Italy Magic - What started it all

My family and I have always loved good quality food. We love to try new recipes, host parties, and just play in the kitchen. It's the center of our home.

In 2024 we did a big family trip to Italy. It's my husband's heritage and those roots are deep. I knew I loved Italian food but wasn't ready for how real Italian food would change how I think about food.

Food culture is real. Fresh, created with care, and the heart of everything. There wasn't a meal we didn't love. My mouth is watering just reliving all the amazing meals we had together. The Pasta..... oh the Pasta. Talk about a religious experience. I will never experience another dish like the one we found at a small bistro in an alley way in Rome, or pear pillows in the Tuscany country side, or Cicchetti in Venice. Every dish freshly prepared with pride by the locals. Each area had their own specialty, and loved sharing it with us. I'm counting down the days till I can go back.

Coming home I realized how different we eat here in the states. Food is quick and convenient. You go to the store and are surrounded by heavily processed and prepackaged meals. Trust me, my world still needs Dr. Pepper but I don't need a ton of ingredients in my pasta sauce. This led me down a spiraling rabbit hole that I've slowly pulled myself out of. I educated myself and embraced eating more thing I make and less that I buy. Learning to stop and enjoy the meal, rather then rushing through it, has been hard but so rewarding. I'm trying to figure out how to bring Aperitivo to the states. :)

Till then, I have made several of our favorites from the trip and want to share our top two with you. They may sound complicated but trust me it is so worth it.

Create a night away in Italy.

Carbonara

My Absolute favorite dish of the whole trip. Rich and creamy with few ingredients.

Ingredients

• 1lb Good Quality Pasta (any shape you want, I love a fun shape)

• 6 egg yokes

• 1 cup Grated Pecorino Romano

• Fresh Cracked Pepper

• Guanciale (cured pork cheek, traditionally used in Italy) or Pancetta

1. Start by boiling a large pot of salted water for your pasta.

2. In a large sauce pan, cook your Guanciale or Pancetta till crispy. Do not get rid of the left over fat in the pan.

3. While your water comes to a boil and you cook your Guanciale, separate your egg yokes and grate your cheese.

4. Mix your egg yokes, pepper, and grated cheese in a small bowl, making a paste.

5. Once your water is boiling, cook pasta per the package directions. Save 1 cup of pasta water.

6. Slowly add a small amount of pasta water to your yoke-cheese paste and continuously stir. You are slowly bringing your eggs up to temperature. You want to continue to add water till you have a thick sauce.

7. Put your cooked pasta in the sauce pan with the guanciale drippings. Add the yoke and cheese sauce to your pasta and mix well. You will get a beautiful creamy sauce with out having to add cream. If it is too thick add a little more pasta water till you get the consistency you like.

8. Plate your amazing pasta and top with Guanciale and more Pecorino or Parmigiano.

9. Enjoy!

Cacio e Pepe

Putting American Fettucine Alfredo to shame.

Ingredients

• 1 lb Good Quality Pasta (any shape you want, I love bucatini)

• Grated Pecorino Romano

• Fresh Cracked Pepper

1. Start by boiling a large pot of salted water for your pasta.

2. In a large sauce pan on medium heat, add fresh cracked pepper for a few minutes. This will bring out all the flavor.

3. Once your water is boiling, cook pasta per the package directions. Save 1 cup of pasta water.

4. Place your grated Pecorino and toasted pepper in a medium bowl. Add in a small amount of pasta water and mix it all togther. Continue adding in pasta water a little at a time till you end up with a thick paste.

5. Take your cooked pasta and put it in your large sauce pan with no heat.

6. Add in your cheese and pepper paste to your pasta and mix mix mix. If it is too thick, add in a little bit of pasta water.

7. As you mix it you will end us with a stunning cheese sauce.

8. Plate, top with Pecorino and Enjoy!