Italian cuisine cuisine

Silky creamy lemon gnocchi sauce that won’t curdle, made with starchy pasta water and off-heat whisking for perfect emulsion every time.

Fall-apart tender beef ragu over pappardelle pasta, achieved with searing and low-slow oven braising for restaurant-quality results at home.

Bright green basil pesto spaghetti using a blanch-and-shock trick to prevent browning. Perfectly coated twirly pasta with crunchy pine nuts and fresh Parmesan.

Master creamy Parmesan risotto with a simple trick: toast the rice first and add hot stock gradually for perfect al dente texture without gluey mess.

Foolproof cheesy eggplant rigatoni with a salting trick to eliminate bitterness and excess moisture for tender, flavorful pasta every time.

Perfect Penne Pomodoro with a glossy, emulsified tomato sauce that clings to every noodle using starchy pasta water—no more watery sauce!

Silky, clump-free creamy thyme pappardelle with a foolproof off-heat pasta water trick for perfect cheese emulsion.

Foolproof double-soak method for grit-free clams in a rich tomato sauce over al dente spaghetti. Perfect seafood pasta without the sand.

Vibrant pesto pasta with crisp-tender green beans using a quick blanch-and-shock method. Ready in under 25 minutes for weeknight dinners.

Foolproof eggplant Parmesan with a salting method for tender, firm slices that soak up sauce without sogginess, topped with melty cheese.