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12-Pasta-Recipes-From-Rome 12 Recipes from Rome and Lazio Jacqueline Debono Sausage Rigatoni alla Zozzona Prep Time Cook Time Tot Time 15 mins 25 mins 40 mins This sausage rigatoni alla Zozzona from Rome is a great family weeknight meal recipe. It's hearty and filling and easy to make. Peel and chop the onion finely. Remove the sausage meat Add the pasta to the pan with the sauce and sauté for a from the skin and chop or break into small pieces. Cut the couple of minutes. Remove the pan from the heat or move INGREDIENTS guanciale or pancetta into small cubes or lardons. If using the pasta and sauce to a serving bowl and add the egg fresh tomatoes, blanch them in boiling water, peel and cut yolks and cheese. Mix everything together well. Serve Servings: 4 into quarters. immediately with some more Pecorino and black pepper as Fry the onion in olive oil until it starts to become translucent. required. Then add the sausage meat and the guanciale/pancetta. Buon Appetito! When the guanciale and sausage has started to brown add the tomatoes/tomato passata. Simmer for 10-15 minutes. Recipe Notes Add salt and pepper to taste. 320 g rigatoni (12oz) or other type of pasta tube While the sauce is cooking boil the water for the pasta. Add It’s important to add the egg yolks and cheese OFF THE 2-3 Italian pork sausages skins removed salt once it starts to boil and bring to the boil again. Cook the HEAT, otherwise the eggs will scramble. Mix everything 200 g pork cheek (guanciale) (7oz) or pancetta cut into cubes 450 g tomato passata (1lb) or peeled tomatoes pasta al dente according to the instructions on the packet. together well immediately and serve. Leftovers are delicious 1 onion peeled and finely chopped When the pasta is ready, save a little of the cooking water baked with some slices of mozzarella on top.This recipe is 3 egg yolks and drain. traditionally made with rigatoni but you can use other types 100 g Pecorino Romano (3.5oz) Beat the egg yolk with a fork and add pepper and a couple of of pasta tubes such as large or small penne, tortiglioni, salt for pasta and taste tablespoons of pecorino, mix well. fusilli etc ground black pepper Spaghetti alla Carbonara Prep Time Cook Time Tot Time 20 mins 30 mins The authentic version of the world's favourite pasta recipe! All you need is eggs, 10 mins guanciale or pancetta, Parmigiano or pecorino and spaghetti to make this iconic Roman dish! INGREDIENTS Servings: 4 Put a pot of water on to boil for the pasta. Add salt once Then add the egg and cheese mixture. Stir well to coat it starts to boil. Cook pasta al dente according to the the pasta, but not too vigorously ( you don't want instructions on the packet. scrambled eggs!). Serve immediately with more grated 400 g spaghetti or spaghettoni (14oz) Meanwhile, fry the guanciale or pancetta until browned. cheese and black pepper as required. 250 g guanciale (pork cheek) (9oz) or pancetta (Italian bacon) cut into (I use a little olive oil with pancetta but not with guanciale small cubes as it renders quite a lot of fat). Recipe Notes 2 tbsp olive oil (I don't use olive oil with guanciale) Lightly beat the eggs and/or egg yolks in a large bowl 4 eggs (one per person) including one egg yolk or 5 eggs if using only with the grated cheese and black pepper. The majority of chefs agree that "true" carbonara has egg yolks When the pasta is ready, drain and add to the pan with guanciale and not bacon or pancetta, although both make 50 g Parmigiano Reggiano (2oz) or aged pecorino freshly grated the guanciale. Then mix well to coat the pasta. Take off fine substitutes as long as they are quite fatty and freshly ground black pepper the heat. Allow to cool slightly (so the egg won't be cubed.Spaghetti is the usual pasta, although linguine, salt for pasta scrambled). fettucine, bucatini and rigatoni can also be used. Pasta alla Gricia Prep Time Cook Time Tot Time 10 mins 20 mins 30 mins This very quick and easy traditional classic Roman pasta recipe is made with very few ingredients but is so delicious you're bound to love it as much as the Romans do! Cut the guanciale into strips. Grate the pecorino. Heat a frying pan or iron skillet and fry the guanciale in cooking water. When the pasta is cooked, drain it INGREDIENTS the olive oil until crisp and golden. Some people prefer and quickly add it to the frying pan together with not to let it get crispy as they like the fat to be soft. I the pork jowl mix everything together well and cook Servings: 4 prefer it crispy. for a minute over a medium heat. Put a pot of water on to boil for the pasta. Add salt once Remove from the heat, add half the grated it starts to boil and bring to the boil again. Pecorino cheese and some ground black pepper. 400 g spaghetti or rigatoni (14 oz) I used spaghetti di Gragnano from Cook the pasta al dente according to the instructions on Mix well and serve immediately with a sprinkling of Lidl's Italiamo range the packet. When the pasta is nearly cooked take a little the rest of the grated pecorino. 200 g guanciale cured pork jowl (7oz) water from the pot and add it a little at a time to the 150 g pecorino grated (5 oz) guanciale and stir over a low heat until the pasta is Recipe Notes salt for pasta ready. This starchy water combines with the fat to form black pepper to taste the ‘sauce’ for the pasta. Otherwise it will be too dry. This recipe is traditionally made with spaghetti or 1-2 tbsp extra virgin olive oil Before draining the pasta, save some more of the pasta rigatoni. Fettuccine alla Papalina Prep Time Cook Time Total Time 15 mins 30 mins 45 mins Alla Papalina is a creamy pasta recipe named after Pope Pius XII, who was the inspiration behind its invention. It's a great recipe to use up leftover ham. Shell the fresh peas (if using), peel and finely chop the Cook the pasta al dente according to the instructions on onion, cut the ham into small cubes/pieces, beat the the packet. Fresh pasta will need only 1-2 minutes. eggs in a bowl with the grated Parmigiano. When cooked, drain the pasta (but keep it a little wet) If using fresh peas you will need to cook them in a little and add it to the cream sauce. INGREDIENTS boiling salted water for 10 minutes before draining and Then pour the beaten eggs and cheese over the pasta adding them to the sauce. Fresh peas take longer to and sauce. Mix everything together well until the pasta Servings: 4 cook than frozen. is coated in a creamy sauce. Serve immediately, with Put a pot of water on to boil for the pasta. Add salt once generous sprinkling of ground black pepper and 400 g fettuccine or tagliatelle (14 oz) fresh or dried it starts to boil and bring to the boil again. additional grated cheese if required. 1 small onion peeled and finely chopped Cook the finely chopped onion in the butter or olive oil in 250 g peas (8-9oz) fresh or frozen a skillet or frying pan until translucent. Add cooked ham Recipe Notes 300 g cooked ham (10oz) or cured ham or prosciutto, and allow that to cook for a few minutes. 250 ml heavy cream (1 cup) Then, add the peas and cook for a couple of minutes Pasta alla Papalina is usually made with fettuccine but I 3-4 eggs depending on size.If large use 3 more. If using fresh peas and they seem a little hard, add also use tagliatelle. Although tagliatelle is slightly wider, 200 g Parmigiano cheese (7oz) grated a little water and cook for a bit longer. there's often no difference between these two pasta 1 knob butter or olive oil Then add the heavy cream (Italians use panna da ribbons.You can leave out the peas if you wish. The salt for pasta and to taste cucina) and allow the cream to reduce a bit. Add ground original recipe is said to be without peas. However, black pepper to taste black pepper and salt to taste. nowadays many Italian include them. Spaghetti alla Puttanesca Prep Time Cook Time Tot Time 15 mins 20 mins 35 mins Start boiling water for the spaghetti. Add salt once it Drain pasta reserving 1 cup of the cooking water. starts to boil and bring to the boil again. Add drained pasta to the sauce. If you cook your Puttanesca with anchovies then you are actually making the version from Rome. Yes, there are two versions of this popular Italian recipe. The original comes from Meanwhile prepare the ingredients. Peel and finely chop Add a few tablespoons of the pasta cooking water and Naples, but they don’t add anchovies, whereas in Rome they do! the garlic. Peel, de-seed and chop the tomatoes. If increase the heat to bring the pasta and sauce to a anchovies and capers are salted rinse them under cold vigorous simmer. INGREDIENTS water. Then cut anchovies into small pieces. If they are Cook, stirring and shaking the pan and adding more large, remove the spine.
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