Posts Tagged ‘spaghetti’

I fear that those reading this blog think that I eat only super calorie recipes. it’s just a coincidence!
Typically, the ‘special’ recipes deserve a post, perhaps the recipes that I do not eat every day, but now and then. Sometimes ‘special’ means ‘fatty’…
So I feel compelled to inform you of my thoughts on the food matter: I invite everyone to eat well and healthy avoiding fatty foods as much as possible¬†and frequently choosing vegetables, fruit, and fresh food! When possible, organic and whole foods. Health is important and the body is one, so behave well ūüėČ

That said (and with a clear conscience!), let’s come to my recipe! La Carbonara, for the uninitiated, is a typical dish of Italian cuisine. In particular, it’s a specialty of Rome, my hometown. It’s a ‘poor’ traditional recipe, with simple ingredients and a strong and decisive taste. The main ingredient is bacon, but since I am a vegetarian (or pescetarian to be precise), I replaced bacon with smoked tuna. The result is truly amazing. Just try it.

Ingredients for 2 servings:

  • 200 g of long pasta such as spaghetti or bucatini o. .. I’ve already said? Long pasta!
  • 160 g smoked tuna;
  • 1 egg;
  • salt and black pepper;
  • 2 tbsp Extra virgin olive oil;
  • 100 g grated¬†Pecorino Romano cheese.


1- In a large pot put a large amount of water in order to cook the pasta.
2- In the meanwhile, place the oil in a frying pan, heat it and add the diced smoked tuna. The smoked tuna is quite salty, so do not add too much salt, if not necessary, but a good grind of black pepper. Sauté a few minutes, then turn off the flame.
3- Beat the egg with a fork and add a pinch of salt and pepper.
4- When water boils, cook the pasta and respect the cooking time indicated on the the package. Remove from the heat when the pasta is still a bit hard. Keep a few tablespoons of cooking hot water in a cup, then drain the pasta in a colander.

5- Turn on the heat under the saucepan of tuna, add the pasta and heat together for a few seconds. Then add the beaten egg, the cheese and a bit of hot water if the pasta seems too much dry. Mix all on the flame for up to one minute.
6- Serve hot!

Buon Appetito!



Read Full Post »

How many times do you want to cook something tasty, but with little time at your disposal? This is the perfect dish for this situation.
It is so simple that I almost feel ashamed to post it, but here in Italy is a fairly common recipe and, after all, typical.

For who does not know, the ricotta is a typical Italian cheese. It is very versatile and is used for many recipes, both sweet and salty.
Here is some information thanks to wikipedia.

Ingredients for 4 people:

  • 400 g fresh ricotta cheese
  • Pepper to taste
  • A sprinkle of nutmeg
  • 1tsp chives
  • Grated Parmesan cheese
  • Salt to taste
  • 400 g wholemeal spaghetti


1- In a pot, bring to the boil the water for pasta. When it boils, add salt, then add pasta and cook according to spaghetti cooking time.

2- While the pasta cooks, in a bowl place the ricotta cheese, Parmesan, pepper, nutmeg, chives and salt to taste. Mix together with a fork.

3- When the pasta is almost ready, take 3 tablespoons of pasta’s hot water and put them in the bowl of ricotta cheese. When cooked, drain the pasta in a colander, then add to the mix of ricotta cheese.
Stir it well, then serve immediately and eat hot, otherwise it dries out and becomes sticky!

Buon appetito!

Read Full Post »

Well, it sounds like an¬†alcoholic¬†drink. I give up, better use ‘Spaghetti allo Scoglio‘.
In this case Scoglio or Rock is the one in the sea, the one covered with mussels, clams and seafood. Exactly like this pasta from the tradition of southern regions of Italy.

Before starting, just 2 words about the mixed seafood necessary for this recipe.
I’m not a fan of fish cleaning, so when I want to do this kind of recipes I usually go to my trusted fish dealer to buy ready fresh mixed seafood or I go to the market to buy frozen mixed seafood.
Whatever your choice (you may also buy the fresh fishes and clean one by one. It’s up to you!), this dish can be made with various kind of seafood like mussels, clams, shrimp, and¬†squid in varying proportions. If you want you can also add some piece of fresh salmon or grouper. In short you can do it with whatever seafood you like the most.

So, are you ready? Here we go!

Ingredients for 4 servings:

  • 500 g (17,5 oz) frozen mixed seafood or fresh mixed seafood (if you use the frozen one, defrost before cooking)
  • 1 little dried peperoncino (red pepper)
  • 3 garlic cloves cut in 2 pieces and without the green core inside
  • Anchovy paste to taste
  • 700 g (24,5 oz) Canned Italian tomato sauce or 500 g (17,5 oz) chopped fresh tomatoes
  • half glass of white wine
  • 4 tbsp extra-virgin olive oil
  • 4 tbsp chopped fresh parsley
  • 400 g (14 oz) Italian spaghetti
  • salt and pepper to taste


1- Fill a big pot with water (the more the better!) and put it on the kitchen stove and turn it on. Here you’ll cook the spaghetti.

2- Put the olive oil in a large nonstick pan, a wok would be great, and put it on the kitchen stove, regulate medium fire. After one or two minutes add and sauté the garlic, the hot pepper, half of the chopped parsley and a bit of anchovy paste. Stir all the ingredients with a wooden spoon.

3- When the garlic becomes golden, add the seafood with a bit of its water and set ¬†the fire to maximum. Stir well the mixture. If you are using fresh mussels and clams cook until the shells are open. After a while add the white wine and cook until it totally evaporates (how to know? Sniff the pan and if it doesn’t smell of wine, well it’s done!). Remove the garlic cloves.

4- Put the tomato sauce or the chopped tomatoes into the pan, regulate the fire to minimum. Add salt and pepper to taste (don’t exaggerate with salt because the anchovy paste is quite salted on its own). Cook for about 15-20 minutes and taste often to check the salt.

5- While cooking the sauce, let’s return to the pot of water that, at this point, is surely boiling. Add 1 tbsp of salt and and the spaghetti in the boiling water. Start timing when the water returns to boiling. Good spaghetti needs about 8-10 minutes to cook but read the directions on the package just to be sure. ¬†Taste often the pasta and add salt if needed. Remember that the only way to determine if the pasta is well cooked is to taste: it has to be al dente: firm and yet a little elastic. Never sticky!

6- For this dish you need to cook the spaghetti less than the proper time, because you have to saut√® it a little in the pan with the seafood sauce. So, drain the pasta into a colander in your kitchen sink. Shake the colander to remove the water in excess. Add the drained spaghetti into the sauce’s pan, regulate the fire on medium/maximum and stir it well. Cook for 1-2 minutes.

7- Serve into dishes and add the rest of the fresh parsley directly on the top of the spaghetti to decorate them. Enjoy now your Spaghetti allo Scoglio!

Buon Appetito!

Read Full Post »