Italian
Spaghetti alla Carbonara
Silky Roman pasta bound by egg yolks, pecorino, and crisp guanciale -- no cream, just technique.
Italian
Free recipe
Spring Pasta Primavera
A bright tangle of pasta and just-blanched vegetables in a light lemon-Parmesan glaze.
In the kitchen
Ingredients
- 400g fusilli
- 1 zucchini, ribboned
- 150g asparagus tips
- 120g peas
- 2 garlic cloves, minced
- Zest and juice of 1 lemon
- 60g Parmesan, grated
- Olive oil
Method
- 1Cook the pasta until al dente, adding the vegetables to the pot for the last two minutes.
- 2Saute the garlic in olive oil until soft, then add lemon zest and a splash of pasta water.
- 3Toss in the drained pasta and vegetables with lemon juice and Parmesan.
- 4Loosen with pasta water until silky and finish with cracked pepper.
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