Pasta alla Carbonara

Pasta alla Carbonara is a perennial favourite no matter what country you come from. These days, it’s old news that cream is strictly forbidden when making an authentic Carbonara but it’s not just this that makes Mamma’s version so much better than anything you’ll find at most Italian restaurants. We all know there’s Carbonara and…

Cacio e pepe

Coming soon! The version in this photo (including the nifty parmesan cheese bowl) was created by Cara Viverito and myself one Friday night back in the days of the Ravenscourt Park flat. Since then, I have sampled more versions of Cacio e pepe than you can shake a stick at, so it’s going to be…

Venetian Anchovy and Onion Pasta

This is one of my favourite all time pastas. Tried and tested on appreciative friends from London, to Paris, to Sydney for its sweet, slow cooked onions and how the anchovy melts to create a delicious sauce. You will find this dish in good restaurants all over Venice, known there as bigoli in salsa and, happily,…

Spaghetti con le Vongole

If you have known me for any length of time, I have likely served you a version of this Venetian classic. In New Zealand, we made it with tua tua and pipis gathered at One Tree Point, or we used the delicious South Island littleneck clams from the tanks at the Auckland Fish Market.  At…

Cheat’s Focaccia

This could not be more simple. Go to your local supermarket (eg. Sainsburys). Buy a pizza base. It needs to be one of the fatter style ones, which are always the cheapest, not the fancy thin pizza base you may find in the gourmet section. Pre-heat the oven to 180 fan bake. Liberally pour olive…