BOX PASTA - GOLD

Ingredients for 4 people:

Rigatoni: 320 g (11.29 oz)

Guanciale (pork cheek): 250 g (8.82 oz)

Pecorino romano to grate: 60 g (2.12 oz)

Fine salt: to taste

Black pepper: to taste

To make the pasta alla gricia, first prepare the Guanciale (bacon): cut it into slices half a cm (0.20 inch) thick, then remove the rind and cut into strips.

Place a pan of salted water on the heat and bring it to the boil.

Pour the Guanciale (bacon) into a hot pan and brown over medium-high heat for about 10 minutes, stirring often to prevent it from burning. When it is just golden, remove the bacon and set it aside, leaving the cooking juices in the pan.

In the meantime, the water for the pasta will have come to the boil, so cook the rigatoni for 2-3 minutes less than the time indicated on the package. Grate the Pecorino and set aside. Pour a ladle of the pasta cooking water into the pan with the bacon still hot and mix.

Drain the rigatoni into the pan and finish cooking, sautéing and stirring often, so that the starch released by the pasta mixes with the fat in the sauce, creating a creamy sauce. When the pasta is al dente, remove the pan from the heat and add the grated Pecorino.

Then immediately dilute with a little hot pasta cooking water, mix quickly to obtain a fluid and creamy sauce. Finally, add the browned bacon and give it a final stir.

Serve immediately and garnish with ground pepper to taste. Your pasta alla gricia is ready to be enjoyed

Ingredients for 4 people:

Rigatoni: 320 g (11.29 oz)

Tomato sauce: 400 g  (14.11 oz)

Guanciale (pork cheek): 150 g (5.29 oz)

Pecorino romano (DOP, to grate): 75 g (2.64 oz)

White wine: 50 g  (1.77 oz)

Fine salt: to taste

Fresh chili pepper: 1

To prepare the Rigatoni all'amatriciana, first boil the water for cooking the pasta, then add salt and boil it.

You can then focus on the seasoning: take the Guanciale (bacon), remove the rind and cut it into slices about 1 cm (0.4 inch) thick; cut the slices into strips of about half a cm.

Brown it over low heat for 7-8 minutes in an iron or steel pan. The fat in the bacon should become transparent and the meat crispy.

Stir often, being careful not to burn it. When the fat has melted, add the white wine, raise the heat and let it evaporate. Transfer the strips of bacon to a plate and keep them aside.

Grate the Pecorino Romano DOP.

In the same pan with the bacon cooking juices, place a little chili pepper and also pour the tomato sauce. Cook the sauce over a moderate heat for about 10 minutes and add salt to taste.

Pour the rigatoni into the pan and cook them al dente (2 or 3 minutes before the instructions on the package).

Remove the chilli from the sauce, add the strips of bacon and mix to combine. Drain the Rigatoni and pour them into the pan with the sauce.

Sauté the pasta very quickly to mix it well with the sauce (if you like the pasta al dente you can turn off the heat otherwise pour in a little pasta cooking water to continue cooking).

To finish, sprinkle with grated Pecorino Romano DOP: your Rigatoni all'Amatriciana is ready to be served!

Ingredients for 4 people:

Rigatoni: 320 g (11.29 oz)

Tomato sauce: 380 g (13.40 oz)

Garlic: 1 clove

Small dried chili peppers: 3

Parsley to taste

Extra virgin olive oil to taste

Salt to taste

Place a pan full of water, salted to taste, on the heat to cook the pasta. Meanwhile, pour a little oil into a saucepan and add the peeled garlic clove.

Also add the chilli pepper and let it fry gently, then add the tomato sauce.

Give it a stir and season with salt. Then cover with a lid and leave to cook for about 12 minutes, stirring occasionally.

When the sauce is almost cooked, also cook the pasta, al dente, following the cooking times indicated on the package. After 12 minutes, remove the lid and remove the garlic.

Drain the pasta and transfer it directly into the sauce; sauté it for a moment and add some cooking water if necessary, then turn off.

Add the chopped parsley, mix one last time and serve your rigatoni all'arrabbiata while still hot.

Ingredients for 4 people:

Spaghetti: 320 g (11.29 oz)

Pecorino romano: 200 g (7.05 oz)

Black peppercorns: 5 g (0.18 oz)

To prepare the spaghetti cacio e pepe, first put a pan with the water on the heat to cook the pasta: fill it with about half the water you usually use, this way it will be richer in starch.

In the meantime, grate the Pecorino romano and transfer almost all of it into a bowl, keeping some aside for plating.

When the water comes to the boil, add moderate salt and add the spaghetti. Meanwhile, crush the peppercorns with a meat mallet (or use a grinder, leaving it rather slow so as to also have larger pieces of pepper).

Pour the pepper into a large non-stick pan and toast it over a low heat, stirring with a wooden ladle. Add a couple of ladles of the pasta cooking water. Continue mixing over a low heat.

Drain the spaghetti 2-3 minutes before the time indicated on the package and transfer them to the pan, taking care to conserve the cooking water.

Finish cooking the spaghetti in the pan, risotto them, then adding hot water as needed and stirring continuously with tongs. Wait until the bottom of the pan is almost dry before adding more water.

You can prepare the Pecorino cream (don't start before because it would tend to coagulate or be too cold compared to the temperature of the pasta): pour a ladle of hot cooking water into the bowl with the grated Pecorino, then mix vigorously with a hand whisk. The consistency you should obtain is more pasty than creamy, don't worry if it is very dry. If, once the cream is ready, the pasta is not ready for creaming, briefly place the bowl on the pan with the hot water, continuing to mix with the whisk, so as to have the cream at a temperature similar to that of the pasta.

When the spaghetti is cooked, turn off the heat and add the Pecorino cream, stirring constantly. For the ideal creaminess, adjust by adding more Pecorino or a little cooking water as needed.

Serve your spaghetti with cacio e pepe sprinkled with the remaining grated Pecorino and more freshly ground pepper to taste!

Ingredients for 4 people:

Spaghetti: 320 g (11.29 oz)

Tomato puree: 800 g (28.22 oz)

Anchovies in oil: 25 g (0.88 oz)

Salted capers: 10 g (0.35 oz)

Parsley 1 bunch

Taggiasca olives: 100 g (3.53 oz)

3 cloves garlic

Dried chili pepper 2

Extra virgin olive oil: 30 g

Salt to taste

To make puttanesca, first rinse the capers under running water to remove excess salt, then dry them and chop them coarsely with a knife. Take the pitted Taggiasca olives and crush them with the knife blade.

Wash, dry and chop the parsley. Place a pan full of salted water on the heat to boil to cook the pasta. Pour the oil, the whole peeled garlic cloves, the chopped dried chili pepper and the anchovies into a large pan.

Also add the desalted capers. Brown over medium heat for 5 minutes, stirring often, so the anchovies will melt and all the aromas will release. At this point, pour in the tomato sauce, mix with a spoon and cook for another 10 minutes over medium heat. Meanwhile, cook the spaghetti al dente (2 or 3 minutes before the instructions on the package).

When the sauce is ready, remove the garlic cloves and add the crushed olives. Flavor the sauce with chopped fresh parsley.

When the pasta is al dente, drain it directly into the pan and sauté for half a minute, just long enough for all the flavors to blend. The spaghetti puttanesca is ready to serve piping hot!

Ingredienti per 260 gr di Pesto

Basilico Genovese DOP: 70 g

Olio extravergine d'oliva: 70 g

Parmigiano Reggiano DOP (Stravecchio): 50 g

Pecorino romano: 30 g

Pinoli: 30 g

Aglio 2 spicchi

Sale grosso (marino) 3 g

Per realizzare il pesto alla genovese, per prima cosa staccate le foglioline dai rametti di basilico e mettetele in un colino.

Sciacquatele brevemente sotto l’acqua fredda corrente, poi trasferitele su un canovaccio e asciugatele tamponando e sfregando delicatamente. Prestate attenzione all’incavo della foglia in cui si raccoglie l’acqua, dovranno risultare ben asciutte.

Prendete un mortaio di marmo e inserite all’interno gli spicchi di aglio privati dell’anima e divisi a metà. Lavorate l’aglio con un pestello di legno fino ad ottenere una crema. A questo punto aggiungete i pinoli e procedete nello stesso modo.

Quando li avrete ridotti in pasta, unite le foglie di basilico e il sale grosso.

Iniziate sempre prima con dei movimenti di percussione per poi proseguire con movimenti rotatori. Abbiate cura di raccogliere con un cucchiaio gli ingredienti dai bordi interni del mortaio così da ottenere un pesto uniforme. Quando la consistenza risulterà cremosa e omogenea, aggiungete il Pecorino a tocchetti e pestate nello stesso modo per incorporarlo, poi unite anche il Parmigiano Reggiano DOP Stravecchio e fate la stessa cosa.

Quando tutti gli ingredienti saranno ridotti in crema versate l’olio e roteate il pestello ancora per pochi istanti. Il vostro pesto alla genovese è pronto per essere utilizzato!

Ingredienti per 4 persone:

Trenette: 320 g

Patate: 120 g

Fagiolini: 100 g

Pesto: 35 g

Mettete sul fuoco una pentola colma d'acqua, salata a piacere, per la cottura della pasta.

Pelate le patate e tagliatele a dadini, poi spuntate i fagiolini e lasciateli interi. Quando l’acqua sarà arrivata a bollore versate le trenette.

Dopo 2-3 minuti aggiungete i fagiolini. Poi unite le patate  e lasciate cuocere per il tempo di cottura rimanente delle trenette.

Nel frattempo versate il pesto in una ciotola e diluitelo con poca acqua di cottura della pasta.

Quando la pasta sarà cotta, trasferitela nella ciotola col pesto insieme ai fagiolini e alle patate. Mescolate bene per amalgamare il tutto.

Guarnite con qualche foglia di basilico e servite le vostre trenette al pesto patate e fagiolini.