Cultural Background: A deceptively simple Roman sauce of Pecorino Romano and black pepper emulsified with starchy pasta water, cacio e pepe ('cheese and pepper') relies entirely on technique rather than ingredient count, and is considered a benchmark of a cook's pasta skill in Rome. Tips: • Adding cheese directly over high heat causes it to […]
Cultural Background: A Roman sauce of egg, Pecorino Romano and guanciale, carbonara emerged in the mid-20th century in Rome; despite popular belief it traditionally contains no cream, relying instead on egg and starchy pasta water for its silky texture. Tips: • Working off direct heat is critical — the residual warmth of the pasta cooks […]
Cultural Background: A Sicilian cousin of Genovese pesto from Trapani, this uncooked sauce swaps pine nuts and butter-basil for almonds and ripe tomatoes, reflecting Sicily's Mediterranean and North African-influenced pantry, and is traditionally tossed with busiate pasta. Tips: • Using very ripe, in-season tomatoes gives the best natural sweetness. • Toast the almonds lightly beforehand […]
Cultural Background: A Ligurian walnut sauce dating to the region's medieval seafaring trade in nuts and spices, salsa di noci is a rich, uncooked sauce traditionally served with pansotti (herb-stuffed pasta) as an alternative to pesto. Tips: • Soaking the bread in milk gives the sauce its characteristic creamy body without needing much dairy. • […]