I love a good dish of Spaghetti Carbonara but unfortunately it’s also very hard to find “the real deal” in many restaurants. Making carbonara at home is super easy but there are some steps that are important to remember if you want your Carbonara to be delicious: Never cook the egg! Yes, carbonara is eaten with raw eggs and these should not be cooked, use guanciale if you can instead of bacon - you can find guanciale in most local Italian shops or markets, do not use any type of cream or milk

This Vegetable Fregola is my absolute favourite way to make Fregola - plus it’s healthy and vegan! Fregola is a fun Sardinian pasta that is a bit of a mix between pasta and risotto and it’s perfect for any sauce as it really soaks in all the flavours. I made this Fregola with Zucchini, Carrots, Potatoes, Onions and Artichokes but you can make it with any seasonal vegetables you can find at the market.

Pennette alla Vodka are officially back in style after having been forgotten and removed off most menus for the past 20 years. They used to be a staple of Italian cuisine back in the 80’s with their origins being traced to a restaurant called “Dante” in Bologna where they would flambé the penne in front on you at the table (yes, very 80’s), all the cool kids used to eat them back then and they were even served in clubs and bars.

I was really craving veggies today and have become slightly addicted to kale chips so I decided that it was time to integrate them into a dish. The initial idea was to make this pasta with feta, asparagus and kale but when I saw the fresh leek I couldn’t resist throwing it in as well and I have to admit - this might be one of the best pastas I ever made.

We all add Parmesan (or vegan parmesan) to our pasta but have you ever made Parmesan Sauce? We did and it was absolutely delicious! Parmesan already has quite a strong taste and we didn’t want to make this pasta too heavy or fill it with too many different tastes so we decided to pair the Parmesan Sauce with some crunchy grilled Asparagus - not only healthy but extra delicious.

As you know, I’m a pasta lover and could eat pasta every day! Today I felt like making something a little bit different as I craved something crunchy and something creamy at the same time so I decided to make this Burrata and Basil Tagliolini with Fried Aubergine sticks. Delicate and delicious.

Sometimes it just feels like there is not enough time to cook, especially over lunch. This is where One Pot pasta comes in: it’s super easy to make, you literally put all the ingredients in one pot and wait and - it’s delicious! Last time I posted about the Tomato & Spinach One Pot which is one of my favourites but this time I wanted to make something a bit different and decided to use mushrooms and rosemary instead of the tomatoes (and keep the spinach as I love spinach and it’s super healthy).

Today I decided to make something a little more fun and serve the spaghetti inside the aubergine, with this recipe I recommend around 110g pasta per person as you will also be eating the aubergine and will get full faster. I tried the New Roots Vegan Ricotta for the first time to make this dish 100% vegan and was blown away - it tasted amazing and the texture was perfect!

I am the biggest pasta lover there is, this is also why I enjoy experimenting with new recipes especially with seasonal products. Today I made Spaghetti with Brussels Sprouts as I still had some Sprouts in the fridge and needed to make something with them. I really like baked Brussels Sprouts and this combination with the chilli/oily pasta was really delicious.

Reading up on Jamaican broad leaf Thyme (a.k.a. Poor Man’s pork) I discovered that it is actually commonly used as a medicinal plant to treat conditions like cold, asthma, constipation, headache, cough, fever and skin diseases. It has also been found to be effective against respiratory, cardiovascular, oral, skin, digestive and urinary diseases. So this pesto is pretty much a super food!

These Spaghetti with Pistachio Sauce are perfect for when you don’t have much time but want something a little bit special. When cooking a quick lunch we tend to make pasta with tomato sauce or something even more basic forgetting that tasty recipes don’t always take long to make. I had never tried Spaghetti with Pistachio and today I decided that I wanted to treat myself to something I had never made before - something that I could prepare from start to finish in only 15 minutes.

Lemon and Ricotta Spaghetti is a very special and easy dish. I usually make my pasta sauces with a tomato base but I sometimes like to indulge with a Ricotta base which creates a very creamy sauce. The lemon zest in this recipe really gives this pasta a lot of character and even though it’s a very autumnal dish, you will be reminded of summer once you taste it.

This Tagliatelle with Mushrooms recipe gets all its flavour from the sage, parsley and the mushrooms themselves - no need to add heavy creams or taste amplifiers when you are working with great produce and with beautiful herbs. For this recipe I suggest you buy fresh tagliatelle or you can make them yourself- check out the Making Pasta page. When it comes to the mushrooms you can literally use whichever mushroom you prefer but I usually make Tagliatelle with either Porcini or Champignons.

There are not many things in this world that are better than a nice plate of spaghetti with homemade pesto, but did you know that the classical basil pesto is only one of many pesto types out there? Below you will find some of my favorite pesto recipes, they are not only super easy to make but also extremely versatile. You can use them for your pasta, on meat/ fish dishes, to make lasagne, to make bruschette or even as a pizza base.

Today I decided to cook something a little different which reminds me of the times spent in Puglia: Spaghetti with Eggplant and Taralli. For those who don’t know Taralli: they are a very common snack in the southern Italian Peninsula. They are like a mix of breadsticks and crackers and are absolutely delicious. Taralli come in various different tastes, the original ones are just with olive oil but fennel and peperoncino are also eaten a lot.

The following recipe will give you a great pasta dough knowledge and from there you can experiment and play as much as you like making tagliatelle, linguine, ravioli or even penne!

A different way of making your typical pasta al pesto! More veggies and more taste in a 20 min recipe

15 Minute Recipe - One-Pot Tomato & Spinach Spaghetti.

Delicious and easy recipe for homemade spinach and ricotta raviolis

Healthy and filling pasta