RECIPES

500 gr Pasta Farfalle or egg Tagliolini or Paccheri
200 gr Pistacchio
/2 Garlic cloves
100 gr Guanciale
200 gr Heavy cream
60 gr Grana Padano cheese
1 gr Black pepper
5 liters water

500 gr Pasta Farfalle or egg Tagliolini or Rigatoni
200 gr Pistacchio
1/2 Garlic cloves
40 gr Olive oil
200 gr Heavy cream
60 gr Grana Padano cheese
1 gr Black pepper
5 liters water

500 gr Pasta Calamarata or Rigatoni or Spaghetti alla chitarra (mandolino)
200 gr Guanciale
100 gr Grated Pecorino Romano
50gr Parmiggiano Cheese
6 egg yolk
50 gr salt for the cooking water
5 liters water

500 gr Spaghetti or Penne
400 gr Canned San Marzano tomato
300 gr Cherry Tomato Passata
3 Garlic cloves
1 dry Spicy chili pepper
30 gr Chopped parsley
50 gr Extra virgin olive oil
5 Liters water

400 gr Paccheri or Spaghettoni
8 egg yolk
200 gr Guanciale
60 gr grated parmiggiano cheese
60 gr grated pecorino cheese
80 gr Truffle sauce
Add the truffle sauce after emulsify the pasta with the sauce

500 gr Spaghetti
450 gr Canned San Marzano tomato
450 gr Cherry tomato passata
20 gr Anchovies
30 gr Capper
50 gr black olives
50 gr Olive oil
30 gr Chopped Parsley
5 Liters water

300 gr Carnaroli Rice
60 gr fine chopped onion
30 gr Extra virgin Olive oil
70 gr Unsalted butter
50 gr White wine
30 gr Marsala wine (if you like it)
1 gr Saffron
1100 /1300 gr Veal or Vegetables stock
50 gr Grated Grana Padano Cheese

500 gr Pasta Bucatini or Rigatoni
200 gr Guanciale
100 gr Grated Pecorino Romano cheese
200 gr Chopped onion
900 gr Canned San Marzano tomato or Tomato passata
20 gr Olive oil
1 small red Chili pepper
40 gr Salt for the cooking water
5 liters water

500 gr Pasta Tubettoni or Trofie
200 gr dry Borlotti Bean or 650 gr Canned borlotti Bean
100 gr Guanciale or Prosciutto crudo
100 gr Chopped onion
60 gr Pecorino Cheese
40 gr Extra virgin olive oil
50 gr Tomato paste or 200 gr Tomato passata
1 Small dry chili pepper
1 small piece rosemary
Black Pepper

500 gr Pasta Rigatoni o Bucatini
250 gr Guanciale
120 Grated Pecorino Romano
30 gr Olive oil
5 Liters water

500 gr Egg Tagliatelle pasta or Spaghetti
240 gr Walnut
1 Garlic cloves
1 gr grounded black pepper
30 gr Extra virgin olive oil
80 gr Grated Parmiggiano cheese or Grana Padano cheese
240 gr Heavy cream
5 Liters water
50 gr salt

500 gr Spaghetti
4 Garlic cloves
2 red spicy chili pepper ( or more if you like)
80 gr extra virgin olive oil
80 gr Grated Grana Padano cheese or Parmiggiano cheese
20 gr chopped parsley
5 liters water