Spaghetti Carbonara
Silky Roman pasta bound with egg yolk, pecorino, and crisp guanciale -- no cream, ever.
Italian
Free recipe
Penne all Arrabbiata
An angry little tomato sauce sharpened with garlic and dried chili, finished with parsley.
In the kitchen
Method
1
Warm the olive oil with garlic and chili until the garlic turns pale gold.
2
Crush in the tomatoes, season, and simmer 15 minutes until thick and glossy.
3
Cook the penne until al dente and drain, saving a little water.
4
Toss the pasta through the sauce with a splash of water, then finish with parsley.
Cook's note: taste as you go and adjust salt and acid at the end. Times are a guide; trust your senses.
More Italian
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