Gnocchi Cacio e Pepe
By Chef Matthew Adler of Caruso’s Grocery | Washington, DC Adapted by StarChefs METHOD For the Truffle Butter: In the bowl of a stand mixer fitted with a whisk attachment,
Rigatoni Carbonara
Cut the guanciale into squares and put it in the pan. Put a large saucepan on the fire with water and coarse salt to boil the rigatoni. Heat the guancaile in a pan over a low heat;
Calabaza tortelloni, pumpkin crema, Pecorino Romano PDO foam, pepitas, crispy sage
By Chef Daniel Ganem of Fiola | Miami, FL METHOD For the Dough: In the bowl of a stand mixer fitted with a dough hook, add all ingredients and 178 grams water. Mix 5 minutes, or th
Bucatini aglio e olio, chile, Pecorino Romano PDO, parsley
This is a classic Italian recipe that I’ve eaten since I was a child. It’s very popular in Italian American families. It is simple and delicious when executed properly. I like
Cacio e Pepe Tonnarelli
Toast the whole peppercorns in a pan at 60°C. Leave to cool, then grind by hand. Bring the water for the pasta to the boil, add a pinch of coarse salt and dip the tonnarelli into