You can be born Roman or become Roman. The inspiration for this philosophy comes from the legendary comedic actor Alberto Sordi, who dives into a dish of bucatini in the film An American in Rome. To experience the wonderful sensation Sordi did, you need to be a little hungry and have the right ingredients on hand: this is The Roman Holy Trinity of Pasta!
For your meal you will need:
- A large pan for boiling water
- A frying pan for the sauce
- A colander to drain the pasta
The real star of this recipe is guanciale, which should never be replaced by pancetta, and is a type of cured meat that consists of two parts fat and one-part meat, obtained from the cheek of the pig. You will receive it sliced into strips so you can then brown it in a pan straight away, without adding anything to it. Make sure the pan is cold so that the fat doesn’t burn upon contact and become rubbery.
Your pack serves two as a main and contains:
- Gentile rigatoni
- Guanciale, already cut
- Napoli sauce
- Chilli flakes
- Ground black pepper
- Cook the Spaghetti in well salted boiling water (10g/lt) until tender with bite (10-12 mins)
- Meanwhile heat up a pan (medium to high heat) and fry off the Guanciale with a drizzle of oil. Render down the fat until the pieces of guanciale are golden brown. Add in the chilli flakes (we recommend the amount we have sent you, but if you do not enjoy spice add as much as you feel is right for you) and let it cook off and release its flavours for 2 minutes.
- Add the Napoli sauce and a ladle of the pasta water to the guanciale and chilli flakes, and let it slowly reduce and intensify in flavour. Keep a bit of extra pasta water just in case you need to let down the sauce after adding in the pasta
- Add the bucatini to the sauce and fold through with some of the olive oil from the bottle provided. If the sauce is too thick add in a bit more of the pasta water, you have reserved and then serve.
- Finally finish the dish of with a healthy sprinkle of pecorino and enjoy.
Spaghetti cacio & pepe
Pasta, cheese, pepper: few ingredients that pack a lot of flavour. The allure of cacio e pepe lies in its simplicity, although I find that trying it at home can sometimes create difficulties. The best way to prepare a perfect cacio e pepe is to follow this recipe to the letter, paying close attention to all the steps that transform a simple dish into a masterpiece. The sworn enemy of this pasta is the ball effect caused by the cheese forming into lumps!
Your pack serves two and contains:
- Gentile spaghetti
- Ground black pepper
- A knob of butter
- Cook the Spaghetti in well salted boiling water until tender with bite (10-12 mins)
- Meanwhile, heat the butter and half the pepper with a splash of pasta water, and boil fast to emulsify
- When the Spaghetti is ready, add to the sauce and toss together, then scatter over both cheeses
- Let sit, off the heat, without stirring, for 1 minute so the cheese can melt, then toss well and plate. Scatter over the remaining pepper and a little extra cheese, and serve
Spaghetti alla carbonara
The manifesto of a proper carbonara sounds revolutionary: Not even egg yolks (only whole eggs), nor pancetta should properly be in the pot, no butter, no oil... We’ve all been doing it wrong all these years: proper carbonara is made with whole eggs, pepper, guanciale (cured pork jowl) and pecorino romano.
You will need:
A big pot (or 2*), a frying pan, a colander, a ladle (whose volume you approximately know) and a wide (preferably metal) bowl
Your pack serves 2-3 as a main and contains
- Guanciale (cheek-&-jowl bacon), already cut into lardons
- Bright yellow Italian eggs mixed with pecorino Romano and lots of pepper
*the way we make the dish is to fry the guanciale while the pasta is cooking, then mix the pasta with the guanciale and its rendered grease, then mix it with the cheesy eggs, then gently cook it bain marie over boiling water until it jut thickens. To do this, you need either 2 pots (so when the pasta has boiled you pour the water into the second pot), or a pasta basket (so you can lift the pasta from the boiling water, without pouring the water away)
Have ready a big pot of well salted (10g/l) boiling water
- Put the spaghetti on to boil. The ones we supply take 8 minutes to cook
- The guanciale is best fried in a dry, very hot pan. It will smoke quite a lot and I like to get it brown and crispy on the outside but still a bit gooey in the middle. This takes 3-4 minutes over a high heat.
- Drain the pasta, reserving all the water – put the water back on to simmer
- Add the pasta to the guanciale in the frying pan, along with a ladle of about 100ml (more or less) of the padsta water. Cook together until the sauce (fat) kind of emulsifies and coats the pasta (no loose water left in the pan)
- Transfer the bacony pasta to a wide bowl
- Add another 100ml of the hot pasta water to the egg mixture, stir to combine and add the lot to the pasta. Stir again
- Set the bowl over the simmering water and stir until thickened – you want the egg to get to the texture of luscious double cream (not be runny, not be scrambled)
- Serve piping hot – this is very delicious.