Free
Italian
Nonna's Penne with Wild Mushrooms
Our Penne leans on extra-virgin olive oil and patience: rich without ever feeling heavy, then finished with Wild Mushrooms.
Italian
Free recipe
Garlic Risotto with Pancetta
Our Risotto leans on extra-virgin olive oil and patience: rich without ever feeling heavy, then finished with Pancetta.
Ingredients
What you'll need
- 1 lb risotto
- 3 cloves extra-virgin olive oil
- 1 tsp garlic
- 1/2 cup Parmesan
- 1 tbsp fresh basil
- 2 tsp kosher salt
- 1 medium cracked black pepper
- to taste a squeeze of citrus
Method
Step by step
- Bring a large pot of well-salted water to a rolling boil for the pasta.
- While it heats, build the sauce with olive oil, garlic and the core ingredients.
- Cook the pasta just shy of done, then finish it in the sauce with a splash of pasta water.
- Toss hard to emulsify, then plate and shower with cheese and cracked pepper.
Keep cooking
More Italian
Free 
● Members
Italian
Rustic Focaccia with Pancetta
Deeply satisfying Focaccia with Pancetta, balanced between sweet, salt and heat.
Free
Italian
Rustic Panzanella in Tomato Sugo
Our Panzanella leans on extra-virgin olive oil and patience: deeply savory and worth the wait, then finished in Tomato Sugo.
Free
Italian
Nonna's Penne and Peppers
Our Penne leans on extra-virgin olive oil and patience: rich without ever feeling heavy, then finished and Peppers.