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Tag: pasta

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Cold Truffle Capellini with Abalone and Black Roe

This exquisite looking yet quick and easy Cold Truffle Capellini with Abalone and Black Roe dish is set to make an impression during your Lunar New Year reunion dinner or any of your special dining event. Even though the flavours of each ingredient are unique and distinctive, they complement each other very well.

Kale Pesto Spaghetti

This nutty, bright and nutritious superfood kale pesto spaghetti can be made within 15 minutes. I usually make the pesto in a batch and keep it in the fridge for up to a week.

Spaghetti all’Amatriciana

Spaghetti all’Amatriciana is a well known traditional pasta dish made with guanciale (cured pork cheek or jowl), Pecorino Romano cheese, tomatoes and in some variations, white wine and onion.

Pasta Recipe | Spaghetti with Pumpkin Cream, Pecorino & Crispy Guanciale

I love the contrasting sweetness and savoury flavours of this spaghetti recipe with pumpkin cream, pecorino & crispy guanciale. This pasta recipe is not only easy to make, it’s wholesome, comforting, and perfect for the cool autumn season (in fact in any other season too).

Spaghetti Carbonara

Spaghetti Carbonara, or Pasta alla Carbonara, or just Carbonara – here’s a quick and simple pasta dish that’s not only super yummy but uses only 5 ingredients – spaghetti, guanciale, egg, pecorino cheese and black pepper (optional).

Easy Lasagna with homemade tomato sauce

Here’s very easy and simple lasagna recipe which makes a perfect meal for a cool weather. Made it with home made tomato sauce and the efforts are totally worth it! Give it a try and I hope you love it as much as I do.

Sardines pasta with a little spicy kick

Here’s a very simple pasta dish with only 3 main ingredients. Yes you read it right– onion, tin of sardines, pasta (fusilli in this case).

Homemade tomato sauce

Homemade tomato sauce that’s versatile and easy to make. Use it for pasta, pizza, ragu or anything you can think of. Made of fresh tomatoes, basil, some herbs, canned tomato puree in the recipe. Keep it in the fridge for a long time and just take it out anything you need.