Mamma Mia Pasta

I call this my carbonara because, while it’s rooted in the traditional recipes, it’s very much my own take. Carbonara is to Italy what tortilla is to Spain — a dish that sparks endless debate. Should it have onion? Garlic? Both? Pecorino or parmesan? Olive oil or butter? And just like with tortilla — onion or no onion, runny or set in the middle? — everyone has their passionate view. I love those little culinary arguments. After plenty of testing (and tasting), this is the v

Pasta alla Norma is one of those dishes that feels like a warm embrace from Italy itself. The taste is absolutely sublime: the roasted aubergine combined with the rich tomato sauce, fragrant basil, and a generous sprinkle of salted ricotta creates a harmony of flavour that’s both comforting and elegant. I make a lighter, healthier version of the traditional recipe by roasting the aubergine instead of frying it. To balance the richness, I add a little extra olive oil to the to