I wasn’t going to post this up because there’s nothing very special about Aglio e Olio. Don’t get me wrong, I love it but I’m sure you’d agree that there is nothing groundbreaking or wildly phenomenal about it. I suppose it’s simplicity and literalness — garlic and oil — is what makes it something […]

Some people may not forgive me for this but oops, I went and did it anyway. Personally, I cannot have my pasta with anything but a light sauce like white wine, balsamic vinegar and good olive oil or drowned in the heaviest, richest tomato-based sauce. Anything else doesn’t sound like pasta to me but I […]

BLIMEY. How long is the name of this?
It would have gone a lot longer if I’d cared to define the type of spaghetti I’d used but let’s save that for later. Not to mention I’ve spinned up some pretty amazing sibilant alliteration.
I have to thank Marc of No Recipes for putting up this classic easy-peasy […]

Not exactly Spaghetti alla Carbonara, I am guilty of meddling with a classic recipe. My apologies to the Purists firstly, but this was too good to not make; and, in my favour, I was out of bacon or pancetta or anything that hailed from the pig. The barrage of spring clothes catalogues through the letterbox […]