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…

(4.7 / 5)
Ricotta and Spinach Cannelloni View Ingredients View Nutrients
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Ingredients
  • Flour 0: 400 gr (14,11 oz)
  • Eggs: 4
  • Flour 0: 50 gr (1,76 oz)
  • Milk: 1 l (4,23 cup)
  • Butter: 50 gr (1,76 oz)
  • Salt to taste
  • Moscat Walnut to taste
  • Spinach already cooked: 350 gr (12,35 oz)
  • Ricotta: 500 gr (17,64 oz)
  • Grated parmesan: 50 gr (1,76 oz)
  • Salt to taste
  • Moscat Walnut to taste
  • Tomato Sauce: 500 ml (2,12 cup)
  • Onion (small): 1
  • Extra Virgin Olive Oil (EVO) to taste
  • Salt to taste
  • Black Pepper (optional) to taste
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Nutrients
  • Calories: 133
  • Protein: 4.90g
  • Fat Total: 5.60g
  • Carb: 15.30g
  • Fiber: 0.80g
  • Sodium: 0.63g

Ricotta And Spinach Cannelloni

The Ricotta and Spinach Cannelloni with tomato sauce are a timeless classic of Italian cuisine, loved by young and elderly people.…

(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 / 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)
Shrimp Lingue Recipe View Ingredients View Nutrients
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Ingredients
  • Linguine Pasta: 360g (12.70 Oz)
  • Shrimps: 500g (17,64 Oz)
  • Cherry Tomatoes: 300g (10,58 Oz)
  • Garlic: 2 cloves
  • Parsley: 1 tuft
  • Pepper as needed
  • Salt as needed
  • Extra vergin olive oil: 5 tablespoon
  • Water: 1 glass
  • White Dry Wine: 1/2 glass
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Nutrients
  • Calories: 450
  • Protein: 26g
  • Fat Total: 13.1g
  • Carb: 68.6g

Linguine With Shrimp

Linguine with shrimp is a classic of Italian seafood cuisine. It’s a first course suitable for a quick lunch, when the time…

(5 / 5)
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