies have melted, about 5 minutes.(Adjust heat as necessary to keep it gently sizzling).Add capers, a bit of parsley and olives and stir tocombine.Add the peeled and chopped tomatoes, stir and bring toa bare simmer.Cook pasta to just under al dente (about 1 minute lessthan the package recommends).

Drain pasta reserving 1 cup of the cooking water.Add drained pasta to the sauce.Add a few tablespoons of the pasta cooking water andincrease the heat to bring the pasta and sauce to avigorous simmer.Cook, stirring and shaking the pan and adding morepasta water as necessary to keep sauce a little liquidyuntil pasta is perfectly al dente.Sprinkle with some more parsley.Season with salt and pepper as required.Serve immediately.

Although traditionally served with spaghetti, allaputtanesca can be served with other long pasta such asfettucine.The quantity of the individual ingredients can bealtered depending on one's taste. Some people preferless olives, capers or anchovies.

Recipe Notes

Prep Time15 mins

Cook Time20 mins

If you cook your Puttanesca with anchovies then you are actually making the version fromRome. Yes, there are two versions of this popular Italian recipe. The original comes fromNaples, but they don’t add anchovies, whereas in Rome they do!

Tot Time35 mins

100 g pitted black or greenolives (3.5oz) I used taggiasca olives400 g Fresh sauce tomatoes (SanMarzano or datterini) (140z) peeled,deseeded and chopped1 handful fresh parsleyleaves choppedFreshly ground black pepperSalt for pasta and to taste

(Italians also prefer salted capers. Ifyou use these rinse them under waterbefore using them)

Servings: 4

INGREDIENTS

200 g spaghetti or ditalini (7oz)spaghetti needs to be broken intopieces1 medium RomanescoBroccoli washed and cut into florets2 garlic cloves peeled1/2 fresh red or green chili pepper(peperoncino) cleaned of seeds andchopped into small pieces5 anchovy fillets you can use salted orpreserved in oil

Romanesco Broccoli pasta Soup

Heat two to three tablespoons of oil in a deep frying panor skillet, add the peeled garlic cloves and let themsoften. Add the anchovy fillets cut into pieces and let them melt,then add the chili pepper (peperoncino) cut into smallpieces, cherry tomatoes and Romanesco broccoli florets.Stir and cook for 5 minutes.Add the potato pieces and tomato passata and two tothree cups of water or vegetable stock.Continue to cook covered for 10 minutes and then addsalt and pepperto taste and the pasta.Cook until the pasta and Romanesco broccoli are bothstill a little al dente (firm). Remove the garlic.

Serve hot with a dash of extra virgin olive oil, gratedParmesan or grana, black pepper and chopped parsleyas required.

Traditionally this soup is made with spaghetti broken intopieces or ditalini, but you can also use other types ofsoup pasta.For a vegetarian version leave out theanchovies.They are there for their umami flavour. Youcan substitute them with umeboshi paste. Also use avegetarian cheese as Parmigiano and grana are madewith animal rennet.

Recipe Notes

Prep Time15 mins

Cook Time30 mins

A delicious traditional soup from Rome made with beautiful Romanesco broccoli. This soupis tasty, healthy and warming.

Tot Time45 mins

2 potatoes peeled and cut into cubes2 cups vegetable stock200 g cherry tomatoes (7oz) washed3-4 tbsp tomato passata You canuse more passata if you don't havefresh tomatoessalt to tastefresh parsley optional30 g parmesan or grana cheesegrated optionalblack pepper to taste

Servings: 4

INGREDIENTS

400 g calamarata pasta (14oz) orother large pasta tubes700 g cuttlefish (24oz) I used babycuttlefish250 g fresh peas (9oz) or frozen(weight after shelled)12 cherry tomatoes washed andcut in half400 g tomato passata (14oz) Use

Calamarata Pasta with StewedCuttlefish and Peas

If your cuttlefish are fresh, you can ask your fishmongerto clean them. If not you will need to clean them. Cutbelow the eyes to remove the tentacles and gently pullthe head out along with the guts, taking care not to burstthe ink sack. Reserve the ink sac for another recipe orjust discard it.Rinse in cold water to wash away any sand or spilled ink.Pull out the beak and discard, and pull the outermembrane from the body (you may need to aid your gripwith a tea towel). You’ll be left with a bright, brilliant whitetube and the tentacles. Cut everything into small pieces.Even frozen cuttlefish may have to have the head,membrane and beak removed.Peel and chop the onion. Clean the tomatoes and cutthem in half. Wash and chop the parsley. Shell the peasif using fresh ones. Heat the vegetable broth.Heat the olive oil in a deep pan or skillet. I used myDutch oven. Add the onion, to the oil and soften it. Thenadd the cuttlefish and a ladle of broth. When the liquidhas reduced, add the white wine. When all the alcoholhas evaporated and you no longer smell the wine, addthe tomatoes and peas (if using fresh).Let the flavors blend together without adding more liquid,stirring over a low heat for about 10 minutes.

In the meantime put a pot of water on to boil for thepasta. Add salt once it starts to boil and bring to the boilagain.Cook the pasta al dente according to the instructions onthe packet. When the pasta is ready, drain it and add tothe sauce. (I transferred the sauce from my Dutch ovento a deep skillet before doing this). Mix everythingtogether well, sprinkle with fresh parsley and cook foranother minute. Serve immediately with more fresh parsley if required.

Instead of tomatoes you can use more broth to cook thecuttlefish and peas. Then add a little pasta cooking waterto the sauce before adding the drained pasta.

You can eat this dish with bread, potatoes, rice orpolenta, instead of pasta.

Then add the passata and the peas (if using frozen). Addsalt as needed and continue cooking until the cuttlefishbecomes tender (about 20 minutes depending on thesize). Add more broth if the sauce dries out.

For sauce without tomatoes

Recipe Notes

Prep Time30 mins

Cook Time1 hr

A classic Italian seafood recipe, this stewed cuttlefish and peas can be served as a maincourse or with pasta. You can add tomatoes or, if you prefer, make it white (bianco). Eitherway it's sure to be a winner with seafood lovers!

Tot Time1 hr 30 mins

1-2 white onions peeled andchopped1/2 glass white wine1 handful fresh parsley chopped1 cup vegetable stock (homemadeor ready made)3-4 tbsp extra virgin olive oilsalt for pasta and to taste

half if serving as a main course

Servings: 4

INGREDIENTS

400 g cavatelli pasta (14oz)400 g puntarelle chicory (14oz)weight without all the leaves4 anchovy fillets (preserved in oilor salt)1 garlic clove peeled3-4 tbsp extra virgin olive oil

Puntarelle pasta with Burrata

Prep Time30 mins

Cook Time30 mins

The star of this recipe is puntarelle, the flower shoots of a type of chicory called Catalonianchicory, which together with anchovies, garlic, toasted breadcrumbs and burrata makes this amouthwatering recipe.

Tot Time1 hr

Servings: 4

100 g breadcrumbs (3.5oz)200 g burrata (7oz)salt for pasta and to tasteground black pepper to tastepeperoncino flakes (red chilipepper) optional as required

Clean the puntarelle: If you have bought a wholeCatalonian chicory you will have to remove all the outerleaves to get to the puntarelle, which are in the 'heart' ofthe chicory. These leaves can be cooked too althoughthey are quite bitter, they're good in soups. Once youhave removed the dark outer leaves and their stalks cutoff a little of the bottom of the puntarelle and separatethem. slice them finely lengthwise. Soak the cut shoots insome ice cold water for 15 minutes, drain and pat dry.In the meantime, bring a pot of water to the boil. Add saltand bring to the boil again. Cook the pasta al denteaccording to the instructions on the packet. Fresh pastawill cook very quickly.Heat the extra virgin olive oil in a pan and melt theanchovies into it, with the garlic clove and some chillipepper flakes if using.Add the puntarelle and let it cook for a few minutes,stirring continuously. if the puntarelle get too dry add afew tablespoons of pasta cooking water.In a separate small frying pan, toast the breadcrumbswith two tablespoons of extra virgin olive oil. Stir

Drain the pasta al dente and add to the puntarelle. Addthe breadcrumbs. Mix everything together over a highheat.Drain and cut the burrata into pieces. Add the burrata tothe pasta, don't mix it in. It's nice to do it while eating. Serve immediately.

Puntarelle are the flower shoots of Catalonian chicory. InItaly, it is possible to buy just the puntarelle but you mayhave to buy a whole chicory and remove the outer leavesto get to the puntarelle.This recipe can be made withother types of chicory, such as endive or escarole but theflavours will be slightly different.In Rome spaghetti is themost traditional pasta for puntarelle pasta. But othershort pasta, such as casarecce or fusilli, works well too.

frequently and be careful not to burn the breadcrumbs.

Recipe Notes

INGREDIENTS

400 g spaghetti (14oz) I usedspaghettoni from pastificioSorrentinno, Gragnano400 g tomatoes (14oz) fresh andripe. I used piccadilly tomatoesfrom Sicily100 g pitted olives (3.5oz) I usedtaggiasca olives

Spaghetti alla Checca

Cut the tomatoes into cubes and leave them in acolander to naturally lose some of their water, withoutremoving the inner flesh with the seeds.Chop the parsley and tear the basil leaves into pieces.Roughly chop the pitted olives.Put a pot of water on to boil for the pasta. Add salt onceit starts to boil and bring to the boil again.Heat the olive oil in a frying pan or skillet. Let it heatgently, over a very low heat for about a minute. Add atablespoon of chopped parsley, 4-5 chopped basil leavesand a pinch of fennel seeds and the olives.After a minute, add the chopped tomatoes to the mixture.Stir, season with salt, cover and cook slowly, over lowheat for 10-15 minutes.Turn off the heat and season with a generous amount offreshly ground pepper. Add some more chopped freshparsley and basil. Let the sauce rest while you cook thepasta. It helps to enhance the flavours!

Throw the spaghetti into the boiling salted water andcook al dente according to the instructions on the packet.When the pasta is ready save a cup of the cooking waterand drain it.Add the pasta to the sauce while it is still very hot. If thesauce seems dry, add some of the pasta cooking wateror another couple of tablespoons of oil. If using a servingdish as I did, turn the pasta alla checca out into a servingbowl and then add the burrata. Sprinkle with more freshparsley and basil. Serve immediately!

You can use other types of pasta for this dish. I haveseen recipes with pasta tubes such as penne, rigatoni,fusilli etc. If you don’t have burrata you could use a freshmozzarella, preferably di bufala. For a dairy-free orvegan version leave out the burrata/mozzarella.

Recipe Notes

Prep Time10 mins

Cook Time20 mins

This simple but very tasty Italian vegetarian pasta recipe from Rome is very quick and easyto make. I added burrata but you can leave it out for a vegan or dairy-free version.

Tot Time30 mins

1/2 tsp fennel seeds1 handful fresh basil1 handful fresh parsley3-4 tbsp extra virgin olive oil1 burrata (fresh)salt for pasta and to tasteFreshly ground black pepper. totaste

Servings: 4

INGREDIENTS

1 Lt milk (2 pints)250 g semolina (9 oz)100 g butter (3.5 oz)2 egg yolks75 g Parmigiano Reggiano ( 2.5oz) grated50 g Pecorino Romano (2oz) gratedsalt a pinchnutmeg grated, a pinch

Gnocchi alla Romana

Begin by pouring the milk into a saucepan and adding halfthe butter cut into pieces and a pinch of grated nutmeg andsalt.Bring the milk to a simmer and when the butter has melted,shower the semolina into the milk (in Italian they say a poggiaor ‘like rain’), whisking as you go to avoid lumps.The mixture will quickly thicken and become increasinglydifficult to whisk. At this point, lower the heat and swap thewhisk for a wooden spoon. Continue to stir vigorously toprevent lumps forming.Keep cooking the semolina until the mixture becomes quitestiff and elastic and begins to pull cleanly away from the sidesof the pan (stirring all the time, of course).Remove the mixture from the heat. Add in the parmigianoand mix well. Add the egg yolks and mix them in well too.Turn the hot dough out onto a buttered or oiled baking sheetor into a large rectangular pyrex dish and spread it out in aneven 1cm thick layer. Wetting whatever tool you are using,will make this easier (clean hands, a spatula, the flat side of alarge spoon).Cover and allow the dough to cool at room temperature or inthe fridge, which takes about 30 to 40 minutes. You can alsodo this a day ahead and keep the baking sheet in therefrigerator overnight.Use a round 5-6cm cutter to cut out circles of the semolinadough (a glass or even a cookie cutter with another shapewill work).

Place the dough circles in slightly overlapping lines in abuttered or oiled baking or gratin dish. (see the photos on thepost).Melt the rest of the butter in a saucepan. Allow it to cool slightlyand then pour it over the dough circles.Sprinkle generously with grated pecorino (or more parmigiano)and bake in a preheated oven 200° or under the grill until thegnocchi are nicely browned.Let the gnocchi rest for a few minutes and then serve in thebaking dish.These gnocchi are delicious as a starter or eaten as a maincourse along with a green salad!

Preparation time includes allowing the dough to cool in thefridge.Some Italians shape the hot dough into a roll and roll itup in baking paper. When the dough is cooled they cut the rollinto 1cm slices. This method produces no scraps but I think isharder to do!You can save the scraps of dough and deep frythem for a snack or to make a mini version of this dish. Thescraps aren't uniform like the circles, but they can be rolled intocroquettes and taste just as good as the gnocchi.

I used a wine glass!! Once again, it helps to wet the tool youuse to prevent the dough sticking to it.

Recipe Notes

Prep Time45 mins

Cook Time35 mins

These semolina gnocchi from Rome are rich but light and a real melt in yourmouth treat!

Tot Time1 hr 20 mins

Servings: 4

INGREDIENTS

400 g Bucatini (14oz) or pennerigate2 garlic cloves peeled3-4 tbsp extra virgin olive oil100 g grated pecorinoRomano (3.5oz)2 fresh red chilli

Bucatini all'arrabbiata

Put a pot of water on to boil for the pasta. Once it startsto boil add salt and bring to the boil again.If you are using fresh tomatoes, rinse them in cold water.Then remove the stalks and cut an X into the top of eachtomato. This makes peeling them easier. Put them in abowl and pour boiling water over them. After a couple ofminutes immerse them in cold water and peel them. Cutthem in half and remove the pips.Take the chili peppers, cut them in half and remove theseeds and then cut them into small strips. Be careful notto touch your eyes or mouth while you do this and washyour hands well afterwards. If you don’t have fresh chiliyou can used 2-3 teaspoons of peperoncino flakes. Heat the olive oil in a non-stick frying pan or skillet.Add the garlic cloves (whole or finely chopped as youprefer) and the chili pepper to the pan and cook for aminute or two, stirring with a wooden spoon to preventthem from burning.Then add the peeled tomatoes cut into cubes or thecherry tomatoes and cook for a few seconds at a highheat.

Lower the heat and add salt and pepper to taste.If you are using cherry tomatoes and passata, add thepassata now.Stir well and then simmer the sauce uncovered for 15minutes.Cook the pasta al dente in the boiling salted wateraccording to the instructions on the packet.When the pasta is cooked, drain it and add it to thesauce. Mix everything together well.If your garlic cloves are whole ( which is what I prefer todo) remove them.Serve the pasta with a sprinkling of fresh parsley and lotsof grated pecorino Romano.

I used bucatini but penne rigate is also a typical pastaused in this dish.

Recipe Notes

Prep Time10 mins

Cook Time20 mins

A delicious spicy vegetarian pasta dish from Rome that's very quick and easy to make.

Tot Time30 mins

1 handful fresh Parsley chopped400 g ripe tomatoes (14oz) peeledor 12 cherry tomatoes and 350 gpassata rusticasalt for pasta and to tasteground black pepper to taste

peppers peperoncino

Servings: 4

INGREDIENTS

400 g lombrichelli (14oz) or tonnarelli, spaghetti alla chitarra, bucatini ornormal spaghetti200 g Pecorino Romano cheese (7oz) freshly gratedFreshly ground black pepper corns about 4 teaspoons Don’t grind too fine.Salt for boiling the pasta

Pasta Cacio e Pepe

Dry fry the roughly ground pepper corns in a small fryingpan until they start to release their aroma.Boil the pasta slightly less than al dente in well saltedwater, keep aside a cupful of the cooking water, drain thepasta, without losing all the water and pour it into a large,mixing bowl.Add the grated pecorino and the ground pepper andcontinue mixing very well until the cheese starts tobecome creamy.If too dry add a little more of the cooking water. If tooliquidy add more cheese.Serve on heated plates, topped with more gratedpecorino and another generous sprinkling of pepper.

An alternative way to make the sauce is to put thecheese and most of the pepper in a large, heavy bowl orpan and beat in some of the pasta water very graduallyto make first a paste, and then a sauce the consistencyof bechamel.Add the pasta and toss well while addingmore water if necessary, until you have a sauce thatcoats each strand of pasta. Don’t worry if it takes a whileto come together – keep mixing and it should happen.Itis also recommended to use less water than usual whencooking the pasta (about half), because this will result incooking water that is rich in starch and will make it easierto obtain a creamy result.

Recipe Notes

Prep Time10 mins

Cook Time15 mins

Tot Time25 mins

This deliciously peppery pasta recipe comes from Rome and includes only 2 ingredients!

Servings 4

Jacqueline De Bono and The Pasta Project

Hello my name is Jacqueline, Jacqui for short! I’m originally a Londoner but, in 2003 life’s journey brought me to the beautiful Veneto region of Italy where I fell in love with the country, the people, the food and my Sicilian husband Salvatore!

The Pasta Project is my English language food blog about Italian pasta. Here, in Italy, there are 360+ different pastashapes/types, many are particular to certain regions and are an important part of the regional cuisine. My blog is a journeythrough the delicious world of Italian pasta. It includes traditional and contemporary recipes as well as articles and infoon the history and origin of the recipes and pasta types featured, some of which date back to ancient Rome.

My goal is to make my blog a popular resource for home cooks looking for authentic Italian pasta recipes andinspiration to change the way they cook pasta at home. Now that good quality Italian pasta, as well as other Italian food

products, are so widely available outside of Italy, both in stores and online, it’s easy to change your pasta life!

Thank you for downloading this e-book!

This e-book is the third of a series of e-books for my subscribers. Each e-book giveaway will feature pasta recipes from one

of Italy’s 20 regions. So, eventually, you’ll have 20 regional pasta recipe e-books with some of the best recipes on The

Pasta Project! Personally, although I love food blogs and recipe sites, when I cook I prefer to have a printed version of a

recipe or a cookbook to follow. If you are like me, you’ll love this e-book collection!

If you have any questions about these recipes, please don’t hesitate to contact me through the website or on The Pasta

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All the best from Verona,

Jacqueline