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ItalianCarbonaraPasta with crisp guanciale, bound off the heat in a sauce of egg yolk, pecorino and black pepper.Tastes very rich and savouryBe its first cook →
ItalianCacio e pepePasta, pecorino romano, black pepper and the pasta's own starchy water, whisked into a creamy sauce.Tastes intensely savouryBe its first cook →ItalianPesto alla genoveseBasil pounded with garlic, pine nuts, salt, parmesan and pecorino, loosened with olive oil and tossed raw through trofie or trenette.Tastes very rich and deeply savouryBe its first cook →That's everything for that word. The index stops when it runs out.