r/italiancooking

Garnished with rosemary, parsley, EVOO, balsamic vinegar, salt, and black pepper. Nectarine slices on the side.

Treat yourself to our Fettuccine Alfredo with Sausage & Mushroom—perfectly cooked fettuccine tossed in a rich, creamy Alfredo sauce with savory sausage and fresh mushrooms. It’s comfort food at its finest.
📍 Hangout Pizza & Pub
600 San Pablo Ave, Albany, CA
Come dine in, order takeout, or get it delivered and enjoy one of our customer favorites!
#HangoutPizzaPub #AlbanyCA #FettuccineAlfredo #PastaLovers #ComfortFood #CreamyPasta #SausageAndMushroom #BayAreaEats #AlbanyFood #Foodie #ItalianFood #SupportLocal #FreshMade #DinnerDoneRight

- Benedetto Cavalieri Orecchiette

- Fresh Sausage from Trinacria (100+ year old Italian shop in Baltimore, MD)

- Broccolini (from local Jenny's Farmer's Market)

- 2 cloves of garlic (crushed)

- 1 Calabrian Chili

- pecorino romano

- 1 happy tummy 😋

Toasted peasant bread with ricotta spread (lemon juice, rosemary, parsley, EVOO, salt, and pepper), topped with Genoa salami and figs. Garnished with EVOO, oregano, and black pepper.

I just made a batch of white sauce pasta, and it got me thinking about how defensive people get over this dish.ite sause pasta

Tasty 🤤

Audrey Hepburn's Spaghetti alla Puttanesca is a lovely recipe found in one of my favorite cookbooks, Audrey at Home, written by her son Luca Dotti. Here are my notes:

• get all ingredients ready to add to the pan, because this cooks up fast.
• have salted water going for the spaghetti first
• then start in on the recipe.
• I made it exactly as the recipe states, but I had anchovy paste and not fillets. Works fine.
• once spaghetti is cooked al dente, drain it, add it to the pan of sauce and use 2 forks to incorporate all the sauce onto each and every strand of spaghetti!
• plate spaghetti and add basil leaves.
• we have basil in the garden so we added extra, and as you can see in the photo it blackened a bit from the hot sauce.

The taste is out of this world. All the ingredients combine to create it's own Puttanesca flavor. You do get hits of olives, because I left them a little chunky, but overall the flavor and spice level is great! No salt or pepper is need because of the brininess of the olives, anchovies and capers and the addition of crushed red pepper flakes. I used both red pepper flakes and tabasco.

On another note, I'm Italian, so when a recipe calls for one clove of garlic that equals at least 3-4 in my book!

Funghi trifolati con aglio, pomodori freschi maturi funghi champignon e peperoncino 🌶️
Buon appetito!!!

Gang, I have been very much into making pastas from scratch and experimenting with sauces for a good while now. Eventually I wanna start a small business and sharing my pastas with more people around. For more credibility I am planning to go to italy and take some classes while i also get to try and learn the authentic ways form the origins of pastas. Im looking for suggestions about classes/nonnas/community in italy that can help me with the same.
And if you are from bangalore, hit me up for some pasta orders :D

Hey everyone! I'm going to try making carbonara for the first time, and I wanted to get as close to the traditional recipe as I could with what I can find here in Portugal.

Here's what I got:

Fresh spaghetti. The purple package is gluten-free pasta that I already had at home because my girlfriend eats gluten-free, but I wanted regular pasta for this recipe, so I bought the one above it. It looked really Italian and was about twice the price of the Portuguese brands. Does anyone know this brand? Did I actually buy something better, or did I just pay a premium for fancy packaging?

I tried looking for guanciale, but it's hard to find where i live. I ended up buying what looked like the best quality smoked bacon I could find instead.

I know it's not authentic, but it seemed like the closest option.

I bought this Parmigiano Reggiano from the supermarket.

It's the only Parmigiano Reggiano I could find, and it says it's aged for a minimum of 30 months. Is that a good choice for carbonara?

I already have eggs and salt at home. One thing I'm happy about is that my eggs come from local farmers, so they're much fresher and tastier than supermarket eggs.

I know I don't have the most traditional ingredients (especially the guanciale and Pecorino Romano), but this is about as authentic as I could get with what's available locally.

Any tips before I give it a shot? Also, if you have any thoughts on the cheese, I'd love to hear them! Thanks!

I'm super lazy when it comes to cooking so I decided to try and make a pizza in my rice cooker. I got a ton of dough for $5 from a farmers market and honestly I'll probably make it again. Creative or an abomination?