Certainly one of my most requested recipes, this is without a doubt my favourite way to eat pasta! Silky, creamy, luscious egg-coated pasta garnished with crunchy crispy salty guanciale. Made in under half an hour with just 4 ingredients… What else could you want? Oh and no cream, no powder from a packet, no garlic,…

While I was in Sicily on holiday, way back in pre-COVID times, I came across this wonderfully different plate of pasta. It had raisins in it! And breadcrumbs instead of parmesan! Seriously! Salty and sweet, this dish is perfectly balanced and offers an alternative to the usual pasta dishes. I’ve obviously deviated slightly from the…

Cacio e Pepe. Literally translates to “cheese and pepper”. Now let’s be clear, I’m not Italian, and do not claim that this is the perfect traditional method. This is my own take on this simple dish, with tips of how to achieve a truly delicious humble plate of pasta with minimal fuss. As there’s not…

Making your own pesto with fresh basil will always trump store-bought versions. This sauce originated in Genoa and as with most Italian dishes, shines in its simplicity. The traditional method using a mortar and pestle yields a creamy consistency. Alternatively, if you’re in a rush, you can whizz up a quick but completely different version…

Homemade egg pasta. Pasta all’ uovo. A bite of heaven. Every time. So simple. So delicious. So impressive. And so much fun. Let’s do this! Ingredients (makes 2 main portions or 4 starter portions): 2 whole eggs 1 egg yolk 200 g of ’00 flour (or all-purpose flour if you can’t find it) pinch of…