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Spaghetti Cacio e Pepe Recipe View Ingredients View Nutrients
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Ingredients
  • Spaghetti: 320 g
  • Pecorino Romano to be grated (medium maturing): 200 g
  • Whole Black Pepper as needed
  • Salt as needed
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Nutrients
  • Calories: 225
  • Protein: 9.50g
  • Fat Total: 6.80g
  • Fat Saturated: 2.71g
  • Carb: 31.30g
  • Deitary Fiber: 1.9g
  • Cholesterol: 13mg
  • Sodium: 326mg

Spaghetti Cacio E Pepe

Spaghetti Cacio e Pepe (Spaghetti Cheese and Pepper) is one of the most famous first course of the Lazio and Roman…

(4.8 / 5)
Baked Pasta With Eggplants View Ingredients View Nutrients
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Ingredients
  • Short pasta (Rigatoni, Ziti): 600g (21,16oz)
  • Tomato sauce: 750 ml (3,17 cups)
  • Cloves of garlic: 2
  • Eggplants: 3
  • Mozzarella (scamorza, provola): 300g (10,58oz)
  • Grated Parmesan: 50g (1,76oz)
  • Leaves of basil fresco: 2/3
  • Extra Virgin Olive Oil as needed
  • Salt as needed
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Nutrients
  • Calories: 369
  • Protein: 23g / 0
  • Fat Total: 6g / 0
  • Carb: 58g / 2

Baked Pasta With Eggplants

Baked Pasta with Eggplant and Mozzarella is a classic first course of the Italian Cuisine, that is prepared on Sunday or…

(5 / 5)
Tagliatelle With Ragù Bolognese View Ingredients View Nutrients
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Ingredients
  • Flour 00: 250 g (8,82 oz)
  • Large eggs: 2 (about 70g - 2,47oz each)
  • Water: 1 tablespoon
  • Bolognese Ragù (follow our recipe)
  • Grated Parmigiano Reggiano: 30gr (1,06oz)
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Nutrients
  • Calories: 430
  • Protein: 29g
  • Fat Total: 21g
  • Carb: 24g

Tagliatelle With Ragù Bolognese

Traditional first course of Italian and Emilian Cuisine in particular, Tagliatelle with Bolognese Ragù Sauce have aristocratic and ancient origins. The legend…

(4.3 / 5)
Brasciole Recipe View Ingredients View Nutrients
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Ingredients
  • Veal: 6 - 8 slices
  • Garlic: 2 cloves
  • Parsley to season
  • Parmigiano Reggiano or Pecorino Romano to season
  • Salt and Pepper as needed
  • Toothpicks to close them
  • Onion: 1
  • Tomato sauce: 750 ml
  • Laurel: 2 leaves
  • Salt to taste
  • Oil as needed
  • White wine: half glass
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Nutrients
  • Calories: 401
  • Protein: 37.4g
  • Fat Total: 20.28g
  • Fat Saturated: 7.39g
  • Carb: 8.45g
  • Dietary Fiber: 1.57g
  • Cholesterol: 112.3mg
  • Sodium: 465mg

Brasciole

Brasciole or Braciole are simple rolls of beef, characterized by a simple but at the same time rich flavor filling. Braciole are…

(4.2 / 5)
Pasta with Sicilian Pesto Recipe View Ingredients View Nutrients
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Ingredients
  • Copper tomatoes: 500 g (17,64 oz)
  • Fresh cow ricotta: 150 g (5,29 oz)
  • Basil: 1 large bunch
  • Peeled Almonds: 50 g (1,76 oz)
  • Grated Parmigiano Reggiano: 100 g (3,53 oz)
  • Extra virgin olive oil: 150 ml (0,64 cup)
  • Garlic: 1 clove
  • salt
  • pepper
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Nutrients
  • Calories: 254
  • Fat Total: 5.5g
  • Fat Saturated: 1.9g
  • Carb: 37.9g
  • Dietary Fiber: 3.6g
  • Protein: 11.4g
  • Sodium: 0.1g

Pasta with Sicilian Pesto

The Pasta with Sicilian Pesto is a quick and very tasty first course, a “red” variant of the more classic Genoese Pesto.…

(5 / 5)
Spaghetti Alla Puttanesca Recipe View Ingredients View Nutrients
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Ingredients
  • Spaghetti: 320 g (11, 29 Oz)
  • Peeled tomatoes: 800 g (28,22 Oz)
  • Capers in salt: 10 g (0,35 Oz)
  • Parsley to chop :1 bunch
  • Anchovies in oil: 25 g (0,88 Oz)
  • Gaeta olives: 100 g (3,53 Oz)
  • Garlic 3 cloves
  • Dry chilli: 2
  • Extra virgin olive oil: 30 g (1,06 Oz)
  • Salt to taste
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Nutrients
  • Calories: 150
  • Protein: 5.0g
  • Fat Total: 5
  • Fat Saturated: 0.86g
  • Carb: 19.33g
  • Dietary Fiber: 1.7g
  • Cholesterol: 4mg
  • Sodium: 452mg

Spaghetti alla Puttanesca

Spaghetti alla Puttanesca are a typical first course of Neapolitan Cuisine, also called simply “aulive and chiapparielle (olives and capers)”. They…

(5 / 5)
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