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A truly amazing all-purpose sauce

Ideally you need a food-processor to make this one.
Fresh Basil - LOADS! (if it’s still on the stalk, count on one handful-bunch per person.
Finely chopped garlic clove
200gms parmesan
50gms pecorino cheese
Handful of pine nuts
Finely grate the cheese and pine nuts together in the processor. Remove the resulting mix.
Remove basil leaves from their stalks and fill the processor with them. Add the chopped garlic and shred the leaves down to a mush. Add the cheese and nut mixture and blend, whilst slowly adding olive oil until a creamy, but grainy green paste results. That's it!
This may be stirred directly into red-hot freshly-boiled pasta (shells or tubes are best) or even better, into gnocchi. Wow.
The pesto paste will keep in the fridge for a day or two, but is much better eaten immediately.
Try it as a savoury spread on thick-sliced, soft fresh bread!


A quick hot snack, the Italian equivalent of bacon & eggs!

Finely chopped onions
Pancetta (or bacon) cut into thumbnail size squares
2 eggs
Black pepper
Extra-virgin olive oil
Put the spaghetti on to boil. (It must be spaghetti for this recipe) Fry the bacon and onions well in a little oil. Beat the eggs. Drain the boiled spaghetti, keep it in the pan and immediately throw in the bacon and onions first, stir briefly, then throw in the eggs. Heat well for 30 to 60 seconds, stirring constantly until the eggs have started to solidify and form a stringy mixture with the spaghetti. Stir in freshly ground black pepper quite generously, serve and eat immediately.

The Basic Sicilian Pasta Sauce

Eat Rome Easy Cookery Introduction