Classic Roman Cacio e Pepe: the authentic recipe with perfect pecorino cream
Authentic cacio e pepe with DOP pecorino romano, toasted black pepper, and the right technique for a smooth, lump-free cream sauce.
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Pecorino
Homemade Genovese Pesto with Basil and Pine Nuts
Homemade Genovese pesto with basil, pine nuts, parmesan, and pecorino: creamy, fragrant, and ready in minutes, no cooking required.
Baked Eggplant Meatballs, Easy and Full of Flavor
Baked eggplant meatballs that are crisp on the outside and soft in the middle, easy to make and perfect as a vegetarian starter or light dinner.
Amatriciana with guanciale, rich and well balanced
A Roman-style amatriciana with crisp guanciale, tomato and Pecorino, full of flavour and well balanced.
Seafood carbonara with octopus
A seafood carbonara with octopus and an egg-and-Pecorino cream, original but still balanced and creamy.
Spaghetti carbonara, creamy and well coated
Spaghetti carbonara with egg yolks, Pecorino and crisp guanciale, rich but balanced and properly creamy.
Baked Chickpea Balls with Tzatziki — Crispy, Protein-Packed and Ready in 30 Minutes
Crispy baked chickpea balls served with cool, creamy tzatziki: an easy vegetarian main that is high in protein and ready in 30 minutes. No frying needed.