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A Roman pasta classic built from sharp Pecorino Romano, freshly cracked black pepper, and starchy pasta water. The cheese emulsifies into a glossy, clingy sauce without cream.
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Finely grated Pecorino Romano combines with pepper-infused pasta water to form an emulsified sauce that coats the noodles. Reserving extra starchy water gives precise control over the final texture.
Cacio e pepe is best eaten immediately. Refrigerate leftovers in an airtight container for up to 2 days.
Reheat gently in a skillet over low heat with 1 to 2 tablespoons of water per serving, tossing until loosened and hot. Do not use high heat, which can make the cheese sauce grainy.
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A classic Roman pasta with crisp pancetta, glossy pecorino sauce, and plenty of freshly ground black pepper. The sauce comes together from the pasta's heat rather than cream, creating a silky coating without heaviness.
Tender cheese ravioli are simmered until just al dente, then tossed in nutty brown butter scented with fresh sage, lemon, and Parmesan. It is a classic Italian supper that comes together in one pan and rewards careful timing.
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A bold Neapolitan pasta built around briny olives, capers, anchovies, garlic, and tomatoes. The sauce comes together while the pasta boils, making this an intensely savory weeknight classic.
Sicilian pasta with silky tomato sauce, golden fried eggplant, fresh basil, and a salty shower of ricotta salata. The eggplant is cooked separately so it keeps its tender center and lightly crisp edges.
Pillowy potato gnocchi tossed in a glossy, gently simmered tomato sauce with garlic, basil, and Parmesan. This simple Italian classic relies on careful simmering and properly timed gnocchi for a bright, comforting dinner.
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Slow-simmered beef and pork ragù layered with onion, carrot, celery, tomato, and red wine, tossed with spaghetti and finished with Parmesan for a deeply savory, balanced pasta dinner.
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A comforting Polish-style skillet of traditional łazanki pasta with tender cabbage, browned mushrooms, smoky kielbasa, and a little bacon. The cabbage cooks down until sweet and silky, while reserved pasta water helps the pan juices coat the pasta for a glossy, savory finish.
Silky fettuccine coated in a glossy sauce of butter, cream, and finely grated Parmesan. Gentle heat and pasta water create the smooth, spoon-clinging texture that makes this Italian classic so enduring.