Notes about Recipes in this book

• Spaghetti with garlic, capers, black pepper & extra virgin olive oil

  • angela_gnbj4y on April 16, 2026

    I essentially made an interpretation of this really simple recipe, but it’s killer. I added juice from three lemons and a dash of red pepper flake. Omitted parsley because I don’t have any. 10/10! Easy quick weeknight dinner with a pile of parm on top.

• Linguine with anchovy, garlic, white wine, parsley & butter

  • angela_gnbj4y on March 10, 2026

    Made with angel hair. Did not have parsley so used some fresh thyme. This is a super easy and quick recipe. The flavor is surprisingly mild considering the punchy flavors in the sauce. Would recommend!

  • luke_i8msqc on March 18, 2026

    Delicious and simple pasta. Will make again.

  • angela_gnbj4y on March 19, 2026

    Used chives and thyme in place of parsley (just added at the end). She’s a banger.

• Padella's pici cacio e pepe

  • luke_i8msqc on May 04, 2026

    Lovely rich sauce came together well. Very simple. Made with homemade pici with recipe from the same book.

• Fettuccine with 'nduja, lemon & mascarpone

  • Happykikkers on December 30, 2025

    Used dried linguine. I liked it and our 17mo loved it (by the looks of his finished plate). My husband thought it was too lemony. I’ll try with juice of just half a lemon if I try again. Definitely decadent but really easy to whip up.

  • Countesschicklington on May 30, 2026

    Very nice and very easy! I followed the suggestion below advising to use less lemon juice than the recipe says.. and they are so right! Creamy, fragrant and with a touch of heat. Yummy!

• Gnocchi with nutmeg butter

  • olliestephen_tijtsc on April 18, 2026

    A little too buttery, if that’s even possible.

  • luke_i8msqc on May 18, 2026

    Very simple, sauce magically transforms into a thick buttery deliciousness

• Assassin's spaghetti with porcini, chilli & tomato

  • angela_gnbj4y on April 13, 2026

    This is a tricky recipe; the flavor was good but will take time to master the cook. I also added a full 2 c. finely shredded parm at the end. Fun to try!

• Pappardelle with beef shank ragu

  • del_f0zvtj on April 08, 2026

    Great recipe, have also used as a base for a sharing cottage pie, topped with mash

• Veal shank lasagna

  • Countesschicklington on May 23, 2026

    Very good. I used bone in veal shank to make the ragu richer with the bone marrow. Relatively no fuss, and well worth the effort. Ragu was delicate but full of flavour, made even better with the herby bechamel. Serve with a light salad.

• Cannelloni of fennel and pork ragu, tomato & mozzarella (Cannelloni of Italian sausage, tomato & mozzarella)

  • olliestephen_tijtsc on April 18, 2026

    Wish I’d done the sofritto better and I overcooked the bechemal, but the recipe itself was lovely! Definitely a long process to make this, but well worth it.

• Fettuccine with mixed wild mushrooms & speck

  • lorna_63cwfg on April 25, 2026

    Yummy recipe, maybe add a little more parsley at the end. I think it would also work with some Spinach added

• Ricotta & pumpkin gnudi with crispy pancetta, sage & Parmesan

  • AliCox on March 06, 2026

    This was incredible - very rich but gnudi were soft and packed with flavour.

• Pici dough

  • luke_i8msqc on May 04, 2026

    Very straightforward to make and good photo guide of the steps in the book. It’s a thick, heavy pasta but worked well.