Fried broccoli cheese balls

• 15 minutes to prepare •  25 minutes to cook  • Serves 4

Homemade pumpkin gnocchi

• 20 minutes to prepare • 45 minutes to cook • Serves 4

Chestnut pancakes with persimmon sauce

• 5 minutes to prepare • 5 minutes to cook • Serves 4

Taglierini fresh pasta with hazelnut sauce and bacon

• 5 minutes to prepare •  15 minutes to cook  • Serves 4

10 MINUTES

Pasta is tossed in a rich, savory hazelnut sauce and sprinkled with crispy bacon for the perfect autumnal pasta dish in only 10 minutes.

Don’t get me wrong, I love hazelnuts in sweet recipes too, but where I really appreciate them the most is in savory dishes.
I also love fresh long pasta like fettuccine, tagliatelle and pappardelle, so when I saw a package of taglierini with a recipe for this amazing sauce I was SOLD.

To concentrate the flavor of hazelnuts, toast them in your oven at 200 degrees for 10 minutes. This is great to use in all savory dishes for crunchness.
You just need to be careful - if you want to try this - just not to overtoast them, because the taste would easily become sour.
Crispy bacon and creamy butter are perfect compliments to this delicious fall pasta sauce.

Here's what you will need for the 4-serving recipe:
 

320 g Taglierini fresh pasta
100 g toasted hazelnuts
40 g butter
100 g bacon
200 ml dry white wine
1 shallot
EVO oil
salt and pepper

1. Chop coarsely the toasted hazelnuts and mix them with the butter by stirring
2. Pour 2 tablespoons of EVO oil in a pan and place it over medium heat. When the oil is hot, add the shallot - chopped -, and let it become soft and golden
3. Add the bacon and braise it for a couple of minutes. Then, pour the white wine and let it evaporate
4. Finally, add the cream of hazelnuts, salt, and mix well
5. Meanwhile, cook the Taglierini pasta in boiling salted water
6. Drain Taglierini pasta al dente. Add them to the hazelnut sauce and season it with freshly ground pepper, according to your taste

Nutrition Facts of this dish are right below. Data is provided per serving.

Risotto with fennel sausage, beer and boiled chestnuts

• 10 minutes to prepare • 30 minutes to cook • Serves 4

 

Salad with persimmon, pomegranate and pistachios

• 10 minutes to prepare • No cook • Serves 4

 

Pumpkin millefoglie with burrata cheese, hazelnuts and basil

• 15 minutes to prepare •  20 minutes to cook  • Serves 4

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• 5 minutes to prepare • 10 minutes to fry • 2 hours to marinate • Serves 4

 

Canapés of milanese risotto with braised shrimps and stracchino cheese

• 10 minutes to prepare • 50 minutes to cook • Serves 4

 

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• 10 minutes to prepare • 5 minutes to cook • Serves 4

 

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• 10 minutes to prepare • 5 minutes to cook • Serves 4

 

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• 10 minutes to prepare • 30 minutes to cook • Serves 4

Spaghetti with lemon and shrimps

• 15 minutes to prepare • 10 minutes to cook • Serves 4

Fried stuffed zucchini flowers

• 10 minutes to prepare • 25 minutes to cook • Serves 4

Pasta salad with grilled salmon and avocado pesto

• 10 minutes to prepare • 15 minutes to cook • 1 hour to marinate • Serves 4

Spaghetti all'assassina

• 5 minutes to prepare • 15 minutes to cook • Serves 4

Low-carb salmon and avocado poke bowl

• 15 minutes to prepare • 5 minutes to cook • Serves 4

 

Eggs with tomato sauce

• 5 minutes to prepare • 15 minutes to cook • Serves 3

Cocoa tart with ricotta cheese and raspberries

• 45 minutes to prepare • 50 minutes to cook • Serves 12

Homemade gnocchi

• 20 minutes to prepare • 45 minutes to cook • Serves 4

Grilled octopus with fried eggplants, hummus, caramelized tomatoes and basil-flavored oil

• 10 minutes to prepare • 90 minutes to cook  • Serves 4

Risotto with shrimps

• 15 minutes to prepare • 25 minutes to cook • Serves 4

 

Octopus in tomato sauce

• 10 minutes to prepare • 60 minutes to cook • Serves 4

 

Alici (anchovies) allinguate

• 30 minutes to prepare • 30 minutes to marinate • 10 minutes to fry • Serves 4

 

Octopus carpaccio

• 10 minutes to prepare • 1 hour to cook  • Serves 4

Chocolate chip muffins

• 15 minutes to prepare • 30 minutes to cook • Serves 12

Risotto with artichokes, basil and pistachios

• 1 hour to prepare • 35 minutes to cook • Serves 4

 

Sicilian-style cedar fruit salad

• 15 minutes to prepare • Serves 4

Spaghetti with potatoes and artichokes' cream

• 10 minutes to prepare • 45 minutes to cook • Serves 4

 

Pizza quattro formaggi (four-cheese pizza)

• 15 minutes to prepare •  15 minutes to cook  • Serves 4

Puff-pastry candies with boiled eggs, speck ham and Stelvio cheese

• 10 minutes to prepare •  30 minutes to cook •  Serves 4

 

Sicilian stuffed artichokes

• 10 minutes to prepare (+ 30 minutes to marinate)  • 45 minutes to cook • Serves 4

 

Pasta with Pecorino cheese cream and crispy Guanciale bacon

• 5 minutes to prepare •  15 minutes to cook  • Serves 4

10 MINUTES

Gather round.  It’s time that we have a heart-to-heart today about one magical pasta recipe that’s among the nearest and dearest ones to me.

As any of you who follow me know, I have a bit of a thing for Pecorino cheese. I always have it in my fridge.  Usually I eat it as soon as I come back home, cutting a piece for me and one for Nina, while she hugs my legs — a combo that we wholeheartedly recommend. 

It often ends up in a recipe, too. Usually on whichever day of the week feels the craziest, since it’s easy to whip up in any pasta dish and it adds flavour to any ingredient that we have on hand.  And usually — well, let’s make that always — it totally hits the spot.

Anyway, today it's the turn of another add-a-little-of-this-then-maybe-a-little-more-of-that kind of meals.  This week, I added some crispy guanciale and some fresh thyme to the mix. To enhance Pecorino's soft consistency, I melted it in some cream.
I hope you enjoy!

Here's what you will need for the 4-serving recipe:
 

320 g Spaghetti pasta
150 g well-seasoned Pecorino cheese
150 g cream
200 g Guanciale bacon

thyme
EVO oil
salt and pepper

1. Pour 2 tablespoons of EVO oil in a pan and place it over medium heat. When the oil is hot, add the Guanciale bacon, chopped
2. Once they have become golden, let it drain on paper towel 
3. Prepare the Pecorino cheese cream:  grate the cheese and melt it into the milk cream over low heat. Add freshly ground pepper according to your taste
4. Meanwhile, cook the Spaghetti pasta in boiling salted water
5. Drain Spaghetti pasta al dente. Add pasta and Guanciale bacon to the Pecorino cheese sauce and season it with salt - if needed - according to your taste
6. Serve with some thyme and freshly ground pepper on top

Nutrition Facts of this dish are right below. Data is provided per serving.

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• 5 minutes to prepare • 20 minutes to cook • Serves 4

 

Sicilian spiedini (meat rolls skewers)

• 20 minutes to prepare • 25 minutes to cook • Serves 4

 

Spaghetti's nests with mozzarella cheese

• 20 minutes prepare • 10 minutes to cook • Serves 4

Hasselback potatoes

• 5 minutes to prepare • 55 minutes to cook • Serves 4

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• 5 minutes to prepare • 10 minutes to cook • Serves 4