Spaghetti all Gricia

  If you love Spaghetti Cacio e Pepe and/or Pasta Carbonara, stand back! The best is yet to come. Spaghetti alla Gricia is a delicious variation of the two, and just as easy. While my mom often made a dish something like this with peas (bacon, onion, olive oil), it wasn’t until I was watching … Continue reading

Cacio e Pepe

Cacio e Pepe is a Roman pasta dish that boasts that it only uses 3 ingredients…cheese, pepper and pasta. When in Rome, this dish will be prepared tableside, in a giant wheel of pecorino cheese, indeed just using the cheese, pepper and spaghetti. A little bit of pasta water mixes in to make it a … Continue reading

Acini di Pepe (tiny pasta) with Eggs

After weeks and weeks of rich, high fat, sugary foods, my stomach called out to me for some simple, wholesome nourishment. After weeks of complicated “holiday” recipes that took hours to make, and never look like the picture anyway, I desperately desired some “simple” food.   And the simpler, the better! I found myself alone in … Continue reading

Fusilli with Collards (the forgotten pasta)

I recently was looking through my folder of pasta recipes that I’ve collected over the years, and I came across this beautifully handwritten recipe for fusilli with collard greens.   As usual, the memoires started flooding back to me. My (non- Italian) friend brought this to me one day in 1990, and said, “I made this … Continue reading

Crab Sauce over Spaghetti

Some of my fondest food memories are from the Jersey Shore. “Down the shore” is where you’ll find some of the best fast food in our country. I’m sure you’re salivating right now just thinking about the sausage and peppers sandwiches, pizza, zeppole, clams on the half, Kohl’s custard…and the list goes on and on. … Continue reading

Craig Claiborne’s Spaghetti with Peas

Since we have been on the topic of peas (last post), I have one more recipe for peas and pasta that I simply must share. I promise, after this one, I’ll stop with the peas. My mother ripped this recipe out of the New York Times Magazine section in April 1964. I don’t recall ever … Continue reading

Pasta Asciutta

“Asciutta” means dry in Italian, and doesn’t usually refer for food, but when referring to pasta it means dry or without sauce.  When I first heard about this pasta dish, I must say that I was very skeptical.   There’s only three ingredients…peas, grated Italian cheese and pasta.   How good could this taste? Well, in one … Continue reading

Pasta con Amore (Pasta with Love)

I think of this recipe each year around Valentine’s Day. Some years I make it, and some years I don’t, but it always comes to mind. Sorry I didn’t post it for you before the holiday came and went, but this was one of the years that I was going to pass on it. However, … Continue reading

Spaghetti Aglio e Olio

I can’t believe that I have been blogging for three years now, and have not mentioned the recipe for spaghetti aglio e olio. It is a staple for Italian families. For such a simple dish, it has many facets to it, and several medicinal properties….or so we Italians think. Many believe that a big bowl … Continue reading

Spaghetti alle Vongole (Spaghetti with Clams)

\ Pardon my absence, for those of you who noticed. I like to say that I’ve been traveling in search of recipes to share.   Research is very important! Ha ha!! This recipe for Spaghetti Alle Vongole, was “researched” about 25 years ago on my first trip to Italy.   We were to visit the Amalfi Coast, … Continue reading