Vincenzo’s Plate: Spaghetti alla Carbonara

May 7, 2023 | As the instigator of a Carbonara revolution, transforming the way this traditional dish is made around the world, I tried an endless number [of recipes] while in Rome. Given [that] I have been cooking it for decades and not wanting to steer to far from the original, I did my best to study how some of the best chefs in Rome made it. What a sacrifice!

Every year, I attempt to make a carbonara that tops the last, but I think this 2023 spaghetti carbonara might just be my best one yet! It's so creamy, yet has a crunchy bite at the end. And I am going to teach you a great new cooking technique to get the perfect sauce.


Click here for the recipe, then click on ‘more’.

Vincenzo’s Plate: How to Pick the Right Pasta for Every Sauce

Feb 8, 2025 | Pairing pasta with the right sauce is something I am really passionate about! While any sauce can technically go with any pasta, if you really want to elevate your dish and savour every bite, choosing the perfect match can really change how a dish comes together, not to mention how it tastes!

If you’re anything like me (a pasta lover through and through), you’ve probably noticed the massive amount of pasta shapes out there. Fun fact: there are over 500+ types of pasta, each crafted for a specific purpose. From the ridges on rigatoni that cling to hearty sauces to the delicate strands of spaghetti perfect for lighter, silky options, every shape is designed to create a perfectly delicious pasta dish.

In this guide, we'll explore some of the most popular pasta shapes and the sauces that complement them best. Let’s get into it!

Vincenzo’s Plate: Spaghetti aglio e oglio

Mar 8, 2020 | SYDNEY | Spaghetti aglio e olio is one of the world’s top ten dishes and it’s not hard to understand why! With just a couple of ingredients and barely any time, you can serve up one of the most traditional Italian dishes that exists: Spaghetti aglio e olio. The most important thing to remember is to cook your pasta al dente and use the best quality extra virgin olive oil you can find. Give it an extra kick with fresh or dried peperoncino and it really is the perfect match.

El Pastificio de Nicola: How to Make Handmade Orecchiette with Broccoli and Sausage

Dec 5, 2024 | In this video, we show you how to make homemade orecchiette from scratch. Learn how to prepare this delicious pasta by hand and pair it with a classic broccoli and sausage sauce. Perfect for a comforting and flavorful meal!

For the recipe, please click here, and then click on ‘more’.

El Pastificio de Nicola: Delicious Pasta alla Norcina: A Quick and Easy Recipe Ready in Less Than 30 Minutes!

Nov 10, 2024 | This quick and easy Pasta alla Norcina is Italian comfort food at its best. It has a wonderfully creamy sauce made from savory sausage and smooth cream, with a delightful hint of white wine and a generous sprinkle of Pecorino Romano cheese. Originating from the Umbrian town of Norcia, known for its excellent pork products.

You can make a delicious version of the dish using other types of sausage. Here are some options and tips:

Sweet or spicy Italian sausage: This is a good alternative, as it also has a similar flavor profile to Norcia sausage.

Regular pork sausage: You can use locally available pork sausage and season it with a mix of garlic, black pepper, nutmeg, oregano, and a little clove to replicate the flavor.

Chicken or turkey sausage: If you prefer a lighter option, chicken or turkey sausage can also work well. Just be sure to add a little more spice to maintain the flavor profile.


For the full recipe, please click here, and then click on “more”.

El Pastificio de Nicola: Sicilian-style Pasta with Breadcrumbs

Oct 28, 2024 | “In this video, I'll teach you how to prepare a delicious and authentic Sicilian dish: Spaghetti with Mollica. Mollica di pane is breadcrumbs, usually from stale bread, crumbled and toasted in a pan with olive oil and garlic. This ingredient adds a crunchy texture and unique flavor to the dish, making Spaghetti with Mollica a truly special experience.” Andrés

For the recipe, please click here, and then click on ‘more’.

El Pastificio de Nicola: Discover Capeletis a la Caruso: A Culinary Treasure from Uruguay

Aug 30, 2024 | In this video, we explore the rich history and delicious flavor of Capeletis a la Caruso, an emblematic dish of Uruguayan cuisine.

Discover how this recipe, which combines Italian tradition with local ingredients, has become a cultural symbol in Uruguay.

Join me, Andrés, step by step as we prepare this exquisite meat-filled pasta, bathed in a creamy Caruso sauce


For the full recipe, please click here and then click on ‘more’.

How Authentic Ragù alla Bolognese Is Made in Italy

Nov 11, 2023 | Italy is famous for various pasta dishes and one of the most popular is: Ragù alla Bolognese. This meaty tomato sauce is known far beyond Italy's borders and is an absolute classic of Italian cuisine. But how is it prepared correctly? Why is the original recipe kept in the Bologna Chamber of Commerce? And why shouldn't you use spaghetti for this dish - as many people do? Let's find out!

Italia Squisita: Lasagna in the Oldest Michelin Restaurant in Italy - Arnaldo Clinica Gastronomica

Sep 1, 2023 | Since the 1950s, between Modena and Reggio, a restaurant has been pursuing a concept of Emilian haute cuisine which finds its maximum expression in a truly original mushroom lasagna, spugnolata. Creativity, territory, family traditions, no waste cuisine enclosed in a single dish. The same that has been on the menu for more than sixty years at Arnaldo Clinica Gastronomica, the oldest Michelin restaurant in Italy.

For the full recipe, please click here and then click on “more”.

Tomato, Leek and Pasta Bake | Jamie Oliver

Oct 8, 2023

Get the full recipe here.

Dimitra’s Dishes: Greek Pastitsio Baked Ziti

Sep 16, 2023

Get the recipe here.

Dimitra’s Dishes: Greek Spaghetti & Meat Sauce: Macaronia me Kima

Feb 15, 2023

Get the recipe here.

Italia Squisita: Leftover Pasta: Baked vs. Fried vs. Gourmet with Luciano Monsilio

Jan 13, 2023 | We are back in Rome together with Luciano Monosilio to discover his new fine dining adventure, the Follie restaurant inside the Villa Agrippina Gran Melia hotel. On the occasion of the launch of the new ItaliaSquisita publication dedicated to the most loved Italian food, Monosilio illustrates 3 leftover pasta cooking techniques. From the most comfortable and familiar (baked pasta), to the Neapolitan recipe for fried pasta omelette (scammaro), up to a research dish on overcooked pasta inspired by the work of chef Davide Scabin (pasta itself!).

Spain on a Fork: Spinach and Manchego Stuffed Shells

Nove 11, 2022 | How to Make Spinach & Manchego Stuffed Shells with Tomato Sauce

Get the recipe here.

Spain on a Fork can be supported on PATREON here or through PayPal here.

Ina Garten's Fan-favorite Lemon Capellini | Barefoot Contessa | Food Network

Oct 28, 2022 | Ina's easy, zesty lemon pasta dish is made with just three ingredients: lemon, capellini pasta and butter!

For a full list of the ingredients for this recipe and the method of cooking the dish, please click here and then click on “show more”.

Cacio e Pepe: Original vs. Gourmet (Grilled) with Errico Recanati - Andreina*

Errico Recanati's Cacio e Pepe is the result of the great research work that the chef of Andreina Restaurant has been carrying out for years on the grilling process. After the classic version of the recipe not to be confused with Mac & Cheese, Recanati illustrates the different steps to make his signature dish with smoke, flames and a selection of 7 peppers from all over the world. A cacio e pepe that challenges commonplaces about pasta but above all a recipe to be handled with extreme caution.

OTK: What's for Dinner? Smoky, Creamy Pasta with Burnt Aubergines and Tahini | Ottolenghi Test Kitchen

Yotam is making super creamy pasta without cream, butter, cheese or all the usual suspects. It's smoky and creamy with burnt aubergine and tahini and it's wonderfully vegan. There's some work involved here, but we really urge you to try it- you won't regret it!

Get the recipe here.

Thomas kocht: Cremige Pasta mit Pilzen und Rukola

Jul 16, 2022 Wunderbar cremiges Pasta Rezept mit gebratenen Pilzen und Rukola. Diese Pasta unglaublich lecker und ganz nebenbei auch noch vegan.

Zutaten:

Rezept für 2 Personen:

- 300 g Nudeln (z.B. Penne)
- 1 Schale Pilze nach Wahl (z.B. Champignos, Kräutersaitlinge)
- 100 g Cashewkerne
- Salz, Pfeffer aus der Mühle
- etwas Olivenöl zum Braten
- 1 Spritzer Zitronensaft
- 2 Handvoll Rukola

Viel Spaß beim Nachkochen!

Spain on a Fork : Creamy Garlic Pasta | Albert Bevia

Get the recipe here.

Albert Bevia can be supported on Patreon here.

Italia Squisita – Perfect Pasta: Five Ways to Cook It Right by Luciano Monosilio

May 3, 2019 • Do you think you know all about pasta cooking, don't you? The time has come to test your certainties. Luciano Monosilio shows five cooking techniques to make a perfect pasta: express pasta, pasta risottata, one pot pasta, pressure pasta, pasta off the heat. You'll also get some tricks to make delicious seasonings, but strictly while the pasta is cooking! | Views on YouTube: 419,242