El Pastificio de Nicola : Spaghetti with Fresh Tomato Sauce | Italian Summer Recipe | Spaghetti al pomodoro crudo

Feb 17, 2026 | In this video I prepare a simple, summery and deeply homemade recipe: Spaghetti al pomodoro crudo, just as it appeared in an Italian cooking magazine published in July 1969.

The sauce is not cooked. Fresh tomatoes are combined with garlic, white onion, basil and generous olive oil, then left to rest so that time can gently bring the flavors together.

I prepare fresh semolina pasta for this version, shaped alla chitarra. However, making fresh pasta is not essential — you can simply use 350 g of good-quality dried spaghetti for 4 servings.


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

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: 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.

Italia Squisita: Anchovies and Butter Spaghetti (Spaghetti burro e alici) by Italian Michelin Chef Gianfranco Pascucci - Al Porticciolo

May 26, 2023 | We are back to Fiumicino to talk about another great seafood pasta, spaghetti burro e alici (butter and anchovies). Thanks to the ideas of chef Gianfranco Pascucci, an everyday comfort recipe, easy and quick to prepare, becomes not only a gourmet dish but a new classic.