This collection features three distinct styles of pasta: the classic Roman Carbonara, a crowd-pleasing Penne Alla Vodka, and a light, 15-minute Lemon Ricotta Pasta.
1. Classic Spaghetti Carbonara
The authentic Roman way—no cream, just eggs and cheese.
Ingredients
1 lb (450g) Spaghetti
5 oz (150g) Guanciale or Pancetta, cubed
4 large Egg Yolks + 1 whole Egg
1 cup Pecorino Romano, freshly grated
1 tsp Black Pepper, freshly cracked
Salt for pasta water
Instructions
The Base: Whisk the egg yolks, whole egg, and Pecorino Romano in a small bowl until it forms a thick paste. Season heavily with black pepper.
The Crisp: In a large skillet, cook the guanciale over medium heat until the fat has rendered and the meat is crispy. Turn off the heat.
The Pasta: Boil spaghetti in salted water until al dente.
The Marriage: Reserve 1/2 cup of pasta water. Transfer the hot pasta directly into the skillet with the guanciale.
The Sauce: Pour the egg and cheese mixture over the pasta. Toss rapidly, adding splashes of reserved pasta water as needed. The residual heat from the pasta will cook the eggs into a creamy sauce without scrambling them.
Serve: Top with extra cheese and more cracked pepper.
2. Creamy Penne Alla Vodka
A silky, vibrant sauce with a subtle kick.
Ingredients
1 lb (450g) Penne Rigate
2 tbsp Butter
1 small Shallot, minced
2 cloves Garlic, minced
1/2 cup Tomato Paste
1/2 tsp Red Pepper Flakes
2 oz (1/4 cup) Vodka
3/4 cup Heavy Cream
1/2 cup Parmesan Cheese
Fresh Basil for garnish
Instructions
The Aromatics: Sauté shallots and garlic in butter over medium heat until soft.
The Color: Add tomato paste and red pepper flakes. Cook for 3–5 minutes, stirring constantly, until the paste turns a deep brick red.
The Deglaze: Pour in the vodka. Let it simmer for 2 minutes until the sharp alcohol smell dissipates.
The Cream: Stir in the heavy cream until the sauce is a smooth orange. Simmer on low.
The Finish: Toss in cooked penne and Parmesan. Add a splash of pasta water to loosen the sauce if it becomes too thick. Garnish with torn basil.
3. 15-Minute Lemon Ricotta Pasta
Perfect for a quick, bright, and vegetarian weeknight meal.
Ingredients
1 lb (450g) Short pasta (Fusilli or Campanelle)
1 cup Whole Milk Ricotta
1/2 cup Parmesan Cheese, grated
1 Lemon (Zest and Juice)
2 tbsp Extra Virgin Olive Oil
Fresh Spinach or Peas (optional)
Instructions
The Sauce: In a large mixing bowl, whisk together the ricotta, parmesan, olive oil, lemon zest, and lemon juice.
The Pasta: Boil pasta in salted water. If using spinach or peas, add them to the boiling water during the last 60 seconds of cooking.
The Emulsion: Reserve 1 cup of starchy pasta water.
Combine: Whisk 1/2 cup of the hot pasta water into the ricotta mixture to make it creamy. Add the pasta to the bowl and toss thoroughly.
Adjust: Add more pasta water if you want a thinner sauce. Season with salt and pepper to taste.
💡 Chef's Tips for Better Pasta
The "Liquid Gold": Always save at least a cup of pasta water before draining. The starch in the water is the secret to emulsifying sauces so they cling to the noodles.
Don't Rinse: Never rinse your pasta after cooking. The surface starch is necessary for the sauce to stick.
Salt the Water: Your pasta water should taste like the sea. It is your only chance to season the actual dough of the pasta.
Reviewed by chef simo
on
January 26, 2026
Rating:
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