Pasta grammar recipes

Pasta alla Carbonara is a classic Italian dish that has gained popularity all around the world. The dish is famous for its smooth and creamy texture, with a rich and flavorful sauce made from eggs, pecorino cheese, guanciale and black pepper. Notice how there was no mention of cream, peas, mushrooms or any other ingredient? That’s right, the addition of anything else might make a nice plate of pasta, but it certainly will not be a real carbonara.Spaghetti alla Carbonara Recipe | How to Make…

The best authentic and traditional Italian food recipes, directly from Italy! Learn how real Italians cook pasta, pizza, ragù and so much more.

Spaghetti all’Assassina is literally a killer plate of pasta! It’s a very simple and easy-to-master recipe, but with a powerful and unique flavor. Also known as “spaghetti bruciati” (burnt spaghetti), this traditional Italian pasta dish is notable not only for its spicy flavor, but because it breaks a bunch of classic pasta-cooking rules... including don't burn the pasta. Watch the Pasta Grammar video where we make this recipe here: Where Spaghetti all’Assassina is From This

A basic tomato sauce, whether it’s meant for a plate of spaghetti or an eggplant parmigiana, should be very simple. High quality tomatoes don’t require a ton of added ingredients to be incredibly delicious. Skip the onion and carrot, and try this recipe using nothing more than tomatoes, olive oil, salt, basil, and a little bit of garlic. You’ll be amazed at how yummy it is!Simple Italian Tomato Sauce Recipe | Quick, Easy & DeliciousWhat Kind of Tomatoes Are Best for Tomato Sauce?You can…

It’s difficult to imagine anything better than a plate of fresh, handmade gnocchi pasta. Well, how about baked, fresh, handmade gnocchi pasta with gooey, melted cheese?How to Make Gnocchi alla Sorrentina | Authentic Baked Italian Gnocchi RecipeThis classic “pasta al forno” comes from Sorrento, on the Amalfi coast. It’s an incredible dish that’s worth making intentionally, but it’s also a great way to use up leftover gnocchi (if such a thing exists). In this recipe we’ve included instructions…

This style of frittata comes from the southern Italian region of Puglia. It’s notable not only for being a wonderful asparagus dish, but also for incorporating bread into the egg mix. As we all know, bread make everything better, including frittate!Asparagus Frittata | Delicious & Authentic Italian RecipeWatch the Pasta Grammar video where we make an asparagus frittata here:FRITTATA DI ASPARAGI RECIPEMakes: 6-8 servingsCook Time: 45 minutesFor this recipe, you will need: • 12 oz. (340g)…

Most Italian food fanatics are familiar with the famous pasta dish "cacio e pepe," but few have ever thought to make the risotto version! If you're a fan of formaggio, then this is the risotto for you. It's also a great way to use up leftover cheese rind!Watch the Pasta Grammar video where we make this recipe here:Serves 2For this recipe, you will need:- 2-3 large chunks of pecorino and/or Parmigiano-Reggiano cheese rind- 1 tbsp whole black pepper kernels- 1/2 white onion- Salt- 2 tbsp extra…

“Pasta alla Zozzona” roughly translates to “Dirty Pasta,” a provocative name which you’ll understand when you taste it! It shares the guanciale and cheesy egg sauce of a classic carbonara, but with the addition of onion, tomato, and crumbled sausage. It's kind of like a combination between carbonara and amatriciana, plus sausage and onion. What’s not to love?Pasta alla Zozzona | Rome’s “Dirty” & Delicious Pasta RecipeWatch the Pasta Grammar video where we make Pasta alla Zozzona here:PASTA…

An incredibly simple dish with an incredibly delicious flavor. You and your guests won't believe that the sauce has only two ingredients! This is the real, authentic Italian version of a misunderstood classic. Trust us, you'll never go back to the heavy cream after you try this.How to Make the Original “Fettuccini Alfredo” | Italian Fettuccine all’Alfredo Pasta RecipeThe History of "Fettuccini Alfredo"This is a funny recipe, with a bit of a strange history. While “Fettuccini Alfredo” (or…

Neapolitan pizza is the Holy Grail of pie. However, the real deal requires a blazing hot wood-fired oven in order to acquire the characteristic charred, smokey crust. Luckily, it's possible to make a pizza that comes close to perfection in a conventional oven. The secret? A pizza stone.Watch the Pasta Grammar video where we make this recipe here:Makes 3-4 12" pizzas.For this recipe, you will need:- 4 cups (or 500g) bread flour- 1 1/2 cups (or 375ml) water- 1/4 tsp. (1g) active dry yeast- 2…