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 tom

The simplest name for the simplest pasta. It comes together faster than you can say “pasta gamberoni”, but the flavour is anything but...

We love making this pasta when the weather is warm and we can eat al fresco. It’s light, filling, simple, healthy—and like I always say,...

This wonderful sausage and broccoli pasta with garlic, chili, and Parmesan is perfect for weeknights or post-workout dinners with friends.

Pasta tuna is a go-to meal in our household—light yet satisfying, thanks to its tomato-based sauce and protein-rich fish. It’s...