This is not a totally traditional Pasta alla Gricia, as made the Lazio region, as it has some additional ingredients, but it’s very good.
That being said, sometimes we can get bogged down between what’s the “real” recipe and what tastes good. I’m a big believer in what tastes good.
Continue reading “Pasta alla Gricia-Pasta with Italian Bacon”
This pasta starts with slowly rendered pancetta, then removed from the pan while crispy so it doesn’t get soggy.
Fresh lemon zest for aromatic oil and fresh lemon juice for acidity, emulsified directly into the starchy pasta water and a hint of the pork fat. Fresh arugula for a peppery bite or torn sweet basil to lift the dish.
Continue reading “Italian Lemon Pasta with Pancetta (Pasta al Limone con Pancetta)”
There are many versions of this classic sauce, Ragu Bolognese, which originated in Bologna.
Some use wine, some use milk, some use wine and milk and some only use a bit of tomato paste, but this is my tried and true version. It is epic, but it is definitely not fast food.
Continue reading “Classic Ragu Bolognese Sauce Recipe: Slow and Delicious”
I’m a big fan of southern style green beans . I like the flavor and texture of “snaps” as we used to call them. This is a little more fancy than my grandma made, but the same smoky, meaty flavor is all there.
Continue reading “Southern Style Green Beans Recipe with Pancetta/Italian Bacon”