This collection features three distinct styles of pasta: the classic Roman Carbonara, a crowd-pleasing Penne Alla Vodka, and a light, 15-minute Lemon Ricotta Pasta.
1. Classic Spaghetti Carbonara
The authentic Roman way—no cream, just eggs and cheese.
Ingredients
1 lb (450g) Spaghetti
5 oz (150g) Guanciale or Pancetta, cubed
4 large Egg Yolks + 1 whole Egg
1 cup Pecorino Romano, freshly grated
1 tsp Black Pepper, freshly cracked
Salt for pasta water
Instructions
The Base: Whisk the egg yolks, whole egg, and Pecorino Romano in a small bowl until it forms a thick paste. Season heavily with black pepper.
The Crisp: In a large skillet, cook the guanciale over medium heat until the fat has rendered and the meat is crispy. Turn off the heat.
The Pasta: Boil spaghetti in salted water until al dente.
The Marriage: Reserve 1/2 cup of pasta water. Transfer the hot pasta directly into the skillet with the guanciale.
The Sauce: Pour the egg and cheese mixture over the pasta. Toss rapidly, adding splashes of reserved pasta water as needed. The residual heat from the pasta will cook the eggs into a creamy sauce without scrambling them.
Serve: Top with extra cheese and more cracked pepper.
2. Creamy Penne Alla Vodka
A silky, vibrant sauce with a subtle kick.
Ingredients
1 lb (450g) Penne Rigate
2 tbsp Butter
1 small Shallot, minced
2 cloves Garlic, minced
1/2 cup Tomato Paste
1/2 tsp Red Pepper Flakes
2 oz (1/4 cup) Vodka
3/4 cup Heavy Cream
1/2 cup Parmesan Cheese
Fresh Basil for garnish
Instructions
The Aromatics: Sauté shallots and garlic in butter over medium heat until soft.
The Color: Add tomato paste and red pepper flakes. Cook for 3–5 minutes, stirring constantly, until the paste turns a deep brick red.
The Deglaze: Pour in the vodka. Let it simmer for 2 minutes until the sharp alcohol smell dissipates.
The Cream: Stir in the heavy cream until the sauce is a smooth orange. Simmer on low.
The Finish: Toss in cooked penne and Parmesan. Add a splash of pasta water to loosen the sauce if it becomes too thick. Garnish with torn basil.
3. 15-Minute Lemon Ricotta Pasta
Perfect for a quick, bright, and vegetarian weeknight meal.
Ingredients
1 lb (450g) Short pasta (Fusilli or Campanelle)
1 cup Whole Milk Ricotta
1/2 cup Parmesan Cheese, grated
1 Lemon (Zest and Juice)
2 tbsp Extra Virgin Olive Oil
Fresh Spinach or Peas (optional)
Instructions
The Sauce: In a large mixing bowl, whisk together the ricotta, parmesan, olive oil, lemon zest, and lemon juice.
The Pasta: Boil pasta in salted water. If using spinach or peas, add them to the boiling water during the last 60 seconds of cooking.
The Emulsion: Reserve 1 cup of starchy pasta water.
Combine: Whisk 1/2 cup of the hot pasta water into the ricotta mixture to make it creamy. Add the pasta to the bowl and toss thoroughly.
Adjust: Add more pasta water if you want a thinner sauce. Season with salt and pepper to taste.
💡 Chef's Tips for Better Pasta
The "Liquid Gold": Always save at least a cup of pasta water before draining. The starch in the water is the secret to emulsifying sauces so they cling to the noodles.
Don't Rinse: Never rinse your pasta after cooking. The surface starch is necessary for the sauce to stick.
Salt the Water: Your pasta water should taste like the sea. It is your only chance to season the actual dough of the pasta.
Reviewed by EL KATIBI MARIA
on
January 26, 2026
Rating:
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