Notes about Recipes in this book

• Spaghetti with guanciale and hot chili pepper (Spaghetti alla Gricia)

  • TrishaCP on November 24, 2014

    This made a quick and tasty dinner. Since there are few ingredients, the quality is very important here, including vibrant complex peperoncino. I chose to dice the guanciale to ensure the flavor dispersed evenly and because I like mine crispier.

• Classic bucatini with spicy Amatriciana tomato sauce (Bucatini all' Amatriciana)

  • TrishaCP on January 03, 2015

    I thought the sauce was overwhelming sour- I used a red wine rather than white (the recipe allows either), and I must not have reduced it enough and/or used a wrong wine. But the sauce also had little zip, even after doubling the amount of red chile flakes, and with so many options for this dish to choose from in my library (thanks EYB!), I won't be going back to this one.

• Spaghetti with guanciale, grated cheese and eggs (Spaghetti alla carbonara)

  • Sgstat on April 28, 2026

    This is a very traditional carbonara very similar to how we had it in Rome.

• Ribbon pasta with shrimp, arugula and fresh tomatoes (Bavette con mazzancolle in acqua di rucola)

  • apattin on December 09, 2017

    Added grated cheese at the end to give some creaminess even though Italians would cringe because there is seafood in the dish. Marvelous 3-ingredient recipe!