↗Lazio · Four ingredients
Cacio e Pepe
A peppery Roman pasta with a smooth Pecorino emulsion and zero clumps.
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↗Campania · pantry classic
Spaghetti Aglio e Olio
Garlic, olive oil, chilli and parsley coat spaghetti in a sauce that rewards calm heat and good timing.
↗20-minute vegetarian dinner
Lemon and Pea Pasta
Peas, lemon, mint and Parmesan form a fresh green sauce for shells, with some peas crushed and others left whole.
↗Fast, elegant ribbons
Smoked Salmon Lemon Pasta
Tagliatelle, smoked salmon, lemon and dill come together in a fresh creme fraiche sauce without cooking the fish to dryness.
↗Twenty-minute green dinner
Lemon Spinach Pasta
Spaghetti, baby spinach, lemon and Parmesan become a fresh pantry meal through a quick pasta-water emulsion.
↗Northern Italian simplicity
Ravioli with Butter and Sage
Filled ravioli are coated in nutty brown butter, crisp sage and Parmigiano with careful timing that protects every parcel.
↗Sicily · Garlic, chilli and Pecorino
Pasta alla Carrettiera
Spaghetti meets raw garlic, parsley, chilli, Pecorino and olive oil in a bold Sicilian pantry sauce mixed away from direct heat.
↗Campania · bright and silky
Pasta al Limone
Lemon zest, butter and Parmesan make a fragrant sauce that stays light when the emulsion is handled gently.
↗A clever second dinner
Leftover Chicken Pasta
Cooked chicken, peas and lemon turn into a light creamy farfalle without tasting like a fridge clear-out.
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