Alla

short pasta (400 grams) • canned peeled tomatoes (500 grams) • large Italian eggplants • ricotta salata cheese (100 grams) • garlic clove • fresh basil • Extra-virgin olive oil, • Salt and pepper, • Vegetable oil for frying,

semolina flour (about 300 grams) • eggs • small pork ribs (about 1.5 kg) • red onions (such as Tropea or other sweet red onions) • sweet dried pepper powder (such as sweet paprika or ground dried sweet peppers) • chili powder

short pasta (300 g) • yellow cherry tomatoes (300 g) • large eggplant • Extra virgin olive oil • Salt • Garlic • Fresh basil • Salted ricotta cheese (optional)

spaghetto alla chitarra (about 400 grams) durum wheat semolina pasta • grape tomatoes (about 250 grams) • swordfish, about 10.5 oz (300 grams) • oil-packed anchovies (or anchovy fillets) • chili pepper • garlic clove • Black pepper, to taste • Extra virgin olive oil, to taste • toasted walnut halves (or pine nuts) • fennel seeds • For the broccoli sauce: • broccoli •

Mezzemaniche pasta (about 400 grams) • Italian eggplant (about 200 grams) • buffalo mozzarella (about 250 grams) • Tomato sauce, • Salt, • Extra virgin olive oil, • Sunflower oil,

large eggplants • tomato sauce (about 1 liter) • Salt • tagliatelle (about 500 grams) • provolone cheese, cut into cubes (about 150 grams) • eggplant, cut into cubes

spaghetti (80 g) • egg • smoked bacon (30 g) • Grated cheese, to taste • Salt, to taste • Extra virgin olive oil, to taste

burrata cheese (about 7 oz or 200 grams) • roasted tomato sauce (about 300 ml) (https://cookpad.wasmer.app/it/ricette/25413600) or a good, slightly reduced tomato sauce • orecchiette pasta (about 200 grams) • fresh Italian sausage

medium round eggplant • Vinegar, • Salt, • Ricotta salata cheese, • or bottle of crushed tomatoes or tomato purée • Extra virgin olive oil, • tagliatelle (about 50–60 grams, depending on the size of the eggplant)

spaghetti (400 grams) • garlic • tomato purée (400 grams) • Salt, to taste • olive oil • small bunch fresh parsley • Fresh chili pepper, to taste

instant polenta (about 400 grams) • veal shanks (ossobuco) • Garlic • Chopped parsley • Lemon zest • All-purpose flour, • White wine • water (1 liter) • salt • drizzle of olive oil • butter (20 grams) • Vegetable broth •

spaghetti (400 g) • pork guanciale (120 g) • eggs • extra-virgin olive oil • freshly ground black pepper • grated Pecorino Romano cheese

semolina flour (about 200 grams) • eggs • onion • carrot • celery stalk • tomato purée (about 700 grams) • salt • extra virgin olive oil • sausages • grated Parmesan cheese,

pasta (300 grams) • spicy guanciale (100 grams) • Olive oil • medium egg • grated Pecorino cheese (50 grams) • Salt

beef tripe (already cleaned and cut) (1 kg) • crushed tomatoes (about 500 grams) • onion • carrot • celery stalks • dry white wine (120 ml) • organic lemon • rustic Italian bread (semolina or durum wheat) • Beef broth, • Parsley, bay leaves, and basil, • Grated Parmesan cheese, salt, and extra-virgin olive oil,

guanciale or pancetta (about 4 oz / 120 grams) • whole eggs and 1 egg yolk • grated cheese (Parmesan, pecorino, or a mix) (about 60 grams) • pasta (about 400 grams) • Salt, black pepper, extra-virgin olive oil, to taste

spaghetti (100 g) • smoked bacon or pancetta (100 g) • black pepper, salt, olive oil • eggs (use only the yolk from one) • Parmesan cheese

spaghetti (200 g) • egg yolks • guanciale (150 g) • grated Pecorino Romano cheese (150 g) • Salt and black pepper, to taste

gluten-free spaghetti (about 320 grams) • guanciale (about 150 grams) • egg yolks • Pecorino Romano cheese, grated (about 200 grams) • Smoked black pepper, to taste • Salt, black pepper, and extra virgin olive oil, to taste

–7 small red tomatoes • almonds (80 grams) • pistachios (21 grams) • pine nuts (5 grams) • grated pecorino cheese (60 grams) • extra virgin olive oil (60 ml) • fresh basil • Basil

high-quality spaghetti (about 350 grams) • very fresh egg yolks • guanciale, cut into 1/2-inch thick slices (about 250 grams) • Freshly ground black pepper • grated Pecorino Romano and 3 tablespoons grated Parmesan (or just Pecorino Romano)

egg yolks • Black pepper, to taste • Some Pecorino Romano cheese • mezze maniche pasta (about 180 grams) • guanciale (about 100 grams)

spaghetti (320 g) • egg yolks • guanciale (150 g) • grated Pecorino Romano cheese (150 g) • Salt • Black pepper • Cold water

heavy cream (185 grams) • Genovese pesto • salt • gelatin • snow peas (also called flat green beans) • sweet potato • Peanut oil for frying • fresh pine nuts (100 grams) • grated parmesan cheese (60 grams) • smoked Maldon salt • extra virgin olive oil

spaghetti (120 grams) • guanciale (100 grams) • Pecorino Romano cheese (40 grams) • egg yolks • Black pepper, to taste

For the pesto panna cotta: • heavy cream (185 grams) • Genovese pesto • salt • unflavored gelatin • For the crispy vegetables and pine nuts: • flat green beans (snow peas or Romano beans) • fresh pine nuts (100 grams) • sweet potato • Peanut oil for frying • For the parmesan crisp: • grated Parmesan cheese (60 grams) •

plant-based cooking cream (200 ml) • tofu (smoked is best) • spaghetti (160 g) • Olive oil • Soy sauce • Smoked paprika • Kala namak black salt • little turmeric • Garlic powder

Water, • coarse salt • spaghetti (160 grams) • drizzle of vegetable oil • pancetta (160 grams) • black pepper • eggs

pasta (about 320 grams) • plant-based cream (about 150 ml) • smoked tofu (about 50 grams) • ground turmeric • Salt • Pepper • Nutritional yeast flakes • Extra virgin olive oil

eggplant • pasta (about 100 grams) • tomato purée (about 200 ml) • garlic clove • Salt, to taste • American cheese or processed cheese • Salted ricotta cheese (optional) • Fresh basil