Pasta Alla Carbonara Pasta alla carbonara is a typical pasta dish from Rome, characterized by eggs, cheese, and bacon as main ingredients. 1 pound pasta (thick spaghetti is preferable, or farfalle which will also hold the carbonara) 3-4… Read More

Besciamella (Béchamel) Sauce Traditional besciamella (béchamel) sauce. This goes well with ragù di carne in lasagna or pasta al forno. 2 cups milk ((quart)) 6 tablespoons butter ((unsalted)) 2 tablespoons flour 1 pinch nutmeg 1 pinch salt Heat… Read More

Ragù di Carne (Meat Sauce) This is the classic ragù di carne (meat sauce) recipe from my family. It is a simple meat sauce recipe: you can find lots of variations of it. 1/2 onion (chopped) 1 carrots… Read More

Ernesto’s Gnocchi Gnocchi is a potato dough dumpling which is served with any desired sauce as you would any pasta dish. As in most Italian cooking, a dash of this and a pinch of that is part of… Read More