Cacio e Pepe con Guanciale

Cacio e Pepe with Guanciale combines simple Roman flavors—pecorino, black pepper, and crispy pork—into a luscious, comforting pasta.

Ciceri e Tria

A rustic Puglian classic, Ciceri e Tria combines creamy chickpeas with crisp fried pasta pieces for a satisfying contrast of textures.

Fettuccine Alfredo

Rich and indulgent, Fettuccine Alfredo combines fresh pasta with melted butter and Parmesan for a comforting Roman classic.

Linguine alle Vongole

A classic Italian recipe, this pasta dish with clams in a white wine sauce may look fancy, but is easy to make on a weeknight!

Pasta Aglio e Olio

This Pasta Aglio e Olio recipe features garlic, parsley, red pepper flakes, and lemons to make a flavorful pasta in minutes.

Pasta al Tonno in Bianco

This simple pantry classic is common across Southern Italy, especially coastal areas where tuna preservation in olive oil has ancient roots. The “in bianco” (white, meaning no tomato) version highlights clean Mediterranean flavors.

Pasta all’Amatriciana

A Roman classic, Pasta all’Amatriciana balances smoky cured pork with tangy tomato and sharp cheese for a hearty, authentic taste of Lazio.

Pasta alla Norma

A beloved Sicilian dish combining sweet fried eggplant with tomato, fresh pasta, and salty ricotta—a true Mediterranean classic.

Pasta Primavera

A vibrant celebration of spring vegetables, bringing together fresh herbs, olive oil, and colorful produce for a light Mediterranean-inspired meal.

Pesto alla Genovese

Bright, herby, and aromatic, Pasta al Pesto alla Genovese is the quintessential Ligurian pasta that celebrates fresh basil and the Mediterranean spirit.