Italian Classics

Authentic Italian recipes that bring the taste of Italy to your kitchen.

Spaghetti Carbonara

A Roman classic - simple, creamy, and absolutely delicious.

Ingredients (Serves 4)

• 400g spaghetti
• 200g guanciale (or pancetta)
• 4 large egg yolks
• 100g Pecorino Romano cheese, grated
• Black pepper (freshly ground)
• Salt for pasta water

Instructions

1. Prepare the Sauce Mix egg yolks + cheese + lots of black pepper (No cream! This is the Roman way)

2. Cook the Meat - Cut guanciale into small cubes - Cook in pan until crispy (no oil needed) - Save the rendered fat!

3. Cook the Pasta - Boil spaghetti in salted water until al dente - Reserve 1 cup pasta water before draining

4. Combine - Off heat: Mix hot pasta + guanciale - Add egg mixture, toss quickly - Add pasta water bit by bit until creamy

5. Serve - Plate immediately - Top with more cheese and pepper - Enjoy while super hot!

🔑 Key Tips

• Temperature: Don't cook eggs! Off heat when combining
• Timing: Work fast, serve immediately
• Cheese: Pecorino, not Parmesan (traditional)
• NO CREAM: It's a crutch, eggs are enough

Common Mistakes

❌ Adding cream (not authentic)
❌ Scrambling eggs (too hot)
❌ Using bacon instead of guanciale
✅ Using pasta water to adjust consistency

Margherita Pizza

The queen of pizzas - simple perfection.

Dough (Makes 4 pizzas)

• 500g "00" flour
• 325ml warm water
• 10g salt
• 7g instant yeast
• 2 tbsp olive oil

Topping (Per Pizza)

• 80ml San Marzano tomato sauce
• 125g fresh mozzarella
• Fresh basil leaves
• Extra virgin olive oil
• Salt

Method

1. Make Dough (2 hours before) - Mix flour + salt - Dissolve yeast in warm water - Mix all together, knead 10 minutes - Rest 1-2 hours until doubled

2. Prepare Sauce - Crush San Marzano tomatoes - Add pinch salt, olive oil - No cooking needed!

3. Shape Pizza - Stretch dough by hand (not rolling pin) - Keep edges thick for crust - Aim for 30cm diameter

4. Top & Bake - Sauce in center, leaving 2cm edge - Tear mozzarella on top - Bake 8-10 min at 250°C (480°F) - Add basil when done

Professional Tips

🔥 Heat: Hottest your oven can go
🍕 Stretch: Use gravity, not violence
🧀 Cheese: Less is more, don't overload
⏰ Speed: Pizza waits for no one

Buon appetito! 🇮🇹